Dietary Calcium and Phosphorous: Relationship to Beef Tenderness and Carcass Maturity

Authors

Dana Hanson, University of Nebraska-Lincoln
Galen E. Erickson, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow
Terry J. Klopfenstein, University of Nebraska-LincolnFollow
Todd Milton, University of Nebraska-Lincoln
Mark Klemesrud, University of Nebraska-Lincoln

Date of this Version

January 1998

Comments

Published in Nebraska Beef Cattle Report 1998, published by Agricultural Research Division, University of Nebraska Cooperative Extension, and Institute of Agriculture and Natural Resources, University of Nebraska–Lincoln.

Abstract

The effect of dietary mineral status as related to carcass maturity or meat tenderness was studied. Finishing yearling steers were individually fed varying levels of calcium and phosphorous. Neither mineral was significantly related to overall carcass maturity scores or meat tenderness. When fed at the levels in this trial, it appears there are no adverse effects of dietary calcium and phosphorous on carcass or meat characteristics.