Can vitamins and minerals really improve the quality of beef carcasses?

The current trend in meat consumption is that consumers prefer high-quality meat with a higher marbling of fat within the muscle, as it makes the meat tender, juicy, flavorful, and aromatic. If we aim for high-quality carcasses and beef, undoubtedly, genetic factors are crucial in determining quality. This is related to the genetics of the cattle and the diet they receive. Some breeds, particularly those of European descent, tend to accumulate more marbling than local Thai breeds or breeds from India. However, the supplementation of vitamins and minerals also plays an important role in improving carcass quality and enhancing the quality of beef.

Chromium (Cr) is a mineral that functions in the metabolism process, enhances the action of insulin hormone, allowing glucose to be efficiently used as energy. It helps reduce cortisol hormone levels and also plays a role in synthesizing DNA, RNA, and proteins, which can increase lean muscle mass and reduce fat percentage.
Selenium (Se) is a mineral that acts as an antioxidant, helping to prevent cell damage, promote cell division, and strengthen cells. It reduces the incidence of meat spoilage, thus extending the shelf life of meat.
Vitamin A is a vitamin that helps promote growth, reduce drip loss, and increase marbling in muscle tissue.
Vitamin E is a vitamin that acts as an antioxidant, helps reduce stress, and aids in the accumulation of glycogen in muscle tissue.
Vitamin C is a vitamin that acts as an antioxidant, works together with selenium and vitamin E, helps reduce stress, and improves the color quality of meat.
In addition to the mentioned vitamins and minerals, other substances also play a role in promoting growth and improving carcass quality. It can be said that promoting carcass quality involves various factors including genetics, nutrition and feeding, management, as well as the health of the cattle, which should be consistently emphasized to improve the efficiency of cattle farming.
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