English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

xii CHAPTER I. GENERAL INTRODUCTION 1 Dissertation Organization 1 CHAPTER II. REVIEW OF LITERATURE 3 Introduction 3 Beef tenderness 4 Consumer perceptions 4 Economics of beef tenderness 6 Vitamin D3 and 25-hydroxyvitamin D3 7 Regulation of blood calcium 9 Regulation of muscle calcium 11 Impact on postmortem muscle 11 The calpain system 12 Supplementation with vitamin D3 and its metabolites 14 Effects on feedlot performance 14 Plasma calcium 15 Muscle calcium 17 Plasma phosphorus 19 Warner-Bratzler Shear Force (WBSF) 20 Use of 25-hydroxyvitamin D3 22 Residues and hypervitaminosis D 23 Hormonal implant strategies 25

Carcass and meat quality characteristics of pasture- and feedlot-finished beef steers supplemented with 25-hydroxyvitamin D3