scholarly journals The Impacts of Feeding Natursafe (an Immune Support Product) on Beef Quality

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Henriott ◽  
K. Hart ◽  
N. Herrera ◽  
F. Ribeiro ◽  
N. Bland ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Quality Characteristics ◽  
Insoluble Collagen ◽  
Plate Counts ◽  
Retail Display

ObjectivesNaturSafe® (Diamond V, USA) is a Saccharomyces cerevisiae fermentation product developed as an animal feed supplement for the further manufacture of nutritionally balanced feeds for beef cattle. This immune support product (Association of American Feed Control Officials number 96.8, 73.046 and International Feed Name number 7–05–520, 8–08–034) has been specifically formulated to optimize beef cattle health and performance, antibiotic stewardship, and food safety. Research has shown that NaturSafe supports optimal rumen and liver health, overall health and immune function, consistency of feed intake, daily gain, feed conversion, and antibiotic effectiveness. As no research previously has assessed the impacts of this feed ingredient on the quality of meat, the objective of this research was to characterize the effects of feeding NaturSafe on meat quality characteristics in beef.Materials and MethodsCrossbred steers (N = 60, n = 12 per treatment; mean hot carcass weight = 421 kg), through an antibiotic free production system, were individually fed diets containing 12, 15, or 18 g/d of NaturSafe or a control diet without (–AB) antibiotics or a control with antibiotics (+AB; 330 mg monensin + 110 mg tylosin·steer–1·d–1) for 112 d. Strip loins were collected and aged for 13 or 29 d postmortem prior to fabrication. Steaks (m. Longissimus) were then evaluated for Warner-Bratzler shear force, pH, sarcoplasmic calcium concentration, troponin-T degradation, fatty acid profile, proximate composition, sarcomere length, total collagen and insoluble collagen. After each aging period, steaks were evaluated for lipid oxidation, and color characteristics (L*, a*, b*, discoloration percentage, and percentage surface oxymyoglobin, metmyoglobin and deoxymyoglobin), during and/or after a 7 d simulated retail display period. A subset of samples at various aging and retail display periods were analyzed for lactic acid bacteria (LAB), psychotrophic plate counts (PPC), and aerobic plate counts (APC). Animal was considered the experimental unit and hot carcass weight and marbling score were used as covariates in the analysis.ResultsTreatment had no effect on pH, sarcomere length, troponin-T degradation, fatty acid profile, proximate composition, total collagen, insoluble collagen, LAB, PPC, APC, lipid oxidation, oxymyoglobin percentage, or metmyoglobin percentage. Meat from cattle fed 18 g/d of NaturSafe was (1) equal to–AB controls and had higher shear force values compared to all other treatments (P < 0.01), (2) had higher (P < 0.05) sarcoplasmic calcium levels than +AB controls and cattle fed 12 g of NaturSafe/d, (3) was redder (higher a* values, P < 0.05) than all other treatments, and (4) was yellower (higher b* values, P < 0.01) than the 12 or 15 g dose and the–AB control. There were no differences among treatments fed NaturSafe for lightness (L*) at either aging time. There were no differences for meat from animals fed 12 or 15 g NatureSafe/d, except deoxymyoglobin percent and discoloration, which were both minimal. Discoloration values were low for all treatments (< 10%).ConclusionThese data indicate that feeding NaturSafe had few discernible effects on meat quality characteristics.

scholarly journals Impacts of seasonal ambient temperature and humidity on meat quality characteristics of sheep and beef longissimus thoracis muscles

2021 ◽  
pp. 362
Author(s):  
Issa Al Amri ◽  
Isam T. Kadima ◽  
Dawood S. Al Ajmib ◽  
Abdulaziz Alkindia ◽  
Alaa A. Sawadc ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Quality Characteristics ◽  
Cool Season ◽  
Average Temperature ◽  
Fragmentation Index ◽  
Hot Season

The effects of seasonal temperature and humidity on meat quality characteristics of sheep (12 months of age) and beef cattle (24 months of age) were investigated. Samples of longissimus thoracis (500 g) muscle were randomly collected from 96 sheep and 48 beef cattle between November 2018 and October 2019. All the meat samples were kept in the chiller at 4-5ºC for 48 h. The samples were collected over a 12-month period and this period was divided into two seasons based on ambient temperature and relative humidity in Basrah region. Theses seasons were named: Cool Season (November to March with average temperature of 23.0±1.54ºC and 59.0±1.75% relative humidity) and Hot Season (April to October with average temperature of 40.5±1.77ºC and 53.5±5.98 relative humidity). The ultimate pH (pHu), expressed juice, cooking losses, shear force, sarcomere length, myofibrillar fragmentation index and colour lightness (L*), redness (a*), and yellowness (b*) parameters were determined. The effect of the season on meat quality characteristics of the Longissimus thoracis muscle from both species was found to be significant (P<0.05).  The hot season muscle samples had significantly (P<0.05) higher pHu values, longer sarcomere length, higher myofibrillar fragmentation index with significantly (P<0.05) lower shear force values than the muscle samples collected during the cool season. Sheep and beef longissimus thoracis muscles from the hot season group had significantly (P<0.05) darker meat than that those of the cold season group, based on L*, a* and b* colour measurements. The present findings indicated that hot temperature (>40ºC) leads to heat stress in sheep and cattle, which increased the muscle pHu and influenced other related meat properties. These findings will assist meat producers to improve meat quality parameters by slaughtering livestock at early hours of the day. Hot temperature has also an impact on animal welfare.

scholarly journals Effect of Transportation and Low Voltage Electrical Stimulation on Meat Quality Characteristics of Omani Sheep

2010 ◽  
Vol 15 ◽  
pp. 1
Author(s):  
Isam T. Kadim ◽  
Osman Mahgoub ◽  
Waleed Al-Marzooqi ◽  
Samera Khalaf
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Longissimus Dorsi ◽  
Road Transportation ◽  
Fragmentation Index

The aim of this study was to determine the effects of road transportation during the hot season (36 oC) and low voltage electrical stimulation on meat quality characteristics of Omani sheep. Twenty intact male sheep (1-year old) were divided into two equal groups: 3 hrs transported or non-transported. The transported group was transferred to the slaughterhouse the day of slaughter in an open truck covering a distance of approximately 300 km. The non-transported group was kept in a lairage of a commercial slaughterhouse with ad libitum feed and water for 3 days prior to slaughter. Blood samples were collected from the animals before loading and prior to slaughter in order to assess their physiological response to stress in terms of hormonal levels. Fifty percent of the carcasses from each group were randomly assigned to low voltage (90 V) at 20 min postmortem. Muscle ultimate pH, expressed juice, cooking loss percentage, WB-shear force value, sarcomere length, myofibrillar fragmentation index and colour L*, a*, b* were measured on samples from Longissimus dorsi muscles collected 24 hrs postmortem at 2-4 oC. The transported sheep had significantly (P<0.05) higher cortisol adrenaline, nor-adrenaline, and dopamine levels than the non-transported group. Muscles from electrically-stimulated carcasses had significantly (P<0.05) lower pH values, longer sarcomere length, lower shear force value, higher expressed juice, myofibrillar fragmentation index and L* values than those from non-stimulated ones. Transportation significantly influenced meat quality characteristics of the Longissimus dorsi muscle. Muscle ultimate pH and shear force values were significantly higher, while CIE L*, a*, b*, expressed juice and cooking loss were lower in transported than non-transported sheep. This study indicated that pre-slaughter transportation at high ambient temperatures can cause noticeable changes in muscle physiology in sheep. Nevertheless, meat quality of transported sheep can be improved by electrical stimulation post-slaughter. 

scholarly journals 218 Impact of diet and quality grade on tenderness of beef steaks

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 45-46
Author(s):  
Nicolas Bland ◽  
Nicolas Herrera ◽  
Morgan Henriott ◽  
Felipe Ribeiro ◽  
Kellen Hart ◽  
...  
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Selection Criterion ◽  
Experimental Unit ◽  
Distillers Grains With Solubles ◽  
Dried Distillers Grains ◽  
Quality Grade ◽  
Beef Steaks ◽  
Retail Display

Abstract Research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains with solubles, and differing quality grade on tenderness of beef steaks. Steers (n=240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains with Solubles (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Warner-Bratzler shear force (WBSF), slice shear force (SSF), sarcomere length, sarcoplasmic calcium, and troponin-T (Tn-T) degradation were determined. Minimal to no impacts on sarcomere length and calcium were found (P &gt;0.05). For both WBSF and SSF, Choice steaks were more tender than Select. Significantly more Tn-T was degraded at 23 d of aging compared to 2 d of aging. Beef steaks from cattle fed DRC were more tender than SFC, regardless of the presence or absence of DDGS. For 2 d aged samples, Tn-T degradation was higher when cattle were fed DDGS compared to no DDGS. Overall, these data suggest that steaks from cattle fed DRC are more tender than steaks from cattle fed SFC and Choice-grade steaks are more tender than Select-grade steaks.

Effect of feeding barley based diets on animal performance, carcass characteristics and meat quality of crossbred beef cattle with and without Wagyu genetics

1997 ◽  
Vol 77 (4) ◽  
pp. 655-662 ◽  
Author(s):  
P. S. Mir ◽  
D. R. C. Bailey ◽  
Z. Mir ◽  
S. D. M. Jones ◽  
T. Entz ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Shear Force ◽  
Average Daily Gain ◽  
Carcass Characteristics ◽  
Barley Grain ◽  
Crossbred Cattle ◽  
Target Weight ◽  
Meat Samples

Growth performance, carcass characteristics and meat quality of European and British crossbred (EBC; no Wagyu genetics; 28 heifers and 30 steers) cattle were compared with crossbred cattle with 75% Wagyu genetics (WC; seven heifers and 14 steers) to determine the influence of Wagyu genetics on marbling grade of beef cattle fed barley-based diets in a factorial design experiment. Weaned calves (250 d average age) were fed, one of two diets (diet 1, 35% barley grain; diet 2, 40% hay cubes on DM basis, with barley silage, protein and vitamin/mineral premix) for 84 d and then fed diet 1 until they weighed 394 to 432 kg. All cattle were finished on an 80% (DM basis) rolled barley diet and slaughtered. Carcasses were graded and samples procured for meat quality and Warner–Bratzler shear force determination. Number of days on backgrounding diets to arrive at target weight (380 kg) was greater (P < 0.05) for the WC cattle, owing to relatively lower ADG, but days on the finishing diet were fewer for these cattle, compared with EBC cattle. Warm carcass yield (dressing percent) was greater (P < 0.05), but backfat depth was lower (P < 0.05) for WC cattle relative to that of EBC cattle, yet proportion of lean meat yield was similar. Eighty three percent of WC cattle carcasses had Canada AAA (small or more) marbling grade compared with 13% for EBC cattle carcasses. Mean shear force of meat samples from EBC and WC cattle was 4.2 and 3.8 kg, respectively. Results indicated that the extent of carcass marbling can be increased by incorporating Wagyu genetics but age at slaughter of WC cattle was 19 d greater than that of EBC cattle and carcass size was reduced. Key words: Average daily gain, carcass characteristics, European and British crossbred, feed to gain ratio, meat quality, Wagyu crossbred cattle

scholarly journals Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

2016 ◽  
Vol 88 (2) ◽  
pp. 1079-1088 ◽  
Author(s):  
DOMINIKA GUZEK ◽  
DOMINIKA GŁĄBSKA ◽  
KRZYSZTOF GŁĄBSKI ◽  
AGNIESZKA WIERZBICKA
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Pork Meat ◽  
Color Analysis ◽  
Maternal Line ◽  
Color System ◽  
Composition Measurement ◽  
Meat Samples

Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

Variability of the IGF2 locus in the Suino Nero Lucano pig population and its effects on meat quality

2018 ◽  
Vol 58 (11) ◽  
pp. 1976 ◽  
Author(s):  
Amalia Simonetti ◽  
Andrea Rando ◽  
Paola Di Gregorio ◽  
Carmelisa Valluzzi ◽  
Annamaria Perna ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Porcine Insulin ◽  
Drip Loss ◽  
Fat Percentage ◽  
Promoter Regions ◽  
Igf2 Gene ◽  
Longissimus Lumborum ◽  
L Value

The aim of this study was to analyse the polymorphisms in the two promoter regions, P1 and P2, of the porcine Insulin-like Growth Factor 2 (IGF2) gene and to investigate the effect of IGF2 genotypes on meat quality traits in the Italian autochthonous Suino Nero Lucano pig. Three polymorphic sites were analysed and only two of the eight potential haplotypes were observed in the Suino Nero Lucano pig population: A haplotype (–366A – –225G – –182C), and B haplotype (–366G – –225C – –182T). Muscle mass and meat quality characteristics were analysed in 30 castrated pigs (10 for each of the three IGF2 genotypes: A/A, A/B, and B/B). According to the results, B/B animals, at the same carcass weight, showed the highest Longissimus lumborum and Psoas weight (P < 0.05), whereas A/A animals showed a higher intramuscular fat percentage and lower Warner–Bratzler shear force, drip loss, and polyunsaturated fatty acids content. Meat from B/B animals showed also a higher L* value and myoglobin and deoxymyoglobin percentage compared with meat from A/A ones (P < 0.05).

scholarly journals Physicochemical characteristics of meat of nellore steers supplemented with or without addition of lipids

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Clóvis Carlos Silveira Filho ◽  
Carlos Augusto de Alencar Fontes ◽  
Elizabeth Fonsêca Processi ◽  
Laila Cecília Ramos Bendia ◽  
Cláudio Teixeira Lombardi ◽  
...  
Keyword(s):  
Body Weight ◽  
Soybean Oil ◽  
Meat Quality ◽  
Soybean Meal ◽  
Shear Force ◽  
Sarcomere Length ◽  
Physicochemical Characteristics ◽  
Panicum Maximum

The aim of research was to evaluate the meat quality of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–four young bulls, 301 ± 5.8 kg in body weight, were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. There were no differences (P>0.05) between the treatments for temperature, pH, thawing, cooking and total losses, shear force, sarcomere length and collagen in bulls. Nellore young bulls raised in fertilized and irrigated Mombasa grass fed Mombasa grass only or supplemented with or without addition of lipids were similar regarding meat quality.

Timing and duration of low voltage electrical stimulation on selected meat quality characteristics of light and heavy cattle carcasses

2020 ◽  
Vol 60 (7) ◽  
pp. 967
Author(s):  
E. C. Webb ◽  
B. Agbeniga
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
Shear Force ◽  
Sarcomere Length ◽  
Low Voltage ◽  
Carcass Weight ◽  
Drip Loss ◽  
Early Application ◽  
Early Stimulation ◽  
Stimulation Parameters

Context The present study investigated the effects of several electrical-stimulation parameters with conventional chilling of heavy- and light-grade carcasses from commercial feedlot cattle on selected meat-quality attributes. Aims The aim was to determine the combination of electrical-stimulation parameters that produced the most desirable results in terms of meat quality, which will serve as a guide to processors seeking to enact best processes in the meat industry. Methods Low-voltage electrical stimulation (110 V peak, 17 pulses/s, 5-ms pulse width) was applied either early post-mortem (PM) at 7 min or late PM at 45 min, for either 30 or 60 s on steer carcasses (n = 98) divided into two weight categories (light (≤260 kg) and heavy (≥290 kg) grades). The Longissimus lumborum muscle was evaluated for sarcomere length, myofibril fragment length (MFL), calpain-1, calpastatin, shear force and drip loss (3 and 14 days PM). Key results There were no significant differences in sarcomere length and no sarcomere shortening was observed. There were minor inconsistencies where early stimulation coincided with marginally longer MFL at 3 and 14 days PM, while late stimulation produced the shortest MFL at 14 days PM. Higher decline in calpain-1 concentration (mean 36.2%) was recorded in the early stimulated carcasses compared with the late stimulated carcasses (mean 29.7%) from 1 to 24 h PM, while calpastatin concentration decreased at a similar rate (mean 24%). Early stimulation resulted in lower shear force (P &lt; 0.05) at 3 days PM, especially in the heavier carcasses, indicating that higher initial temperature did accelerate tenderisation. At 14 days PM, there were no significant differences in shear force as regards stimulation time or carcass weight. Higher drip loss was however recorded in the early stimulated carcasses. Conclusions Early application of low-voltage electrical stimulation produced faster tenderisation early PM, due to higher rigor temperature, but, after aging for 14 days, all meat was acceptably tender with a lower variability, regardless of the stimulation time and carcass weight. Higher drip loss was associated with higher tenderness, which is normal and not a defect. Implications The use of low-voltage electrical stimulation should be encouraged for its ability to reduce variability in meat quality due to carcass-weight differences, especially in the current feedlot systems.

scholarly journals Performance, carcass parameters, meat quality and lipid profile from feedlot young bulls fed cottonseed

2017 ◽  
Vol 18 (2) ◽  
pp. 347-358
Author(s):  
Claudiana ESTEVES ◽  
Mary Suzan VARASCHIN ◽  
Cesar Augusto Pospissil GARBOSSA ◽  
Joanna Oliveira MARÇAL ◽  
Fernanda Paul de CARVALHO ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Shear Force ◽  
Histological Analysis ◽  
Control Diet ◽  
Feedlot Cattle ◽  
Daily Weight Gain ◽  
Carcass Parameters ◽  
Nelore Cattle

SUMMARY The objective of this study was to evaluate the performance, carcass, meat quality, fatty acid profile and liver alterations of cattle supplemented with cottonseed feedlot. It used 100 Nelore cattle, being divided into two groups of 50 animals, which received a cottonseed (CS) in grain form by the diet in the proportion of 15% and the other group was provided with control diet without CS in the feedlot for 88 days. The diets were isoprotein and isoenergetic and concentrate:roughage ratio of 60:40. The animals were slaughter in the end of experimental time and the collection of liver samples for histological analysis. After cooling 24 hours at ± 1°C were conducted evaluation of carcass and major cuts, final pH and collected muscle samples longissimus to carry out the physicochemical analyzes (Color, Cooking Loss, Pigments and Shear Force), chemical composition, fatty acid profile and oxidation. The inclusion of CS in the diet provided animals with higher slaughter weight, daily weight gain, Hindquarter, however, the animals showed reduced carcass yield, forequarter weight and Thin flank, without changing the parameters as rib-eye area and backfat thickness. There was an increase of the yellow values (b*) and moisture with the final pH reduction. There was no influence of the use of cottonseed in relation to histological parameters evaluated in the liver. The cottonseed in the feeding feedlot cattle promoted improvement in animal performance, despite the reduction of the forequarter weight, with appropriate aspects of meat quality, fatty acid profile and conservation.

scholarly journals Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Peng Li ◽  
Tiantian Wang ◽  
Yanwei Mao ◽  
Yimin Zhang ◽  
Lebao Niu ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Protein Degradation ◽  
Meat Quality ◽  
Troponin T ◽  
Quality Characteristics ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Crossbred Cattle ◽  
Beef Tenderness ◽  
Fragmentation Index

This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P<0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P<0.05). Purge loss, cooking loss,L*,a*, andb*values decreased with increasing pHu during ageing (P<0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P<0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

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