The influence of rate of lean and fat tissue development on pork eating quality

1999 ◽  
Vol 68 (3) ◽  
pp. 477-485 ◽  
Author(s):  
P. J. Blanchard ◽  
M. Ellis ◽  
C. C. Warkup ◽  
B. Hardy ◽  
J. P. Chadwick ◽  
...  
Keyword(s):  
Growth Rate ◽  
Growth Rates ◽  
Crude Protein ◽  
Subcutaneous Fat ◽  
Growth Period ◽  
Intramuscular Fat ◽  
Tissue Growth ◽  
Eating Quality ◽  
Fat Tissue ◽  
Ad Libitum

AbstractThe influence of plane of nutrition and diet on the eating quality of fresh pork was investigated in a study involving 721 animals. Boars and gilts of three genotypes (0, 0·25 and 0·50 Duroc inclusion level) were reared from 30 to 90 kg on seven feeding regimens (combinations of diet formulation and feeding level) to achieve different rates of lean and fat tissue growth during two growth periods (30 to 60 or 75 kg; 60 or 75 kg to 90 kg), respectively. A diet of conventional energy and protein (CEP, 14·2 MJ/kg digestible energy, 205 g/kg crude protein, 10 g/kg lysine) was given using combinations of ad libitum and restricted feeding to produce six treatment groups with variation in lean and fat growth rates. An additional treatment group was given food ad libitum on a higher energy and lower protein diet (HELP, 14·7 MJ/kg digestible energy, 166 g/kg crude protein, 7·0 g/kg lysine) between 30 and 90 kg. Dissected carcass composition at 90 kg was predicted from equations based on P2 fat depth, which were developed from full-side and ham joint dissections on sub-samples of animals. Representative sub-samples of animals were dissected at start (30 kg) and at interim weights (60 or 75 kg) to allow lean and subcutaneous fat growth rates to be calculated for all or parts of the growth period. The feeding regimes produced substantial variation in live-weight gain (DLWG) (744 to 914 g/day) and lean tissue growth rate (LTGR 345 to 417 g/day) and subcutaneous fat growth rate (SFGR 81 to 97 g/day), between 30 and 90 kg, and in longissimus dorsi intramuscular fat content (10·37 to 23·87 g/kg). Pigs given the HELP diet had the highest intramuscular fat and the best eating quality. Pigs offered the CEP diet ad libitum throughout the growth period produced more tender but less juicy meat than those given food restrictedly (0·8 or 0·9 of ad libitum). The correlations between DLWG, LTGR and SFGR for the whole or parts of the growth period and sensory characteristics, although often positive, were generally low, suggesting weak relationships.

The influence of sex (boars and gilts) on growth, carcass and pork eating quality characteristics

1999 ◽  
Vol 68 (3) ◽  
pp. 487-493 ◽  
Author(s):  
P. J. Blanchard ◽  
M. Ellis ◽  
C. C. Warkup ◽  
J. P. Chadwick ◽  
M. B. Willis
Keyword(s):  
Growth Rates ◽  
Crude Protein ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Dietary Treatment ◽  
Tissue Growth ◽  
Eating Quality ◽  
Regression Equations ◽  
Digestible Energy ◽  
Ad Libitum

AbstractBoar and gilt pigs from three genotypes (with 0, 0·25 and 0·50 Duroc inclusion level) were reared from 30 to 90 kg live weight on seven feeding regimens which involved combinations of diet formulation and feeding level. A diet of conventional energy and protein level (CEP; 14·2 MJ/kg digestible energy, 205 g/kg crude protein, 10 g/kg lysine) and a diet of higher energy and lower protein (HELP; 14·7 M]/kg digestible energy, 166 g/kg crude protein, 7·0 g/kg lysine) were used. One treatment involved feeding the HELP diet ad libitum, with the other six treatments involving feeding the CEP diet ad libitum, restricted, or in combinations of ad libitum and restricted. A total of 721 animals comprising similar numbers of boars and gilts were used to estimate sex differences for growth performance, carcass and meat quality, and eating quality. Tissue growth rates were predicted from regression equations based on P2fat depths or ham-joint dissection, developed from subsamples of animals that were subjected to full-side dissection. Overall when compared with gilts, boars grew faster (838 v. 799 gtday, P < 0·001), had improved food conversion ratios (2·39 v.2-55, P < 0·001) but had similar daily food intakes and lean and subcutaneous fat growth rates. Lean tissue food conversions did not differ significantly between the sexes. Killing-out proportions were higher for gilts (0·766 v. 0·749 , P < 0·001), however P2 backfat thickness and lean proportions did not differ between the sexes. The firmness of the mid-back fat, assessed subjectively and using a penetrometer, was greater for gilts than for boars. The tenderness of pork loin chops, assessed by a trained sensory panel, was judged to be better for boars than for gilts but there was no sex difference in overall acceptability. The fat from boars had a higher level of abnormal odour and boar odour. There was a sex × dietary treatment interaction for boar odour with the HELP diet producing the highest levels and the biggest difference between the sexes for odour scores.

The influence of the proportion of Duroc genes on growth, carcass and pork eating quality characteristics

1999 ◽  
Vol 68 (3) ◽  
pp. 495-501 ◽  
Author(s):  
P. J. Blanchard ◽  
C. C. Warkup ◽  
M. Ellis ◽  
M. B. Willis ◽  
P. Avery
Keyword(s):  
Growth Rates ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Intramuscular Fat ◽  
Sampling Procedure ◽  
Tissue Growth ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Lower Shear

AbstractA study was carried out involving 721 pigs, comprising boars and gilts, with either 0, 0.25 , or 0.50 Duroc inclusion level, which were produced by mating Large White boars with Large White × British Landrace sows, Large White boars with Duroc × (Large White × British Landrace) sows, or Duroc boars with Large White × British Landrace sows, respectively. Animals were reared on one of seven different feeding regimens from 30 to 90 kg live weight. Tissue growth rates were determined using a triple sampling procedure based on a combination of full-side and ham joint dissection on subsamples of pigs (127 and 366 pigs, respectively) and P2 backfat thickness on the remainder. Initial body composition was determined at 30 kg on subsamples of the three genotypes. Daily food intakes increased with increasing Duroc inclusion but live-weight gains were similar for the three genotypes. Lean and fat growth rates and food conversion ratios were greatest for the 0·50 Duroc group, although the genotype differences were small. Killing-out proportions and P2 fat depths were higher for the 0.25 and 0·50 Duroc groups. The proportion of lean in the carcass was lower (P < 0·01) for 0·50 Duroc pigs. Japanese colour scores and EEL reflectance indicated that the longissimus muscle was darker for the 0·25 and 0·50 Duroc genotypes. Subcutaneous fat firmness scores and penetrometer readings taken in the mid back indicated softer fat for the 0 Duroc group. Intramuscular fat levels increased (P < 0·01) with increasing Duroc inclusion (10.4, 11.2, and 18·2 g/kg for the 0, 0.25, and 0.50 groups respectively). Cooked longissimus from pigs with 0·50 Duroc had a lower shear force and was judged to have a stronger pork odour and to be more tender and acceptable than that from the 0 Duroc group. The 0.25 Duroc group showed a small improvement in tenderness but a weaker pork odour and similar overall acceptability compared with the 0 Duroc group. This study suggests that the use of the Duroc in crossing systems in the United Kingdom will have limited impact on growth performance but that 0·50 Duroc inclusion will result in fatter carcasses, higher intramuscular fat levels and improved eating quality.

Comparison of Duroc and British Landrace pigs and the estimation of genetic and phenotypic parameters for growth and carcass traits

1990 ◽  
Vol 50 (1) ◽  
pp. 141-153 ◽  
Author(s):  
N. D. Cameron
Keyword(s):  
Growth Rate ◽  
Genetic Correlation ◽  
Subcutaneous Fat ◽  
Tissue Growth ◽  
Carcass Composition ◽  
Restricted Feeding ◽  
Feeding Regimes ◽  
Group Feeding ◽  
Ad Libitum ◽  
And Performance

ABSTRACTDuroc and halothane negative British Landrace boars and gilts were performance tested on ad libitum or restricted feeding regimes, with like-sexed non-littermate groups of one, two, three or four pigs per pen. There was a total of 320 pigs with 20 litter groups per breed with four boars and four gilts per litter group. Within each feeding regime, a boar and a gilt from each litter were tested on one of two diets in 1986, for each of the four combinations, and pigs were tested similarly for two other diets in 1987. Carcass composition was determined by half-carcass dissection of 160 pigs allocated between treatments.There was a breed × sex interaction for growth and performance traits for pigs fed ad libitum. Duroc boars were faster growing and more efficient than Landrace boars, but Duroc gilts grew more slowly and were less efficient than Landrace gilts. On restricted feeding, Duroc pigs were more efficient than Landrace pigs.At constant slaughter weight, Duroc pigs had less subcutaneous fat but more intermuscular fat. Although they had less separable fat in the carcass, Duroc pigs were not leaner as weights of bone, skin, head, feet and tail were heavier than for Landrace pigs.Group penning and group feeding of pigs may have enhanced competition effects resulting in positive genetic and phenotypic correlations between growth rate and backfat depths on both feeding regimes.The positive genetic correlation between growth rate and fat deposition resulted in a negative genetic correlation between growth rate and carcass lean content and a lower genetic correlation with lean tissue growth rate than in other studies.

The influence of feeding regimen and lactation length on growth, carcass characteristics and meat quality of once-bred gilts

1996 ◽  
Vol 62 (3) ◽  
pp. 561-571 ◽  
Author(s):  
M. Ellis ◽  
V. R. Fowler ◽  
M. F. Franklin ◽  
J. D. Wood ◽  
M. A. Varley
Keyword(s):  
Meat Quality ◽  
Growth Rates ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Eating Quality ◽  
Treatment Groups ◽  
Lactation Length ◽  
Lean Growth ◽  
Pregnancy And Lactation ◽  
Ad Libitum

AbstractA study was made to investigate the influence of pregnancy feeding level (ad libitum (AL) and restricted (R); 2·0 kg food per day) and lactation length on growth, carcass, meat quality and processing characteristics of pregnant gilts (P) slaughtered after weaning on day 0 (P·0), day 10 (P·10) or day 35 (P·35) after farrowing. Non-pregnant (NP) control gilts were slaughtered at live weights of approximately 95 kg (NP-L), 135 kg (NP-M), and 160 kg (NP-H). P gilts were mated at an average age of 172 days and an average live weight of 97 kg. Pregnancy per se reduced live weight and lean growth rates compared with NP-H animals which were slaughtered at a similar age to the once-bred animals. Weight loss during lactation tended to increase with lactation length and was higher for gilts given food ad libitum during pregnancy compared with restricted animals. The weight of closely trimmed lean in the carcass was similar for the P·0, P·10 and P·35 groups (59·5 v. 62·2 v. 58·8 kg respectively; average s.e. 2·42) and all once-bred gilt groups virtually doubled trimmed lean yields during pregnancy and lactation. Curing yields were similar for P and NP gilts. As lactation length increased, the fat content of the longissimus dorsi and of the overlying subcutaneous fat layers tended to decrease and the moisture content of these two tissues increased. The major impact offeeding level was on fat levels which were significantly higher for AL animals. Trimmed lean yields were also higher for AL gilts suggesting that lean growth rates were not being maximized on the R feeding regime. Subjective muscle colour scores indicated that the longissmus dorsi from P gilts was darker than from NP-L animals and muscle colour tended to become darker with increasing lactation length. There were few significant differences between treatment groups for eating quality. Meat from once-bred gilts was generally judged to be tougher than that from NP-L animals and toughness generally increased with lactation length. This study confirms the potential of the once-bred gilt as an efficient producer of pig meat but raises issues regarding meat quality that require further research.

The influence of rate of lean and fat tissue development on pork eating quality

1995 ◽  
Vol 1995 ◽  
pp. 11-11
Author(s):  
P J Blanchard ◽  
J P Chadwick ◽  
C C Warkup ◽  
M Ellis ◽  
G A Deans
Keyword(s):  
Tissue Growth ◽  
Eating Quality ◽  
Meat Tenderness ◽  
Relative Importance ◽  
Dietary Manipulation ◽  
Fat Tissue ◽  
Lean Tissue ◽  
Main Factors ◽  
Ad Libitum

The main factors contributing to pork eating satisfaction are considered to be tenderness, juiciness and flavour. Tenderness has been identified as being the most important of these factors in terms of variability and perceived deterioration over recent years. Previous research has shown that the eating quality of meat may be influenced by the balance between the rates of lean tissue growth and fat deposition respectively, and this in turn may be influenced by dietary manipulation and/or genotype and sex of animal. It has been suggested that lean tissue growth rate (LTGR) - influenced by daily liveweight gain - fundamentally affects meat tenderness in pigs (Warkup and Kempster, 1991). In beef cattle studies, faster growing animals have been shown to produce more tender meat (Whipple et al, 1990). Previous work has demonstrated that meat from ad libitum fed pigs tends to be more tender and juicy than restrictively fed pigs (MLC, 1988; Ellis et al, 1990). The objectives of this study were to evaluate the relative importance of lean and fat tissue growth on pork eating quality.

GROWTH PATTERNS OF MUSCLE, FAT AND BONE, AND CARCASS COMPOSITION OF DOUBLE MUSCLED AND NORMAL CATTLE

1985 ◽  
Vol 65 (2) ◽  
pp. 279-293 ◽  
Author(s):  
KARIMA A. SHAHIN ◽  
R. T. BERG
Keyword(s):  
Growth Rate ◽  
Growth Rates ◽  
Subcutaneous Fat ◽  
Allometric Equation ◽  
Tissue Growth ◽  
Growth Patterns ◽  
Carcass Composition ◽  
Lower Growth ◽  
Intermuscular Fat ◽  
Similar Growth

Eighteen Double Muscled (DM), 18 Beef Synthetic (SY) and 18 Hereford (HE) bulls were serially slaughtered from approximately 250 to 800 kg liveweight to determine the influence of maturity type and "double muscling" on tissue growth patterns and compositional differences which were examined by using the allometric equation Y = aXb after transformation to common logarithms (log10). As liveweight (LW) increased, the proportions of total side fat (TSF) and subcutaneous fat (SCF) increased, the proportions of total side muscle (TSM) and intermuscular fat (IMF) remained relatively constant and the proportion of total side bone (TSB) decreased. Relative to LW, DM had a similar growth rate for TSM and lower growth rates for TSF, SCF and IMF than HE and SY. All breed types had similar growth rates for TSB on LW. Relative to dissected side weight (DSW) and TSB, the DM bulls had a higher growth rate for TSM than did the HE and S Y bulls. Differences existed between DM and the more normal genotypes in carcass composition. DM was characterized by a high muscle:liveweight ratio, a high proportion of muscle in the carcass, high muscle:bone and muscle:fat ratios and a low proportion of fat compared to the more normal genotypes. Objective criteria to discriminate between HE and DM were SCF, muscle:bone and TSMTMF ratios, and between SY and DM were TSB and muscle:bone ratio. Key words: Beef bulls (young), growth patterns, carcass composition, double muscling, breed type

Genetic components of growth and ultrasonic fat depth traits in Meishan and Large White pigs and their reciprocal crosses

1992 ◽  
Vol 54 (1) ◽  
pp. 105-115 ◽  
Author(s):  
C. S. Haley ◽  
E. d'Agaro ◽  
M. Ellis
Keyword(s):  
Growth Rate ◽  
Food Intake ◽  
Performance Test ◽  
Subcutaneous Fat ◽  
Additive Effect ◽  
Food Conversion ◽  
Large White ◽  
Male And Female ◽  
Ad Libitum ◽  
The Impact

AbstractGenes from the Chinese Meishan pig have the potential to enhance reproductive performance of European pigs. In order to allow prediction of the impact of Meishan genes in a range of alternative improvement programmes all traits of economic importance must be evaluated and genetic crossbreeding effects estimated. Entire male and female pigs of four genotypes, purebred Meishan (MS) and Large White (LW) pigs and both reciprocal Fl crossbred genotypes (MS ♂ × LW ♀ and LW ♂ × MS ♀), were farrowed in Edinburgh and subsequently performance tested at either Edinburgh or Newcastle. In Edinburgh, animals were penned in groups of four and fed ad libitum between pen mean weights of approximately 30 and 80 kg. At the end of test fat depths at the shoulder, last rib and loin were measured ultrasonically. In Newcastle, animals were penned in groups of six and fed ad libitum between pen mean weights of approximately 30 and 70 kg. Genotypic means and genetic crossbreeding effects (additive and heterosis direct effects and additive maternal effects) were estimated using restricted maximum likelihood.When compared with the LW, the direct additive effect of genes from the MS produced increased growth rate up to the time of weaning, no change in growth rate between weaning and start of test and greatly reduced growth rate during the performance test. The maternal additive effect of genes from the MS was to reduce growth rate up to the time of weaning, with little effect thereafter. There was substantial direct heterosis for growth rate in all periods measured, but heterosis was less in males than in females during the performance test. The combined effect was such that, within sex, the LW and the two crossbred genotypes were of similar ages when they reached 70 and 80 kg, but MS pigs were 38 to 60 days older. The direct additive effect of MS genes was to increase subcutaneous fat levels and there was little evidence for the effects of maternal genes or direct heterosis on these traits. There was a direct additive effect of MS genes reducing food intake and increasing food conversion ratio and there was direct heterosis for increased food intake. There were significant interactions between genotype and sex. Male and female LW pigs had a similar performance but male MS pigs had slower growth rates on the performance test with lower food intakes, food conversion ratios and subcutaneous fat levels than the females.

Improving the pre-weaning nutrition of calves by supplementation of the cow and/or the calf while grazing low quality pastures. 2. Calf growth, carcass yield and eating quality

2001 ◽  
Vol 41 (6) ◽  
pp. 715 ◽  
Author(s):  
D. W. Hennessy ◽  
S. G. Morris ◽  
P. G. Allingham
Keyword(s):  
Growth Rate ◽  
Phase I ◽  
Meat Quality ◽  
Cottonseed Meal ◽  
Phase Ii ◽  
Growth Rates ◽  
Phase Iii ◽  
Eating Quality ◽  
Growth Phases ◽  
Calf Growth

Tender, juicy and flavoursome are desirable meat traits in the grading system of Meat Standards Australia. There are 3 critical growth phases affecting these traits in domestic trade cattle: birth to weaning (phase I), weaning to feedlot entry (phase II), and feedlot finishing (phase III). In the study reported in this paper we examined the effects of supplementary feeding of cows and/or calves in phase I on calf growth rate during each of the 3 growth phases and assessed whether differences in early growth were recorded in carcass weights and meat quality at slaughter (16.5 months old). The calves were weaned on to high quality pastures (phase II) and then finished in a feedlot on a grain-based diet (phase III). One-hundred Hereford cows with Angus-sired calves, and 24 Hereford cows, with Hereford-sired calves were allocated to treatments in a 2 × 3 factorial study of calf growth rate during phase I. The treatments consisted of nil or 4.2 kg twice-a-week of cottonseed meal to the cows for 145 days from calving to mid-lactation, and calves either had access to a high protein barley-based supplement in a ‘creep’ from 75, or from 150 days old until weaning. There were 4 replicate groups for each treatment during phase I with 24 paddocks. Weaners were grazed as a single herd during phase II of the study and separated into 10 feedlot pens in phase III. At slaughter, after phase III, M. longissimus et laborum muscle was sampled from half the carcasses and graded by a taste panel according to Meat Standards Australia. Calves, suckled by cottonseed meal-supplemented cows, were heavier at weaning than those calves suckled by non-supplemented cows (201 v. 170 kg; phase I) with a trend for younger calves with access to ‘creep’ feeding (from 75 days old) to be heavier than calves without access to ‘creep’ feed (196 v. 175 kg). During phase II, liveweight change was higher for weaners from non-supplemented cows than for weaners from supplemented cows (679 v. 593 g/day). During phase III this trend was reversed in favour of weaners from cottonseed meal-supplemented cows (1.54 v. 1.46 kg/day). Similarly, carcasses of calves from cottonseed meal-supplemented cows were also heavier than other carcasses from other calves (226 v. 212 kg) with a greater depth of rib fat (7.0 v. 5.8 mm). In contrast to carcass weight, M. longissimus et laborum muscle samples from calves which did not have access to supplement during phase I were assessed as being more tender, more flavoursome and having a higher overall Meat Standards Australia score than M. longissimus et laborum muscle from calves that had access to supplements. The carryover effects of nutrition from the preweaning growth phase of calves highlight the importance of early life nutrition for achieving higher carcass weights and meat quality. However, the findings that M. longissimus et laborum samples from calves with lower growth rates before weaning were more tender and graded higher than samples from calves with higher growth rates was both unexpected and unexplained.

The effects of two methods of increasing age at slaughter on carcass and muscle traits and meat sensory quality in pigs

2001 ◽  
Vol 72 (1) ◽  
pp. 87-94 ◽  
Author(s):  
B. Lebret ◽  
H. Juin ◽  
J. Noblet ◽  
M. Bonneau
Keyword(s):  
Growth Rate ◽  
Sensory Quality ◽  
Feeding Strategy ◽  
Average Daily Gain ◽  
Biceps Femoris ◽  
Carcass Composition ◽  
Eating Quality ◽  
Large White ◽  
Significant Difference ◽  
Ad Libitum

AbstractThe aim of this study was to investigate the effects of a 30-day increase in age of pigs slaughtered at 110 kg body weight (BW) on carcass and m. longissimus dorsi (LD) and m. biceps femoris (BF) traits, and meat sensory quality. A total of 60 pigs from two genotypes: synthetic line ✕ (Large White ✕ Landrace) (SL) and Duroc ✕ (Large White ✕ Landrace) (D) were used, each genotype containing five groups of six littermates (three castrated males and three females). At the average BW of 30 kg, littermates of the same sex were allocated to three groups. Pigs of group AL were offered ad libitum a standard growing-finishing diet (13·6 MJ/kg digestible energy, 9·5 g/kg of lysine) from 30 up to 110 kg BW. The R1 pigs received the same diet at 0·75 of the ad libitum intake of their AL littermates. The R2 pigs were submitted to both energy and protein restrictions in order to get the same growth rate as the R1 pigs and the same body composition as the AL pigs. Results were similar in both genotypes. In agreement with the protocol, age at slaughter was increased by 30 days in R1 and R2, and AL and R2 pigs had comparable carcass composition. Compared with AL, average daily gain was decreased in R1 and R2 pigs, and food efficiency was decreased in R2, but remained unaffected in R1 pigs. Intramuscular fat (IMF) concentration was decreased in the R1 pigs, especially in BF (15·5 v. 19·7 mg/g), while it was increased in the LD of the R2 pigs, particularly in the D animals (24·2 v. 17·4 mg/g), compared with AL pigs. Meat quality parameters (rate and extent of pH fall, reflectance and drip loss) were similar in the three feeding regimens. The taste panel did not find any significant difference between feeding regimens for tenderness, juiciness, flavour, flour sensation after mastication and mouth coating of the meat, despite the differences reported in IMF concentration. This suggests that, for the genotypes used in this experiment, an increase of 30 days in the age at slaughter greatly influences the carcass and/or the muscle chemical composition, depending on the feeding strategy applied to reduce the growth rate but does not strongly modify the meat eating quality.

Some effects of formaldehyde treatment of hay or silage and level of barley intake on the production of crossbred lambs fed in pens

1976 ◽  
Vol 16 (81) ◽  
pp. 452
Author(s):  
MF Sharkey ◽  
RW Hodge ◽  
IF Davis ◽  
B Bogdanovic
Keyword(s):  
Growth Rate ◽  
Energy Intake ◽  
Growth Rates ◽  
In Vivo Studies ◽  
Growth Study ◽  
Treatment Groups ◽  
Formaldehyde Treatment ◽  
Ad Libitum ◽  
Lamb Growth

Hay and silage treated with formaldehyde were compared with untreated hay and silage during in vivo studies of digestibility, and in growth studies where the forages were fed with and without barley to 6-month-old crossbred lambs. In the growth study there were 20 treatment groups (four forage types offered ad libitum x five barley levels 0, 100, 300, 500 and ad libitum g day-1). Sheep were fed for 6 and 12 weeks for groups fed silage and hay respectively following which animals were slaughtered. On a digested basis, barley contributed from 0 to 76 per cent of digested energy intake. Lamb growth rate varied between 0 and 150 g day-1 and was linearly related to intake of digested DM. Growth rates were above 100 g day-1 where barley constituted 60 to 70 per cent of this intake. Silage and hay with digestibilities of 62 to 65 per cent barely maintained sheep liveweights when fed as a sole diet. The sheep ate more hay than silage and treating the forage with formaldehyde did not significantly increase intake or growth rate.

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