Effects of glycerin and essential oils (Anacardium occidentale and Ricinus communis) on the meat quality of crossbred bulls finished in a feedlot

2016 ◽  
Vol 56 (12) ◽  
pp. 2105 ◽  
Author(s):  
I. N. Prado ◽  
O. T. B. Cruz ◽  
M. V. Valero ◽  
F. Zawadzki ◽  
C. E. Eiras ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Meat Quality ◽  
Ricinus Communis ◽  
Control Diet ◽  
Anacardium Occidentale ◽  
Average Weight ◽  
Sorghum Silage ◽  
Lower Ratio

The aim of this study was to investigate the effects on meat quality of crossbred bulls finished in a feedlot when some corn is replaced by glycerin and essential oils (EO) are added to the diet. Thirty bulls weighing 311 kg ± 28.8 kg (22 ± 2 months old) were randomly assigned to one of three diets: CON – Control (diet without glycerin and EO); GLY – 16.1% glycerin in dry matter (DM); and GEO – 16.1% glycerin in DM and EO (cashew: Anacardium occidentale; castor: Ricinus communis) at 442 mg/kg DM consumed. The bulls were kept in a feedlot for 115 days and slaughtered at an average weight of 467 ± 27.9 kg (25 ± 2 months old). The bulls were fed on sorghum silage, cracked corn, glycerin, soybean meal, urea, limestone, and mineral salt. Replacing corn with glycerin plus EO adding to the diet had no effect on the fat thickness, Longissimus muscle (LM) area, marbling, texture, colour, Warner–Bratzler shear force, or chemical composition of the LM. The fatty acid composition in the LM was similar among the diets, except for percentages of myristic and margaric acids. The diets had no effect on the percentage of saturated and polyunsaturated fatty acids. Animals fed on glycerin had a lower ratio of n-6 to n-3 in the LM when compared with the CON diet. Partial replacing of corn with glycerin and EO improved meat flavour, tenderness, and the preference of consumers. Corn may be replaced by glycerin to a 15% level of DM without any detrimental effect on the carcass characteristics or the chemical composition of the LM.

Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

2015 ◽  
Vol 95 (3) ◽  
pp. 465-473 ◽  
Author(s):  
Youcef Mehdi ◽  
Antoine Clinquart ◽  
Jean-Luc Hornick ◽  
Jean-François Cabaraux ◽  
Louis Istasse ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Dry Matter ◽  
Control Diet ◽  
Human Consumption ◽  
Oxidative Rancidity ◽  
Water Losses ◽  
Meat Composition ◽  
Basal Concentration

Mehdi, Y., Clinquart, A., Hornick, J.-L., Cabaraux, J.-F., Istasse, L. and Dufrasne, I. 2015. Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals. Can. J. Anim. Sci. 95: 465–473. The objective of this study was to evaluate the effects of selenium (Se) enrichment of cereals on the performance of Belgian Blue bulls, meat quality and chemical composition. Twenty-three bulls were used in the present study. Twelve bulls were offered a control diet containing Se at a basal concentration of 58 µg kg−1 of dry matter (DM) and the other 11 bulls were given a diet containing 173 µg kg−1 DM of Se by means of Se-enriched spelt and barley. The Se enrichment of the diet did not affect the growth performance, the slaughter data or meat quality (P > 0.05). There were no effects of Se on tenderness, oxidative rancidity and water losses. However, there were some effects of Se enrichment on the meat chemical composition. The ether extract was decreased from 2.1 to 1.7% DM (P<0.05). There was also significant Se enrichment (P<0.001) in the longissimus thoracis muscle (177 vs. 477 ng g−1 DM) and organs: liver (474 vs. 1126 ng g−1 DM) and kidney (4956 vs. 5655 ng g−1 DM), Under such conditions, the human consumption of a piece of such meat or liver can provide a large part of the recommended daily Se intake, estimated between 30 and 57%.

Effect of the inclusion of natural additives on animal performance and meat quality of crossbred bulls (Angus × Nellore) finished in feedlot

2018 ◽  
Vol 58 (11) ◽  
pp. 2076 ◽  
Author(s):  
Carlos Alberto Fugita ◽  
Rodolpho Martin do Prado ◽  
Maribel Velandia Valero ◽  
Elton G. Bonafé ◽  
Camila Barbosa Carvalho ◽  
...  
Keyword(s):  
Essential Oils ◽  
Meat Quality ◽  
Castor Bean ◽  
Average Daily Gain ◽  
Average Weight ◽  
Longissimus Muscle ◽  
Animal Performance ◽  
Muscle Area ◽  
Natural Additives

The objective of this study was to evaluate the influence a finishing diet containing natural additives fed for 94 days on animal performance, carcass, and meat quality characteristics of crossbred bulls (1/2 Angus × 1/2 Nellore). Forty-eight bulls (initial BW 318 ± 4.7 kg and initial age 22 months) were used in a completely randomised design. Bulls were fed one of four diets: (1) CON – Control; (2) CCO – addition of 4 g/animal.day of a mix of essential oils from castor bean and cashew; (3) MIX – addition of 4 g/animal.day of a mix of essential oils (oregano oils, castor bean, cashew); (4) YST – addition of 4 g/animal.day of yeast. Bulls were finished in feedlot (in individual pens) and slaughtered at an average weight of 469 ± 6.7 kg. Final BW, hot carcass weight and average daily gain were greater (P < 0.05) in MIX diet than in the three other diets. However, DM intake, G : F, fat thickness, longissimus muscle area, marbling, and meat colour were similar (P > 0.05) among the four diets. The carcass conformation score was higher (P < 0.05) for bulls that were fed with the YST diet and similar for the three other diets. Meat from CCO had a reduced (P < 0.05) cooking loss when compared with CON diet. Shear force from MIX diet had lesser values (P < 0.05) than meat from YST diet, and it was similar among CON and CCO diets. There was no diet effect (P > 0.05) on lipid oxidation, moisture, ash, and total lipids contents. C14:0, C14:1 n-9, C16:0, C18:1 n-9, C18:1 n-7 and C18:3 n-6 fatty acids in intramuscular fat from the longissimus muscle were affected by the inclusion of additives in the diets. SFA, MUFA, PUFA, n-3 and n-6 fatty acid percentages, and the ratios PUFA : SFA and n-6 : n-3 were similar (P > 0.05) among diets. In conclusion, adding a mix of oregano, castor bean, and cashew oils in the diet improved the performance of the bulls, but meat characteristics did not significantly change.

scholarly journals Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 607
Author(s):  
Giuseppe Scarpa ◽  
Simona Tarricone ◽  
Marco Ragni
Keyword(s):  
Meat Quality ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Carcass Composition ◽  
Origanum Vulgare ◽  
Growth Performances ◽  
Longissimus Lumborum ◽  
Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

scholarly journals Meat quality of crossbred bulls fed with sorghum silage or sugar cane and slaughtered at two levels of fat thickness

2012 ◽  
Vol 34 (3) ◽  
Author(s):  
Ivanor Nunes do Prado ◽  
Danielli Maggioni ◽  
José Jorge dos Santos Abrahão ◽  
Maribel Velandia Valero ◽  
Rodolpho Martin do Prado ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sugar Cane ◽  
Fat Thickness ◽  
Sorghum Silage

scholarly journals Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat

2010 ◽  
Vol 39 (9) ◽  
pp. 2017-2023 ◽  
Author(s):  
Ana Sancha Malveira Batista ◽  
Roberto Germano Costa ◽  
Déborah dos Santos Garruti ◽  
Marta Suely Madruga ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shear Force ◽  
Energy Concentration ◽  
Average Weight ◽  
Chemical Quality ◽  
Chemical Parameters ◽  
Lamb Meat ◽  
Sensorial Attributes ◽  
Water Holding

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

Effect of dietary supplementation of salts of organic acids on gut morphology and meat quality of broilers

2017 ◽  
Author(s):  
Vinus Vinus ◽  
M. A. Akbar ◽  
B. S. Tewatia ◽  
Sushil Kumar
Keyword(s):  
Organic Acids ◽  
Meat Quality ◽  
Control Diet ◽  
Feed Additives ◽  
Metabolizable Energy ◽  
Coliform Bacteria ◽  
Control Group ◽  
Gut Morphology ◽  
Salts Of Organic Acids

The present investigation was conducted to appraise the effect of different levels of salts of organic acids on the gut morphology and meat quality of broilers. A total 300 day-old commercial chicks were randomly divided into 5 treatments. Each treatment consists of 6 replicates having 10 birds per replicate. The control diet was formulated to contain approximately the same metabolizable energy (ME), crude protein and limiting amino acids (methionine and lysine) as per the requirements of birds. The first group (T1) was fed on control diet without any feed additives, while, groups (T2, T3, T4 and T5) were fed on basal diets containing sodium butyrate and calcium propionate @ 0.5% and 1.0% respectively. Six birds from each treatment (1 per replication) were randomly selected for slaughter and collection of samples and microbial study at day 42. Performance of birds in terms of body weight and feed conversion ratio was significantly improved in treated groups. Results showed that in gut morphology, pH was reduced significantly (P less than 0.05) in T3 and T5 (6.24 and 6.22, respectively) as compared to the control group (6.64) while significant improvement was observed in villus height and crypt depth in all treatment groups and were highest in T3 (539.50µm,135.67 µm). Lowest Coliform bacteria (log CFU/g.)was recorded in T3 (16.57) which was significantly differ with the T1 (19.17) and Lactobacilli count was significantly increased in all treatments as compared to control.Supplementation of organic acids reduced meat cholesterol level significantly and lowest was in T5(48.03mg/dL) followed by T3 (48.30mg/dL). Similarly SFA decreased while PUFA content was increased significantly on supplementation of salts as compared to control.

Influence of selenium source on the performance, feathering and meat quality of broilers

2017 ◽  
Vol 5 ◽  
Author(s):  
V. Ravindran ◽  
S. Elliott
Keyword(s):  
Meat Quality ◽  
Feed Intake ◽  
Sodium Selenite ◽  
Control Diet ◽  
Positive Control ◽  
Negative Control ◽  
Breast Meat ◽  
Growing Period ◽  
Breast Meat Yield

SummaryThe following trial was conducted to investigate the effects of Se source (inorganic sodium selenite (SS) versus organic use Sel-Plex® (SP; Alltech Inc, Nicholasville, KY, USA)) on the performance, feathering and meat quality of 900, one-day-old male broilers over a 42 day growing period. Pens (n = 20) were randomly assigned to either: Diet A (no Se; negative control), Diet B as for diet A plus 0.3 mg/kg SS (positive control), Diet C as for diet A plus 0.2 mg/kg SP, Diet D as for diet A plus 0.3 mg/kg SP and Diet E as for diet A plus 0.4 mg/kg SP. From day 1 to 28, significant (P < 0.05) treatment effects were seen for feed intake and FCR, with values for the negative control being higher than for the diets containing Se. The best FCR was recorded for the diet containing 0.4 mg/kg SP. Breast meat yield for birds fed the negative control were lower than those fed selenite or SP supplemented diets (P < 0.05). Feather measurements on d 14, 28 and 42 of age showed that, although scores became poorer with age (4.9 at 14 d, 4.6 at 28 d and 3.6 at 42 d), they were unaffected (P > 0.05) by dietary Se inclusion. Numeric trends in favour of SP were seen in cooking losses in meat chilled for 24 hours and seven days. Cooking losses in meat frozen for seven days were significantly influenced by Se inclusion, whereby values for birds fed 0.3 and 0.4 mg/kg SP were significantly lower than values for birds fed inorganic selenite (P < 0.05). Tissue Se concentrations were highest for the SP diets. Meat oxidation from the birds fed SP was lower than for the birds fed no Se or SS. The results demonstrated that SP may be more advantageous in improving certain variables of performance and meat quality compared to inorganic sources of Se.

scholarly journals Carcass quality and economic benefit of New Zealand White rabbit bucks fed processed mucuna pruriens

2021 ◽  
Vol 48 (3) ◽  
pp. 100-110
Author(s):  
J. S. Ekpo
Keyword(s):  
Weight Gain ◽  
New Zealand ◽  
Meat Quality ◽  
Control Diet ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Mucuna Pruriens ◽  
Carcass Quality ◽  
Low Density

The concern of people about nutritional quality and healthy eating make them to reduce meat consumption due to the fear of hypercholesterolemia. Against this background, there is need to incorporate cholesterol-reducing feed stuff into diets of meat producing animals. This study was therefore carried out to evaluate the performance as well as carcass quality of rabbits fed diets containing processed Mucuna seed meal (MSM) for 84 days. A total of 45 rabbit bucks (New Zealand White) of six weeks old were divided into three treatment groups of 15 rabbits each. Each treatment group was replicated thrice with five rabbits per replicate. The rabbit groups were randomly assigned to three treatment diets in a completely randomized design: The three experimental diets were formulated such that Mucuna pruriens seed (processed by soaking and boiling) replaced maize at 0, 20 and 30% as T1, T2 and T3 respectively. T1 served as the control without Mucuna Pruriens. Data were collected on feed intake, weight gain, feed conversion ratio, carcass traits and meat lipid profile viz: total cholesterol (TC), triglyceride (TG), low density lipoprotein (LDL), very low density lipoprotein (VLDL) and high density lipoprotein (HDL). Result obtained revealed that rabbits on mucuna-based diets (T2 and T3) had significant (P<0.05) increase in feed intake and weight gain than rabbits on diet T1 (control). Similarly, carcass characteristics of the animals fed mucuna-based diets showed significant (P<0.05) increase in dressed weight, dressing percentage, cut parts (fore leg, hind leg, loin, thoracic cage) except organ (liver, kidney. heart, lungs) weights which were comparable to rabbits fed control diet. Significant (P<0.05) improvement in meat quality in terms of increase in HDL, protein, muscle, meat to bone ratio and reduction in TC, TG, LDL, VLDL and fat were obtained for the rabbit fed the mucuna-based diets. Economy of production indicated that cost of feed consumed and cost per weight gain reduced for rabbits fed MSM compared to those fed control diet. The results of the trial have shown that processed MSM can be used to substitute maize in diet up to 30% for improved performance, carcass traits and meat quality of rabbit bucks.     Les préoccupations des gens au sujet de la qualité nutritionnelle et d'une alimentation saine les font réduire la consommation de viande en raison de la crainte de l'hypercholestérolémie. Dans ce contexte, il est nécessaire d'incorporer des aliments pour animaux réducteurs de cholestérol dans les régimes alimentaires des animaux producteurs de viande. Cette étude a donc été réalisée pour évaluer la performance ainsi que la qualité de carcasse des lapins nourris à des régimes contenant des farines de graines de Mucuna transformées (le 'MSM') pendant 84 jours. Un total de 45 mâles de lapin (New Zealand White) de six semaines ont été divisés en trois groupes de traitement de 15 lapins chacun. Chaque groupe de traitement a été répliqué trois fois avec cinq lapins par réplique. Les groupes de lapins ont été assignés au hasard à trois régimes de traitement dans une conception complètement randomisée : Les trois régimes expérimentaux ont été formulés de telle sorte que les graines pruriens de Mucuna (traitées par trempage et ébullition) ont remplacé le maïs à 0, 20 et 30% comme T1, T2 et T3 respectivement. T1 a servi de contrôle sans Mucuna Pruriens. Des données ont été recueillies sur la consommation d'aliments pour animaux, le gain de poids, le rapport de conversion des aliments pour animaux, les traits de carcasse et le profil lipidique de la viande viz : cholestérol total (le 'TC'), triglycéride (le 'TG'), lipoprotéine de basse densité (le 'LDL'), lipoprotéine de très faible densité (le 'VLDL') et lipoprotéine de haute densité (le 'HDL'). Le résultat obtenu a révélé que les lapins qui suivreaient un régime à base de mucuna (T2 et T3) avaient une augmentation significative (P<0.05) de la consommation d'aliments pour animaux et du gain de poids que les lapins au régime T1 (contrôle). De même, les caractéristiques de carcasse des animaux nourris à base de mucuna ont montré une augmentation significative (P<0.05) du poids habillé, du pourcentage d'habillage, des parties coupées (jambe avant, patte arrière, longe, cage thoracique) à l'exception des poids des organes (foie, rein, cœur, poumons) comparables aux lapins nourris au régime de contrôle. Une amélioration significative (P<0.05) de la qualité de la viande en termes d'augmentation de la HDL, des protéines, des muscles, du rapport viande/os et de la réduction du TC, du TG, du LDL, du VLDL et de la graisse a été obtenue pour le lapin nourri aux régimes à base de mucuna. L'économie de production a indiqué que le coût des aliments consommés et le coût par gain de poids réduit pour les lapins nourris aux 'MSM' par rapport à ceux nourris régime de contrôle. Les résultats de l'essai ont montré que les 'MSM' transformés peuvent être utilisés pour remplacer le maïs dans l'alimentation jusqu'à 30 % par une meilleure performance, des caractéristiques de carcasse et la qualité de la viande des mâles lapins.

scholarly journals Black soldier fly larval meal in feed enhances growth performance, carcass yield and meat quality of finishing pigs

2021 ◽  
pp. 1-16
Author(s):  
S.Y. Chia ◽  
C.M. Tanga ◽  
I.M. Osuga ◽  
A.O. Alaru ◽  
D.M. Mwangi ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Body Weight Gain ◽  
Control Diet ◽  
Protein Source ◽  
Feed Conversion ◽  
Large White ◽  
Black Soldier Fly ◽  
Pig Feed

Using black soldier fly (BSF, Hermetia illucens) larvae as a novel protein source substituting fishmeal (FM) in animal feeds is globally gaining momentum. BSF can be reared on agro-industrial residues. However, incorporating BSF larval meal (BSFLM) into finisher pig diets has received inadequate attention. This study evaluated the effects of replacing dietary FM with BSFLM on growth, carcass traits and meat quality of finisher pigs. A control diet (including FM: 0% BSFLM) was compared with four dietary levels of replacement of FM with BSFLM at 25, 50, 75 or 100%. Forty hybrid pigs (crossbreeds of purebred Large White and Landrace) were randomly allocated to the five different dietary treatments. Feed intake, body weight gain and feed conversion ratio were measured. After 98 days of feeding, all pigs were slaughtered for the evaluation of carcass and nutritional content of the organ and muscle tissues. Diet significantly affected pig growth performance. Carcass weight of pigs fed diets with BSFLM replacing FM by 50, 75 or 100% (w/w) was higher than for pigs fed control diet with 100% FM as protein source. Crude protein content of pork tissues was high (65-93% on dry-matter basis) across all dietary groups. Therefore, BSFLM can replace FM in pig feed. This is relevant for commercial pig feed production and provides for the first time a nutritional analysis of pork derived from pigs raised on BSFLM.

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