Effects of duration of zilpaterol supplementation on growth-performance, dietary energetics, carcass characteristics, and meat quality of crossbred yearling heifers slaughtered at lighter, less-than-mature final body weight (460 kg)

Advances in molecular genetics have allowed the identification of genes that can enhance livestock production. The aim of this study was to investigate possible relationships between the calpastatin (CAST) Hha1 gene polymorphisms and growth performance, carcass characteristics, and meat quality in Awassi sheep. A total of 87 blood samples were collected from two-week-old Awassi ram lambs. The amplification of the CAST Hha1 gene yielded a fragment of 622 bp. Three CAST genotypes were found in Awassi sheep: MM for two fragments (385 bp and 281 bp), MN for three fragments (622 bp, 385 bp, and 281 bp), and NN for only one fragment (622 bp). The M and N allele frequencies of the CAST Hha1 genotypes were 0.765 and 0.235, respectively, while the genotypic frequencies of MM, MN, and NN were 0.586, 0.356, and 0.057, respectively. Based on CAST Hha1 gene polymorphisms, three groups of lambs (MM: n = 8; MN: n = 6; and NN: n = 3 genotypes) were subjected to a fattening period of 70 days to investigate growth performance and meat characteristics. Only the final body weight and longissimus muscle width were significantly different between the three genotypes, while no significant differences were detected in any other carcass characteristics and meat quality parameters. In this study, new variants were observed in CAST using the Hha1 restriction site, potentially assisting in Awassi sheep breeding and selection programs to improve final body weight and longissimus muscle width.

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Evaluation of mulberry (Morusalba) leaves as a concentrate substitute in rabbit diet: effect on growth performance and meat quality

TURKISH JOURNAL OF VETERINARY AND ANIMAL SCIENCES ◽

10.3906/vet-2004-71 ◽

2020 ◽

Vol 44 (5) ◽

pp. 1136-1141

Author(s):

Kamran KHAN ◽

Inam ULLAH ◽

Nazir Ahmad KHAN ◽

Sarzamin KHAN

Keyword(s):

Body Weight ◽

Growth Performance ◽

Meat Quality ◽

Low Cost ◽

Negative Effects ◽

Feed Ingredient ◽

Water Release ◽

Final Body Weight ◽

Diet Control

Mulberry (Morus alba) leaves contain a high amount of digestible carbohydrates, protein and minerals, making it an attractive, natural, low-cost feed ingredient in rabbit rations. The present study evaluated the effect of stepwise replacement of a concentrate diet with wilted M. alba leaves on growth performance and meat quality of rabbits. Sixty indigenous rabbits (age, 36 ± 2 days) were assigned to 5 diets (12 rabbits per diet). The 5 diets consisted of a commercial concentrate diet (control; WML0), and stepwise replacement of the concentrate with 25% (WML25), 50% (WML50), 75% (WML75), and 100% (WML100) wilted M. alba leaves. Final body weight (1238 g/rabbit), and total (904.1 g/rabbit) and daily (18.8 g/day/rabbit) weight gains were higher (P < 0.05) in rabbits fed with WML50. The WML50 also supported the best (P < 0.05) feed to gain ratio (4.50). Moreover, higher (P < 0.05) reference carcass weight (571.7 g) and a higher dressing percentage (55.8%) were recorded for WML50. Composition of the diets did not alter (P > 0.05) meat pH, water release and cooking loss. In conclusion, M. alba successfully replaced 50% of concentrate in rabbit diet and supported a higher growth performance and carcass yield without negative effects on meat quality

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Effect of Dietary Curcumin on the Growth Performance, Serum Antioxidation and Meat Quality of Ducks (Anas Platyrhynchos)

10.21203/rs.3.rs-58095/v1 ◽

2020 ◽

Author(s):

Sanjun Jin ◽

Hao Yang ◽

Fangju Liu ◽

Xinping Diao ◽

Qian Pang ◽

...

Keyword(s):

Body Weight ◽

Lipid Oxidation ◽

Growth Performance ◽

Volatile Compounds ◽

Meat Quality ◽

Basal Diet ◽

Breast Muscle ◽

Control Group ◽

Final Body Weight

Abstract Background: With increasing of duck meat among consumers, the demand for growth performance and the meat quality health of ducks in increasing. Dietary curcumin altered the growth performance and meat quality. However, study on the effect of dietary curcumin on the growth performance, serum antioxidation and meat quality of ducks. This study invested effects of dietary curcumin given to ducks on the growth performance, antioxidation capacity in plasma, meat quality, lipid oxidation and the concentration of volatile compounds in duck breast muscle. A total of 600 healthy ducks with similar body weight were randomly allotted into 4 groups with 10 replicates per group and 15 ducks per replicate. Ducks were fed experimental diets which the curcumin supplemental levels were 0, 300, 400 and 500 mg curcumin/kg basic fed, respectively. The experiment lasted for 10 weeks. Results: Results showed that dietary supplementation of curcumin at levels 300, 400 and 500 mg/kg dietary (P < 0.05) improved the average final body weight. The ducks fed the basal diet without curcumin supplementation had the lowest FI (P > 0.05) and highest FCR (P > 0.05) among all ducks. Feeding ducks on diets supplemented with curcumin at each level significantly increased (P < 0.05) plasma activity of T-SOD and GSH-Px, and significantly reduced plasma MDA concentration compared to the control group. The dietary curcumin significantly increased the growth performance and the antioxidation capacity in plasma of ducks. Dietary curcumin improved the meat quality of ducks by significantly increasing pH45, pH24 (P < 0.05) and color of duck meat (P < 0.05), and significantly decreasing cooking loss (P < 0.05), shear force (P < 0.05), and the lipid oxidation of duck meat. 56 volatile compounds were identified and quantified. Interestingly, cantharidin among volatile compounds was firstly found in duck muscle, and only existed in the group of 500 mg curcumin/kg diet. Conclusions: In conclusion, the supplementation of duck diets with curcumin at 300, 400, and 500 mg/kg diet improved growth performance, antioxidant status and meat quality of ducks. The cantharidin was firstly found in duck breast muscle when the dietary curcumin inclusion of 500 mg/kg.

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PSV-20 The Effect of Black Pepper (Piperine) Extract Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbial, Fecal Gas Emission, and Meat Quality of Finishing Pigs

Journal of Animal Science ◽

10.1093/jas/skab054.319 ◽

2021 ◽

Vol 99 (Supplement_1) ◽

pp. 195-196

Author(s):

Vetriselvi Sampath ◽

Hyun Ju Park ◽

Inho Kim ◽

Huan Wang ◽

Raihanul Hoque

Keyword(s):

Body Weight ◽

Growth Performance ◽

Meat Quality ◽

Black Pepper ◽

Linear Increase ◽

Nutrient Digestibility ◽

Finishing Pigs ◽

Gas Emission ◽

Dietary Treatments

Abstract The study was conducted to assess the effect of black pepper (BP) supplementation on the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs. A total of 180 crossbred [(Landrace × Yorkshire) × Duroc] finishing pigs with average initial body weight (BW) of 53.72 ± 1.42 kg were used in 10-week trial and allotted to 6 dietary treatments (6 replications pens/treatment with 5 pigs per pen). The dietary treatments were: CON (basal diet), TRT1- CON + 0.025% BP, TRT2- CON + 0.05% BP, TRT3- CON + 0.1% BP, TRT4- CON + 0.2% BP, TRT5- CON + 0.4% BP. A linear increase (P = 0.0380, 0.0061) in body weight gain (BWG) and average daily gain (ADG) were observed respectively, during the overall trial in pigs fed BP supplemented diet compared to control. The dietary supplementation of BP showed a linear increase (P=0.0065) in gain and feed ratio (G: F) at week 10. However, there were no significant results observed on average daily feed intake (ADFI) during the overall experiment. The total tract digestibility of dry matter (DM) was linearly improved (P=0.0531) in BP treatment groups compared to control. In addition, BP diet supplementation had linearly increased fecal Lactobacillus counts (P=0.0482) and decreased E. coli counts (P=0.0306) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (P=0.0227, 0.0555,0.0541) in pigs fed BP supplementation compare to control. The inclusion of BP supplementation in pigs diet had linearly increased (P=0.0146) the backfat thickness at week 10. Thus, we concluded that BP supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

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