scholarly journals Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

Animals ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1176 ◽  
Author(s):  
Vincenzo Chiofalo ◽  
Luigi Liotta ◽  
Vittorio Lo Presti ◽  
Fabio Gresta ◽  
Ambra Rita Di Rosa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Acid Content ◽  
Shear Force ◽  
Fatty Acid Content ◽  
Average Daily Gain ◽  
The Body ◽  
Cooking Loss ◽  
Olive Cake

Dietary partially destoned olive cake supplementation on performance, carcass traits and meat quality of intensively finished bulls was evaluated. Forty-five Limousin bulls, divided into three homogenous groups, received a diet with no supplementation (Control-CTR), 7.5% (Low Olive Cake-LOC), and 15.0% of olive cake supplementation (High Olive Cake-HOC). The trial was realized for 150 days; all bulls were individually weighed at the beginning, middle, and end of the trial, to calculate the individual average daily gain (ADG). At slaughtering, on each carcass, hot weight was recorded and, after 7 days, the pH and temperature were measured. On Longissimus lumborum muscle, color, cooking loss, and shear force of the cooked sample were determined. The chemical composition and the fatty acid content of muscle were determined. Olive cake inclusions (7.5% and 15.0%) increased (p < 0.05) the body weight, ADG, slaughter traits and intramuscular fat content and influenced (p < 0.05) the quality indices. The 15.0% of the inclusion reduced (p < 0.05) the cooking loss and shear force, and increased the unsaturated fatty acid content. The olive cake can be considered as a functional component in beef production and, in substitution to a quote of cereals into the diet of bulls, could be an opportunity to improve agriculture sustainability.

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 Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

2012 ◽  
Vol 1 (3) ◽  
pp. 147
Author(s):  
Nita Noriko ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana ◽  
Ninditasya Wulandari ◽  
Widhi Wijayanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Trade Mark ◽  
Cooking Oil ◽  
Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten  34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

Fatty acid profile, carcass traits and meat quality of Nellore steers following supplementation with various lipid sources

2017 ◽  
Vol 57 (6) ◽  
pp. 1170 ◽  
Author(s):  
Isabela P. C. Carvalho ◽  
Giovani Fiorentini ◽  
Josiane F. Lage ◽  
Juliana D. Messana ◽  
Roberta. C. Canesin ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dietary Supplements ◽  
Meat Quality ◽  
Linseed Oil ◽  
Statistical Significance ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Subcutaneous Fat ◽  
Practical Significance

The aim of the present study was to evaluate the fatty acid composition of meat and subcutaneous fat, carcass traits and meat quality of Nellore steers fed diets supplemented with various lipid sources. Forty-five young bulls, with average bodyweight of 441 ± 30 kg, were allotted into 10 paddocks, with five treatments, each consisting of two paddocks. The bulls were randomly assigned into one of the following five treatments, which consisted of four lipid sources: palm oil (PO), linseed oil, rumen protected fat (soybean-based oil), whole soybean, and a control (without additional fat). Trial duration was 120 days, which included 30 days of adaptation. Supplements were offered daily at 10 g/kg bodyweight per day. Dietary supplements for providing additional fat were formulated to consist of 10% ether extract. Lipid sources did not significantly affect the average daily gain (P = 0.797) or dressing percentage (P = 0.663). Supplementation with PO increased the concentrations of lauric acid (P = 0.036) and myristic acid (P < 0.001) in the muscle and subcutaneous fat. Animals supplemented with linseed oil had significantly higher concentrations of conjugated linolenic acid in the meat (P = 0.036) and fat (P = 0.049) than did control animals. In the present study, the use of various lipid sources in dietary supplements of grazing cattle during finishing period did not affect carcass traits or physical attributes of beef. This absence of statistical significance may be related to the minimum number of repeat paddocks (2) per treatment. Thus, differences that can have a practical significance were not evidenced by statistical analysis. The inclusion of PO and protected fatty acids derived from soybean oil (rumen-protected fat) is not recommended as a method to improve the lipid profile of meat and subcutaneous fat of Nellore cattle.

scholarly journals In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1155 ◽  
Author(s):  
Luigi Liotta ◽  
Vincenzo Chiofalo ◽  
Vittorio Lo Presti ◽  
Biagina Chiofalo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Average Daily Gain ◽  
Backfat Thickness ◽  
Feed Conversion ◽  
Olive Cake ◽  
Dietary Treatments

The aim of the study was to assess the inclusion of different levels of olive cake in pigs’ diet as a strategy to replace conventional ingredients and to improve meat quality traits. Seventy-two Pietrain pigs, during the growing–finishing period (50–120 kg BW), were fed with three dietary treatments that contained or did not contain olive cake: 0% (Ctrl), 5% (Low), and 10% (High). The trial lasted 90 days. Weekly, individual body weight (BW) and feed intake (FI) were recorded to calculate average daily gain (ADG) and feed conversion ratio (FCR). At slaughter, the dressing percentage was calculated and carcass weight and backfat thickness were measured. On a section of Longissimus thoracis muscle (LT), pH, color, chemical, and fatty acid composition were determined. Fatty acid profile was also determined in backfat. The statistical model included the effects of diet (Ctrl, Low, and High). The inclusion of 5% of olive cake in the diet improved significantly (p < 0.05) BW and FCR. Both levels of inclusion (5% and 10%) significantly reduced (p < 0.05) backfat thickness and intramuscular fat and modified their fatty acid composition, increasing (p < 0.05) the concentration of MUFA and PUFA and improving (p < 0.05) quality indices. Results suggest that olive cake did not negatively affect the productive performances.

Effects of forage silage species on yearling growth performance, carcass and meat quality, and nutrient composition in a forage based beef production system

2015 ◽  
Vol 95 (2) ◽  
pp. 173-187 ◽  
Author(s):  
R. Berthiaume ◽  
C. Lafrenière ◽  
C. Girard ◽  
C. P. Campbell ◽  
L. M. Pivotto ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Tall Fescue ◽  
Production System ◽  
Shear Force ◽  
Average Daily Gain ◽  
Red Clover ◽  
Nutrient Composition ◽  
Beef Production

Berthiaume, R., Lafrenière, C., Girard, C., Campbell, C. P., Pivotto, L. M. and Mandell, I. B. 2015. Effects of forage silage species on yearling growth performance, carcass and meat quality, and nutrient composition in a forage based beef production system. Can. J. Anim. Sci. 95: 173–187. Forty weaned, crossbred beef calves (predominantly Angus and Simmental) were forage-finished using all-silage diets (red clover–timothy versus tall fescue) to examine forage species’ effects on growth performance, carcass traits, meat quality, and nutrient composition. Weaned calves (257 d of age) were forage-finished using red clover–timothy or tall fescue silage and harvested at approximately 1 yr of age. During carcass processing, one side from each carcass was covered with a polyliner to examine if reducing rates of chilling could compensate for limited fat cover expected from low dietary energy contents fed, and limited time on feed. Longissimus thoracis, semimembranosus, and semitendinosus steaks were aged 10, 14, and 21 d to examine effects on Warner–Bratzler shear force values while fatty acid and vitamin B12 composition were determined on 10-d-aged steaks. Average daily gain, feed efficiency, hot carcass weights, and longissimus muscle area were greater (P<0.03) when cattle were fed red clover–timothy versus tall fescue silage, most likely due to the higher protein content of red clover–timothy silage. Shear force was greater (P<0.002) in steaks from all muscles evaluated from cattle fed tall fescue versus red clover–timothy silage. In comparison to 10-d-aged steaks, 14 d of ageing were needed to reduce (P<0.001) shear force for longissimus steaks, while 21 d of ageing were needed to reduce (P<0.001) shear force for semitendinosus steaks. Use of a polyliner decreased (P=0.0001) the rate of temperature decline at selected carcass sites, but did not reduce shear force values. The percent of n-3 fatty acids and polyunsaturated fatty acid/saturated fatty acid ratio were greater (P<0.04) in longissimus from cattle fed red clover–timothy versus feeding tall fescue silage. Feeding red clover–timothy silage improved growth performance, carcass, shear force, and fatty acid composition traits versus feeding tall fescue silage.

scholarly journals The Influence of Temperature on Changes in the Distinguishing Features of the Usable Quality of Soybean Meal

2018 ◽  
Vol 1 (1) ◽  
pp. 377-383
Author(s):  
Beata Drzewieniecka ◽  
Jan Drzewieniecki ◽  
Miroslav Blatnický
Keyword(s):  
Fatty Acid ◽  
Soybean Meal ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Transport Processes ◽  
Influence Of Temperature ◽  
Influence Of Temperature On ◽  
The Impact ◽  
Distinguishing Features

Abstract Soybean meal is one of the fodder components. It is a by-product of the production of soybean oil. Soybean meal is a specific cargo due to changes that may occur in it during transport processes. These changes are subject to many distinguishing features of usable quality inter alia fat and fatty acid content. The temperature and size of the soybean meal particles are among the factors influencing the transformations. The article presents the results of research on soybean meal and its individual fractions and the impact of selected indicators on the quality changes of this cargo. The results depend on the conditions corresponding to those that occur during the storage, handling and transport processes. The dependencies between them have been determined. The performed research allowed to determine the type and scope of changes taking place in this cargo under the influence of temperature. The results of the study showed that as the temperature rises, the fatty acid content in the soybean meal decreased during storage for a given period of 30 days.

scholarly journals Effect of Low Tannin Sorghum Based Feed on Physical and Nutritional Quality of Layer Chicken Eggs

2018 ◽  
Vol 7 (4) ◽  
pp. 94 ◽  
Author(s):  
B. A. Ochieng ◽  
W. O. Owino ◽  
J. N. Kinyuru ◽  
J. N. Mburu ◽  
M. G. Gicheha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Egg Production ◽  
Fatty Acid Content ◽  
Cholesterol Content ◽  
Polyunsaturated Fatty Acid Content ◽  
Egg Yolks

This study was carried out to evaluate the effect of replacing maize with low tannin sorghum (LTS) in layer feed on the physical and nutritional quality of eggs of layers at peak egg production stage. One hundred and twenty, 30-weeks old hens were grouped into three blocks of forty birds per block and were subjected to three different diets: 100%Maize, 50%Maize50%LTS and 100%LTS for 8 weeks. Eggs were collected on the 4th and 8th week of feeding trial. The results showed that eggs had statistically similar weights, amounts of protein, fat, Vitamin E and Vitamin A. The colour of egg yolks increased in lightness and reduced in hue and Chroma significantly across all the dietary blocks with increase in LTS while cholesterol content decreased. The saturated fatty acid content in the albumin and yolk oil extract remained constant irrespective of the period of feeding or variation of Maize and LTS content. The Monounsaturated fatty acid content decreased significantly (P=0.0003) during the whole trial diet period. The Polyunsaturated fatty acid content remained constant for the albumin (P=0.4095) while the yolk showed an increase (P=0.1162) from the initial 15.82±0.57 g/100g on the 4th week to 24.05±7.25 g/100g on the 8th week for diets with 100%Maize. 50%M50%LTS increased from 14.59±0.16 to 21.48±4.19 g/100g and 100%LTS had its Polyunsaturated fatty acid content decline from 13.36±0.31 to 10.71±0.32g/100g. This study indicates that LTS can replace Maize as a source of energy in chicken feeds with no adverse effects on the quality of the eggs.

Organoleptic properties and fatty acid content of muscle from young lambs and hoggets fed grass diets

1998 ◽  
Vol 1998 ◽  
pp. 86-86
Author(s):  
M. Enser ◽  
E. Kurt ◽  
A. Chiles ◽  
G.R. Nute ◽  
J.D. Wood
Keyword(s):  
Fatty Acid ◽  
Dietary Intake ◽  
Linolenic Acid ◽  
Meat Quality ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Organoleptic Properties ◽  
High Quality ◽  
High Dietary Intake ◽  
Sheep Production

Sheep production under extensive conditions is environmentally friendly but on upland pastures animals may not reach slaughter weight within one season. However, meat from older ‘hoggets’ will have different organoleptic properties to that from ‘young’ lambs which may affect its acceptability. Whilst prolonged grazing could intensify the highly acceptable flavours associated with grass consumption, which result from a high dietary intake of α-linolenic acid, prolonged fattening can produce less acceptable muttony flavours. Meat quality differences between lambs and hoggets have been compared in this trial by examining 8- and 20- month old Herdwick sheep, produced on grass fells in Cumbria and reputed to produce high quality meat. Grass-fed Suffolk crosses aged 6 months have been used as a control.

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