Effect of feeding a processed barley/canola meal pellet on performance and carcass quality of feedlot steers

2008 ◽  
Vol 88 (4) ◽  
pp. 667-676 ◽  
Author(s):  
L. M. Williams ◽  
H. C. Block ◽  
D. A. Christensen ◽  
V. Racz ◽  
K. Ataku ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Canola Meal ◽  
Carcass Quality ◽  
Feed Conversion ◽  
Fat Percentage ◽  
Feedlot Steers ◽  
Rumen Acidosis ◽  
Total Trial

This study was conducted to evaluate the effects of feeding a processed barley/canola meal pellet on feedlot performance and carcass quality of feedlot steers. Cross-bred steers (N = 350) weighing 285 ± 22kg were assigned to 1 of 12 pens and fed either pelleted (PB) or rolled (RB) barley as the concentrate. During backgrounding, cattle were fed a diet that contained 41% PB or RB based-concentrate (DM basis), which consisted of 85% barley and 15% canola meal. During finishing the diet contained 86% concentrate (DM basis), which consisted of 94% pelleted or rolled barley and 6% canola meal. Data collection included daily pen feed intake, individual body weights, ultrasound backfat (USBF) and longissimus dorsi (USLD) area measurements. Carcass data included weight, dressing percentage, marbling and liver abscess scores. Carcass fat, lean and bone percentage, fat color, and l. dorsi intramuscular fat content and fatty acid profile were determined on eight-bone rib samples from 20 randomly selected steers from each treatment. Steers fed the PB had similar ADG during backgrounding (1.29 vs. 1.23 kg d-1; P = 0.30); however, during finishing (1.80 vs. 2.00 kg d-1; P < 0.01) and for the total trial (1.60 vs. 1.70 kg d-1; P < 0.01), daily gains were greater for cattle fed RB. As a result, cattle fed PB were on feed for 10 d longer (P = 0.01) than RB fed cattle. DMI was lower (P < 0.01) for cattle fed PB throughout the trial. Feed conversion (kg feed:kg gain) was superior for the group fed the PB during finishing (6.03 vs. 6.21; P = 0.01) and the total trial (6.27 vs. 6.64; P < 0.01). Both diets produced similar carcasses, but inter-muscular fat percentage was higher (P = 0.03) for the RB group (60.0 vs. 57.4%). Minor differences in fatty acid profile were noted with PB fed steers having higher (P < 0.01) levels of C17:0, C18:3n-3 and C20:4n-6. Results from this study indicate that PB can be used effectively in growing programs, however, further research is required to better manage feeding of PB products to avoid DMI reductions most likely due to sub-acute rumen acidosis. Key words: Cattle, processed barley, performance, carcass quality and composition

scholarly journals Effect of Organic Production System on the Performance and Meat Quality of Two Purebred Slow-Growing Chicken Breeds

2017 ◽  
Vol 17 (4) ◽  
pp. 1197-1213 ◽  
Author(s):  
Ewa Sosnówka-Czajka ◽  
Iwona Skomorucha ◽  
Renata Muchacka
Keyword(s):  
Body Weight ◽  
Fatty Acid ◽  
Meat Quality ◽  
Rhode Island ◽  
Fatty Acid Profile ◽  
Organic Production ◽  
Feed Conversion ◽  
Native Breed ◽  
Meat Samples

AbstractThe objective of the study was to compare the effect of organic and conventional rearing systems on the productivity and meat quality of Yellowleg Partridge (Ż-33) and Rhode Island Red (R-11) chickens. A total of 492 sexed experimental birds (Gallus domesticus) were assigned to four groups. In groups I-C and III-C, the Ż-33 and R-11 chickens were reared under intensive conditions following conventional farming principles. In groups II-O and IV-O, the Ż-33 and R-11 chickens were kept according to organic farming principles. Body weight, feed conversion (kg/kg gain) and mortality were recorded throughout the study. On day 140 of rearing, the native breed chickens were subjected to simplified slaughter analysis, and meat pH, muscle colour, water holding capacity and chilling loss were determined. The meat samples were analysed for the chemical composition and profile of fatty acids, and the peroxidizability index (PI), thrombogenic index (TI) and atherogenicity index (AI) were calculated. The organically raised chickens were characterised by higher body weight (P≤0.01), better feed conversion (P≤0.01) and more favourable fatty acid profile of the muscles compared to the conventionally reared birds. Under organic conditions, the R-11 chickens showed better productivity but slightly poorer fatty acid profile of the muscles compared to the Ż-11 chickens.

scholarly journals Kinerja Produksi dan Kualitas Karkas Itik yang Diberi Ransum Mengandung Ampas Sagu

2018 ◽  
Vol 7 (1) ◽  
pp. 1-8
Author(s):  
Sylvia Ch. H. Hehanussa ◽  
Tabita N Ralahalu ◽  
Christine C E Latupeirissa
Keyword(s):  
Weight Gain ◽  
Abdominal Fat ◽  
Metabolizable Energy ◽  
Carcass Weight ◽  
Feed Consumption ◽  
Carcass Quality ◽  
Feed Conversion ◽  
Fat Percentage ◽  
Sago Waste

The aim of the study was to determine the effect sago waste in the rations on performance and carcass quality of duck as meat producer. The treatments of this experiment were R0 (0% sago waste/control diet), R1 (5% sago waste), R2 (10% sago waste), and R3 (15% sago waste). The experimental died contained 16% crude protein and 2900 kcal /kg metabolizable energy. Ducks used in this experiment was 6 weeks old male of ducks Mojosari and Pekin cross breed. The research design use was a complete Randomized Design using 4 feeding treatment, 5 replications, and 3 ducks per replication pens. The parameters measured were: feed intake, weight gain, feed conversion, carcass weight, carcass percentage and abdominal fat percentage. The results showed that the used of sago waste had no significant effect on feed consumption, weight gain, feed conversion, carcass weight, carcass and abdominal fat percentage. It can be concluded that used of sago waste up to 20% has no negative effects on performance and carcass quality of ducks. Keywords: abdominal fat, carcass quality, duck, sago waste   ABSTRAK Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan ampas sagu dalam ransum terhadap kinerja produksi dan kualitas karkas itik sebagai penghasil daging. Perlakuan pakan yang dicobakan dalam penelitian ini adalah R0 (tanpa ampas sagu), R1 (ampas sagu 5%), R2 (ampas sagu 10%), dan R3 (ampas sagu 15%). Ransum disusun mengandung protein kasar 16% dan energi metabolis 2900 kkal/kg. Itik yang digunakan adalah itik jantan persilangan Mojosari dan Pekin berumur 6 minggu. Rancangan penelitian yang digunakan adalah rancangan acak lengkap pola searah dengan 4 perlakuan pakan dengan 5 ulangan, dan 3 ekor itik untuk tiap ulangan. Parameter yang diamati adalah: konsumsi ransum, pertambahan berat badan, konversi ransum, berat karkas, persentase karkas dan persentase lemak abdominal. Hasil penelitian menunjukkan bahwa penggunaan ampas sagu tidak berpengaruh signifikan terhadap konsumsi ransum, pertambahan bobot badan, konversi ransum, berat karkas, persentase karkas dan lemak abdominal. Dengan demikian dapat disimpulkan bahwa penggunaan ampas sagu sampai taraf 20% tidak berpengaruh negatif terhadap kinerja produksi dan kualitas karkas itik. Kata kunci: ampas sagu, itik, kualitas karkas, lemak abdominal

Fatty acid profile of adipose tissue and performance of feedlot steers supplemented with dehulled cottonseed and sunflower seed meal protected from ruminal metabolism

1996 ◽  
Vol 47 (6) ◽  
pp. 953 ◽  
Author(s):  
SK Gulati ◽  
JR Ashes ◽  
I Ryde ◽  
TW Scott ◽  
GH Brown ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sunflower Seed ◽  
Subcutaneous Fat ◽  
Seed Meal ◽  
Average Weight ◽  
Feed Conversion ◽  
Feedlot Steers ◽  
Group I

The effect of feeding dehulled cottonseed protected from ruminal metabolism (PCS). Together with supplements of protected sunflower seed meal (PSM), on the performance and fatty acid profile of adipose tissue in feedlot steers was examined. Sixty-two Hereford cross steers, average weight 470 kg, were assigned to 4 groups and fed rations based on barley-corn silage for 150 days. The diets offered contained 10% untreated whole cottonseed +6% untreated sunflower seed meal (Group I), 10% PCS + 10% PSM (Group 11), 15% PCS + 10% PSM (Group 111), or 20% PCS + 10% PSM (Group IV). Inclusion of PCS at the level of 10, 15, and 20% together with 10% PSM resulted in an increase (P < 0.01) in dressing percentage together with an improvement in feed conversion ratio. There was a 5-8-fold increase in the proportion of linoleic acid (C18: 2) in omental, perirenal, and subcutaneous fat from cattle fed the PCS supplement. A significant reduction occurred in the proportion of oleic acid (C18: 1 cis), but the percentage of palmitic acid (C16: 0) was not affected; the proportion of stearic acid (C18 : 0) in subcutaneous fat increased with PCS supplementation.

scholarly journals Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

2021 ◽  
Vol 11 (8) ◽  
pp. 3590
Author(s):  
Endale Amare ◽  
Luca Grigoletto ◽  
Viviana Corich ◽  
Alessio Giacomini ◽  
Anna Lante
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Functional Foods ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Gluten Free ◽  
Amaranthus Caudatus ◽  
Lipid Quality ◽  
Squalene Content

Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

scholarly journals Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

2017 ◽  
Vol 60 (3) ◽  
pp. 191-198 ◽  
Author(s):  
Ewa Sosin-Bzducha ◽  
Michał Puchała
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Taste Intensity ◽  
Meat Tenderness ◽  
Longissimus Dorsi Muscle ◽  
Meat Aging

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging. The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

Fatty Acid Profile, Performance and Quality of Eggs from Laying Hens Fed with Crude Vegetable Glycerine

2013 ◽  
Vol 12 (6) ◽  
pp. 341-347 ◽  
Author(s):  
K.M.O. Boso ◽  
A.E. Murakami ◽  
C.R.A. Duarte ◽  
G.R. Nascimento ◽  
P.T. Matumoto-P ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Laying Hens

scholarly journals Effects of genetic group, pregnancy and age on carcass traits, meat quality and fatty acid profile in female sheep

2019 ◽  
Vol 32 (1) ◽  
pp. 21-33
Author(s):  
Geisa IF Esteves ◽  
Vanessa Peripolli ◽  
João BG Costa Jr ◽  
Candice B Tanure ◽  
Adriana M Menezes ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Carcass Traits ◽  
Genetic Group ◽  
Carcass Quality ◽  
Genetic Groups ◽  
Omega 6 ◽  
Santa Inês ◽  
Para Determinar

Background: Little information is available on carcass quality in nulliparous and primiparous ewes of different breeds and genetic groups. Objective: To evaluate the effect of genetic group, pregnancy, age and their interactions on carcass traits, meat quality and fatty acid profile in sheep. Methods: Eighty-five Santa Ines ewes and their crosses with Texel, Dorper and Ile de France, aged 12 month were bred with White Dorper rams to assess the influence of pregnancy on carcass composition and meat quality. After weaning, all ewes (nulliparous and primiparous) were fattened for slaughter at 21 months of age. A further 24 six to twenty one-month-old female lambs from the same genetic groups were included in the analysis to determine the fatty acid profile. Results: Genetic group affected muscle and fat weight as well as the eye muscle length. Fat weight, muscle and fat ratios, subcutaneous fat thickness and cooking loss were affected by pregnancy with nulliparous females being fatter. Meat purpose breeds such as Dorper, Texel and Ile de France showed better meat quality compared to the Santa Ines hair breed. Of the 19 identified fatty acids, saturated were present in greater quantities, especially stearic and palmitic. Omega-6 content was influenced by age and pregnancy. Conclusions: Younger and nulliparous females have better carcass quality in terms of fatty acid composition.Keywords: commercial cuts, fat content, meat breeds, ovines, Santa Ines, slaughter age.  Resumen Antecedentes: Existe poca información sobre la calidad de la canal en ovejasjóvenes nulíparas y primíparas de diferentes razas y grupos genéticos. Objetivo: Evaluar la influencia del grupo genético, de la preñez, de la edad y sus interacciones sobre la composición de la canal, calidad de la carne y perfil de ácidos grasos en la carne de ovejas. Métodos: Ochenta y cinco ovejas de 12 meses de edad de raza Santa Inés y sus cruces con Texel, Dorper y Ile de France fueron cruzadas con carneros White Dorper para evaluar la influencia de la gestación sobre la composición de la canal y la calidad de la carne. Después del destete, todas las ovejas (nulíparas y primíparas) fueron engordadas y sacrificadas a los 21 meses de edad. Otras 24 ovejas de seis a veintiún meses de edad del mismo grupo genético fueron incluidas en el análisis para determinar el perfil de ácidos grasos. Resultados: El grupo genético afectó el peso del músculo y de la grasa, como también la longitud del ojo del músculo. El peso de la grasa, porcentajes de músculo y grasa, el grosor de la grasa subcutánea y las perdidas por cocción fueron afectadas por la preñez, siendo más gordas las hembras nulíparas. Los grupos genéticos especializados en producir carne como Dorper, Texel e Ile de France mostraron mejor calidad de carne comparado con la raza Santa Inés. De los 19 ácidos grasos identificados, los saturados estaban presentes en mayores cantidades, especialmente esteárico y palmítico. Los contenidos de Omega-6 fueron influenciados por la edad y la preñez. Conclusiones: Las ovejas más jóvenes y nulíparas tienen mejor calidad de carcasa en términos de composición de ácidos grasos.Palabras clave: contenido de grasa, cortes comerciales, edad de sacrificio, ovinos, razas de carne, Santa Inés.  Resumo Antecedentes: Existe pouca informação sobre a qualidade da carcaça em ovelhas jovens nulíparas e primíparas de diferentes raças e grupos genéticos. Objetivo: Avaliar a influência do grupo genético, da prenhes, da idade e suas interações sobre as características da carcaça, qualidade da carne e perfil de ácidos graxos na carne de ovelhas. Métodos: Oitenta e cinco ovelhas Santa Inês e suas cruzas com Texel, Dorper e Ile de France com 12 meses de idade foram cruzadas com carneiros White Dorper para avaliar a influência da prenhes sobre a composição da carcaça e a qualidade da carne. Após o desmame, todas as ovelhas (nulíparas e primíparas) foram engordadas para serem abatidas aos 21 meses de idade. Mais 24 ovelhas com idade variando entre seis a vinte e um meses do mesmo grupo genético foram incluídas na análise para determinar o perfil de ácidos graxos. Resultados: O grupo genético influenciou os pesos do musculo e da gordura bem como o comprimento da área de olho de lombo. O peso da gordura, a relação músculo e gordura, a espessura de gordura subcutânea e as perdas por cocção foram influenciadas pela prenhes,sendo asfêmeas nulíparas as mais gordas. Os grupos genéticos especializados em produção de carne como o Dorper, o Texel e o Ile de France apresentaram melhor qualidade de carne comparado a raça Santa Inês. Dos 19 ácidos graxos identificados, os presentes em maiores quantidades foram os saturados, principalmente o esteárico e o palmítico. O Conteúdo de ômega 6 foi influenciado pela idade e pela prenhes. Conclusões: As fêmeas jovens e nulíparas apresentam melhor qualidade de carcaça em termos de composição de ácidos graxos.Palavras-chave: conteúdo de gordura, cortes comerciais, idade de abate, ovinos, raças de corte, Santa Inês.

Sign in / Sign up

Export Citation Format

Share Document