scholarly journals Effect of Potato By-products Based Silage on Growth Performance, Carcass Characteristics and Fatty Acid Composition of Carcass Fats in Holstein Steers

2005 ◽  
Vol 18 (4) ◽  
pp. 490-496 ◽  
Author(s):  
B. Pen ◽  
T. Oyabu ◽  
S. Hidaka ◽  
H. Hidari
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Acid Composition ◽  
Carcass Characteristics ◽  
By Products

Effect of management strategy on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in crossbred steers

2002 ◽  
Vol 82 (1) ◽  
pp. 49-57 ◽  
Author(s):  
F. L. Laborde ◽  
I. B. Mandell ◽  
J. J. Tosh ◽  
J. G. Buchanan-Smith ◽  
J. W. Wilton
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Acid Composition ◽  
Management Strategy ◽  
Management Strategies ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Longissimus Muscle

Crossbred steers (n = 136) were used to evaluate the effect of management strategy on growth performance, carcass characteristics, and fatty acid composition and palatability attributes of beef. Management strategies included: (1) high grain (75% high moisture corn) finishing (HG), or (2) backgrounding with restricted feeding of an alfalfa silage ration for 112 d, followed by HG until slaughter (BKG). Steers were slaughtered at 8–10 mm ultrasound backfat. Backgrounding increased (P < 0.001) days on feed and decreased (P < 0.01) days on grain, average daily gain and longissimus muscle area compared with the HG regime. Slaughter weight, intramuscular fat content, and marbling score were unaffected (P > 0.10) by management strategy. Longissimus muscle palatability attributes and shear force did not differ (P > 0.10) between management strategies, whereas BKG increased (P < 0.03) softness, overall tenderness, chewiness, and rate of breakdown scores, and decreased (P < 0.09) juiciness scores in semitendinosus muscle. Backgrounding increased (P < 0.05) conjugated linoleic acid (CLA), total monounsaturated fatty acids, and 1193 polyunsaturated fatty acid (PUFA), and decreased (P < 0.05) total saturated fatty acids (SFA), and 1196 PUFA content of beef. While the change in quantitative and qualitative fatty acid composition of beef is in line with current dietary recommendations for humans, the magnitude of these changes was minimal. Key words: Beef cattle, diets, carcass composition, fatty acids, longissimus muscle, palatability attributes

scholarly journals Minimizing marine ingredients in diets of farmed Atlantic salmon (Salmo salar): Effects on growth performance and muscle lipid and fatty acid composition

2018 ◽  
Author(s):  
Maryam Beheshti Foroutani ◽  
Christopher C. Parrish ◽  
Jeanette Wells ◽  
Richard Taylor ◽  
Matthew Rise ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Growth Performance ◽  
Acid Composition ◽  
Fish Meal ◽  
Muscle Lipid ◽  
Low Levels ◽  
Farmed Atlantic Salmon ◽  
By Products

AbstractDue to limited fish meal and fish oil resources and their high costs for the aquaculture industry, it is necessary to find alternative sustainable sources of protein and lipids. Therefore, seven different diets were formulated with different protein and lipid sources to feed farmed Atlantic salmon, and their effects on growth performance, muscle lipid class, and fatty acid composition were examined. Growth performance indicated that the diet with the lowest fish meal and fish oil content resulted in the lowest weight gain and final weight, followed by the diet containing the highest level of animal by-products. The lipid class analysis showed no statistical difference in the muscle total lipid content using different diets. However, significant statistical differences were observed among the main lipid classes; triacylglycerols, phospholipids, and sterols. The diet containing 1.4% omega-3 long-chain fatty acids resulted in the highest content of triacylglycerols and phospholipids. Diets containing medium and low levels of fish oil and fish meal, respectively, led to as high a level of ω3 fatty acids in muscle as when fish were fed diets with high levels of fish meal and fish oil. The results of this study suggest that feeding a diet containing low levels of fish meal and moderate levels of fish oil does not significantly affect ω3 fatty acid composition in muscle. Fish meal could be reduced to 5% without affecting growth as long as there was a minimum of 5% fish oil, and animal by-products did not exceed 26% of the diet.

Sign in / Sign up

Export Citation Format

Share Document