Effects of live yeast on growth performances and meat quality of beef cattle fed fast or slow fermentable diets
Abstract
Data di Pubblicazione:
2009
Citazione:
Effects of live yeast on growth performances and meat quality of beef cattle fed fast or slow fermentable diets / A. Agazzi, G. Invernizzi, M. Ferroni, S. Vandoni, C.A. Sgoifo Rossi, G. Savoini, V. Dell’Orto, E. Chevaux. - In: JOURNAL OF ANIMAL SCIENCE. - ISSN 0021-8812. - 87:E-Suppl. 2(2009), pp. 280-280. ((Intervento presentato al convegno Joint annual meeting ADSA/ASAS tenutosi a Montreal nel 2009.
Abstract:
The aim of the trial was to evaluate the effects of the administration of
Saccharomyces cerevisiae (CNCM I–1077) on growth performance and
meat quality in beef cattle fed slow (SF) or fast (FF) fermentable diets.
Eighty three male Charolaise cattle were divided in four homogenous
groups: SF–C=n 24, FF–C=n 17, SF–T=n 21 and FF–T=n 21, and fed
slow (SF; RUP 30.60%, NDF 31.20%, NFC 44.60, starch 34.20 on DM)
or fast (FF; RUP 26.90%, NDF 30.60%, NFC 44.70, starch 32.40 on
DM) fermentable diets with (T) or not (C) S. cerevisiae (8×109 cfu/d).
ADG (evaluated at day 70 and 98 of the trial), and longissimus dorsi
colour characteristics, chemical composition, pH at 24h post mortem,
tenderness and fatty acid composition were compared using the GLM of
S.A.S. with contrasts. SEUROP classes frequencies in the groups were
analyzed by a PROC FREQ of S.A.S. with a chi-square test. Improved
ADG was highlighted in SF–T and FF–T vs. FF–C (1.61 kg/d, 1.57 kg/d
and 1.49 kg/d respectively; P≤0.05). An increased lightness (L*) was
recorded in SF–T vs. other groups (41.3 vs. 39.3 SF–C, 38.9 FF–C and
37.4 FF–T; P≤0.01) and a decreased yellowness (b*) was observed in
FF–C (8.3 vs. 10.0 SF–C, 10.3 SF–T and 9.8 FF–T; P≤0.01). No differences
were found in meat chemical composition, carcass characteristics,
meat pH, cooking losses, or fatty acid composition of the meat except for
a lower EPA content in FF–T. Tenderness was increased independently
from slow or fast fermentable diets when live yeast was fed to cattle
(SF–T 3.7 kgF, FF–T 3.6 kgF, SF–C 4.1 kgF, FF–C 4.1 kgF; P≤0.05).
The inclusion of live yeast in both slow and fast fermentable cattle diets
affected positively performance and meat tenderness, while the use
of slow fermentable rations in association with S. cerevisiae (CNCM
I–1077) determined increased lightness and yellowness of the meat
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Beef cattle ; live yeast ; fermentable diet
Elenco autori:
A. Agazzi, G. Invernizzi, M. Ferroni, S. Vandoni, C.A. Sgoifo Rossi, G. Savoini, V. Dell’Orto, E. Chevaux
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