The objective of this study was to examine effects of 4 levels of microalgae meal (All-G Rich, CCAP 4087/2; Alltech Inc., Nicholasville, KY) supplementation to the diet of finishing heifers on longissimus lumborum (LL) steak PUFA content, beef palatability, and color stability. Crossbred heifers ( = 288; 452 ± 23 kg initial BW) were allocated to pens (36 pens and 8 heifers/pen), stratified by initial pen BW (3,612 ± 177 kg), and randomly assigned within strata to 1 of 4 treatments: 0, 50, 100, and 150 g·heifer·d of microalgae meal. After 89 d of feeding, cattle were harvested and LL were collected for determination of fatty acid composition and Warner-Bratzler shear force (WBSF), trained sensory panel evaluation, and 7-d retail color stability and lipid oxidation analyses. Feeding microalgae meal to heifers increased (quadratic, < 0.01) the content of 22:6-3 and increased (linear, < 0.01) the content of 20:5-3. Feeding increasing levels of microalgae meal did not impact total SFA or MUFA ( > 0.25) but tended ( = 0.10) to increase total PUFA in a quadratic manner ( = 0.03). Total omega-6 PUFA decreased (linear, = 0.01) and total omega-3 PUFA increased (quadratic, < 0.01) as microalgae meal level increased in the diet, which caused a decrease (quadratic, < 0.01) in the omega-6:omega-3 fatty acid ratio. Feeding microalgae meal did not affect WBSF values or sensory panel evaluation of tenderness, juiciness, or beef flavor scores ( > 0.16); however, off-flavor intensity increased with increasing concentration of microalgae meal in the diet (quadratic, < 0.01). From d 5 through 7 of retail display, steaks from heifers fed microalgae meal had a reduced a* value and oxymyoglobin surface percentage, with simultaneous increased surface metmyoglobin formation (quadratic, < 0.01). Lipid oxidation analysis indicated that at d 0 and 7 of display, as the concentration of microalgae meal increased in the diet, the level of oxidation increased (quadratic, < 0.01). Muscle fiber type percentage or size was not influenced by the inclusion of microalgae meal in diets ( > 0.19); therefore, the negative effects of microalgae on color stability were not due to fiber metabolism differences. Feeding microalgae meal to finishing heifers improves PUFA content of beef within the LL, but there are adverse effects on flavor and color stability.

ABSTRACT:The objective of the study was to examine the effect of growth-promoting technologies (GP) on Longissimus lumborum steak tenderness, muscle fiber cross-sectional area (CSA), and collagen solubility. Crossbred feedlot heifers (n = 33; initial BW 464 ± 6 kg) were blocked by BW and assigned to 1 of 3 treatments: no GP (CON; n = 11); implant, no zilpaterol hydrochloride (IMP; n = 11); implant and zilpaterol hydrochloride (COMBO; n = 11). Heifers assigned to receive an implant were administered Component TE-200 on d 0 of the study, and the COMBO group received 8.3 mg/ kg DM of zilpaterol hydrochloride for the final 21 d of feeding with a 3 d withdrawal period. Following harvest, strip loins were collected and fabricated into 4 roasts and aged for 3, 14, 21, or 35 d postmortem. Fiber type was determined by immunohistochemistry. After aging, objective tenderness and collagen solubility were measured. There was a treatment × day of aging (DOA) interaction for Warner-Bratzler shear force (WBSF; P < 0.01). At d 3 of aging, IMP and COMBO steaks had greater WBSF than CON steaks (P < 0.01). By d 14 of aging, the WBSF of IMP steaks was not different (P = 0.21) than CON steaks, but COMBO steaks had greater shear values than steaks of other treatments (P < 0.02). The COMBO steaks only remained tougher (P = 0.04) than the CON steaks following 35 DOA. Compared to CON muscles, IMP and COMBO type I and IIX muscle fibers were larger (P < 0.03). Treatment, DOA, or the two-way interactions did not impact measures of total and insoluble collagen (P > 0.31). Soluble collagen amount tended to be affected (P = 0.06) by a treatment × DOA interaction which was due to COMBO muscle having more soluble collagen than the other 2 treatments on d 21 of aging (P < 0.02). Correlation analysis indicated that type I, IIA, and IIX fiber CSA are positively correlated with WBSF at d 3 and 14 of aging (P < 0.01), but only type IIX fibers are correlated at d 21 and 35 of aging (P < 0.03). At these time periods, total and insoluble collagen became positively correlated with WBSF (P < 0.01). This would indicate that relationship between muscle fiber CSA and WBSF decreases during postmortem aging, while the association between WBSF and collagen characteristics strengthens. The use of GP negatively impacted meat tenderness primarily through increased muscle fiber CSA and not through altering collagen solubility.

Liver abscesses (LA) are a source of economic loss for feedlot cattle feedlots, and the 2017 veterinary feed directive has restricted further use of tylosin phosphate to prevention and control of LA. Our objective was to evaluate effects of intermittent tylosin phosphate feeding on incidence and severity of LA in feedlot cattle and presence of total antimicrobial-resistant Enterococcus spp. Steers (n = 312, 411.4 ± 6.71 kg) were blocked by initial BW and randomly assigned to a treatment group. Treatments included a negative control group (no tylosin phosphate throughout the finishing period), a positive control group (tylosin phosphate fed continuously throughout the finishing period), and a group that received tylosin phosphate off-label by feeding the drug on a repeated intermittent basis (1 wk on, 2 wk off). Steers were housed in 24 soil-surfaced pens with 13 steers per pen. Body weights of cattle were obtained every 28 d and at the end of 119 d the steers were weighed and harvested at a commercial abattoir. Fecal samples were collected on days 0, 21, and 118 to characterize antimicrobial-resistant Enterococcus spp. Total LA percentage was greater (P = 0.012) for the no tylosin phosphate treatment compared with the other treatments, but did not differ between the continuous tylosin phosphate treatment and the intermittently fed tylosin phosphate treatment (P = 0.716). No difference was observed among treatments for ADG (P = 0.21), DMI (P = 0.28), or G:F (P = 0.75). Marbling score was lower (P = 0.022) for tylosin phosphate treatment when compared with both intermittent treatment and continuous tylosin phosphate treatment. Enterococcus spp. bacterial counts did not differ by treatment group over time (P > 0.05); however, there was a strong period effect for macrolide resistance among all groups (P < 0.01), suggesting an important environmental component as cattle were first placed in pens and then progressed through the feeding period. We conclude that feeding tylosin phosphate intermittently during the finishing phase decreases the total percentage of LA and maintains feedlot performance and carcass characteristics to the same extent as feeding tylosin phosphate throughout the finishing phase; furthermore, we hypothesize that enteric antimicrobial resistance is a result of longer term antibiotic usage in a particular environment rather than a direct short-term result of the treatment during any given feeding period.

The effects of zilpaterol hydrochloride (ZH) on blood metabolites and fatty acid profiles of plasma and adipose tissue were evaluated in crossbred finishing steers (n = 18, BW 639 ± 12.69 kg) that were stratified by BW and randomly assigned, within strata (block), to receive 0 (control) or 8.33 mg/kg diet DM ZH. Cattle were fed once daily ad libitum in individual feeding pens (9 pens/treatment). Zilpaterol hydrochloride was fed for 23 d and withdrawn 3 d before harvest. Blood samples and measures of BW were taken on d 0, 7, 14, and 21. Concentrations of β-hydroxybutyrate (BHB), glucose, and lactate were determined from whole blood. Nonesterified fatty acids, urea nitrogen (PUN), glucose, lactate, and long-chain fatty acid (LCFA) concentrations were analyzed from plasma. Postharvest, adipose tissue samples (approximately 20 g) from subcutaneous fat covering the lumbar vertebrae were collected after 48 h of refrigeration and analyzed for LCFA profiles. Feeding ZH decreased DMI by 8% (P = 0.03) but did not affect BW gain or efficiency (P = 0.83 and P = 0.56, respectively). Addition of ZH resulted in greater HCW, dressing percentage, and LM area ( P = 0.02, P = 0.08, and P = 0.07, respectively) but did not influence other carcass traits (P > 0.10). A ZH × d interaction was observed for PUN and whole-blood glucose concentrations (P = 0.06), in which concentrations decreased in cattle receiving ZH. Nonesterified fatty acids, BHB, plasma glucose, whole-blood, and plasma lactate concentrations were unaffected by ZH (P > 0.10). Zilpaterol hydrochloride increased plasma concentrations of elaidic (P = 0.03), vaccenic (P = 0.006), and docosapentaenoic acids ( P= 0.08), but LCFA concentrations of adipose tissue were unaffected ( P> 0.10), suggesting no preferential oxidation of specific fatty acids. In conclusion, ZH supplementation decreased PUN concentration possibly due to decreased muscle catabolism, but components of blood related to lipid oxidation were unaffected.

The objective of this study was to evaluate the effect of steak location and postmortem aging on cooked meat tenderness and myofibrillar protein degradation of steaks from M. semitendinosus (ST). Following harvest and a 6 d chill period, the left ST was removed from carcasses of crossbred feedlot steers ( = 60, average hot carcass weight 427 ± 24 kg). Each ST was fabricated into ten 2.54-cm thick steaks originating from the proximal to distal end of the muscle. Steaks cut adjacent to each other were paired, vacuum packaged, and randomly assigned to 7, 14, 21, 42, or 70 d of aging at 2 ± 1°C. After aging, within each steak pair, steaks were randomly assigned to Warner-Bratzler shear force or myofibrillar proteolysis analysis (calpain activity and desmin and troponin-T degradation). Muscle fiber type and size were also determined at the 2 ends of the muscle. There was no location × d of aging interaction ( = 0.25) for ST steak WBSF. Steak location affected (quadratic, < 0.01) WBSF. As steaks were fabricated from the proximal to distal end, WBSF values decreased toward the middle of the muscle and then increased toward the distal end. Activity of all calpains and myofibrillar protein proteolysis were unaffected by steak location ( > 0.13). Type I, IIA, and IIX muscle fibers were larger at the proximal end of the muscle than the distal end ( < 0.01). Increasing d of aging improved WBSF (quadratic, < 0.01) for the duration of the 70 d postmortem period. As d of aging increased, intact calpain-1 activity decreased (quadratic, < 0.01) with activity detected through 42 d. Day of aging affected autolyzed calpain-1 (linear, < 0.01) and calpain-2 activity (quadratic, < 0.01). Through d 70 of aging, the intensity of intact 55 kDa desmin band decreased (linear, < 0.01), while there was an increase (linear, < 0.01) in the degraded 38 kDa band. Similarly, d of aging increased troponin-T proteolysis, indicated by a decrease (quadratic, < 0.01) in intensity of the intact 40 kDa band and an increase (linear, < 0.01) in the 30 kDa degraded band. Intramuscular WBSF differences are not due to proteolytic activity or myofibrillar degradation and seem related to muscle fiber size. The improvement of ST steak WBSF through 70 d of aging is partly due to continued degradation of desmin and troponin-T. Calpain proteolytic analysis indicates that autolyzed calpain-1 and calpain-2 may be involved in extended postmortem myofibrillar protein proteolysis.