Carcass quality of feedlot finished steers fed yeast, monensin, and the association of both additives

Gomes, Rodrigo da Costa; Leme, Paulo Roberto; Silva, S. L.; Antunes, M. T.; Guedes, C. F.

doi:10.1590/s0102-09352009000300018

Cited by 20 publications

(19 citation statements)

References 23 publications

(11 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Os diferentes aditivos utilizados atualmente na nutrição de ruminantes apresentam poucos efeitos diretos sobre as características de carcaça, como já relatado em outros artigos. Gomes et al (2009), realizaram experimento com o objetivo de avaliar o efeito da inclusão de monensina e levedura sobre a qualidade da carcaça de bovinos terminados em confinamento e concluíram que o fornecimento de monensina, levedura ou a associação de ambos na dieta não exerce efeitos importantes sobre características de carcaça e da carne. Os autores afirmam ainda que a inclusão destes aditivos não promovem melhorias em peso de carcaça, rendimento de carne na carcaça e no teor de gordura da carcaça, que é um indicativo do grau de marmoreio.…”

Section: Resultados E Discussaounclassified

Efeito Da Utilização De Próbióticos Em Dietas Para Bovinos Nelore Terminados Em Confinamento.

Rigobelo

Machado²,

Cardozo³

2014

Ars Vet

View full text Add to dashboard Cite

RESUMOO objetivo do presente trabalho foi avaliar se o probiótico DBR ® pode substituir a monensina sódica na alimentação de bovinos em confinamento. Foram utilizados 18 bovinos da raça Nelore, com média de idade de 18 meses e 362±30kg de peso vivo, no início do experimento. Os animais foram distribuídos em baias individuais cobertas, com acesso a sombra e água, em um delineamento inteiramente casualizado. A alimentação foi fornecida ad libitum, duas vezes ao dia, às 8h e 16h, com uma dieta a base de bagaço de cana-de-açúcar como fonte de volumoso (18%) e concentrado (82%), que apresentava 72,4% de NDT e 14,2% de PB. Além da dieta citada, os animais receberam diariamente 100g de uma mistura contendo milho moído, pela qual foram fornecidas quantidades específicas de monensina sódica e DBR ® Probiótico conforme os seguintes tratamentos: DBR (milho moído + 2,0 g DBR ® Probiótico); MON (milho moído + 275 mg de monensina sódica) e DBR + MON (milho moído + 1,0g de DBR ® Probiótico + 138mg de monensina sódica). Não foram verificados efeitos dos diferentes aditivos sobre o consumo de matéria seca, ganho de peso, eficiência, conversão alimentar e características da carcaça dos bovinos submetidos aos diferentes tratamentos dietéticos (P>0,05). Conclui-se que o DBR ® probiótico pode substituir total ou parcialmente a monensina sódica em dietas com alta proporção de concentrados para bovinos Nelore em confinamento. PALAVRAS-CHAVE:Acidose. Aditivo probiótico. Carcaça de bovino. Consumo de matéria seca. Ganho de peso diário. SUMMARYThe aim of this study was to evaluate if the DBR ® probiotic can replace monensin in cattle feed in confinement. Eighteen animals of Nellore breed were used, with an average age of 18 months and 362 ± 30 kg live weight at the beginning of the experiment. The animals were distributed into individual pen, with access to shade and water, in a completely randomized design. Feed was provided ad libitum, twice daily at 8am and 16h, with a diet of crushed cane sugar as a source of roughage (18%) and concentrate (82%), which had 72.4 % TDN and 14.2% CP). Besides the aforementioned diet, the animals received daily 100 g of a mixture containing corn, which were provided by specific amounts of sodium monensin and probiotic DBR ® according to the following treatments: DBR (corn meal + 2.0 g of probiotic DBR ® ); MON (corn meal + 275 mg monensin sodium) and MON + DBR (corn meal + 1.0 g probiotic DBR ® + 138mg of sodium monensin). The aim of this work was evaluate whether Probiotic DRB could replace the monesin. Data were subjected to analysis of variance using the SAS statistical software. There were no effects of different additives on the dry matter intake, weight gain, efficiency, feed conversion and carcass characteristics of cattle subjected to different dietary treatments (P> 0.05). We conclude that the probiotic DBR ® can replace all or part of sodium monensin in diets with high levels of concentrates in feedlot for Nellore cattle.

show abstract

Section: Resultados E Discussaounclassified

Efeito Da Utilização De Próbióticos Em Dietas Para Bovinos Nelore Terminados Em Confinamento.

Rigobelo

Machado²,

Cardozo³

2014

Ars Vet

View full text Add to dashboard Cite

show abstract

“…carcass characteristics were also variable; no improvement of carcass traits and meat quality of feedlot finished steers (Mir and Mir, 1994;Hinmann et al, 1998;Gomes et al, 2009), or finished goats (Whitley et al, 2009;Titi et al, 2008a). Addition of yeast culture in finish diet reduced meat/bone ratio and tissue protein in lambs and goats, increased fat content in lambs but not in goats (Titi et al, 2008a).…”

Section: Combination Of Yeast and Herbs On Beef Cattle Carcass (P Mamentioning

confidence: 99%

“…Feeding yeast culture has no effect on dry matter intake (DMI), live weight gain (LWG) or feed conversion ratio (FCR) of steers (Cabrera et al, 2000;Gomes et al, 2009), buffalo (Mahyuddin and Widiawati, 2010), male dairy calves (Titi et al, 2008b) or finishing lambs (Kawas et al, 2007a;Kawas et al, 2007b;Titi et al, 2008a) and kids (Titi et al, 2008a), goats (Whitley et al, 2009) or buffalo calves (Ramirez et al, 2007). However, Haddad and Goussous (2005) and Tripathy et al, (2010) found supplementation of yeast culture in lambs increased LWG, DMI, and DM digestibility in yeast-supplemented lambs observed by Haddad and Goussous (2005) , but were not found by Tripathy et al (2010).…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF COMBINATION OF YEAST (Saccharomyces cerevisae + Candida utilis) AND HERBS SUPPLEMENTATION IN FINISHING DIET ON CARCASS CHARACTERISTICS OF BEEF CATTLE

Mahyuddin¹,

Winugroho²

2010

J. Indonesian Trop. Anim. Agric.

View full text Add to dashboard Cite

A 75 days feeding trial was completed to study the effect of inclusion of a combined probiotic yeast+herbs in finishing diet on carcass characteristics of beef cattle. Thirty bull of Ongole crossbred, age 2.5-3 years old with average body weight (BW) of 320 kg were used in this experiment. They were divided into 2 groups, each of 15 animals and were allotted to control and treatment. They were slaughtered at around 450 kg BW. The treated animals were given a supplementation containing combined yeast (Saccharomyces cerevisae and Candida utilis) and herbs. All animals were fed a diet of ammoniated rice straw and commercial concentrate with a ratio of 10: 90. Addition of combined probiotics + herbs in the diet increased percentage of carcass, dressing and meat, but there were no effect on live weight gain (LWG), % bone, meat:bone ratio, % body fat, back fat thickness and eye muscle area. There was a reduction in the percentage of offal due to a decrease in intestinal weight in the treated animal.

show abstract

“…According to SMITH et al (2009) andGOMES et al (2009), the greater the amount of energy that cattle consume, the higher the proportion of subcutaneous fat and consequently the more intramuscular fat there is in the meat, resulting in greater meat tenderness in the final product, an important factor for consumers. Boito et al Bovine carcasses exhibit many differences (DONICHT et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

et al. 2017

View full text Add to dashboard Cite

The objective of this research was to examine the effect of subcutaneous fat thickness (SFT) on carcass characteristics and meat quality in 24-month-old British and crossbred British steers finished in feedlot systems. It was assessed using meta-analysis performed on data that was extracted from 46 published studies and comprising a total of 2,695 experimental units. We found that SFT was influenced by and increased linearly with hot carcass weights (HCWs) and cold carcass weights (CCWs) and their yields; moreover, the bone fraction decreased whereas the muscle and fat fractions increased with higher levels of SFT. No significant differences were detected in meat quality variables. Thus, SFT appeared to have a direct influence on HCW, CCW, and the weight and yield of bone, muscle, and fat of castrated steers. A uniform fat thickness level of 6.0 mm SFT was determined to be the standard of quality of carcasses and meat products for consumers.

show abstract

Carcass quality of feedlot finished steers fed yeast, monensin, and the association of both additives

Cited by 20 publications

References 23 publications

Efeito Da Utilização De Próbióticos Em Dietas Para Bovinos Nelore Terminados Em Confinamento.

Efeito Da Utilização De Próbióticos Em Dietas Para Bovinos Nelore Terminados Em Confinamento.

EFFECT OF COMBINATION OF YEAST (Saccharomyces cerevisae + Candida utilis) AND HERBS SUPPLEMENTATION IN FINISHING DIET ON CARCASS CHARACTERISTICS OF BEEF CATTLE

Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

Contact Info

Product

Resources

About