Effect of Monensin on Carcass Characteristics, Carcass Composition and Efficiency of Converting Feed to Carcass

Potter, E. L.; Raun, A. P.; Cooley, C. O.; Rathmacher, R. P.; Richardson, L. F.

doi:10.2527/jas1976.433678x

Cited by 29 publications

(16 citation statements)

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“…Consequently, the present findings are consistent with previous findings from other red meat species that feeding ionophores had little influence on cooking and palatability traits (Potter et al 1976;Vijchulata et al 1980;Gilka et al 1989a,b;Owens et al 1991). The present findings are also consistent with previous reports that narasin feeding (50 and 80 ppm) did not influence broiler flavor (Peng et al 1987;Rhorer et al 1984).…”

Section: Narasin Treatment Effectssupporting

confidence: 93%

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The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork

Jeremiah¹,

Merrill²,

Gibson³

et al. 2001

Can. J. Anim. Sci.

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. 2001. The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork. Can. J. Anim. Sci. 81: 331-334. A total of 256 pork chops were obtained from pigs of different genders (128 barrows and 128 gilts) produced at two different geographical locations (64 barrows and 64 gilts produced in Alberta and in Ontario). Pigs received two different types of feed (32 barrows and 32 gilts received either mash or pellets at each location) with or without narasin treatment (16 barrows and 16 gilts received either 0 or 15 ppm of narasin, within each geographical location and feed type). Chops were evaluated for the influence of these production factors on palatability attributes (initial and overall tenderness, amount of perceptible connective tissue, juiciness, flavor intensity and desirability, and overall palatability) and cooking properties (thaw-drip losses, total cooking losses and cooking times). Results clearly demonstrated 15 ppm of narasin could be incorporated into the diet of growing/finishing pigs without influencing the palatability attributes (initial and overall tenderness, amount of perceptible connective tissue, juiciness, flavor intensity, flavor desirability, and overall palatability) or cooking properties of the final product. Neither gender nor feed type exerted influences of practical importance on palatability attributes or cooking properties. . Les animaux avaient reçu deux rations différentes (32 castrats et autant de truies nullipares, de la pâtée ou des agglomérés, à chaque endroit) avec ou sans Narasin (0 ou 15 ppm à chaque endroit et pour chaque type de ration, à 16 castrats et à autant de truies nullipares). On a ensuite évalué l'influence de ces facteurs sur les propriétés organoleptiques (tendreté initiale et finale, quantité perceptible de tissu conjonctif, jutosité, intensité et qualité du goût, appétibilité générale) et sur les propriétés à la cuisson (pertes à la décongélation et au ressuage, pertes totales à la cuisson, temps de cuisson) de la viande. Les résultats indiquent clairement qu'on pourrait ajouter 15 ppm de Narasin à la ration des porcs d'engrais et de finition sans que les propriétés organoleptiques (tendreté initiale et finale, quantité perceptible de tissu conjonctif, jutosité, intensité du goût, qualité du goût, appétibilité générale) et les propriétés à la cuisson du produit final en souffrent. Ni le sexe ni le type de ration n'a une incidence d'ordre pratique sur ces propriétés.

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Section: Narasin Treatment Effectssupporting

confidence: 93%

“…Potter et al (1976) reported no effects of several levels of monensin on the acceptability of beef to a sensory panel. Vijchulata et al (1980) also reported no palatability differences attributable to various levels of monensin, but indicated tenderness tended to decrease with monensin feedings.…”

mentioning

confidence: 98%

The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork

Jeremiah¹,

Merrill²,

Gibson³

et al. 2001

Can. J. Anim. Sci.

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show abstract

“…Rumensin has been shown to reduce fat depth, marbling score, and dressing-out percentage, and to increase eye muscle area in feedlot beef animals (Goodrich et al 1984) but responses were not consistent. Potter et al (1976) and Cross & Dinius (1978), however, found no effect of Rumensin on beef carcass characteristics or meat quality.…”

Section: Discussionmentioning

confidence: 98%

Effects of Compudose® and Rumensin®, alone or in combination, on the growth, and carcass and meat quality of steers finished on pasture

Burnham

Morris

Purchas

et al. 1997

New Zealand Journal of Agricultural Research

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Rumensin® (monensin sodium) and Compudose® (oestradiol-176) can both promote liveweight gain of pasture-fed cattle. Limited information exists about their effects on carcass and meat quality characteristics or their combined effects on beef cattle performance. This study examined the effects of Rumensin (R) and Compudose (C), alone and in combination, on the growth, carcass characteristics, and meat quality of steers finished at pasture. Seventy-two yearling steers (290 ± 4 kg) received either no treatment, R, C, or R+C for the 266-day experimental period. C led to increased liveweight gain (P < 0.001) but R had no effect and the R x C interaction was not significant. Weight-corrected height was lower (P < 0.05) in Compudose-treated cattle. R had no significant effect on any carcass or meat quality traits and no interactions with C were found. Compudose treatment increased carcass weight (P < 0.001) and dressing-out percentage (P < 0.05), and decreased kidney + pelvic fat weight (P < 0.005) and side length (P < 0.01). Compudose decreased M. longissimus ultimate pH (P < 0.001) and increased meat brightness L* (P < 0.05), but Warner-Bratzler peak shear values were higher (P < 0.05) in meat of the C group. It is concluded that R has little effect on growth, or carcass or meat characteristics of steers at pasture, and that it A96053 Received 10 July 1996; accepted 22 November 1996 has no influence on the way C affects these characteristics.

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“…Mean effects amounted to 15 % or more (Table 4). Minimal effects, if any, have been reported for monensin (71,72). In finishing cattle with high-energy diets, animals already receive a maximum amount of energy, because animals eat for calories (66).…”

Section: Ruminantsmentioning

confidence: 99%

Growth promoters and meat yield

Fiems¹,

Cottyn²,

Boucque³

1991

Animal Biotechnology and the Quality of Meat Production

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Effect of Monensin on Carcass Characteristics, Carcass Composition and Efficiency of Converting Feed to Carcass

Cited by 29 publications

References 1 publication

The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork

The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork

Effects of Compudose® and Rumensin®, alone or in combination, on the growth, and carcass and meat quality of steers finished on pasture

Growth promoters and meat yield

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