Effects of feeding yeast (Saccharomyces cerevisiae), organic selenium and chromium mixed on growth performance and carcass traits of hair lambs

Hernández-García, Pedro Abel; Bueno, Alejandro Lara; Mendoza, G.D.; Bárcena-Gama, J.R.; Plata-Pérez, Fernando X.; López-Ordaz, Rufino; Martínez-García, José Antonio

doi:10.1016/s2095-3119(14)60833-9

Cited by 9 publications

(8 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The acorn incorporation at suckling and fatting phases did not affect EBW, CW and, consequently, CY. The lack of significant effects resulted from the fact that these parameters are strongly correlated to the slaughter body weight (Sents et al, 1982;Smeti et al, 2014;Hernández-García et al, 2015;Hajji et al, 2016), which, in the present study, was unaffected by acorn incorporation.…”

Section: Carcass Characteristicscontrasting

confidence: 56%

Effects of green oak acorn (<i>Quercus ilex</i>) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics

et al. 2022

View full text Add to dashboard Cite

Abstract. The green oak (Quercus ilex) plays an important role in forest ecology when oaks are the dominant species or are plentiful. The use of acorns as an alternative to barley for livestock feeding can be beneficial for breeders. The aim of this study was the evaluation of the acorn intake by lambs in two stages, suckling and fattening, on growth, diet digestibility, carcass and non-carcass characteristics. For this, 32 lambs were used. During the suckling period, 16 lambs were reared on range pasture, supplied by barley (S-Ba), the other 16 on forest pasture and supplied by acorns (S-Ac). During the fattening period, lambs were assigned to concentrate based either on barley (F-Ba) or acorn (F-Ac) resulting in eight animals per suckling treatment per fattening treatment. The feed intake, diet digestibility and lamb growth were recorded. At 90 d of fattening, all animals were slaughtered and carcass traits studied. The main results show that the incorporation of acorn in concentrate was without effect on digestibility of organic matter, crud protein and neutral detergent fibre. The nitrogen balance was positive for animals fed barley concentrate or acorn one (>8 g d−1). The lamb growth rates and slaughter body weight were not affected by acorn incorporation in both phases (p>0.05). Consequently, the carcass weights and carcass yields were similar. The F-Ac and S-Ac lambs had relatively heavier liver than F-Ba and S-Ba. The carcass composition in cutting pieces and that in tissues (muscle, fat and bone) was similar for all groups. These results suggest that acorns could replace partially conventional feedstuffs as concentrate without affecting animal performance and carcass quality.

show abstract

Section: Carcass Characteristicscontrasting

confidence: 56%

Effects of green oak acorn (<i>Quercus ilex</i>) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Here, we show that the dietary probiotics supplementation significantly increased (p = .001) the number of lactic acid bacteria ( García et al, 2015). However, we noticed significant effects of sex (p < .001) and treatment × sex interaction (p = .020) on carcass weight (Table 4).…”

Section: Effect Of Dietary Probiotics Supplementation On the Animal G...mentioning

confidence: 58%

“…( 2010 ) reported that probiotics supplementation in goats had no significant effects on animal weight. Another study on lambs with yeast supplementations showed no improvement in average daily weight gain (ADG), final body weight, and carcass yield (Hernández‐García et al., 2015 ). However, we noticed significant effects of sex ( p < .001) and treatment × sex interaction ( p = .020) on carcass weight (Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

Liu

Hou

Su³

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased ( p < .05) and the coliforms were significantly decreased ( p < .05). Dietary probiotics supplementation decreased pH 24h , L*, and shear force ( p < .05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross‐sectional area (CSA) ( p < .05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1‐pentanol, 1‐hexanol, and 2,3‐octanedione. In addition, probiotics increased the total antioxidative capacity (T‐AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity ( p < .05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.

show abstract

“…Final lamb weight largely explains the changes in dorsal fat thickness, longissimus dorsi muscle area, and hot carcass yield (Hernández-García et al, 2015). However, the variations in final lamb weight by the effect of Saccharomyces cerevisiae supplementation (Table 2) did not modify the mentioned variables.…”

Section: Discussionmentioning

confidence: 91%

Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae

Gloria-Trujillo¹,

Hernández-Sánchez²,

Crosby-Galván³

et al. 2022

Revista Brasileira De Zootecnia

View full text Add to dashboard Cite

The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae. Thirty-two male Hampshire lambs (25.82±1.95 kg body weight) were distributed in four treatments: basal diet (20:80, forage:concentrate), and the inclusion of 0, 3, 5, and 10 g animal −1 d −1 Saccharomyces cerevisiae. The variables evaluated were dry matter intake, daily weight gain, feed conversion, apparent digestibility, dorsal fat thickness, longissimus dorsi muscle area, and physicochemical characteristics of carcass and muscle. We used a completely randomized design and orthogonal polynomials to test the linear and quadratic effects of the inclusion levels of the yeast. Saccharomyces cerevisiae showed a quadratic effect on lamb performance. Dry matter intake decreased with yeast in response to a better feed conversion and body weight gain; however, at the highest Saccharomyces cerevisiae dose, daily weight gain and final weight were lower than with the basal diet treatment. Saccharomyces cerevisiae did not affect apparent digestibility or carcass and muscle physicochemical characteristics. Supplementation with 3 and 5 g d −1 Saccharomyces cerevisiae improves productive performance of lambs fed high concentrate diets without affecting the physicochemical characteristics of the carcass or muscle.

show abstract

Effects of feeding yeast (Saccharomyces cerevisiae), organic selenium and chromium mixed on growth performance and carcass traits of hair lambs

Cited by 9 publications

References 36 publications

Effects of green oak acorn (<i>Quercus ilex</i>) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics

Effects of green oak acorn (<i>Quercus ilex</i>) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics

Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae

Contact Info

Product

Resources

About

Effects of feeding yeast (Saccharomyces cerevisiae), organic selenium and chromium mixed on growth performance and carcass traits of hair lambs

Cited by 9 publications

References 36 publications

Effects of green oak acorn (&lt;i&gt;Quercus ilex&lt;/i&gt;) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics

Effects of green oak acorn (&lt;i&gt;Quercus ilex&lt;/i&gt;) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics

Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae

Contact Info

Product

Resources

About

Effects of green oak acorn (<i>Quercus ilex</i>) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics

Effects of green oak acorn (<i>Quercus ilex</i>) intake on nutrient digestibility, lamb growth, and carcass and non-carcass characteristics