Effects of tannic acid on growth performance, carcass characteristics, digestibility, nitrogen volatilization, and meat lipid oxidation of steers fed steam-flaked corn–based finishing diets

Abstract

Effects of a tannic acid blend (ByPro; Silvateam USA, Ontario, CA) added to steam-flaked corn-based fishing diets on beef cattle growth performance, carcass characteristics, nutrient digestibility, fecal N volatilization, and meat lipid oxidation were evaluated. Steers ( = 144; 349 ± 25 kg initial BW) were blocked by initial BW and assigned randomly to 1 of 3 treatments with 12 pens/treatment and 4 steers/pen and fed ad libitum. Treatments included a control (CON; no ByPro) and ByPro fed at 30 or 60 g DM/steer daily (30-ByPro and 60-ByPro, respectively). Pen fecal samples were collected 7 d after cattle were shipped to slaughter for estimation of N volatilization. Strip loins were aged for 21 d for evaluation of color and antioxidant activity. Intake quadratically increased ( = 0.05) from d 0 to 35, whereas linear trends were observed for increased DMI from d 0 to 105 and d 0 to slaughter ( = 0.07 and = 0.06, respectively), resulting in a 3.7% greater overall DMI for 60-ByPro than for CON. No differences were detected for carcass-adjusted ADG ( = 0.65) or G:F ( = 0.17). Carcass characteristics including HCW ( = 0.52), fat thickness ( = 0.32), LM area ( = 0.57), quality grade ( = 0.44), yield grade ( = 0.29), and percentage of condemned livers ( = 0.13) were not affected by treatments. Apparent total tract digestibility of starch linearly decreased tendency ( = 0.03) with increasing ByPro dose, whereas tends for a linear decrease ( = 0.09) in CP and a quadratic increase ( = 0.09) in OM digestibility were observed. No effects of treatment ( ≥ 0.39) were noted for fecal N volatilization. An increase ( < 0.01) in metmyoglobin in strip loin steaks was observed with ByPro inclusion. Oxymyoglobin decreased ( < 0.01) as display day progressed, except on d 5, at which time CON and 30-ByPro steaks had lower proportions than 60-ByPro steaks. Only subtle changes in discoloration ratio and deoxymyoglobin were observed, whereas no effects ( ≥ 0.43) for pH or thiobarbituric acid reactive substances were noted. Feeding ByPro increased DMI during the first half of the feeding period without negatively affecting gain efficiency; however, fecal N retention was not altered by ByPro. ByPro did not negatively affect meat quality or carcass characteristics, and it did not seem to affect retail meat antioxidant activity.

Dietary Supplementation With Chlorogenic Acid Derived From Lonicera macranthoides Hand-Mazz Improves Meat Quality and Muscle Fiber Characteristics of Finishing Pigs via Enhancement of Antioxidant Capacity

“…As a result, the formation of MbO 2 (ferroheme combined with oxygen) is responsible for the consumer-desired bright cherry-red lean color (Mancini and Hunt, 2005;Tabke et al, 2017). Consumers usually discriminate against the presence of brown or discolored lean meat, a result of oxidation of MbO 2 to MMb (caused by Fe 2+ in heme oxidizing to Fe 3+ ) (Bekhit and Faustman, 2005;Tabke et al, 2017). In general, when the flesh is observed to be dark brown with the naked eye, more than 60% of Mb has converted to MMb.…”

Effect of level and source of supplemental tannin on growth performance of steers during the late finishing phase

“…In a 226-d study, Barajas et al (2011) observed a 6% increase on DMI in bull (initial weight = 184 kg) fed a growing-finishing diet supplemented with 0.34% of a blend of condensed and hydrolyzable tannins. Likewise, in a 140-d trial, Tabke (2014) observed a linear in DMI of feedlot bulls fed a finishing diets supplemented with 0%, 0.3%, or 0.6% of blend of condensed and hydroyzable tannin. Similar responses in DMI to tannin supplementation of higher forage diets have been also reported in feeding trials involving goats (Puchala et al 2005), lambs (Douglas et al 1995), and in cows (Woodward et al 2000).…”

Growth Performance, Meat Quality, and Fecal Microbial Population in Limousin Bulls Supplemented with Hydrolyzable Tannins

“…In the current study, total ADG and BW were not affected, although we observed a higher ADG at the end of the trial. Tabke et al [49] supplemented tannic acid (HT) into steam-flaked corn-based finishing diets of steers. Overall, no effects were observed for ADG, carcass characteristics, hot carcass weight, longissimus muscle area, fat thickness, and yield grade during the study in any treatment.…”