Growth, carcass characteristics, cut yields and meat quality of lambs finished with zilpaterol hydrochloride and steroid implant

López-Baca, M. Ángeles; Contreras, M Carlos; González‐Ríos, Humberto; Macías‐Cruz, Ulises; Torrentera, N.; Valenzuela‐Melendres, Martín; Muhlia‐Almazán, Adriana; Soto-Navarro, S. A.; Avendaño‐Reyes, Leonel

doi:10.1016/j.meatsci.2019.107890

Cited by 9 publications

(13 citation statements)

References 48 publications

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“…The pigment content of meat can modify its colouration [35]. Likewise, the inclusion of some medicinal plants containing flavonoids increases the hypertrophy of muscle fibres in lambs [57], which could dilute the content of muscle pigments and consequently alter meat colour [65,66]. These findings suggest that the HM used could increase muscle hypertrophy, which would partially explain the observed reduction in b*.…”

Section: Discussionmentioning

confidence: 97%

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

et al. 2021

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The objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Katahdin lambs (23.27 ± 1.23 kg body weight (BW)) were housed in individual pens and were assigned to four treatments (n = 9) with different doses of HM: 0 (CON), 1 (HM1), 2 (HM2) and 3 (HM3) g of HM kg−1 of DM for 56 days. Data were analysed as a completely randomized design using the MIXED and GLM procedures of statistical analysis system (SAS), and linear and quadratic effects were tested to evaluate the effects of the HM level. DM digestibility decreased in lambs fed HM3 (p < 0.05). There was no effect of HM on daily weight gain, dry matter intake, final BW, feed conversion, carcass characteristics, colour (L* and a*) and meat chemical composition. Meat pH, cooking loss and drip loss increased linearly (p < 0.05) when the HM dose was increased. The Warner-Bratzler shear force (WBSF) of meat was lower (p < 0.05) in lambs fed HM3. In conclusion, dietary inclusion of 3 g HM kg1 of DM improves meat tenderness. However, high doses of HM in the diet may decrease the digestibility of DM and increase the cooking loss and drip loss of lamb meat during the final fattening period.

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Section: Discussionmentioning

confidence: 97%

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

et al. 2021

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“…Before determination of moisture and intramuscular fat (IMF) content, the surrounding fat and epimysium of the meat samples were trimmed off and then ground to be analyzed in triplicate following the AOAC official methods and previous reports of chemical analysis of meat 20‐23 . Moisture content was measured (method 950.46) by oven drying the sample at 100 °C for 16 h and content was calculated as the proportion of weight loss after oven drying the sample.…”

Section: Methodsmentioning

confidence: 99%

“…Upon arrival at the meat laboratory, each left side of LT was individually vacuum packed and stored at −18°C. Following previous protocols of meat quality analysis, 20,21 samples were thawed for 24 h at 4°C and then sectioned to carry out chemical, physicochemical and sensory evaluation. Sectioning the samples was always performed following the same order and protocol, from the distal end (12th rib interface) to the cranial part of the LT muscle.…”

Section: Sample Sectioningmentioning

confidence: 99%

“…Determination of moisture and intramuscular fat content Before determination of moisture and intramuscular fat (IMF) content, the surrounding fat and epimysium of the meat samples were trimmed off and then ground to be analyzed in triplicate following the AOAC official methods and previous reports of chemical analysis of meat. [20][21][22][23] Moisture content was measured (method 950.46) by oven drying the sample at 100°C for 16 h and content was calculated as the proportion of weight loss after oven drying the sample. IMF was extracted from muscle sample using the goldfish method; approximately 2 g of the sample was extracted with petroleum ether for 4 h at 100°C.…”

Section: Chemical Parameters Of Meatmentioning

confidence: 99%

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Effects of dietary ferulic acid on growth performance, carcass traits and meat quality of heifers

et al. 2020

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BACKGROUND: Ferulic acid is a natural occurring compound with antioxidant and antimicrobial bioactive properties, and recently was proposed as a new alternative growth promoter in meat-producing animals without changing meat quality parameters. The present study aimed to evaluate the impact of two doses of ferulic acid (FA) on the feedlot performance, carcass traits, and physicochemical and sensory characteristics of meat quality in commercial heifers. Ninety heifers (3/4 Bos taurus; n = 270; body weight = 480 ± 10 kg) were randomly assigned to one of the following treatments (30 days): Control, fed with a basal diet; FA250 or FA500 offered the same diet further supplemented with FA at 250 or 500 mg kg −1 feed, respectively. Feedlot performance, carcass traits, and physicochemical and meat sensory characteristics were evaluated. RESULTS: FA supplementation increased average daily gain (ADG) by 21%, hot carcass weight by 1.8% and cold carcass weight by 1.6% with respect to the control (P < 0.05). FA500 treatment caused a decrease (P < 0.05) in some carcass traits. However, carcass characteristics of economic importance, such as cold carcass dressing and LT muscle area, were improved by FA250 supplementation (P < 0.05), causing a possible growth promoter effect. Physicochemical and sensory parameters of meat were not altered by FA supplementation (P > 0.05). CONCLUSION: Ferulic acid has the potential for use as a growth promoter additive in finishing heifers without negatively affecting the meat quality, as occurs with some synthetic growth promotants compounds used in animal production.

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“…La adición de CZ en la dieta de finalización no mejoró el comportamiento productivo y el peso de la canal en los corderos de pelo. Estos resultados no se esperaban, ya que la mayoría de estudios en los que han incluido este AA-β2 reportan mayor GDP, eficiencia alimenticia, PCC y PCF con efectos poco consistentes en el CMS (4,5,8,18,(20)(21)(22) . Podría pensarse que haber administrado una dosis por debajo (0.10 vs 0.15 mg/kg de PV) de lo recomendado por la empresa es la causa de dicha falta de efectos, ya que la mayoría de esos estudios donde reportan mejoras adicionaron el producto de acuerdo con las indicaciones de la etiqueta.…”

Section: Discusión Testigo Versus Clorhidrato De Zilpaterolunclassified

Efectividad del clorhidrato de zilpaterol en la finalización de corderos: Patente vs. Genérico

Pérez¹,

Avendaño‐Reyes²,

Guerra-Liera³

et al. 2022

Rev. Mex. Cienc. Pecu.

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El objetivo del estudio fue comparar el efecto de la fuente del clorhidrato de zilpaterol (CZ; patente vs genérico) sobre el comportamiento productivo, características de la canal, rendimientos de cortes primarios y calidad de la carne de corderos finalizados en corral. Se distribuyeron 30 corderos Dorper ×Pelibuey en 10 bloques donde cada bloque tenía tres corderos de similar peso vivo inicial, los cuales se asignaron aleatoriamente a los siguientes tratamientos: 1) sin CZ (testigo), 2) con CZ de patente (CZP), y 3) con CZ genérico (CZG). Las medias de tratamientos se compararon a través de dos contrastes ortogonales: testigo vs. CZ (CZP+CZG) y CZP vs. CZG. El CZ no afectó (P≥0.15) el comportamiento productivo, peso de la canal, espesor de grasa dorsal, ni los porcentajes de grasa (riñón-corazón-pelvis, mesentérica u omental), pero aumentó (P≤0.05) el área del músculo Longissimus dorsi y los rendimientos de canal, paleta, pierna y lomo plano. En calidad de la carne, el CZ no afectó (P≥0.24) el pH y esfuerzo al corte, pero redujo (P<0.05) los valores de color rojizo, amarillento y chroma a las 24 h post mortem, y también los valores de rojizo (P<0.01) a los 14 días de maduración. Con excepción del rendimiento en canal que tendió (P=0.07) a ser mayor con CZP, todas las variables medidas fueron similares (P³0.14) entre CZP y CZG. Se concluye que ambos tipos de CZ a una dosis de 0.10 mg/kg de peso vivo promueven hipertrofia muscular en corderos de finalización, pero no es suficiente para reflejarse en mejor comportamiento productivo y peso de la canal.

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Growth, carcass characteristics, cut yields and meat quality of lambs finished with zilpaterol hydrochloride and steroid implant

Cited by 9 publications

References 48 publications

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

Effects of dietary ferulic acid on growth performance, carcass traits and meat quality of heifers

Efectividad del clorhidrato de zilpaterol en la finalización de corderos: Patente vs. Genérico

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