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Severo MM, de Menezes LFG, Kuss F, Paris W, Haveroth RC, Souto GB, Sanches AC. Effect of the gain rate during growing phase on the performance and characteristics of carcass and meat of super precocious steers. Anim Sci J 2023; 94:e13803. [PMID: 36617421 DOI: 10.1111/asj.13803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/05/2022] [Accepted: 11/14/2022] [Indexed: 01/10/2023]
Abstract
The aim was to evaluate the effect of different rates of weight gain during the backgrounding on animal performance and carcass and meat characteristics of steers finished in feedlots. Thirty-six Angus steers, 12 ± 2 months of age, were backgrounded during 91 days on Aruana grass pasture (Panicum maximum cv. Aruana) managed under different stocking rates to achieve three different weight gains: HIGH ADG (average daily gain)-no feed restriction (ADG = 0.846 kg); MEDIUM ADG-moderate feed restriction (ADG = 0.456 kg); and LOW ADG-high feed restriction (ADG = 0.154 kg). To ensure the difference in ADG, we offered 0.7% live weight of concentrate feed in the HIGH treatment and a better forage supply in the MEDIUM treatment. After the backgrounding, the animals were finished in feedlot. There was no effect of the previous performance on the animals' performance in the feedlot. The LOW presented higher weight (218.9 vs. 207.9 kg) and hot (54.0% vs. 51.3%) and cold (53.5% vs. 50.5%) carcass yield than the MEDIUM, besides presenting meat with less cooking losses (15.0% vs. 18.2%), marbling (7 vs. 4.0 points), palatability (7.1 vs. 6.3 points), juiciness (7.2 vs. 6.4 points), tenderness (7.1 vs. 6.3 points), and lower shear force (5.78 vs. 8.75 kg) than HIGH. LOW ADG steers stay longer in the finishing phase but presented in general better quality carcass and meat than those with MEDIUM or HIGH during the backgrounding.
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Affiliation(s)
- Marcelo Machado Severo
- Graduate Program in Animal Science, Federal University of Technology - Paraná, Dois Vizinhos, PR, Brazil
| | | | - Fernando Kuss
- Graduate Program in Animal Science, Federal University of Technology - Paraná, Dois Vizinhos, PR, Brazil
| | - Wagner Paris
- Graduate Program in Animal Science, Federal University of Technology - Paraná, Dois Vizinhos, PR, Brazil
| | - Ruan Crespi Haveroth
- Graduate Program in Animal Science, Federal University of Technology - Paraná, Dois Vizinhos, PR, Brazil
| | - Guilherme B Souto
- Graduate Program in Animal Science, Federal University of Technology - Paraná, Dois Vizinhos, PR, Brazil
| | - Ariadny Cristhina Sanches
- Graduate Program in Animal Science, Federal University of Technology - Paraná, Dois Vizinhos, PR, Brazil
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Tuell JR, Nondorf MJ, Brad Kim YH. Post-Harvest Strategies to Improve Tenderness of Underutilized Mature
Beef: A Review. Food Sci Anim Resour 2022; 42:723-743. [PMID: 36133641 PMCID: PMC9478978 DOI: 10.5851/kosfa.2022.e33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/19/2022] [Accepted: 06/22/2022] [Indexed: 11/17/2022] Open
Abstract
Beef muscles from mature cows and bulls, especially those originating from the
extremities of the carcass, are considered as underutilized due to
unsatisfactory palatability. However, beef from culled animals comprises a
substantial proportion of the total slaughter in the US and globally. Modern
consumers typically favor cuts suitable for fast, dry-heat cookery, thereby
creating challenges for the industry to market inherently tough muscles. In
general, cull cow beef would be categorized as having a lower extent of
postmortem proteolysis compared to youthful carcasses, coupled with a high
amount of background toughness. The extent of cross-linking and resulting
insolubility of intramuscular connective tissues typically serves as the
limiting factor for tenderness development of mature beef. Thus, numerous
post-harvest strategies have been developed to improve the quality and
palatability attributes, often aimed at overcoming deficiencies in tenderness
through enhancing the degradation of myofibrillar and stromal proteins or
physically disrupting the tissue structure. The aim of this review is to
highlight existing and recent innovations in the field that have been
demonstrated as effective to enhance the tenderness and palatability traits of
mature beef during the chilling and postmortem aging processes, as well as the
use of physical interventions and enhancement.
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Affiliation(s)
- Jacob R. Tuell
- School of Agricultural Sciences, Northwest
Missouri State University, Maryville, MO 64468, USA
| | - Mariah J. Nondorf
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology
Laboratory, Department of Animal Sciences, Purdue University,
West Lafayette, IN 47907, USA
- Corresponding author: Yuan H.
Brad Kim, Meat Science and Muscle Biology Laboratory, Department of Animal
Sciences, Purdue University, West Lafayette, IN 47907, USA, Tel:
+1-765-496-1631, E-mail:
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Ramírez-Zamudio GD, Silva LH, Vieira NM, Vilela RS, Assis DE, Assis GJ, Estrada MM, Rodrigues RT, Duarte MS, Chizzotti ML. Effect of short-term dietary protein restriction before slaughter on meat quality and skeletal muscle metabolomic profile in culled ewes. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kethavath SC, Moreira LDC, Hwang KE, Mickelson MA, Campbell RE, Chen L, Claus JR. Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes. Meat Sci 2021; 184:108660. [PMID: 34736839 DOI: 10.1016/j.meatsci.2021.108660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 11/29/2022]
Abstract
Commercially harvested cull dairy cow carcasses (n = 64) from the two lowest-valued marketing classes (MC: Lean, LE; Light, LI) were conventionally chilled (CN) or vascularly rinsed with a chilled isotonic substrate solution (Rinse & Chill®; RC). Longissimus lumborum (LL) and Triceps brachii (TB) muscles were processed (steaks, ground). Early postmortem (first 24 h), RC resulted in a lower pH at each time measured. RC steaks had longer sarcomeres and lower shear force than CN. RC produced greater redness associated with blooming and display times. RC LE beef resulted in greater oxymyoglobin during display times. RC ground TB had greater moisture fat-free than CN. RC Lean LL had less purge loss compared to CN LE. RC had greater total pigments than CN. RC ground TB had greater oxygen consumption and lower thiobarbituric acid reactive substances compared to CN. RC has the potential to improve tenderness and color as well as limit lipid oxidation with similar benefits across the two marketing classes.
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Affiliation(s)
- Subash C Kethavath
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Ligia da Cunha Moreira
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | - Ko-Eun Hwang
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA
| | | | | | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - James R Claus
- Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison, WI 53706, USA.
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Naqvi ZB, Campbell MA, Latif S, Thomson PC, McGill DM, Warner RD, Friend MA. Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking. Meat Sci 2021; 180:108563. [PMID: 34044229 DOI: 10.1016/j.meatsci.2021.108563] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/16/2021] [Accepted: 05/17/2021] [Indexed: 12/22/2022]
Abstract
The study investigated the effect of zingibain protease and sous vide cooking on tenderness and water-holding capacity of M. biceps femoris (BF) from 30 older Angus cows (6-7 years) fed concentrates for 0, 28, 42 or 56 days. BF were cooked for 1, 8, and 18 h at 65 °C and 75 °C, without any pre-treatment, after they have been injected with water only or after they have been injected with either 1 g/L or 2 g/L ginger powder solution (containing zingibain). Samples were tested for cooking loss, total water content, Warner-Bratzler shear force (WBSF), collagen content, and myofibrillar fragmentation index (MFI). Results revealed the significant interactions between concentrate feeding, ginger powder injection, cooking temperature, and time on quality traits. WBSF was reduced (P < 0.001) by increasing zingibain concentration at 65 °C but a gradual decrease was noted at 75 °C. Collagen solubility and MFI increased (P < 0.05) with increasing zingibain concentration. Injecting zingibain along with sous vide cooking demonstrated the weakening of myofibrillar and connective tissue proteins contributing to enhanced collagen solubility and tenderness in BF.
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Affiliation(s)
- Zahra B Naqvi
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia.
| | - Michael A Campbell
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia
| | - S Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Rd, Wagga Wagga, NSW 2650, Australia
| | - Peter C Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; School of Life and Environmental Sciences, The University of Sydney, NSW 2006, Australia
| | - David M McGill
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Robyn D Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Michael A Friend
- Office of the Pro Vice-Chancellor (Research and Innovation) Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
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Naqvi ZB, Thomson PC, Campbell MA, Latif S, Legako JF, McGill DM, Wynn PC, Friend MA, Warner RD. Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking. Foods 2021; 10:foods10081936. [PMID: 34441712 PMCID: PMC8391201 DOI: 10.3390/foods10081936] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6-7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.
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Affiliation(s)
- Zahra B. Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- Correspondence: ; Tel.: +61-45-224-6950
| | - Peter C. Thomson
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Michael A. Campbell
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Boorooma St., Wagga Wagga, NSW 2678, Australia;
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Sajid Latif
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
- National Life Sciences Research Hub, Charles Sturt University, Wagga Wagga, NSW 2795, Australia
| | - Jerrad F. Legako
- Department of Animal and Food Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - David M. McGill
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
| | - Peter C. Wynn
- Graham Centre for Agricultural Innovation, Albert Pugsley Place, Wagga Wagga, NSW 2678, Australia; (P.C.T.); (S.L.); (P.C.W.)
| | - Michael A. Friend
- Office of the Pro Vice-Chancellor (Research and Innovation), Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia;
| | - Robyn D. Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (D.M.M.); (R.D.W.)
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Moreira LC, Rosa GJM, Schaefer DM. Beef production from cull dairy cows: a review from culling to consumption. J Anim Sci 2021; 99:skab192. [PMID: 34125214 PMCID: PMC8281100 DOI: 10.1093/jas/skab192] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 06/11/2021] [Indexed: 12/21/2022] Open
Abstract
Although more than 3 million head of dairy cows enter the food supply chain in the U.S. every year, research on this topic remains limited and scarce. Meat production from dairy cows is a significant component of beef production, accounting for almost 10% of U.S. commercial beef production. Thus, the purpose of this review is to demonstrate the importance of dairy cows as a beef source, and to provide an overview on topics from farm to meat product-culling, marketing, transportation, welfare, body composition and its relationship with lactation particularities, carcass characteristics, meat quality, and traceability. Current scientific evidence has shown that culling a dairy cow at an appropriate time has beneficial effects on cow welfare and, consequently, cow value. During marketing the dairy cow is visually evaluated for health and factors associated with its expected carcass value; thus, marketing a well-conditioned cow will ensure that the animal is fit for transportation and provides high carcass yield. However, limitations such as low body condition score, lameness or mobility problems, and visual defects remain persistent. Even though beef harvest plants accommodate cows in all body composition states, the current carcass grade system does not reflect the mature cow industry needs. Therefore, improvement of the grading system could maximize carcass utilization and increase cow carcass value by recognizing subprimal cuts that could be merchandised as whole muscle cuts. Lastly, implementation of a traceability system would unify information from the farm to harvest assisting the industry in making further advancements.
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Affiliation(s)
- Ligia C Moreira
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Guilherme J M Rosa
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Daniel M Schaefer
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI, USA
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8
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Therkildsen M, Greenwood PL, Starkey CP, McPhee M, Walmsley B, Siddell J, Geesink G. Collagen, intramuscular fat and proteolysis affect Warner-Bratzler shear-force of muscles from Bos taurus breed types differently at weaning, after backgrounding on pasture, and after feedlotting. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
The texture of beef is highly important for the eating experience, and there is a continued interest in understanding the biochemical basis for the variation in texture between cattle and their meat cuts in order to improve and minimise variation in tenderness due to production and processing factors.
Aims
The present study aimed to investigate the impact of characteristics of meat on Warner-Bratzler shear-force (WBSF) as an indicator of texture of beef as affected by breed type, age/feeding phase, and muscle.
Methods
Seventy-five steers of three breed types (Angus, Hereford and Wagyu × Angus) were slaughtered after weaning 6 months old (n = 15), after backgrounding 17 months old (n = 30) and after feedlotting 25 months old (n = 30). At slaughter three muscles (M. supraspinatus, M. semitendinosus and M. longissimus lumborum) were sampled from each steer, and pH, intramuscular fat and collagen content, sarcomere length, and proteolysis (desmin degradation) were measured and used to explain the variation in WBSF after 7 and 14 days of aging.
Key results
Meat from Hereford and Angus steers had higher WBSF after 7 days of aging compared with Wagyu × Angus steers, but after 14 days of aging there was only a difference between Hereford and Wagyu × Angus in the M. supraspinatus and M. semitendinosus. The WBSF of the young weaned steers and steers slaughtered after backgrounding were dependent on the degree of proteolysis in the muscles, whereas for steers slaughtered after feedlotting the content of collagen was more important for the WBSF. The amount of intramuscular fat had a significant impact on the differences in WBSF within the specific muscle studied. In contrast to the general dogma that WBSF increase with age, WBSF decreased in M. semitendinosus and M. longissimus lumborum from the weaned 6-month-old steers to the 25-month-old steers finished in feed-lot, whereas in M. supraspinatus the older feed-lot finished steers had a higher WBSF.
Conclusion
The factors contributing to the Warner-Bratzler shear force of beef depends on the age/feeding phase of the animal and the muscle and less on the breed type.
Implications
Optimisation of texture in beef through breeding and production should address different traits dependent on the age/feeding phase of the slaughter animal.
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Moreira LC, Passafaro TL, Schaefer DM, Rosa GJM. The effect of life history events on carcass merit and price of cull dairy cows. J Anim Sci 2021; 99:skaa401. [PMID: 33340041 PMCID: PMC7819634 DOI: 10.1093/jas/skaa401] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 12/15/2020] [Indexed: 12/26/2022] Open
Abstract
Cull dairy cows contribute almost 10% of national beef production in the United States. However, different factors throughout the life of dairy cows affect their weight and overall body condition as well as carcass traits, and consequently affect their market price. Therefore, the objectives of this study were: (1) to assess relationships between price ratio and carcass merit of cull dairy cows sold through several sites of an auction market and (2) to investigate the effect of animal life history events and live weight on sale barn price (BP) and price ratio (as a measure of relative price), as an indicator of carcass merit. Data from 4 dairy operations included 3,602 cull dairy cow records during the period of 2015 to 2019. Life history events data were collected from each dairy operation through Dairy Comp software; live weight and price were obtained periodically from the auction market, and the carcass data were provided by a local packing plant. Cow price in dollars per unit of live weight ($/cwt) and price ratio were the 2 outcome variables used in the analyses. Price ratio was created aiming to remove seasonality effects from BP (BP divided by the national average price for its respective month and year of sale). The association between price ratio and carcass merit traits was investigated using canonical correlation analysis, and the effect of life history events on both BP and price ratio was inferred using a multiple linear regression technique. More than 70% of the cows were culled in the first 3 lactations, with an average live weight of 701.5 kg, carcass weight of 325 kg, and dressing percentage of 46.3%. On average, cull cows were sold at $57.0/cwt during the period considered. The canonical correlation between price ratio and carcass merit traits was 0.76, indicating that price ratio reflected carcass merit of cull cows. Later lactations led to lower BP compared with cows culled during the first 2 lactations. Injury, and leg and feet problems negatively affected BP. Productive variables demonstrated that the greater milk production might lead to lower cow prices. A large variation between farms was also noted. In conclusion, price ratio was a good indicator of carcass merit of cull cows, and life history events significantly affected sale BP and carcass merit of cull cows sold through auction markets.
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Affiliation(s)
- Ligia C Moreira
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI
| | - Tiago L Passafaro
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI
| | - Daniel M Schaefer
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI
| | - Guilherme J M Rosa
- Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI
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Effects of Nutritional Deprivation and Re-Alimentation on the Feed Efficiency, Blood Biochemistry, and Rumen Microflora in Yaks ( Bos grunniens). Animals (Basel) 2019; 9:ani9100807. [PMID: 31618914 PMCID: PMC6826638 DOI: 10.3390/ani9100807] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 09/24/2019] [Accepted: 10/11/2019] [Indexed: 12/31/2022] Open
Abstract
Simple Summary Yak, the predominant and semi-domesticated livestock on the Qinghai–Tibet Plateau, suffers severe starvation and body weight reduction in the cold season and recovers relatively rapid growth in the warm season every year, because of the harsh highland environment. Rumen microorganisms have critical nutritional and physiological functions for the growth of ruminant, but the strategy of rumen microorganism of yaks to cope with the starvation and re-alimentation challenges and the contributions of rumen microflora to compensatory growth remain unclear. Herein, we investigated the effects of starvation and refeeding on the growth, feed efficiency, blood biochemistry and rumen microbial community as well as functions of yaks. Our results indicated that the rumen microorganism, in part, contributed to yak adaption to starvation and compensatory growth during re-alimentation. Our study is helpful in the understanding and utilization of this natural character of yaks to explore and improve their growth potential. Abstract Yak suffers severe starvation and body weight reduction in the cold season and recovers relatively rapid growth in the warm season every year. Herein, we investigated the effects of starvation and refeeding on the growth, feed efficiency, blood biochemistry and rumen microbial community as well as functions of yaks. The results showed that starvation significantly reduced the body weight of yaks. Serum glucose and triglyceride concentrations significantly decreased, and β-hydroxybutyric acid and non-esterified fatty acid levels were significantly increased during the starvation period. Starvation also dramatically inhibited rumen microbial fermentations. Whereas, refeeding with the same diet significantly increased the feed efficiency, nutrient digestibility together with rumen acetate, propionate and microbial protein productions compared with those before starvation. The 16S rDNA sequencing results showed that starvation mainly decreased the ruminal protein-degrading bacteria Prevotella and propionate-producing bacteria Succiniclasticum populations and dramatically increased the denitrifying bacteria Thauera populations. Refeeding reduced the Euryarchaeota population and increased propionate-producing bacteria Succinivibrionaceae UCG-002 and starch-degrading bacteria Ruminobacter populations when compared with those before starvation. The predicted microbial metabolic pathways, related to amino acid and starch metabolisms, were also significantly altered during the starvation and refeeding. The results indicated that the rumen microorganisms and their metabolism pathways changed with feed supply, and these alterations in part contributed to yak adaption to starvation and re-alimentation. This study is helpful for enhancing the understanding and utilization of this natural character of yaks to explore and improve their growth potential.
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Panea B, Olleta JL, Sañudo C, Del Mar Campo M, Oliver MA, Gispert M, Serra X, Renand G, Del Carmen Oliván M, Jabet S, García S, López M, Izquierdo M, García-Cachán MD, Quintanilla R, Piedrafita J. Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds. J Texture Stud 2018; 49:528-535. [PMID: 29935080 DOI: 10.1111/jtxs.12350] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 06/11/2018] [Accepted: 06/12/2018] [Indexed: 11/29/2022]
Abstract
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed-production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra breed-production system variation for all the variables. French breeds had lower values for collagen solubility (~12%) than Spanish breeds (~40%). Stress (WB) varied from 36 N/cm2 in Casina to 44 N/cm2 in Salers, whereas compression stress at 80% ranged from 35 N/cm2 in Asturiana de los Valles to 40 N/cm2 in Salers. Oven cooking resulted in higher cooking losses (24%) than cooking on a grill (12%). Cooking losses increased as the grill temperature increased. Numerous significant correlations were found among variables. Carcass weight is associated with all the collagen and texture variables. Correlation coefficients among texture and collagen variables were statistically significant and these correlation coefficients were in general higher for solubility percentage than for total collagen content, highlighting the importance of the solubility of collagen rather than total collagen in determining meat textural properties. PRACTICAL APPLICATIONS To differentiate a product in the market, it is necessary to define its characteristics. Differentiation allows increasing the added value of products and, therefore, income of the farmers. In addition, it guarantees to the consumers that the product they purchase has the intrinsic and extrinsic quality features that they seek. For consumers, beef texture is one of the most important quality attributes sought, therefore, studying factors that can affect beef texture is a major interest for the industry.
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Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón-IA2, Zaragoza, Spain
| | - José Luis Olleta
- Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain
| | - Carlos Sañudo
- Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain
| | - María Del Mar Campo
- Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain
| | - María Angels Oliver
- Centre de Tecnología de la Carn, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Girona, Spain
| | - Marina Gispert
- Centre de Tecnología de la Carn, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Girona, Spain
| | - Xavier Serra
- Centre de Tecnología de la Carn, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Girona, Spain
| | - Gilles Renand
- UMR 1313 Génétique Animale et Biologie Intégrative, INRA-AgroParisTech, Josas Cedex, France
| | | | | | | | | | | | | | - Raquel Quintanilla
- Animal Breeding and Genetics Program, Institut de Recerca i Tecnología Agroalimentàries (IRTA), Barcelona, Spain
| | - Jesús Piedrafita
- Departament de Ciéncia Animal i dels Aliments, Universitat Autònoma de Barcelona, Barcelona, Spain
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12
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Organic Feed: A Bottleneck for the Development of the Livestock Sector and Its Transition to Sustainability? SUSTAINABILITY 2018. [DOI: 10.3390/su10072393] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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13
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Therkildsen M, Spleth P, Lange EM, Hedelund PI. The flavor of high-quality beef – a review. ACTA AGR SCAND A-AN 2018. [DOI: 10.1080/09064702.2018.1487466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - P. Spleth
- SEGES, Landbrug & Fødevarer F.m.b.A., Aarhus N, Denmark
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14
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Silva LH, Paulino PV, Assis GJ, Assis DE, Estrada MM, Silva MC, Silva JC, Martins TS, Valadares Filho SC, Paulino MF, Chizzotti ML. Effect of post-weaning growth rate on carcass traits and meat quality of Nellore cattle. Meat Sci 2017; 123:192-197. [DOI: 10.1016/j.meatsci.2016.10.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2016] [Revised: 10/05/2016] [Accepted: 10/10/2016] [Indexed: 11/25/2022]
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15
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Modzelewska-Kapituła M, Nogalski Z. The influence of diet on collagen content and quality attributes of infraspinatus muscle from Holstein-Friesian young bulls. Meat Sci 2016; 117:158-62. [PMID: 26974595 DOI: 10.1016/j.meatsci.2016.03.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 03/01/2016] [Accepted: 03/03/2016] [Indexed: 11/26/2022]
Abstract
The aim of the study was to determine effects of feeding intensity on collagen content and eating quality of infraspinatus (INF) muscle. Twenty Polish Holstein-Friesian bulls (11-month-old) were fed either intensively (I, n=10, with triticale meal addition to total mixed ration) or semi-intensively (SI, n=10, without triticale meal) before slaughter at 19months. The animals from I group showed higher body weight at the end of fattening, average daily gain and dressing percentage than SI group. The INF muscle from I treatment had higher fat content and the proportion of water-soluble collagen, whereas lower insoluble collagen content compared with SI treatment. There were no differences in shear force values, cooking loss and eating quality between the treatments. In conclusion, feeding Holstein-Friesian bulls with increased energy value fodder beneficially affected its slaughter value and collagen profile in infraspinatus muscle.
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Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Industrial Commodity, Basics of Techniques and Energy Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 5, 10-719 Olsztyn, Poland
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16
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Cafarelli B, Pilone V, Conte A, Gammariello D, Del Nobile MA. Development of Consumer Acceptable Products using CUB Analysis: An Example with burgers from Dairy Cattle. J SENS STUD 2015. [DOI: 10.1111/joss.12169] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- B. Cafarelli
- Department of Economics; University of Foggia; largo Papa Giovanni Paolo II 1-71121 Foggia Italy
| | - V. Pilone
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25-71122 Foggia Italy
| | - A. Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25-71122 Foggia Italy
| | - D. Gammariello
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25-71122 Foggia Italy
| | - M. A. Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli, 25-71122 Foggia Italy
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17
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Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Sci 2014; 96:623-32. [DOI: 10.1016/j.meatsci.2013.08.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 07/19/2013] [Accepted: 08/02/2013] [Indexed: 11/21/2022]
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18
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High-energy forage feeding diets and body condition on the finishing of cull dairy cows. Animal 2012; 6:1634-41. [DOI: 10.1017/s1751731112000171] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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