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Arcanjo AHM, Ítavo LCV, Brandão Ferreira Ítavo CC, de Bonin Gomes MN, Nazário CED, Gurgel ALC, Dias-Silva TP, Santana JCS, da Silva MGP, de Aguiar Coelho F, Miranda EL, de Melo Soares ÉS, da Silva AH, da Silva LBP, Paro RGC. Carcass and meat characteristics of Nellore young bulls fed diet using cottonseed cake as a replacer of the forage fiber source. Sci Rep 2024; 14:8027. [PMID: 38580764 PMCID: PMC10997600 DOI: 10.1038/s41598-024-58738-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024] Open
Abstract
The aim of this study was to assess the effects of substituting traditional forage fiber sources with cottonseed cake in the diet on both the quantitative and qualitative characteristics of carcass and meat in Nelore young bulls. Twenty-four Nelore steers starting with an average weight of 377.8 ± 43.5 kg, were individually housed in stalls and provided with individualized feeding over a 112-day confinement period. The study followed a completely randomized design with two treatments and 12 replications. The diets incorporated either whole plant corn silage (WPCS) and, cottonseed cake (CSC) as fiber sources, at a rate of 300 g/kg of dry matter. The CSC diet promoted higher carcass weight. Aging animal meat for seven days significantly decreased the shear force from 83.4 to 71.6 N. Although diets did not influence meat composition, WPCS diet provided higher concentrations of C16:1, C18:1n9c, C18:3n3, and C22:2 acid, and CSC diet higher concentrations of C15:0, C18:1n9t, C18:2n6c, and 20:3n3. The WPCS diet provided higher concentrations of monounsaturated fatty acids and ω9, and the CSC diet had higher concentrations of ω6 and ω6:ω3 ratio in meat. Cottonseed cake used as a fiber source increases the concentration of polyunsaturated fatty acids and ω6 fatty acids in the meat of young bulls finished in feedlot.
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Affiliation(s)
- Angelo Herbet Moreira Arcanjo
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil
- West Unit, Getúlio Vargas Experimental Field, Agricultural Research Company of Minas Gerais, Uberaba, MG, Brazil
| | - Luís Carlos Vinhas Ítavo
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil.
| | | | - Marina Nadai de Bonin Gomes
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil
| | | | | | | | | | | | - Flávio de Aguiar Coelho
- Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Estevão Lopes Miranda
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil
| | - Évelyn Silva de Melo Soares
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil
| | - Ana Hellen da Silva
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil
| | - Laura Beatriz Perez da Silva
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil
| | - Rafael Goes Cardoso Paro
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil
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Yan E, Wang Y, He L, Guo J, Zhang X, Yin J. Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs. Foods 2022; 11:foods11213335. [PMID: 36359950 PMCID: PMC9656922 DOI: 10.3390/foods11213335] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/07/2022] [Accepted: 10/19/2022] [Indexed: 11/25/2022] Open
Abstract
L-malic acid is a vital intermediate in the citric acid cycle and has been reported to improve the antioxidant capacity and aerobic oxidation of weaned piglets; however, its application in finishing pigs is limited at present. This study explored the effects of dietary L-malic acid supplementation on the carcass traits and meat quality of finishing pigs. In a 45-day experiment, 192 Duroc × Landrace × Yorkshire pigs (75.01 ± 0.51 kg) were divided into four treatments, i.e., a basal diet supplemented with 0, 0.5%, 1%, and 2% L-malic acid complex. The results showed that L-malic acid supplementation had no effects on the growth performance of finishing pigs. Importantly, L-malic acid significantly increased redness (a*) value at 24-h postmortem (quadratic, p < 0.05) and tended to increase the proportion of oxymyoglobin (OMb) (quadratic, p = 0.10), as well as the total antioxidant capacity (T-AOC) activity (quadratic, p = 0.08) in the longissimus dorsi (LD) muscle. Further, dietary supplementation of 1% L-malic acid markedly increased the protein expression level of slow skeletal myosin heavy chain (MyHC) in the LD muscle (p < 0.05). Moreover, 0.5% and 2% L-malic acid supplementation significantly increased carcass length and loin eye area (p < 0.05). In conclusion, dietary L-malic acid could effectively improve the meat color and carcass traits of finishing pigs.
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