The objective of this study was to determine the influence of grain- and grass-finishing systems on carcass characteristics of bison bulls and proximate and fatty acid compositions of bison steaks. ...Bison bulls grazed native pasture until approximately 25 mo of age, then were randomly assigned to grain-finishing (n=98) or grass-finishing (n=98) treatments. Bulls were slaughtered at approximately 30 mo of age. Hot carcass weight (HCW), ribeye area, backfat thickness, kidney fat percentage, marbling score, and instrumental color (L*,a*, and b*) of the ribeye and subcutaneous fat were recorded. Skeletal maturity, lean maturity, and fat color were subjectively scored. Strip loins were collected from a sub-sample of carcasses, fabricated into 2.5-cm steaks, and designated for proximate, cholesterol, or fatty acid analyses. Grain-finished bulls had greater (P<0.0001) HCW, dressing percentage, ribeye area, backfat thickness, kidney fat percentage,and marbling score. The a* and b* values of the ribeye and a* value of subcutaneous fat were greater (P<0.0001), but the L* and b* values of subcutaneous fat were less (P<0.0001) for grain-finished bulls. A greater proportion (P<0.001) of grain-finished carcasses had moderately bright red lean color, whereas a greater proportion (P<0.0001) of grass-finished carcasses had moderately yellow fat color. Steaks from grain-finished bulls had an increased percentage of crude protein (P<0.0001), fat (P<0.0001), and ash (P=0.0006) content but less moisture (P<0.0001). Steaks from grain-finished bulls had more (P<0.001) cholesterol and palmitic, stearic, oleic, linoleic, and arachidonic acids in addition to more total fatty acids (mg/g of wet tissue). However, for total fatty acids, grass-finished steaks had a greater (P<0.0001) percentage of polyunsaturated fatty acids. These data indicate that the finishing system influences the composition of bison bull carcasses as well as the nutrient profile of bison meat.
This study was looking for the effects of energy levels and growth performance on physical characteristics of Iranian lambs’ meat. Forty-eight male lambs (initial BW 31.6kg) and 5-month age were ...assigned to a completely randomized design with factorial method includes fattening periods (12weeks and 15weeks) and levels of metabolism energy (ME) (2.36 and 2.62 ME M cal/kg DM intake). Diets were iso-nitrogenous (14.1 percent crud protein on DM). The rations were mixed and have been fed ad-libltum. The lambs were weaned at 90±5 days of age and divided randomly in two fattening periods groups includes 12weeks and 15weeks (2×24 lambs) and each fattening periods split in two energy levels (2×12). At the end of each fattening period, half of the lambs (24 lambs) were randomly selected and after 18h fasted slaughtered. After trimming and skinning, all the abdominal and interior organs were removed and weighed. The warm carcasses were chilled at 3±2ºc for 24 h and weighed, after that their carcass cuts composition was measured. All data were analysed as a completely randomized design with factorial experiment using the GLM procedure of SAS (2010). The average of final, metabolic and hot carcass weight for 12 weeks fattening were 48.1, 18.2 and 25.5 kg and for 15 weeks fattening were 50.9, 19.1 and 27.5 kg (p< 0.05). Among fattening period (12weeks and 15weeks) and different levels of metabolism energy for final, metabolic and carcass weight had significant (p< 0.05). The total mean of dressing percentage between fattening periods and different levels of energy was not significant. The mean of total carcass meat, bone, and subcutaneous fat and fat-tail percent for 12weeks fattening were 46.7, 11.7, 15.3 and 22.5 percent and 15weeks fattening were 45.9, 11.7, 16.1 and 23.6 percent respectively. But between fattening period and different levels of energy for carcass meat, bone, subcutaneous fat and fat-tail percent were not significant. However, the 12weeks fattening period and 2.36 M Cal ME/kg DM of metabolism energy positive effects on some carcass characteristics, because lower subcutaneous fat and fat-tail percent and carcass composition were not significant.
The present study aimed to investigate the effect of supplementing broiler chickens’ diet with graded levels of moringa powder on growth performance.
A total of 192 one-day-old broiler chicks were ...individually weighed and randomly distributed into four dietary treatments. Each treatment comprised four replicates with 12 chicks in each.
Moringa powder was added to their diet by 0.0%, 0.25%, 0.5%, and 0.75%. The diet and water were offered ad libitum during the feeding trial, which lasted 42 days.
One chicken was selected from each replicate at the end of the experiment to measure the carcass characteristics and meat quality, as well as the serum biochemical parameters of broilers.
Regarding the overall growth performance, body weight gain and feed conversion ratio substantially improved (
P
<0.05) in broilers whose diet was supplemented with moringa powder,
compared to the control group. Furthermore, the carcass yield considerably increased (
P
<0.05) in broilers whose diet was supplemented with 0.5% and 0.75% moringa powder,
in comparison with the control group. In addition, birds fed with a diet supplemented with moringa powder showed a significant increase in their hemoglobin
level (
P
<0.05). Moreover, the findings showed that a diet supplemented with moringa powder led to a significant decrease in the total cholesterol level, low-density lipoprotein,
and the A/G ratio (
P
<0.05) but increased total protein and globulin levels (
P
<0.05), compared to the control group. In conclusion, the supplementation of 0.75% moringa powder in
the diet as a growth promoter reduces the cost of production by improving growth performance and enhancing the health status of birds.
This study was conducted to investigate the effect of different fattening periods on the growth performance, carcass characteristics, and economic traits of Holstein steers. Sixty Holstein steers ...(8.0 ± 0.28 months old) with an average body weight (BW) of 231.88 ± 2.61 kg, were randomly allocated to five different fattening period treatments: 20, 21, 22, 23, and 24 months (n = 12 in each treatment group). Final BW and average daily gain (ADG) did not differ among the treatment groups during the early fattening period. At the late stage of the fattening period, the final BW of steers in the 24-month treatment group (812.84 kg) was greater (p < 0.05) than that of steers in the 20-month treatment group (750.39 kg). During the same period, steers in the 20- and 21-month treatment groups had a significantly higher (p < 0.05) ADG than those in the 22-month treatment group. The highest ADG (1.36 kg/day) was found in the 20-month treatment group (1.36), followed by the 21- (1.33 kg/day), 22- (1.22 kg/day), 23- (1.21 kg/day), and 24- (1.14 kg/day) month treatment groups. The feed conversion ratio (FCR) increased as the fattening period increased, and the FCR was 12.88% lower in the 20-month treatment group than in the 24-month treatment group. However, no significant differences were detected in back-fat thickness, loin area, marbling score, and chemical characteristics (water, crude protein, and crude fat content) among the treatment groups. The composition of fatty acids including C18:0, C18:1, saturated fatty acids, unsaturated fatty acids, and poly-unsaturated fatty acids did not differ among the experimental groups. As the fattening period increased, production costs increased, resulting in a decrease in gross income. The gross income for steers in the 24-month treatment group was 35.8% and 23.5% lower than that for steers in the 20- and 21-month treatment groups, respectively. Taken together, the best performance, including the ADG, FCR, and gross income, was obtained when the fattening program of the Holstein steers lasted 20 months.
This study primarily compares the carcass and meat quality traits of yaks of different ages and genders. Measurements of carcass weight and characteristics were taken for male and female Gannan yaks ...aged 1–2, 2–4, 4–6, and 6 years and older. Additionally, the weight and meat quality of 9 major cuts were measured. The results indicated significant variations in various aspects of yak carcasses around the age of 4, and substantial differences between male and female yaks after the age of 4. Different body regions showed distinct meat quality. The tenderness of the tenderloin is the highest (P < 0.05), while the striploin is the lowest (P < 0.05), and the protein content of the hindquarter cuts is higher. Principal component analysis (PCA) was employed to identify key factors significantly affecting total meat yield. Subsequently, predictive models for total meat yield were developed for yaks aged 1–4 years, 4+ years for males, and 4+ years for females based on these factors. Furthermore, the meat from the 9 major cuts was classified according to its intrinsic meat quality traits, which holds significant reference value for the assessment of yak carcass yield grades and the grading of quality in meat cuts, ultimately contributing to the realization of the full potential of the yak meat industry.
Cattleyak, the interspecies hybrid from cattle (males) and yak (females), displays a faster growth rate and higher feeding efficiency than yak with usually one-year shorter raising cycle. This study ...aimed to assess the carcass characteristics and meat quality attributes of cattleyak by compared to yak at a similar bodyweight. Results showed that cattleyak exhibited an elevated dressing percentage (58.33%) and a significantly higher content of healthy fatty acids, including eicosapentaenoic acid (5.64%) and docosahexaenoic acid (0.46%) (P < 0.05). Compared to yak meat, the tenderness of cattleyak meat was significantly enhanced (P < 0.05), with the lower Warner-Bratzler shear force (59.53 N) and hardness value (580.92 g), as well as the significant reduction of more than 20% of muscle fiber diameter (P < 0.05). Additionally, myofibrillar proteins in cattleyak, including desmin, tropomyosin, and troponin-T, degraded faster than those in yak (P < 0.05), indicating their role in tenderization improvement in cattleyak. These findings suggest that, in comparison to yaks of the similar bodyweight, cattleyaks with less than one year of the raising cycle have improved meat quality and economic efficiency.
