Effect of diet composition and slaughter weight on animal performance, carcass and meat quality, and fatty acid composition in veal calves

The effect of true milk use in the diet of Spanish Brown Swiss male calves on animal performance, carcass and meat quality, and fatty acids composition was studied. In experiment 1, the effect of milk intake [ad libitum continuous (ADLIB) feed vs. restricted 0.7 during 75 days followed by ad libitum feed (RESTR)] and slaughter endpoint (225 kg vs. 5 month) were studied. In experiment 2, ad libitum concentrate feeding [grain-fed (GF)] was compared with milk supplementation until slaughter [milk-fed (MF)] in calves slaughtered at 345 kg. As regards to milk intake, carcass weight and degree of fatness were higher in the ADLIB group (P<0.05). The RESTR group revealed a higher percentage of saturated fatty acids (P<0.05). In experiment 2, the MF group exhibited a higher fat percentage (P<0.05), lower press and cooking losses (P<0.05), and higher scores for tenderness and juiciness (P<0.05) than the GF group. The percentage of saturated fatty acids was higher in the MF group (P<0.05). The results suggest that true milk use in veal production could be an advantageous alternative in terms on production costs, animal performance, and carcass and meat quality.     

The influence of slaughter weight and level of feeding on growth rate,feed conversion and carcass composition of bulls

168 Red Danish bulls were used in a 7 × 4 factorial experiment with seven slaughter weights (180, 240, 300, 360, 420, 480, 540 kg live weight) and four feeding levels (100%, 85%, 70%, and 55% of the feeding level practiced at the Egtved progeny test station).The maximum daily gain of live weight, carcass weight, lean and fat occurred at 270, 300, 275 and 480 kg live weight respectively. Maximum daily gain of bone occurred before 200 kg live weight. By reducing the level of feeding, the daily gain of fat was reduced more than that of lean and bone. This was especially so at the heavier slaughter weights.Feed conversion efficiency was better at the 85% feeding level than at the 100% level. This is contrary to what would be expected from the recommended energy feeding standards of many countries. The increase in energy requirement with increasing liveweight was higher than most recommended energy standards.At the lower slaughter weight, carcass composition was little influenced by feeding level. At the heavier weights the relative weights of lean and bone increased and fat decreased when the feeding levels were reduced.The relative weight of forerib + shoulder + neck (cut II) and especially the flank + brisket + flat ribs + foreshank (cut I) increased with increasing slaughter weight and the relative weight of the pistol (cut III) decreased. The relative weight of cut I, which was the fattest, increased with increasing feeding level. The relative weight of the pistol cut was independent of feeding level.40 muscles or muscle groups were dissected from the left side of 48 carcasses and weighed. The occipital muscles were the latest to develop and those in the legs the earliest. The muscles in the lumbar and abdominal region developed at a moderate rate. The feeding level affected the relative growth of some muscles.     

Effects of transcutaneous electrical nerve stimulation on the fatty acid profile of rabbit longissimus dorsi muscle (preliminary report)

This study was designed to investigate whether transcutaneous electrical nerve stimulation (TENS) of the longissimus dorsi muscle (MLD) of rabbits induces specific proportional changes in the muscle fatty acid composition. Ten 4-week-old Pannon White rabbits were exposed to TENS treatment two times a day, with the following settings: 30 Hz, 20 micros impulse length, 10 mA, 2 x 20 min. After a treatment period of 50 days rabbits were slaughtered and the fatty acid composition of the MLD was determined by gas chromatography. The TENS treatment increased the proportions of linoleic (C18:2 n-6), linolenic (C18:3 n-3) and gondoic acids (C20:1 n-9), compared with the control group. The level of palmitic (C16:0), stearic (C18:0), oleic (C18:1 n-9) and eicosapentaenoic (C20:5 n-3) acids significantly decreased. The proportion of total unsaturated fatty acids significantly increased. On the basis of the results obtained, TENS may have similar effects on the muscle fatty acid profile like physical training. Based on the supposal that the composition of membrane structure was also affected, the electrical stimulation of muscles may have further consequences, e.g. on membrane properties.     

营养水平对荣昌猪肌内脂肪、脂肪酸含量的影响研究

试验选用84头10 kg左右荣昌阉公猪,随机分成2组,每组6个重复,每个重复7头猪,在参照中国瘦肉型猪饲养标准(高营养水平组)、荣昌猪(GB 7223—1987)饲养标准(低营养水平组)配制的2种日粮饲喂条件下,研究日粮营养水平对生长肥育期荣昌阉公猪肌内脂肪、脂肪酸含量及组成的影响。结果表明:本试验条件下,营养水平对生长育肥阶段荣昌猪肌内脂肪含量无显著影响;高营养水平组显著提高荣昌猪35 kg时硬脂酸含量(P0.05)和20 kg时亚麻酸含量(P0.05);荣昌猪的饱和脂肪酸、不饱和脂肪酸和必需脂肪酸含量,高低营养水平组在各个体重阶段差异均不显著(P0.05)。     

Pathomorphological changes in the skeletal muscles (musculus longissimus dorsi) in swine following varied transport stresses and resting periods prior to slaughter

The M. longissimus dorsi of 171 pigs were histologically examined for pathological signs. Acute hyaline-plaque degenerations and necrosis (hsD/N) in various degrees of manifestation were recorded from 42.7 and hyaline transverse ligaments (hQb) from 22.8 per cent of all cases. The occurrence of hsD/N following container transport was lower with significance (33.3 per cent) than that following lorry transport (50.5 per cent). The form of transport failed to have any substantive effect on the occurrence of hQb, the figures being 20.5 per cent for container and 24.7 per cent for lorry. Short resting periods, between 0.5 and 1.2 hours, were followed with significantly higher occurrence of hsD/N, as compared to longer resting periods, between five and eight or 23 hours. These pathological findings were not further reduced by extending the resting period from something between five and eight to 20 hours. The pathological hsD/N and hQb findings were recordable from both PSE pork (hsD/N = 51.4 per cent, hQb = 25.7 per cent) and from pork without any quality shortcomings (hsD/N = 39.7 per cent, hQb = 22.1 per cent), but the number of hsD/N cases in the context of PSE pork tended to be higher than that in high-quality pork. No sex dependence was established. The results are discussed under the aspect of aetiopathogenesis of stress-borne myopathy.     

Combinations of cactus pear with different roughage sources on the production,chemical composition,and milk fatty acid profile of F1 Holstein/Zebu cows

Tropical Animal Health and Production - The qualities of food, mainly of animal origin, have always been of concern to consumers. It is known that the composition of animals’ diets can...     

Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle

The objective of this study was to estimate the effects of breed, sex, and halothane genotype on fatty acid composition and several fatty acid indices of lipid extracted from porcine LM. Purebred Yorkshire (n = 436), Duroc (n = 353), Hampshire (n = 218), Spotted (n = 187), Chester White (n = 173), Poland China (n = 124), Berkshire (n = 256), and Landrace (n = 187) pigs (n = 1,934; 1,128 barrows and 806 gilts) from 1991, 1992, 1994, and 2001 National Barrow Show Sire Progeny Tests were used. Pigs were classified as the HAL-1843 normal (NN) genotype (n = 1,718) or the HAL-1843 carrier (Nn) genotype (n = 216). For statistical analysis, a mixed model was used that included fixed effects of breed, sex, halothane genotype, test, slaughter date, interaction of breed x sex, and random effects of sire and dam within breed. Breed significantly affected the concentration of individual fatty acids, total lipid content, and the values of several fatty acid indices of LM. Duroc pigs had the greatest (P < 0.01) content of total SFA. Total MUFA concentration in Poland China pigs was greater (P < 0.05) than in all other breeds except the Spotted (P > 0.05). The concentrations of total PUFA were greater (P < 0.01) in Hampshire, Landrace, and Yorkshire pigs compared with those of other breeds. Significant sex differences for individual fatty acids were detected. Compared with gilts, barrows had greater (P < 0.01) concentrations of SFA and MUFA but lower (P < 0.01) total PUFA. Halothane genotype was a significant source of variation for the percentages of some fatty acids. Pigs with the carrier (Nn) genotype had lower concentrations of SFA (P < 0.05) and MUFA (P < 0.01) but a greater concentration of PUFA (P < 0.01) compared with NN pigs. There were significant negative correlations between total lipid content and individual PUFA and significant positive correlations between lipid concentration and most individual SFA and MUFA. In conclusion, the results suggest that breed and sex are important sources of variation for fatty acid composition of LM.     

Influence of swine genotype on fatty acid composition of phospholipids in longissimus muscle.

Our objective for this study was to determine whether there is a difference in the fatty acid composition of phospholipids in longissimus muscle from pigs of different genotypes. In Exp. 1, 15 Hampshire x Yorkshire-Landrace (YL), 15 Duroc x YL, and 15 Danbred x YL were used. Animals were of similar age and were fed identical diets. In Exp. 2, longissimus muscle samples from pigs of seven genetically different lines were analyzed. In both experiments, saturated fatty acids (SFA, 16:0 and 18:0) constituted approximately 31.5% of the total fatty acids. Monounsaturated fatty acid (MUFA, 18:1 and 20:1) levels ranged from 12.3 to 16.9%, and PUFA (mainly 18:2 and 20:4) accounted for 50.8 to 57.0% of the total fatty acids. Fatty acid composition of muscle phospholipids from Duroc and Hampshire x YL pigs was identical. Muscle phospholipids from Danbred x YL pigs contained more PUFA (approximately 3%, P < .05) and less SFA (approximately 2%, P < .05) than phospholipids from the two other genotypes. Differences in SFA and PUFA of muscle from the seven lines were of the same order of magnitude. Differences in MUFA content were not significant.     

Effects of breed, sex and halothane genotype on fatty acid composition of triacylglycerols and phospholipids in pork longissimus muscle

The objective of this study was to estimate the effects of breed, sex, and halothane (HAL‐1843^TM) genotype on fatty acid composition of triacylglycerols (TAG) and phospholipids (PL) extracted from porcine longissimus muscle (LM). Purebred Yorkshire (n = 131), Duroc (n = 136), Hampshire (n = 49), Spotted (n = 35), Chester White (n = 74), Poland China (n = 51), Berkshire (n = 169) and Landrace (n = 82) pigs (n = 727; 427 barrows and 300 gilts) from the 1994 and 2001 National Barrow Show Sire Progeny Tests were used. For statistical analyses, a mixed model was used that included fixed effects of breed, sex, HAL‐1843^TM genotype, year, slaughter date within each year, interaction of breed × sex and random effects of sire and dam within breed. Breeds and sex were significantly associated with the percentages of the majority fatty acids in TAG. Duroc pigs had greater total saturated fatty acids (SFA) and lower total monounsaturated fatty acids (MUFA) (p < 0.05) contents than did pigs of all other breeds except Berkshire (p > 0.05). The concentration of total polyunsaturated fatty acids (PUFA) was the greatest in Hampshire pigs (p < 0.05). The content of total SFA was greater (p < 0.01), whereas the concentrations of total MUFA and PUFA were lower (p < 0.01) in barrows than those in gilts. The contents of major SFA in PL did not differ significantly among pigs from different breeds and sex groups. However, breed and sex significantly affected the concentrations of major MUFA and PUFA in PL and strong negative correlation between the total contents of MUFA and PUFA in PL was observed in the current study. Chester White pigs had greater total MUFA and lower total PUFA contents (p < 0.05) in PL than did pigs of all other breeds except Spotted (p > 0.05). In contrast to breed and sex effects, the concentrations of fatty acids in PL were more affected by HAL‐1843^TM genotype than those in TAG. The content of C16:0, a major SFA in PL, differed significantly in pigs with different HAL‐1843^TM genotypes. In conclusion, these results suggest that breed and sex are important sources of the variations for fatty acid composition of TAG and PL in LM.     

Increasing the amount of n-3 fatty acid in meat from young Holstein bulls through nutrition

Fifty-four Holstein bulls were blocked by initial BW (301 +/- 7.4 kg) and randomly assigned to 6 treatments following a 3 x 2 factorial arrangement, with 3 concentrate lipid levels (5, 8, and 11% of DM) and 2 lipid sources (whole canola seed and whole linseed), with the objective of evaluating the possibility of increasing the content of n-3 fatty acids in meat. Concentrates (mostly corn meal) were isonitrogenous and isocaloric. Concentrate and straw were both fed ad libitum. Animal BW was recorded every 2 wk, and feed consumption was recorded weekly. Ruminal pH and VFA concentrations were determined monthly. Bulls were transported to the slaughterhouse when they achieved the target slaughter weight of 443 kg (after 105 +/- 4 d of fattening). After slaughter, a sample of LM from the sixth to the eighth ribs was dissected and analyzed for intramuscular fat content and fatty acid profile. Dietary lipid source did not affect overall animal performance, rumen fermentation, or carcass quality. Rumen pH was >6.0 despite consumption by the bulls of large amounts of concentrate. In bulls fed linseed, the percentage of n-3 fatty acids in LM increased linearly with lipid level, whereas in bulls fed canola seed it remained constant. The ratio of n-6:n-3 fatty acids was lower (P < 0.01) in the LM of bulls fed linseed (10.0) than in those fed canola seed (26.0). The content of cis-9, trans-11-CLA in the LM tended (P = 0.06) to be greater in the bulls fed linseed than in those fed canola seed (62.9 vs. 49.2 mg/kg of LM, respectively). Concentration of n-3 fatty acids in meat of bulls fed high-concentrate diets can be enhanced by whole linseed supplementation without affecting animal performance, ruminal fermentation, or carcass quality.     

粘毛鼠尾草种子油脂理化性质和脂肪酸成分

为探究粘毛鼠尾草（Salvia roborowskii）是否具有作为非粮生物柴油能源植物的潜质,本试验采用索氏提取法、气相色谱法测定了生长在川西北高原阿坝州红原县的野生粘毛鼠尾草种子的含油量、油脂理化性质以及脂肪酸含量。结果表明,粘毛鼠尾草种子含油量为43.36%,油脂碘值、皂化值分别为93.31、190.58 mg·g-1;脂肪酸成分以油酸和亚油酸为主,含量分别为49.95%和37.52%;计算得其相应生物柴油的十六烷值和冷滤点分别为53.94和-4.65 ℃。通过与我国生物柴油评价标准对比发现,粘毛鼠尾草在作为非粮生物柴油能源植物方面具有一定的潜在研发价值。     

Effect of feeding intensity and time on feed on intramuscular fatty acid composition of Simmental bulls

Seventy-two Simmental bulls, weighing 489 kg initially and approximately 15 months old, were divided into four groups to determine the effects of feeding intensity and time on feed on intramuscular fatty acid (FA) composition. Two groups of 18 bulls each were extensively (E) or intensively (I) fed on maize silage and concentrates with a daily gain of 943 g (E) or 1371 g (I). Half of each group were slaughtered after 100 days (S) or 138 days (L) on feed. In addition to carcass fatness parameters, intramuscular FA composition was also measured. Only small differences in the sum of saturated FA (SFA) percentages were found with 47.7 and 47.5% FA methyl esters (FAME) for SE and LE, respectively, and 48.7% FAME for each of SI and LI. Monounsaturated fatty acids (MUFA) significantly increased with longer, and higher feeding intensity to 44.2% FAME (LI), whereas the other groups had similar contents of 41.9, 42.2 and 42.0% FAME (SE, LE and SI respectively). Polyunsaturated FA (PUFA) decreased with higher feeding intensity to 8.39% (SI) and 6.71% (LI) FAME (p < 0.05) in comparison with 9.48% (SE) and 9.54% (LE). Intensive feeding decreased the ratio of PUFA : SFA to 0.17 (SI) and 0.14 (LI, p < 0.05) in comparison with 0.20 (SE and LE). The mean conjugated linoleic acid (CLA) concentration was 0.41% FAME. Time on feed had only a small effect on the FA composition compared with feeding intensity. No significant relationships were detected between meat quality attributes and the pattern of FA.     

Impact of crossbreeding Holstein and Brown Swiss cows on milk yield,composition, and fatty acid profiles in subtropics

Milk yield (MY), composition, and fatty acid profiles of purebred Holstein (HO) cows, Brown Swiss (BS), and their F₁ crossbreds (HS) were compared under subtropical climate in Egypt. Pure HO had significantly greater 305-MY, total-MY, and daily-MY (p?<?0.05) than pure BS and crossbred HS. Furthermore, HO and HS had significantly higher peak-MY (44.2 and 43.3 kg, respectively) than BS (36.1 kg). In comparison with HO, BS had significantly higher milk fat, protein, total solids, and solid-not-fat % (p?<?0.05); however, no significant differences were observed between BS and HS for milk fat %. The milk fat of BS had higher concentrations of saturated (C17:0 and C18:0) fatty acids (FA) than that of the HO and HS (p?=?0.001 and 0.008, respectively). Content of C4:0, C6:0, C8:0, C12:0, and C15.0 FA did not differ between genotypes. Milk from HO and BS had significantly higher concentrations of unsaturated (C20:1 and C20:5) FA than that from HS (p?<?0.05). C14:1 (myristoleic), C16:1 (palmitoleic), and C18:2 (linoleic) FA contents were similar for all genotypes. In conclusion, BS surpassed HO for all milk composition traits and some FA components; however, HS had comparable milk fat percentage with BS. There appears to be an opportunity to modify the concentration of certain FA by breeding.     

Crossbreeding experiment with beef and dual-purpose sire breeds on Danish dairy cows IV. Physical,chemical and palatability characteristics of longissimus dorsi and semitendinosus muscles from crossbred young bulls

The results presented are part of a beef × dairy cross breeding experiment in which Simmental, Charolais, Danish Red and White Cattle (DRK), Romagnola, Chianina, Hereford, Blonde d'Aquitaine and Limousin bulls are crossbred with cows of Danish Red Cattle (RDM) and Black Pied Danish Cattle (SDM).Young bulls were slaughtered at 300 kg ($\text{7}\text{1}\text{2}$ months of age on average), 12 months and 15 months of age. Samples of m. longissimus dorsi and m. semitendinosus from 305 animals were examined by a taste panel, by chemical analysis and measurements of colour, by shear force, and by adhesion measurements.Sire breed had a significant influence on chemical composition and colour in both muscles. Taste panel scores and shear force values showed that all sire breeds gave tender meat in the longissimus dorsi. Significant differences in tenderness between sire breeds were found only for the semitendinosus, where Hereford crossbreeds obtained the lowest scores, and Limousin and Blonde d'Aquitaine crossbreeds the highest. Corresponding differences between sire breeds were found for adhesion value, collagen content and solubility of collagen in semitendinosus.Meat quality differences are discussed in relation to early and late maturing breeds.     

Effects of yeast culture supplementation and the ratio of non‐structural carbohydrate to fat on growth performance,carcass traits and the fatty acid profile of the longissimus dorsi muscle in lambs

The effects of yeast culture (YC) supplementation and the dietary ratio of non‐structural carbohydrate to fat (NSCFR) on growth performance, carcass traits and fatty acid profile of the longissimus dorsi (LD) muscle in lambs were determined in a 2 × 3 full factorial experiment. Thirty‐six Small‐tailed Han lambs were randomly divided into six groups with six replicates per group. The lambs were fed one of the six pelleted total mixed rations (TMRs) for 60 days after 15 adaption days. The six rations were formed by two NSCFRs (11.37 and 4.57) and three YC supplementation levels (0, 0.8 and 2.3 g/kg dietary dry matter). The average daily gain (ADG), dry matter intake (DMI) and feed conversion ratio (FCR) data of each lamb were recorded and calculated. All the lambs were slaughtered for determining carcass traits and fatty acid profile of the LD muscle. DMI was significantly increased (p < 0.05) in a quadratic fashion with 0.8 g/kg of YC supplementation. Carcass weight (CW) and dressing percentage (DP) were significantly increased (p < 0.05) in a linear fashion with 2.3 g/kg of YC supplementation. Animals fed with high‐NSCFR diet had higher (p < 0.05) contents of myristoleic acid (C14:1), pentadecanoic acid (C15:0) and cis‐10‐heptadecenoic acid (C17:1), and lower (p < 0.05) stearic acid (C18:0) content in LD muscle than those fed with low‐NSCFR diet. Moreover, ADG, growth rate (GR), backfat thickness (BFT), percentages of crude fat (CF) and crude protein (CP), SFAs, MUFAs and PUFAs in LD muscle, were significantly affected (p < 0.05) by interaction of dietary NSCFR and supplemental YC level. Overall, YC not only improved the growth performance and carcass traits of the animals but also modified the fatty acid profile of the LD muscle. Furthermore, the effects of YC supplementation may depend on dietary compositions.     

Influences of dietary protein sources and crude protein levels on intracellular free amino acid profile in the longissimus dorsi muscle of finishing gilts

Background: The current study was carried out to determine effects of dietary protein source and crude protein(CP)level on carcass characteristics, meat quality, and muscle amino acid(AA) profile in finishing gilts. The experiment was designed as a 2 × 2 factorial arrangement with two sources of dietary proteins(cottonseed meal, CSM vs. soybean meal, SBM) and two levels of CP(12 % vs. 14 %, as-fed basis). Seventy-two crossbred gilts(89.5 ± 0.9 kg) were allotted to one of four dietary treatments in a randomized complete block design for a period of 28 d. All diets were formulated to be isoenergetic and similar concentrations of standardized ileal digestible essential AA covering the nutrient requirements of pigs.Results: Growth, carcass characteristics and meat quality were not affected by dietary protein source nor crude protein level(P 0.10) except that average daily feed intake was increased by CSM diets(P = 0.03). Gilts offered reduced protein diets had lower muscle p H45min(P 0.05). Neither dietary protein source nor crude protein level influenced N deposition. However, reduced protein diets decreased N intake, N excretion, and serum urea nitrogen content, whilst improved N efficiency(P 0.01). CSM diets increased N intake(P = 0.04),but did not depress N efficiency. The concentrations of phenylalanine, tryptophan, cysteine and tyrosine(P 0.05) of the longissimus muscle were decreased when gilts offered CSM diets, while muscle intracellular free valine concentration was increased(P = 0.03). The gilts offered reduced protein diets had greater intracellular concentrations of free methionine, lysine, and total AA in muscle(P 0.05).Conclusion: These results suggest that CSM could replace SBM as a primary protein source in finishing pig diets in terms of performance, N efficiency, carcass characteristics, and meat quality, but decrease the concentrations of muscle specific AA. Furthermore, the reduced protein diet played an important role in increasing muscle intracellular concentrations of specific free amino acids(FAA), and in reducing the relative ratios of specific FAA to lysine in longissimus dorsi muscle of pig, whose biological meaning needs further studies.     

The effects of dietary fat sources,levels, and feeding intervals on pork fatty acid composition

Two experiments investigated the quantitative relationship between dietary fat and fatty acid composition of pork. Experiment 1 was designed to establish the rate of decline for linoleic acid and iodine value of pork fat during the late fattening phase following a dietary reduction. Gilts (n = 288) were fed diets varying in linoleic acid content from 4.11 to 1.56% for 4, 6, or 8 wk prior to slaughter. The maximum rate of decline was 2% 18:2 per week and 2.5 iodine value units per week. Experiment 2 evaluated the effects of dietary fat source and level on carcass fatty acid composition and on pork quality characteristics. Barrows (n = 147) and gilts (n = 147) were allocated to seven dietary treatments for the last 6 wk of the finishing phase. Diets contained 0, 2.5, or 5% dietary fat comprised of 100, 50, or 0% beef tallow. The balance was provided by animal-vegetable blended fat. As the level of tallow increased there was a linear decrease (P < 0.05) in 18:2 content and iodine value of carcass fat. Conversely, 16:1 and 18:1 increased linearly (P < 0.05) as tallow increased. However, 16:1 decreased linearly (P < 0.05) as level of fat increased. As the level of tallow was increased a greater reduction in 18:2 and iodine value was observed in diets with 5% dietary fat compared to diets with 2.5% fat (P < 0.05). These results indicate that reduction of dietary PUFA content had the desired effect of lowering 18:2 content and iodine value of pork fat and that significant alterations could be elicited in as little as 6 to 8 wk of feeding.