Effects of Dietary Rumen Undegradable Unsaturated Fat on Growth Performance and Fatty Acid Composition of Muscle in Angus Beef

YANG Zhiling, YANG Wenqiang, WU Shufeng, ZHANG Shuanlin, WANG Xiaowen, LIU Qiang, GUO Gang

doi:10.3969/j.issn.1006-267x.2018.11.021

2018 , Vol. 30 >Issue 11: 4444 - 4452

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.11.021

Molecular Nutrition

Effects of Dietary Rumen Undegradable Unsaturated Fat on Growth Performance and Fatty Acid Composition of Muscle in Angus Beef

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1. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, China;
2. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China

Received date: 2018-05-03

Online published: 2018-11-20

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Abstract

The objective of this present study was to evaluate the effects of rumen undegradable unsaturated fat (RUF) on growth performance and fatty acid composition of muscle in Angus beef. Twenty-four Angus steers[average body weight of (447.78±2.53) kg, 15 to 17 months of age] were randomly assigned to 4 groups with 6 beef in each group. The group 1 was a control group, the beef were fed a basal diet, and those in groups 2, 3 and 4 were fed diets containing RUF at the contents of 2.0%, 4.0% and 6.0% of dry matter intake, respectively. The experiment lasted 77 d including a 10-day preliminary test period and a 67-day formal test period. The results showed as follows:1) there were no significant changes in average daily gain (ADG), average daily feed intake (ADFI) and feed/gain among groups (P>0.05). 2) The crude protein apparent digestibility in group 3 was significantly higher than that in groups 1 and 4 (P<0.05), the ether extract apparent digestibility in groups 3 and 4 was significantly higher than that in group 1 (P<0.05), and the acid detergent fiber apparent digestibility in groups 1 and 2 was significantly higher than that in group 4 (P<0.05). 3) The thickness of back fat in group 4 was significantly higher than that in group 1 (P<0.05), the dressing percentage, net meat percentage and eye muscle area among groups did not have significant difference (P>0.05), and the pH, shear force, cooking loss, drip loss, meat color and meat composition among groups did not have significant difference (P>0.05). 4) The C18:0 content in group 1 was significantly higher than that in groups 2 and 3 (P<0.05), the C20:4n6 content in group 2 was significantly higher than that in groups 1 and 4 (P<0.05), the saturated fatty acid contents in groups 2, 3 and 4 was lower than those in group 1 by 8.41%, 10.26% and 5.48%, respectively, the monounsaturated fatty acid contents were increased by 6.37%, 9.41% and 6.72%, respectively, and the polyunsaturated fatty acid contents were increased by 69.78%, 33.19% and 9.36%, respectively (P>0.05). 5) The serum malonaldehyde content in groups 2, 3 and 4 was significantly lower than that in group 1 in early fattening stage (P<0.05), but the serum malonaldehyde content in groups 3 and 4 was significantly lower than that in group 1 in later fattening stage (P<0.05). Under this experimental condition, dietary RUF has no significant effect on ADG and ADFI of beef; however, it can increase apparent digestibility of crude protein and ether extract of diets, increase the thickness of back fat and antioxidant ability, and improve meat fatty acid composition; overall consideration, the optimum content of RUF in the diet for Angus beef is 4.0% of dry matter intake.

Key words： rumen undegradable unsaturated fat; beef; growth performance; fatty acid composition

Cite this article

YANG Zhiling, YANG Wenqiang, WU Shufeng, ZHANG Shuanlin, WANG Xiaowen, LIU Qiang, GUO Gang . Effects of Dietary Rumen Undegradable Unsaturated Fat on Growth Performance and Fatty Acid Composition of Muscle in Angus Beef[J]. Chinese Journal of Animal Nutrition, 2018 , 30(11) : 4444 -4452 . DOI: 10.3969/j.issn.1006-267x.2018.11.021

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