Effects of Yeast Culture on Growth Performance, Slaughter Performance and Meat Quality of Finishing Cattle

HUANG Wenming, TAN Lin, WANG Fen, KANG Lei, LI Xiaobo, ZUO Fuyuan

doi:10.3969/j.issn.1006-267x.2019.03.038

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 3: 1317 - 1325

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.03.038

Molecular Nutrition

Effects of Yeast Culture on Growth Performance, Slaughter Performance and Meat Quality of Finishing Cattle

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1. Beef Cattle Engineering and Technology Research Center of Chongqing, College of Animal Science, Southwest University, Rongchang 402460, China;
2. Beijing Enhalor Biotechnology Co., Ltd., Beijing 100083, China;
3. Chongqing Animal Husbandry Technology Extension Station, Chongqing 401121, China

Received date: 2018-08-31

Online published: 2019-03-18

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Abstract

The objective of this study was to determine the effects of yeast culture (YC) on growth performance, slaughter performance and meat quality of finishing cattle. Seventy-five 17-month-old Simmentals Crossbred beef cattle with similar body weight were randomly assigned to 5 groups with 15 cattle per group. The control group (C0 group) was fed a basal diet without YC supplementation, two experimental groups were fed the basal diet supplemented with 100 (L100 group) and 150 g/d (L150 group) YC in the last experimental period (the 61^th to 120^th day), respectively; and the other two experimental groups were fed the basal diet supplemented with 100 (W100 group) or 150 g/d (W150 group) YC in the whole experimental period (the 1^st to 120^th day), respectively. The pre-experimental period lasted for 14 days, and the experimental period lasted for 120 days. The results showed as follows:1) the average daily gain of cattle of W150 group was 1.02 kg/d, which was higher than C0, L150 and W100 groups by 10.8%, 8.5% and 12.1%, respectively (P<0.05), and was higher than L100 group by 7.4% (P>0.05). The ratio of feed to gain of cattle of W150 group was significantly lower than that of C0 and W150 groups (P<0.05). 2) The back fat thickness of cattle of L150 group was significantly higher than that of other groups (P<0.05), the back fat thickness of cattle of W100 and W150 groups was significantly higher than that of C0 group (P<0.05); the marbling grade of cattle of W100 group was 2.81, which was significantly higher than that of C0 group (P<0.05). 3) The longissimus dorsi dripping loss of L150 group was significantly lower than that of C0 and W150 groups (P<0.05), the longissimus dorsi cooking loss of C0 group was significantly higher than that of L150 and W150 group (P<0.05). 4) The longissimus dorsi oleic acid percentage of W150 group was significantly higher than that of L100 group (P<0.05), and the linolenic acid percentage was significantly lower than that of W100 group (P<0.05). The longissimus dorsi twitocene-enoic acid percentage of C0 group was significantly higher than that of L100 group (P<0.05). There were no significant differences in all longissimus dorsi amino acid contents among all groups (P>0.05). In conclusion, dietary supplemented with 150 g/d YC in the whole experimental period(the 1st to 120th day) can increase the growth performance and improve the meat quality of cattle, and dietary supplemented with 150 g/d YC in last experimental period (the 61^th to 120^th day) can improve the meat quality of cattle.

Key words： yeast culture; finishing cattle; growth performance; slaughter performance; meat quality

Cite this article

HUANG Wenming, TAN Lin, WANG Fen, KANG Lei, LI Xiaobo, ZUO Fuyuan . Effects of Yeast Culture on Growth Performance, Slaughter Performance and Meat Quality of Finishing Cattle[J]. Chinese Journal of Animal Nutrition, 2019 , 31(3) : 1317 -1325 . DOI: 10.3969/j.issn.1006-267x.2019.03.038

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