Effects of Steam-Flaked Corn on Meat Performance of Pingliang Red Cattle

BAI Yunpeng; LEI Zhaomin; WU Jianping; ZHAO Shengguo; ZHANG Ke; ZENG Jinyan; JIAO Ting; DOU Siyuan; LI Yu

doi:10.3969/j.issn.1006-267x.2020.06.029

Chinese Journal of Animal Nutrition >

2020 , Vol. 32 >Issue 6: 2700 - 2709

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.06.029

Effects of Steam-Flaked Corn on Meat Performance of Pingliang Red Cattle

BAI Yunpeng ,
LEI Zhaomin ,
WU Jianping ,
ZHAO Shengguo ,
ZHANG Ke ,
ZENG Jinyan ,
JIAO Ting ,
DOU Siyuan ,
LI Yu

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1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
2. Institute of Livestock Grass and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China;
3. Forestry University, Yangling 712100, China;
4. Gansu Agriculture Technology College, Lanzhou 730020, China;
5. Pratacultural College, Gansu Agriculture University, Lanzhou 730070, China;
6. Gansu Provincial Center for Animal Disease Control and Prevention, Lanzhou 730046, China;
7. Gansu Livestock Production Technique Central Station, Lanzhou 730030, China

Received date: 2019-12-11

Online published: 2020-06-16

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Abstract

This experiment was conducted to study the effects of steam-flaked corn on growth performance, slaughter performance, meat quality, regular nutritional component and carcass main parts meat yield of Pingliang red cattle. Forty-five 20-month-old healthy Pingliang red cattle (steers) with similar body weight of (403.24±5.14) kg were randomly divided into 3 groups with 3 replicates per group and 15 cattle per replicate. Cattle in the 3 groups were fed the experimental diets which used steam-flaked corn replaced 0 (FC0 group), 50% (SFC50 group) and 100% (SFC100 group) milling corn, respectively. The pre-experimental period lasted for 10 days, and the experimental period lasted for 150 days. At the end of feeding, cattle were slaughter and the slaughter performance, meat quality, regular nutritional component and carcass main parts meat yield were measured. The results showed as follows: 1) the daily weight gain of SFC100 group was significantly higher than that of SFC50 group and SFC0 group (P<0.05), and SFC50 group was significantly higher than that of SFC0 group (P<0.05); the feed to gain ratio of SFC100 group was significantly lower than that of SFC50 group and SFC0 group (P<0.05), and SFC50 group was significantly lower than SFC0 group (P<0.05). 2) The 24 h fasting weight of SFC100 group and SFC50 group was significantly higher than SFC0 group (P<0.05). There were no significant differences in slaughter rate, net meat rate, carcass meat rate and meat to bone ratio among all groups (P>0.05). 3) The cooked meat rate of SFC100 group was significantly higher than that of SFC50 group and SFC0 group (P<0.05), the water loss rate of SFC100 group and SFC50 group was significantly lower than that of SFC0 group (P<0.05), the cooking loss moisture content of SFC100 group were significantly lower than those of SFC0 group (P<0.05), and the pH of SFC100 group was significantly lower than that of SFC50 group and SFC0 group (P<0.05). 4) The meat yield of high-grade parts, meat proportion of high-grade parts in living body and meat yield of high-quality parts of SFC100 group were significantly higher than those of SFC50 group and SFC0 group (P<0.05), and SFC50 group was significantly higher than SFC0 group (P<0.05). In conclusion, dietary steam-flaked corn replace milling corn can improve the growth performance, meat quality and carcass main parts meat yield of Pingliang red cattle without affecting the slaughter performance. Under this experiment condition, dietary steam-flaked corn replace 100% milling corn has the best effect.

Key words： steam-flaked corn; Pingliang red cattle; growth performance; slaughter performance; carcass quality

Cite this article

BAI Yunpeng , LEI Zhaomin , WU Jianping , ZHAO Shengguo , ZHANG Ke , ZENG Jinyan , JIAO Ting , DOU Siyuan , LI Yu . Effects of Steam-Flaked Corn on Meat Performance of Pingliang Red Cattle[J]. Chinese Journal of Animal Nutrition, 2020 , 32(6) : 2700 -2709 . DOI: 10.3969/j.issn.1006-267x.2020.06.029

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