摘要
To evaluate the effects of the supplementation of feed additives on carcass quality in beef cattle, 72 Nellore steers (339.5kg, 20-month old) were feedlot finished and fed for 91 days one of the following diets: 1) control with no additives; or added of 2) live yeast culture; 3) monensin; or 4) the association of both additives. After slaughter, renal, pelvic, and inguinal fat and hot carcass weights were recorded and carcass was split into muscle, bone, and trimmable fat. Carcass Longissimus muscle area and subcutaneous fat thickness at the 12th rib were measured and steaks of Longisimus muscle were taken to determine meat color, shear force, drip, and cooking losses. Yeast increased carcass dressing percentage but there were no effects on hot carcass weight, Longissimus area, subcutaneous fat thickness, percentage and weight of retail cut yield and trimmings. Feed additives had no effect on carcass pH, meat color, fat content, shear force, and drip losses. Supplementation of yeast, monensin or the association of both additives had no important effects on carcass traits and on meat quality of feedlot finished steers.
摘要译文
评价饲料添加剂补充胴体品质肉牛的影响，72内洛尔公牛（339.5千克，20个月大）饲养场成品并送入91天以下的饮食之一：1）对照，没有添加剂;或2）住加酵母培养; 3）莫能菌素;或4）两者的添加剂的关联。屠宰，肾，盆腔及腹股沟的脂肪和热胴体重后记录和尸体被分裂成肌肉，骨骼和脂肪微调。胴体眼肌面积和皮下脂肪厚度在12 SUP日/ SUP肋骨进行测量和Longisimus肌肉的牛排被送往判断肉的颜色，剪切力，滴水，和烹饪损失。酵母增加胴体屠宰率，但有在热胴体重，背最长面积，皮下脂肪厚度没有影响，比例和重量零售削减产量和装饰品的。饲料添加剂对胴体pH值，肉色，脂肪含量，剪切力，滴水损失没有影响。酵母补充，莫能菌素或两种添加剂协会对胴体性状以及对饲养场完成肉牛肉质不会产生重要影响。
GOMES, R.C.. Carcass quality of feedlot finished steers fed yeast, monensin, and the association of both additives[J]. Arquivo Brasileiro de Medicina Veterinaria e Zootecnia/Brazilian Journal of Veterinary and Animal Sciences, 2009,61(3): 648-654