Items | Control | Catechins | Wheat bran | CW |
---|---|---|---|---|
Ingredients (As-fed basis, %) | ||||
Corn flakes | 49.94 | 49.44 | 42.24 | 41.74 |
Corn gluten feed | 15.29 | 15.29 | 10.07 | 10.07 |
Wheat bran | - | - | 16.28 | 16.28 |
Beet pulp | 24.44 | 24.44 | 21.12 | 21.12 |
Molasses | 4.08 | 4.08 | 4.04 | 4.04 |
Vitamin-mineral additiveb | 0.33 | 0.33 | 0.32 | 0.32 |
Limestone | 0.55 | 0.55 | 0.41 | 0.41 |
Salt | 0.51 | 0.51 | 0.51 | 0.51 |
Yeast culture | 2.11 | 2.11 | 2.11 | 2.11 |
Calcium phosphate | 0.36 | 0.36 | 0.51 | 0.51 |
Sodium bicarbonate | 0.51 | 0.51 | 0.51 | 0.51 |
Ammonium chloride | 0.26 | 0.26 | 0.26 | 0.26 |
Glycerol | 1.51 | 1.51 | 1.51 | 1.51 |
Lasalocid | 0.11 | 0.11 | 0.11 | 0.11 |
Catechin | - | 0.50 | - | 0.50 |
Total | 100.00 | 100.00 | 100.00 | 100.00 |
Chemical analysis | ||||
Dry matter (%) | 85.62 | 85.45 | 85.79 | 85.77 |
Crude protein (% of DM) | 14.77 | 14.25 | 14.26 | 14.28 |
Neutral detergent fiber (% of DM) | 23.72 | 25.85 | 29.60 | 27.90 |
Acid detergent fiber (% of DM) | 5.32 | 6.13 | 6.13 | 4.71 |
Ca (% of DM) | 1.30 | 1.33 | 1.11 | 1.98 |
P (% of DM) | 0.61 | 0.46 | 0.57 | 0.90 |
a Steers had free access to mineral blocks (Rincal block, Daehan New Pham, Seoul, Korea; provided following nutrients per kg: I, 150 mg; Mn, 200 mg; S, 4,000 mg; Co, 100 mg; Fe, 2,000 mg; Zn, 100 mg; Ni, 50 mg; Cu, 100 mg; Mg, 3,000 mg; Ca, 2,000 mg; Se, 40 μg; NaCl, 380 g) throughout the experiment.
Items1 | Experimental supplements | SEM2 | |||
---|---|---|---|---|---|
|
|||||
Control | Catechins | Wheat bran | CW | ||
Number of steers | 12 | 12 | 12 | 12 | |
Initial age (months) | 19.8 | 20.0 | 20.6 | 20.4 | 1.18 |
Final age (months) | 30.0 | 30.3 | 30.9 | 30.6 | 1.22 |
Initial BW (kg) | 484.3 | 487.7 | 486.6 | 485.8 | 7.36 |
Final BW (kg) | 720.2 | 719.8 | 702.1 | 711.5 | 28.37 |
BW gain (kg) | 235.8 | 232.1 | 213.4 | 224.2 | 26.97 |
ADG (kg/d) | 0.70 | 0.68 | 0.63 | 0.66 | 0.08 |
DMI (kg/d) | |||||
Concentration | 7.77 | 7.67 | 7.68 | 7.79 | 0.07 |
Rice straw | 0.72 | 0.72 | 0.73 | 0.73 | 0.01 |
Items1 | Experimental supplements | SEM2 | |||
---|---|---|---|---|---|
|
|||||
Control | Catechins | Wheat bran | CW | ||
Number of steers* | 12 | 12 | 10 | 10 | |
Carcass weight (kg) | 419.00 | 416.58 | 406.90 | 413.20 | 4.79 |
Loin-eye area (cm2) | 84.67 | 86.25 | 91.90 | 91.10 | 1.39 |
Back fat tickness (mm) | 17.17a | 15.83a | 12.20b | 16.40a | 0.68 |
Dressing percentage (%) | 61.63b | 62.73b | 65.97a | 63.08b | 0.49 |
Yield grade (A:B:C, head) | 1:5:6 | 0:8:4 | 3:6:1 | 0:6:4 | |
Marbling score | 7.08 | 6.42 | 7.20 | 6.10 | 0.26 |
Meat color | 4.83 | 4.58 | 4.50 | 4.90 | 0.07 |
Fat color | 2.92 | 3.00 | 3.00 | 3.00 | 0.02 |
Texture | 1.08 | 1.00 | 1.10 | 1.10 | 0.04 |
Maturity | 2.42a | 2.33ab | 2.00b | 2.05b | 0.07 |
Quality grade (1++:1+:1:2:3, head) | 6:5:1:0:0 | 4:5:2:1:0 | 5:4:0:1:0 | 1:8:0:1:0 |
1 Area was measured from longissmus muscle taken at 13th rib and back fat thickness was also measured at 13th rib; Carcass yield grades from C (low yield) to A (high yield). Grading ranges are 1 to 9 for marbling score with higher numbers for better quality (1 = traces, 9 = abundant); meat color (1 = bright red, 7 = dark red); fat color (1 = creamy white, 7 = yellowish); texture (1 = soft, 3 = firm); maturity (1 = young, 9 = old); quality grades from 3 (low quality) to 1++ (very high quality).
Items | Display time (h) | Experimental supplements | SEM1 | |||
---|---|---|---|---|---|---|
|
||||||
Control | Catechins | Wheat bran | CW | |||
Myoglobin (%) | 1 | 9.04 | 11.76 | 12.41 | 10.18 | 0.89 |
5 | 8.69 | 9.71 | 10.56 | 9.44 | 0.32 | |
24 | 8.27 | 6.78 | 8.45 | 7.60 | 0.54 | |
Oxymyoglobin (%) | 1 | 78.35b | 74.20bc | 72.46c | 83.77a | 1.14 |
5 | 69.12b | 68.38b | 66.78b | 77.27a | 0.96 | |
24 | 33.01b | 35.79b | 30.71b | 53.67a | 2.09 | |
Metmyoglobin (%) | 1 | 3.67 | 4.12 | 5.06 | 2.66 | 1.08 |
5 | 14.18a | 13.12a | 13.61a | 4.30b | 0.88 | |
24 | 53.34a | 51.92a | 55.34a | 31.76b | 2.19 | |
Total myoglobin (ml/mg) | 1 | 1.04 | 1.03 | 1.02 | 1.13 | 0.02 |
5 | 1.10 | 1.07 | 1.09 | 1.21 | 0.02 | |
24 | 1.35 | 1.43 | 1.43 | 1.47 | 0.03 | |
Total myoglobin (mg/g tissue) | 1 | 5.22 | 5.17 | 5.08 | 5.64 | 0.11 |
5 | 5.48 | 5.34 | 5.43 | 6.03 | 0.12 | |
24 | 6.75 | 7.16 | 7.15 | 7.37 | 0.17 |
Effects of Tethering and Loose Housing on the Meat Quality of Hanwoo Bulls2008 December;21(12)
Effect of Pasture Finishing on Beef Quality of Japanese Shorthorn Steers2005 January;18(3)