Asset Details
Do you wish to reserve the book?
Supplementing beef cattle finishing diets with ruminal protected live yeast affected fatty acid profiles in meat
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Supplementing beef cattle finishing diets with ruminal protected live yeast affected fatty acid profiles in meat
Do you wish to request the book?
Supplementing beef cattle finishing diets with ruminal protected live yeast affected fatty acid profiles in meat
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Supplementing beef cattle finishing diets with ruminal protected live yeast affected fatty acid profiles in meat
2020
Overview
Fatty acid (FA) composition in beef is related to beef quality and human health. It was recently reported that feeding active dried yeast (ADY) in finishing bull altered some FA of longissimus muscle. The objective was to evaluate the effects of adding ruminally protected versus non-protected ADY on FA profiles of the pars costalis diaphragmatis (PCD) muscle of beef cattle. Seventy-five Angus steers (initial BW 448 kg) were assigned to a randomized complete block design with five treatments: control (no additives), antibiotics (ANT, 330 mg monensin + 110 mg tylosin/d), ADY (1.5 g/d), encapsulated ADY (EDY, 3 g/d) and combination of ADY and EDY (MDY). The encapsulated ADY consisted of 1.5 g ADY and 2 g capsule. Antibiotics, ADY and EDY were top-dressed to a diet containing 10% barley silage and 90% barley concentrate (DM basis). The PCD samples were collected from cattle at slaughter. Intakes (g/d) of total FA (144), saturated FA (SFA; 41), monounsaturated FA (MUFA, 16) and polyunsaturated FA (PUFA, 87) were not different among treatments. Proportion of SFA (49.0%) and MUFA (48.2%) in PCD did not differ among treatments, whereas the proportion of PUFA was greater (P < 0.05) with EDY (3.0%) and MDY (3.0%) than control (2.4%). The proportion of n-3 FA also tended (P < 0.06) to be greater with EDY (0.49%) and MDY (0.50%) than control (0.41%) and ADY (0.41%). Steers fed EDY and MDY enhanced (P < 0.05) the proportion of linoleic acid (LA n-6) and decosapentaenoic acid (DPA n-3) compared with control. These results indicated that feeding EDY and MDY increased amounts of PUFA, FA n-3, LA n-6 and DPA n-3. Inclusion of encapsulated yeasts to diet might increase the amount of bioactive yeasts reached intestines and result in better utilization of PUFA from the digesta and increase the accumulation in the intramuscular fat.
