Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls

Abstract

This study was conducted to compare the effect of active dry yeasts (ADY) and yeast cultures (YC), two typical products of yeast preparations, on growth performance, carcass characteristics, meat quality and blood indexes in finishing bulls fed a high-concentrate diet. Forty-five finishing bulls (mean body weight (BW) ± standard deviation: 505 ± 29 kg BW) were allocated to three groups of 15 bulls and assigned randomly to one of three diets which were CON diet (basal diet), ADY diet (basal diet + Levucell SC) and YC diet (basal diet + Diamond V XP), respectively. After 98 days of trial, all bulls were slaughtered. The result showed that ADY rather than YC improved growth performance and carcass traits of bulls compared to CON. Moreover, both ADY and YC improved beef tenderness and changed blood indexes related to fat metabolism. In conclusion, ADY had more pronounced effect on growth performance of bulls fed high-concentrate diet, and both ADY and YC improved the beef quality by intensive fat metabolism.

Effects of active dry yeast on growth performance, rumen fermentation characteristics and slaughter performance in beef cattle

“…The changes in microbial composition would further alter ruminal VFA production and constitution, which is the reason for the variations of milk fat and protein. In present study, however, no significant effect was detected on the Moisture, CP, EE and Ash content of the longissimus dorsi muscle, which was consistent with the study of Geng et al [18], though the rumen microbial population was also affected by ADY supplementation.…”

Effects of yeast culture supplementation and the ratio of non‐structural carbohydrate to fat on growth performance, carcass traits and the fatty acid profile of the longissimus dorsi muscle in lambs

“…These results are similar to the LD muscle CF content in this study. Previous studies (Geng et al, ) found that YC improved the intramuscular fat content (9.75 vs. 6.81, p = 0.24) compared with the control group by altering the intensity of fat metabolism, which may explain the variance of CF in this study. However, it remains unclear by what specific mechanism YC supplementation to modify lipid metabolism in animals.…”

“…These results were consistent with the current study and might be related to the increases in CP digestibility after YC supplementation (Malekkhahi et al, ). However, some findings reported that YC supplementation had no significant effect on CW or DP (Geng et al, ; Tripathi & Karim, ). These results may be ascribed to the differences in dietary compositions and YC supplementation doses.…”

“…Some researchers have suggested that YC improves nutrient digestibility (Can, Denek, Seker, & Ipek, 2007;Mohamed et al, 2009), growth performance (Ghazanfar, Anjum, Azim, & Ahmed, 2015;Haddad & Goussous, 2005) and carcass traits (Doto, Liu, & Wang, 2011;Salinas-Chavira et al, 2015). However, these results are inconsistent with others (Ebtehag, Hoda, & El-Shabrawy, 2011;Geng, Ren, Zhou, Chang, & Meng, 2016;Kawas et al, 2007;Titi, Dmour, & Abdullah, 2008).…”

Correlations between circulating leptin concentrations and growth performance, carcass traits, and meat quality indexes in finishing Simmental × Luxi bulls fed high‐concentrate diets

“…Sensory indexes included the indexes of tenderness, juiciness, and flavor. Briefly, measurement of pH, muscle color, drip loss, cooking loss percentage, and shear force refer to method of Geng, Ren, Zhou, Chang, and Meng (2016). The determination for water content, protein, intramuscular fat, and ash contents used standard procedures (AOAC, 2000), and the fatty acid was determined by capillary gas chromatography according to the method of O'Fallon, Busboom, Nelson, and Gaskins (2007).…”