EFFECT OF COMBINATION OF YEAST (Saccharomyces cerevisae + Candida utilis) AND HERBS SUPPLEMENTATION IN FINISHING DIET ON CARCASS CHARACTERISTICS OF BEEF CATTLE

Abstract

A 75 days feeding trial was completed to study the effect of inclusion of a combined probiotic yeast+herbs in finishing diet on carcass characteristics of beef cattle. Thirty bull of Ongole crossbred, age 2.5-3 years old with average body weight (BW) of 320 kg were used in this experiment. They were divided into 2 groups, each of 15 animals and were allotted to control and treatment. They were slaughtered at around 450 kg BW. The treated animals were given a supplementation containing combined yeast (Saccharomyces cerevisae and Candida utilis) and herbs. All animals were fed a diet of ammoniated rice straw and commercial concentrate with a ratio of 10: 90. Addition of combined probiotics + herbs in the diet increased percentage of carcass, dressing and meat, but there were no effect on live weight gain (LWG), % bone, meat:bone ratio, % body fat, back fat thickness and eye muscle area. There was a reduction in the percentage of offal due to a decrease in intestinal weight in the treated animal.

Synergetic effects of Clostridium butyricum and emodin on antioxidant capacities and immune‐related gene expression of the giant freshwater prawns ( Macrobrachium rosenbergii ) under ammonia stress

“…Similarly, the intestinal digestive physiology and metabolism of shrimp have been improved by the incorporation of C. butyricum in the diet (Duan et al, 2017). More recently, it has been shown that the combined effect of probiotics and herbal plants had significantly positive outcome than independent application in macrobrachium rosenbergii (Tadese et al, 2020), broiler chickens (Duskaev et al, 2018), swamp buffalo with improvement obtained on carcass characteristics (Mahyuddin & Widiawati, 2009) and humans with significantly reduced enteric pathogens (Shipradeep et al, 2012).…”