Effect of enriched-chromium yeast on growth performance, carcass characteristics and fatty acid profile in finishing Rambouillet lambs

Rodriguez-Gaxiola, Miguel Angel; Vara, Ignacio Arturo Domínguez; Barajas-Cruz, Rubén; Contreras-Andrade, Ignacio; Morales-Almaráz, Ernesto; Bórquez-Gastelum, José Luis; Sánchez-Torres, Juan Edrei; Trujillo-Gutiérrez, Daniel; Salem, Abdelfattah Z.M.; Ramírez-Bribiesca, Efrén; Anele, U.Y.

doi:10.1016/j.smallrumres.2020.106118

Cited by 10 publications

(6 citation statements)

References 10 publications

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“…Furthermore, the addition of yeast to the diets of bulls did not affect the level of intramuscular fat or cholesterol composition; however, there was a significant reduction in backfat thickness and an increase in the concentration of free fatty acids in the blood ( Geng et al., 2016 ). Contrary to the previous studies, other authors observed a higher amount of carcass fat ( Raghebian et al., 2007 ; Titi et al., 2008 ) and increased backfat thickness ( Rodríguez-Gaxiola et al., 2020 ) following yeast supplementation in lambs. The exact reason for the conflicting response remained unclear but the proposed mechanism through which yeast influenced the fatty acid profile of meat is via the manipulation of rumen biohydrogenation (details in section 3.2.3 ).…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentcontrasting

confidence: 66%

“…(2007) added yeast to the diets of lambs but the fatty acid profile of the meat remained unaffected. In a similar study, Rodríguez-Gaxiola et al. (2020) supplemented chromium enriched yeast to lambs but reported no effects on the fatty acid profile of the meat.…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

“…(2009) Male Pelibuey lambs High grain diet 0.12% yeast culture of diets No effects on growth performance; no effects on marbling score and external fat score Kawas et al. (2007) Rambouillet ram lambs Concentrates 0.3 mg Cr enriched yeast/kg dry matter Increase backfat thickness; higher meat pH; no effects on the fatty acid profile of meat Rodríguez-Gaxiola et al. (2020) Lambs Forage and concentrate Yeast culture drenched at 1 mL/kg live weight No effects on carcass characteristics Bhatt et al.…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

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Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Amin

Mao

2021

Animal Nutrition

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This review aims to give an overview of the efficacy of yeast supplementation on growth performance, rumen pH, rumen microbiota, and their relationship to meat and milk quality in ruminants. The practice of feeding high grain diets to ruminants in an effort to increase growth rate and weight gain usually results in excess deposition of saturated fatty acids in animal products and increased incidence of rumen acidosis. The supplementation of yeast at the right dose and viability level could counteract the acidotic effects of these high grain diets in the rumen and positively modify the fatty acid composition of animal products. Yeast exerts its actions by competing with lactate-producing ( Streptococcus bovis and Lactobacillus ) bacteria for available sugar and encouraging the growth of lactate-utilising bacteria ( Megasphaera elsdenii ). M. elsdenii is known to convert lactate into butyrate and propionate leading to a decrease in the accumulation of lactate thereby resulting in higher rumen pH. Interestingly, this creates a conducive environment for the proliferation of vaccenic acid-producing bacteria ( Butyrivibrio fibrisolvens ) and ciliate protozoa, both of which have been reported to increase the ruminal concentration of trans -11 and cis -9, trans -11-conjugated linoleic acid (CLA) at a pH range between 5.6 and 6.3. The addition of yeast into the diet of ruminants has also been reported to positively modify rumen biohydrogenation pathway to synthesise more of the beneficial biohydrogenation intermediates ( trans - 11 and cis - 9, trans - 11). This implies that more dietary sources of linoleic acid, linolenic acid, and oleic acid along with beneficial biohydrogenation intermediates ( cis -9, trans -11-CLA, and trans -11) would escape complete biohydrogenation in the rumen to be absorbed into milk and meat. However, further studies are required to substantiate our claim. Therefore, techniques like transcriptomics should be employed to identify the mRNA transcript expression levels of genes like stearoyl-CoA desaturase , fatty acid synthase, and elongase of very long chain fatty acids 6 in the muscle. Different strains of yeast need to be tested at different doses and viability levels on the fatty acid profile of animal products as well as its vaccenic acid and rumenic acid composition.

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Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentcontrasting

confidence: 66%

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

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Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Amin

Mao

2021

Animal Nutrition

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“…In this regard, (Fe,Cu,Cr,; Zn, 30-75); bone, mg/kg WB (Fe,(22)(23)(24)(25)(26)(27)(28)(29)(30)Cu,; Zn, 70-250) (Puls 1994). Kitchalong et al (1995) found that plasma NEFA content was lower and cholesterol was 17% lower in lambs fed Cr-Pic (0.25 mg Cr/kg DM); the supplementation of Cr-yeast (0.3 mg Cr/kg DM) in sheep, results in the decrease of serum concentration of triglycerides (Zhou et al 2013). Rodr ıguez-Gaxiola et al (2020 found that supplementing 0.3 mg of Cr/kg DM, from Cr-yeast, in the Rambouillet sheep fattening diet, reduced intramuscular fat of meat, but this level of dietary Cr-yeast did not have a greater effect on the FA profile of the intramuscular fat of the Longissimus dorsi muscle.…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary chromium-yeast level on growth performance, blood metabolites, meat traits and muscle fatty acids profile, and microminerals content in liver and bone of lambs

Moreno-Camarena

Vara

Morales-Almaráz

et al. 2020

Italian Journal of Animal Science

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“…Ruminants have the ability to convert starch into propionate via microbial fermentation, which is the primary substrate for gluconeogenesis in ruminants (WARD; SCOTT; DAWSON, 1964; SEABROOK; PEEL; ENGLE, 2011b), but feeding too much starch may increase the risk of ruminal acidosis (GAO; OBA, 2016). Chromium (Cr) is an essential micro mineral, metabolic modifier that influences insulin activity and modify carbohydrate metabolism, increasing the performance of ruminants (RODRÍGUEZ-GAXIOLA et al, 2020b). The use of fat in the diet has become interesting due to its high energy density and low heat increment (KUMAR et al, 2006) and therefore, improve animal performance by optimizing energy intake (OBEIDAT et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

>b<Nutrição energética de ovelhas e implicações na reprodução e programação fetal>/b<

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Agência nacional de vigilância sanitária AST Aspartate Aminotransferase BCS ou ECC Body condition score BHB Beta-hidroxibutirato BW ou PV Body weight BWG Body weight gain Ca Calcium CaOFA Calcium salts of olive oil CaSSO Calcium salts of soy oil CAT Catalase CCW Cold carcass weight CF Crude fiber CHOL Total cholesterol CLA Conjugated Linoleic Acid CM Contribution margin CMU Contribution margen per unit CP ou PB Crude protein CRBC Chickens red blood cells CrCl3 Chromium chloride Cr III Trivalent chromium CrLys Chromium lysine--CrMet Chromium metionine CrNic Chromium nicotinate CrPic Chromium picolinate CrPro Chromium propionate Cr VI Hexavalent chromium CrYst Chromium Yeast CS Calcium salts SUMÁRIO INTRODUÇÃO GERAL E OBJETIVOS __________________________________ Referências ____________________________________________________ MÓDULO 1. REVISÕES DE LITERATURA _______________________________ Capítulo 1. ________________________________________________________ Nutrição energética de ovelhas: níveis de energia e consequências reprodutivas _____________________________________________________ Resumo _______________________________________________________ Introdução _____________________________________________________ Nutrição e Reprodução ___________________________________________ Nutrição e desempenho de borregas ________________________________ Nutrição e desempenho de cordeiros ________________________________ Considerações finais _____________________________________________ Referências ____________________________________________________ Capítulo 2. ________________________________________________________ Protected fat supplementation in sheep diet: a review __________________ Abstract _______________________________________________________ Introduction ____________________________________________________ Reproductive Parameters _________________________________________ Lipids Metabolites _______________________________________________ Ewes Performance and Milk production ______________________________ Neonatal behavior, colostrum and immune responses ___________________ Fetal programming _______________________________________________ Lamb Performance and carcass ____________________________________ Digestibility and rumen fermentation _________________________________ Considerations __________________________________________________ References _____________________________________________________ Capítulo 3. ________________________________________________________ Chromium supplementation and ewe production: a systematic review ____ Abstract _______________________________________________________ Introduction ____________________________________________________ 21 Methods _______________________________________________________ Results and Discussion ___________________________________________ Final considerations _____________________________________________ References ____________________________________________________ Capítulo 4. _______________________________________________________ Effects of ewe nutritio...

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Effect of enriched-chromium yeast on growth performance, carcass characteristics and fatty acid profile in finishing Rambouillet lambs

Cited by 10 publications

References 10 publications

Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Effects of dietary chromium-yeast level on growth performance, blood metabolites, meat traits and muscle fatty acids profile, and microminerals content in liver and bone of lambs

>b<Nutrição energética de ovelhas e implicações na reprodução e programação fetal>/b<

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