Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot

Abstract

Novel value-added beef products provide improved product differentiation within the beef marketplace. This study evaluated the impacts of supplementing feeds with fermented winery by-products (WB) to produce the novel beef product labeled by industry as "wine-finished beef". To evaluate the impact of this feed, a total of 69 Angus-Hereford X steers were placed in four pens (n=18,17,17,17), one replicate pen per treatment, and fed finishing rations containing equal amounts of either 6-7% WB or 6-7% water (Control; C) over a 143 day feeding period. Dietary treatments were not significantly different with respect to energy or chemical contents (P > 0.05). Interestingly, the average daily gains (ADG; kg*d -1 ) of cattle did not differ between diets (P > 0.05); however, the ADG of all beef cattle changed over the feeding period (P < 0.0041). Cattle temperament, evaluated by measuring their flight speed, changed over time (P = 0.0097), but not between diets (P = 0.6938). Meat quality attributes including chemical, colour, and tenderness properties did not differ (P > 0.05) between diets with the exception of ground steak, which was darker (P = 0.0477) in cattle fed WB compared to C supplemented feeds, respectively. Supplementing cattle feeds with WB provides a new marketing stream for beef products with no observed differences to cattle behaviour, animal gains or meat tenderness.

Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile

“…The DGP supplementation did not significantly affect feed intake, life weight, carcass weight, and the carcass yield, presumably due to the absence of variations in the energy balance of diets. These results are in agreement with what has been previously reported by Moote et al (2014) who tested on steers a dietary supplementation with fermented winery by-product [21]; similar results were obtained also on lambs, although in this case authors highlighted an increase of bone weight after a dietary supplementation of 10% GP, a finding that was justified, at least in part, by the flavonoids ability to enhance osteoblasts differentiation and inhibit the osteoclasts function [22].…”

“…Additionally, with regard to the chemical composition of meat samples, the dietary DGP supplementation did not induce significant variations, confirming the evidence previously reported in a similar study on steers, conducted by Moote et al (2014) [21].…”

“…When comparing beef meat color, no statistically significant differences were observed between the two groups. A similar finding was evidenced in the study of Moote et al (2014) on the effect of fermented winery by-products supplemented in the bovine diet [21]. In a study on chicken breast meat no significant differences in muscle color lightness and yellowness were observed after GP inclusion in the diet, however a relevant variation was highlighted for redness, with paler meat as a consequence closely related to the experimental feeding strategy; the authors postulated that variations in meat color may be influenced by the presence in grapes of anthocyanin pigments, whose content is strongly influenced by variety and dosage of the grape [26,27].…”

Citrus and Winery Wastes: Promising Dietary Supplements for Sustainable Ruminant Animal Nutrition, Health, Production, and Meat Quality

“…In one study, Macias [79] reported an increase in carcass pH up to 45 min postmortem with the dietary inclusion of Ferulic acid from winery by-products in ruminant diets. Several studies have reported that carcass traits were not affected by dietary inclusion of citrus and winery by-products in ruminant diets, except for dressing percentage, which was reduced with the addition of these fruit by-products in ruminant diets [50,[80][81][82][83]. In another trial, Kafantaris [76] observed that an inclusion level of up to 100 g/kg DM of citrus and winery by-products in ruminant diets increased slaughter, warm, and cold carcass weights and longissimus muscle area.…”

Dietary inclusion of Acti-Meal improves growth and feed utilisation of greenlip abalone (Haliotis laevigata)

“…Grape meal products at inclusion levels between 5% and 20% have been shown to improve some aspects of ruminant production (Hadjipanayiotou and Locuca, 1976;Moate et al, 2014;Moote et al, 2014;Voicu et al, 2014;AWRI, 2016). Its feeding value has been found to be comparable to hay or straw (Winkler et al, 2015).…”