Effects of Red Ginseng Byproducts on Rumen Fermentation, Growth Performance, Blood Metabolites, and mRNA Expression of Heat Shock Proteins in Heat-Stressed Fattening Hanwoo Steers

Abstract

The objective of this study was to evaluate the effects of dietary supplementation with red ginseng byproduct (RGB) on rumen fermentation, growth performance, blood metabolites, and mRNA expression of heat shock proteins (HSP) in fattening Hanwoo steers under heat stress. Two experimental total mixed rations (TMR) were prepared: (1) a TMR meeting the requirement of fattening beef having an average daily gain (ADG) 0.8 kg/day (CON) and (2) a TMR that included 2% RGB on a dry matter (DM) basis (GINSENG). In vitro rumen fermentation and in vivo growth experiments were conducted using two experimental diets. A total of 22 Hanwoo steers were distributed to two treatments (CON vs. GINSENG) in a completely randomized block design according to body weight (BW). The experiment was conducted during the summer season for five weeks. The final BW, ADG, DM intake, and feed conversion ratio did not differ between treatments in the growth trial. In the mRNA expression results, only HSP 90 showed an increasing tendency in the GINSENG group. The use of 2%DM RGB did not improve the growth performance or alleviate heat stress in fattening Hanwoo steers during the summer season.

Effects of the Use of Rice Grain on Growth Performances, Blood Metabolites, Rumen Fermentation, and Rumen Microbial Community in Fattening Hanwoo Steers

“…Blood samples were collected from the jugular vein of each steer and placed in serum tubes (BD Vacutainer; BD and Co., Franklin Lakes, NJ, USA) containing coagulation activators. After centrifuging the blood in serum tubes at 2500× g for 15 min at 4 °C, various serum parameters including creatinine (Crea), inorganic phosphate (IP), alanine aminotransferase (ALT), albumin (Alb), blood urea nitrogen (BUN), triglyceride (TG), calcium (Ca), aspartate aminotransferase (AST), magnesium (Mg), total cholesterol (T-Chol), glucose (Glu), and total protein (TP) were determined using the method described by Yoo et al [ 12 ].…”