Growth performance and beef quality of Xinjiang brown cattle fed with different dosages of selenized yeast

Li, Zhichun; Sun, Jian; JiaZhou, Wei; Khoo, Hock Eng; ZhiJian, Wei; RuiBo, Mo

doi:10.2306/scienceasia1513-1874.2021.102

Cited by 3 publications

(2 citation statements)

References 31 publications

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“…In this study, Se supplementation significantly increased serum Se levels in healthy Xinjiang brown cattle in a dose-dependent manner. The findings of our earlier study supported this observation (Li et al, 2021), as did a previous study, where Se supplementation to cattle for three months significantly increased serum Se concentration (Bengoumi et al, 1998). Notably, the use of selenised yeast as a supplement also resulted in a dose-dependent rise in blood Se concentration in cattle, as reported in previous studies (Juniper et al, 2006).…”

Section: Discussionsupporting

confidence: 91%

“…of selenised yeast into animal feed has been proposed to promote animal health. The literature shows that organic Se is superior to inorganic Se in improving animal production performance, antioxidant status and meat quality, as well as increasing Se deposition in muscle tissues (Edens and Sefton, 2016;Li et al, 2021). Dietary supplementation with inorganic (e.g., selenite or selenate) and organic Se (e.g., selenised yeast) was demonstrated to differentially alter Se concentrations in the muscles and internal organs of farm ruminants (Czauderna et al, 2018;Białek et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Organic selenium supplementation increases serum selenium levels in healthy Xinjiang brown cattle fed selenised yeast

Li,

Tang,

et al. 2023

J. Anim. Feed Sci.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Organic selenium supplementation increases serum selenium levels in healthy Xinjiang brown cattle fed selenised yeast

Li,

Tang,

et al. 2023

J. Anim. Feed Sci.

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Distinct Cultivars Of Camellia Oleifera And Altitude Affect Proximate Composition and Lipidome Profile of its Seeds from Two Locations

Khoo,

Li,

Chen

et al. 2024

Preprint

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Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken

Li,

He,

Tang

et al. 2024

Foods

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This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p-values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens.

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Growth performance and beef quality of Xinjiang brown cattle fed with different dosages of selenized yeast

Cited by 3 publications

References 31 publications

Organic selenium supplementation increases serum selenium levels in healthy Xinjiang brown cattle fed selenised yeast

Organic selenium supplementation increases serum selenium levels in healthy Xinjiang brown cattle fed selenised yeast

Distinct Cultivars Of Camellia Oleifera And Altitude Affect Proximate Composition and Lipidome Profile of its Seeds from Two Locations

Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken

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