Improved tenderness of beef from bulls supplemented with active dry yeast is related to matrix metalloproteinases and reduced oxidative stress

Geng, Chunyin; Feng, Xin; Luan, Jiaming; Ji, Shengwei; Jin, Yinghai; Zhang, M.

doi:10.1016/j.animal.2022.100517

Cited by 6 publications

(3 citation statements)

References 24 publications

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“… Geng et al (2016b) reported no differences in sensory juiciness or flavor between bulls fed active dry S. cerevisiae when compared with control samples. However, Geng et al (2022) did report improved tenderness of beef from bulls supplemented with active dry S. cerevisiae compared with control samples. Overall, the present study concluded that limited differences in palatability of longissimus thoracis samples should be expected when steers were supplemented with benzoic acid, active dry S. cerevisiae , or a combination of the two.…”

Section: Resultsmentioning

confidence: 85%

The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beeflongissimus thoracis

Williams

Mandell

Wood

et al. 2022

Translational Animal Science

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Fifty-nine Angus-cross steers (492 ± std. 36 kg) were arranged in a randomized complete block design and assigned to the following dietary treatments for the final 106 days of the finishing phase: no supplementation (CON), 0.5% benzoic acid (ACD), 3 g/steer/d active dry Saccharomyces cerevisiae (YST), or both [0.5% benzoic acid and 3 g/steer/d S. cerevisiae (AY)]. Steers were slaughtered at a commercial facility where longissimus thoracis (IMPS #107 Beef Rib) samples were retrieved and evaluated for fatty acid composition, sensory attributes, and shelf-life during a simulated retail display period. Data (N = 57) were analyzed using dietary treatment as a fixed effect, blocking weight at the beginning of the study as a random effect, and steer as the experimental unit. Muscle pH and proximate composition (moisture and intramuscular lipid) for longissimus samples were not different (P ≥ 0.39) among dietary treatments. Most fatty acid profile values and calculations were not different among dietary treatments (P ≥ 0.10); however, the n-6:n-3 ratio differed (P = 0.01), with ACD samples having lower n-6:n-3 compared with CON and YST samples while AY samples were intermediate and not different from other dietary treatments. The trained sensory panel did not detect differences among dietary treatments (P ≥ 0.23) for juiciness, beef flavor intensity, or off-flavor intensity; however, they did score AY samples as chewier than ACD samples with CON and YST samples intermediate and not different from other dietary treatments. Yet, tenderness was not different when scored by trained panelists (P = 0.10) or measured instrumentally (P = 0.21). Total color change tended to differ (P = 0.09) during the 12-d simulated retail display period with AY samples experiencing less color change compared with YST samples, while CON and ACD samples were intermediate and not different from other dietary treatments. Lipid oxidation (as measured with TBARS) tended to differ (P = 0.08) following the 12-d simulated retail display period with ACD and AY samples experiencing lower levels of oxidation compared with CON, while YST samples were intermediate and not different from other dietary treatments. Overall, these results suggest there were no negative impacts on meat quality when finishing steers were supplemented with either benzoic acid or S. cerevisiae, and there may even be advantages for fatty acid composition and oxidative stability when steers were supplemented with benzoic acid.

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Section: Resultsmentioning

confidence: 85%

The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beeflongissimus thoracis

Williams

Mandell

Wood

et al. 2022

Translational Animal Science

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“…Oxidative stress in beef cattle, mainly induced by factors such as diet composition [ 14 , 15 ], rearing environment [ 16 ], and transportation [ 17 ], might be experienced throughout their growth and development, which could highly impair the growth performance and meat quality of beef cattle [ 14 ]. Current research on TAN in ruminants mainly focuses on methane (CH 4 ) emission [ 5 ] and nitrogen utilization [ 5 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Dietary Supplementation of Tannic Acid Promotes Performance of Beef Cattle via Alleviating Liver Lipid Peroxidation and Improving Glucose Metabolism and Rumen Fermentation

He,

Yi,

et al. 2023

Antioxidants

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This study aimed to investigate the effects of dietary tannic acid (TAN) on the gas production, growth performance, antioxidant capacity, rumen microflora, and fermentation function of beef cattle through in vitro and in vivo experiments. TAN was evaluated at 0.15% (dry matter basis, DM) in the in vitro experiment and 0.20% (DM basis) in the animal feeding experiment. The in vitro results revealed that compared with control (CON, basal diet without TAN), the addition of TAN significantly increased the cumulative gas production and asymptotic gas production per 0.20 g dry matter substrate (p < 0.01), with a tendency to reduce methane concentration after 96 h of fermentation (p = 0.10). Furthermore, TAN supplementation significantly suppressed the relative abundance of Methanosphaera and Methanobacteriaceae in the fermentation fluid (LDA > 2.50, p < 0.05). The in vivo experiment showed that compared with CON, the dietary TAN significantly improved average daily gain (+0.15 kg/d), dressing percent (+1.30%), net meat percentage (+1.60%), and serum glucose concentration (+23.35%) of beef cattle (p < 0.05), while it also significantly reduced hepatic malondialdehyde contents by 25.69% (p = 0.02). Moreover, the TAN group showed significantly higher alpha diversity (p < 0.05) and increased relative abundance of Ruminococcus and Saccharomonas (LDA > 2.50, p < 0.05), while the relative abundance of Prevotellaceae in rumen microbial community was significantly decreased (p < 0.05) as compared to that of the CON group. In conclusion, the dietary supplementation of TAN could improve the growth and slaughter performance and health status of beef cattle, and these favorable effects might be attributed to its ability to alleviate liver lipid peroxidation, enhance glucose metabolism, and promote a balanced rumen microbiota for optimal fermentation.

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“…Nevertheless, published literature regarding ADY or YC did not show conclusive evidence that its supplementation is beneficial for animal performance at all times [ 7 – 9 ]. The action mechanism of ADY and YC on growth performance of ruminants has been explored for its scientific applications and product development [ 10 , 11 ]. So far, most studies have paid more attention on the effects of yeast preparations on rumen microorganisms [ 12 , 13 ], but little on hindgut microorganisms in finishing cattle [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of rectum fecal bacterial community of finishing bulls fed high-concentrate diets with active dry yeast and yeast culture supplementation

Gao

Geng

2023

Anim Biosci

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Objective:The objective of this study was to investigate the effects of feeding active dry yeast (ADY) and yeast culture (YC) on fecal bacterial community in finishing bulls fed high-concentrate diets in the same experimental environment.Methods: Forty-five healthy finishing cattle (Simmental × Chinese Luxi yellow bulls; 24 months; 505 ± 29 kg) were randomly divided into three groups: 1) CON group (control group, only fed basal diet), 2) ADY group (fed basal diet + active dry yeast), and 3) YC group (fed basal diet + yeast culture). At the end of the trial, nine rectum fecal samples were randomly selected from each group for bacterial DNA sequencing.Results: There was no difference among groups about alpha diversity indices (all P > 0.05), including ACE, Chao 1, Shannon, and Simpson indices. PCA and non-metric multidimensional scaling analysis showed a high similarity among three groups.Compared with CON group, ADY and YC groups had greater relative abundance of c_Clostridia, o_Oscillospirales, and f_Oscillospiraceae, but lesser relative abundance of g_Megasphaera, and s_Megasphaera_elsdenii (all P < 0.01). And, the relative abundances of p_Firmicutes (P = 0.03), s_Prevotella_sp (P = 0.03), o_Clostridiales (P < 0.01), g_Clostridium (P < 0.01), f_Caloramatoraceae (P < 0.01), and f_Ruminococcaceae (P = 0.04) were increased in the ADY group. The PICRUSt2 prediction results showed that the metabolic pathways had no significant differences among groups (P > 0.05). Besides, the relative abundance of c_Clostridia (r= 0.42), and f_Oscillospiraceae (r= 0.40) were positively correlated to average daily gain of finishing bulls (P < 0.05). Conclusion:Both of ADY and YC had no effect on diversity of fecal bacteria in finishing bulls, but the supplementation of ADY and YC can improve the large intestinal function in finishing bulls by increasing the abundance of cellulolytic bacteria A c c e p t e d A r t i c l e 3 and altering the abundance of lactic acid-utilizing bacteria.

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Improved tenderness of beef from bulls supplemented with active dry yeast is related to matrix metalloproteinases and reduced oxidative stress

Cited by 6 publications

References 24 publications

The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beeflongissimus thoracis

The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beeflongissimus thoracis

Dietary Supplementation of Tannic Acid Promotes Performance of Beef Cattle via Alleviating Liver Lipid Peroxidation and Improving Glucose Metabolism and Rumen Fermentation

Comparison of rectum fecal bacterial community of finishing bulls fed high-concentrate diets with active dry yeast and yeast culture supplementation

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