Supplementation of complex natural feed additive containing (C. militaris, probiotics and red ginseng by-product) on rumen-fermentation, growth performance and carcass characteristics in Korean native steers

Ju, Mun-Su; Jo, Yong-Ho; Kim, Yoo-Rae; Ghassemi Nejad, Jalil; Lee, Jang-Gu; Lee, Hong-Gu

doi:10.3389/fvets.2023.1300518

Cited by 3 publications

(1 citation statement)

References 65 publications

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“…The current results thus explain the significantly higher apparent digestibility of ADF in the LGR group compared with the CON group, as well as the differentially increased levels of acetic acid and propionic acid in the rumen fluid in the LGR and HGR groups. In the same way, red ginseng polysaccharides have a positive effect on the production of short-chain fatty acids in the cattle rumen ( Ju et al, 2024 ). Oscillospiraceae_UCG-005 is also a class of cellulose-degrading bacteria in the rumen ( Li et al, 2021 ), but is also thought to play a role in the catabolism and utilization of dietary lipids, with significant increases in abundance, especially in animals exposed to high-fat diets ( Liu Y. et al, 2023 ; Wu Z. L. et al, 2023 ).…”

Section: Discussionmentioning

confidence: 98%

Beneficial effects of American ginseng (Panax quinquefolius L.) extract residue as a feed additive on production, health status, and gastrointestinal bacteria in sika deer (Cervus nippon)

Wu,

Zhao,

Zheng

et al. 2024

Front. Microbiol.

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American ginseng residue is an industrial by-product of ginseng saponin extraction, including polysaccharides and amino acids; however, it is often discarded into the natural environment, representing a waste of resources as well as an environmental issue. In this study, we examined the effects of adding American ginseng residue to the basal diet of sika deer. Twelve antler-bearing male sika deer were assigned randomly to groups fed a diet supplemented with 0% (CON), 1% (LGR), and 3% (HGR) American ginseng residue, respectively, (n = 4 per group) for 5 weeks. Supplementation with 3% American ginseng residue significantly increased antler production and feed utilization efficiency in antler-bearing sika deer (p < 0.05). There were no significant differences in serum biochemical indexes among the three groups, but serum immunoglobulin A and glutathione peroxidase levels were significantly increased in the LGR and HGR groups (p < 0.05). Supplementation with American ginseng residue affected rumen fermentation in sika deer, significantly increasing the rumen contents of acetic acid, propionic acid, and total volatile fatty acids, and decreasing rumen fluid pH (p < 0.05), but had no significant effect on microbial protein or ammoniacal nitrogen content. American ginseng residue also affected the rumen bacterial composition, with significant up-regulation of Bacteroidota abundance in the HGR group, significant increases in Fibrobacterota and Fibrobacter abundance in the LGR group, and a significant decrease in Oscillospiraceae_UCG-005. Supplementation with ginseng residue had no significant effect on volatile fatty acids in the feces of sika deer, but did affect the composition of fecal bacteria, with significant decreases in Desulfobacterota and Rikenellaceae_RC9_gut_group in the HGR group, and a significant increase in Ruminococcus in the LGR group (p < 0.05). In addition, the abundance of Paeniclostridium in the feces decreased linearly with increasing concentration of ginseng residue, with a significant difference among the groups (p < 0.05). This study comprehensively evaluated the effects of American ginseng residue as a potential feed additive on the production performance and gastrointestinal bacterial community in antler-bearing sika deer. The results indicated that ginseng residue was a suitable feed additive for improving production performance and health in sika deer.

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Section: Discussionmentioning

confidence: 98%

Beneficial effects of American ginseng (Panax quinquefolius L.) extract residue as a feed additive on production, health status, and gastrointestinal bacteria in sika deer (Cervus nippon)

Wu,

Zhao,

Zheng

et al. 2024

Front. Microbiol.

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Quality characteristics of beef depending on its marbling

Kruk,

Ugnivenko

2024

Animal Science and Food Technology

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Marbling of muscles is a valuable feature of individual cuts of cattle carcasses, but in Ukrainian breeds it remains unexplored how the content of intramuscular fat correlates with the chemical composition, carcass characteristics, and meat processability indicators important for industrial processing and production of meat products. The purpose of the study was to establish the dependence of slaughter characteristics, chemical composition, physical and technological, and sensory properties of beef on its marbling. The marbling of muscle tissue, the content of total fat and ash mass, moisture, protein, acidity (pH), and penetration were evaluated in 34 carcasses of 18-24-month-old bulls of the “Zhuravushka” farming enterprise (FE), Brovary District, Kyiv Oblast. The aroma, juiciness, tenderness and chewiness of the boiled meat were determined by 8 tasters, focusing on colour, taste and strength of the broth. The data obtained indicate that when the marbling class improved, the content of muscle tissue in the carcass was increased by 3.0 (p > 0.99) points, and bones by 2.0 points (p > 0.95). There was a tendency to increase the second grade pulp by 1.4 points, fat tissue by 1.5 points, tendons and ligaments by 0.1 points, and to improve the conformation (meatiness) of carcasses by 6.1%, the colour of muscle (by 1.9%) and fat tissue (by 2.1%). By increasing the marbling of beef, there is a tendency to reduce the muscle tissue of the highest (by 0.9 points) and first grades (by 0.2 points), water binding capacity (by 0.7 points), boiling (by 1.1), dry matter (by 2.1 points), protein (by 1.8 points) total fat content (by 0.6 points), penetration (by 19.8%), meat tenderness (by 3.1%), its residue after chewing (by 6.7%), taste (by 6.9%), acidity (by 2.1%). The practical significance of the study lies in the possibility of using the data obtained to sort the carcasses of Ukrainian Black-and-White dairy bulls according to their intended purpose, considering the relationship between marbling of beef and slaughter indicators, chemical and physical, technological properties, sensory characteristics of cooked meat and broth from it

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The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef

Kruk,

Ugnivenko,

Nosevych

et al. 2024

Potr. S. J. F. Sci.

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The established correlations between subcutaneous fat thickness and the quality attributes of carcasses and beef are relevant for producers and the processing industry. The purpose of the study is to establish the characteristics of slaughter, chemical composition, sensory physical, and technological properties of beef made of young bulls belonging to the Ukrainian black-and-white dairy breed aged 18 to 24 months, depending on the thickness of the fat on the carcass. The colour of muscle and adipose tissue, the conformation of carcasses, the development of subcutaneous fat, marbling, chemical composition, and sensory attributes of beef and broth made of it were determined in the context of different fat thicknesses on the carcass. With an increase in the thickness of subcutaneous fat, the fleshiness (conformation) of carcasses increases by 55.2% (P>0.95), the cover of carcasses with fat increases by 43.5 (P>0.99), and muscle penetration improves by 45.8% (P>0.95). With the thickening of subcutaneous fat from 0.5 to 1.1 cm or more, there is a tendency of tendons and ligaments in carcasses to increase by 53.6%, with adipose tissue increasing by 25.6%, points for the juiciness of boiled beef increasing by 20.8%, its tenderness increasing by 12.5%, and the reduction in the m. longissimus dorsi 'loin eye' area increased by 7.3%, marbling increased by 19.0%, reduction of moisture content in meat increased by 27.8%, and its boiling properties increased by 7.9%. With an increase in the thickness of subcutaneous fat in beef, there was a tendency for the reduction of its acidity (pH), the amount of dry matter, the total content of fat and minerals, deterioration of taste, aroma, residue after chewing boiled meat, flavour, and aroma, concentration, and transparency of broth made of it. The practical significance of these studies is to obtain knowledge that allows the assessment of the quality characteristics of carcasses and beef by the thickness of subcutaneous fat for their further use by producers and processing industries.

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Supplementation of complex natural feed additive containing (C. militaris, probiotics and red ginseng by-product) on rumen-fermentation, growth performance and carcass characteristics in Korean native steers

Cited by 3 publications

References 65 publications

Beneficial effects of American ginseng (Panax quinquefolius L.) extract residue as a feed additive on production, health status, and gastrointestinal bacteria in sika deer (Cervus nippon)

Beneficial effects of American ginseng (Panax quinquefolius L.) extract residue as a feed additive on production, health status, and gastrointestinal bacteria in sika deer (Cervus nippon)

Quality characteristics of beef depending on its marbling

The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef

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