The effect of a finishing diet supplemented with γ-aminobutyric acids on carcass characteristics and meat quality of Hanwoo steers

Abstract

Investigate the effects of supplementation with rumen-protected γ-aminobutyric acid on carcass characteristics and meat quality of low-grade Hanwoo steers. Methods: Eighteen Hanwoo steers with an average initial weight of 644.83±12.91 kg were randomly allocated into three different groups. Each group consisted of 6 animals that were treated with different diets formulated based on the animals' body weights. The control (C) group was fed a basal diet consisting of concentrate and rice straw with 74% total digestible nutrients (TDNs) and 12% crude protein (CP). The two other groups were treatment groups; one group was fed a basal diet (74% TDNs and 12% CP) supplemented with rumen-protected γ-aminobutyric acid (GABA) at a dose of 150 mg/kg feed, and the other group was fed a basal diet (74% TDNs and 12% CP) supplemented with γ-aminobutyric acid (GABA) at a dose of 300 mg/kg feed. Results: (GABA) supplementeation significantly contributed to better growth performance (p<0.05), especially the weight gain and average daily gain. It also contributed to the lower cooking loss (p<0.05), improvements in essential antioxidant enzymes and stable regulation of antioxidant activities in the longissimus lumborum of Hanwoo steers, as represented by the lower formation of malondialdehyde content within the meat, the inhibition of myoglobin oxidation indicated by the retention of the oxymyoglobin percentage, and the suppression of metmyoglobin percentage during cold storage(p<0.05). Conclusions: Higher doses of γ-aminobutyric acid (GABA) may not significantly promote better animal performance and meat quality, suggesting that dietary supplementation with γ-aminobutyric acid (GABA) at a dose of 100 ppm is sufficient to improve the meat quality of Hanwoo steers.

Effect Of Non-Protein Amino Acid (BABA) On Gastrointestinal Tissues Of Male Rats And Some Negative Enterobacteria

“…The results of the histological examination of the large intestine (Figure 3) showed that the amino acid (BABA) had an effective role in influencing the geometric structure of the large intestine tissues in the different concentrations used in the study, but in varying proportions according to the increase in concentration, as it was found that the first concentration (100 mg / kg) did not significantly affect the engineering structure of the large intestine despite the presence of a slight inflammation in the endothelial cells, while the second concentration (200 mg / kg) of homocysteine caused the infiltration of inflammatory cells into the mucosa with hyperproliferation of endothelial cells and the concentration also led The third (300 mg/kg) leads to an increase in the infiltration of inflammatory cells within the mucosa and submucosa with hyperproliferation of endothelial cells. It also agrees with (Barido et al, 2021), who indicated in his study about the effect of a diet supplemented with beta-aminobutyric acids, High doses of GABA may lead to a significant imbalance in the performance of the animal and its tissues. This is consistent with (Bouchebti et al, 2022) as it was found that an increase in the concentration of non-proteinogenic amino acid can negatively affect body tissues.…”

“…The reason may be attributed to the nature of the function of the small intestine through its high absorptive capacity, in which nutrients are digested and absorbed. It agrees with (Barido et al, 2021) that high doses of GABA may lead to a significant impairment in the performance of the animal and its tissues. This is also…”

The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract

“…pH is an important initial quality determinant of meat quality [37], and this study observed a significant increase in pH after enzymolysis pre-treatment with various extracts. The highest increment was observed in the sample groups that were treated with the CMB and CMF ranging between pH 6.75 and 6.79.…”

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

“…In terms of meat, pH value is an essential factor that can be a biochemical parameter of quality deterioration. It strongly correlates to water holding capacity, meat color, texture properties, and safety aspects of meat for consumption [ 45 ].…”