The effect of boiled feed on trace elements of longissimus dorsi muscle in Hanwoo steers

Abstract

Boiled feed is obtained by mixing and boiling agricultural by-products such as rice straw, rice bran, and bean curd with grains. The study explored the change in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and collagen of longissimus dorsi muscle in Hanwoo steers fed with boiled feed. Forty steers, 20 heads per group, were divided into two groups: a control group and a boiled feed group. The steers were raised for 10 months. The boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic acid and unsaturated fatty acids compared with the control group. There were no significant differences in amino acid and nucleic acid composition between the two groups. The boiled feed group contained higher levels of iron and manganese in the boiled feed group compared with the control group. The total cholesterol level was significantly increased, whereas calorie levels, myoglobin and collagen composition showed no differences. As the supply of boiled feed increases the content of fatty acids, unsaturated fatty acids and minerals related to flavor, it should be a feed that leads to the production of high-quality beef.

Influence of Fermented-Moutai Distillers' Grain on Growth Performance, Meat Quality, and Blood Metabolites of Finishing Cattle

“…Meat is a key source of vital dietary amino acids and protein. Furthermore, certain amino acids improve the flavor and palatability of meat ( 35 ). Amino acids are the most basic building blocks of proteins, and their type and composition are among the most essential indicators of protein concentration and distribution, which directly affect the nutritional value of beef ( 36 ).…”