Please use this identifier to cite or link to this item: http://hdl.handle.net/10637/15465

Effects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain diets


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Title: Effects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain diets
Authors : Matos, Aylle Medeiros.
Duarte, Vanessa.
Carvalho, Venício Macedo.
Prado, Rodolpho Martin do.
Cardoso, Melina Aparecida Plastina.
Vital, Ana Carolina Pelaes.
Silva, Luiz Fernando Costa e.
Monteschio, Jéssica de Oliveira.
Guerrero Barrado, Ana.
Prado, Ivanor Nunes do.
Keywords: AditivosAdditivesAntibióticos en veterinariaAntibiotics in veterinary medicineCarneMeatCalidadQualityGanado vacunoCattle
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: Matos, A.M., Duarte, V., Carvalho, V.M., Prado, R.M. do, Cardoso, M.A.P., Vital, A.C.P., Silva, L.F.C., Monteschio, J.O., Guerrero, A. & Prado, I.N. do. (2024). Effects of monensin only, monensin and virginiamycin combination, or monensin and a blend of organic trace minerals and yeast on meat quality of crossbred bulls finished in feedlot individual pens and fed with high-grain diets. Food Science and Technology, vol. 44, art. e00108. DOI: https://doi.org/10.5327/fst.00108
Abstract: This study assessed carcass characteristics and meat quality of bulls finished in individual pens and fed with different diets. A completely randomized design determined how to feed 24 crossbred bulls (European × Nellore) with four diets over 84 days: CONT) without additives; MONE) inclusion of 30 mg of monensin/kg DM; MO + VI) inclusion of 30 mg of monensin + 30 mg of virginiamycin/kg DM; and MO+AD) inclusion of 30 mg of monensin/kg DM + 1.57 g of a blend of organic trace minerals, live yeast, beta-glucan, and mannans per kg DM (Advantage-Confinamento). MO+VI resulted in lower pH (P < 0.05) and lighter meat (P < 0.05) compared with other treatments. Cooking loss was less (P < 0.05) with MO+AD at 14 days of aging time. At 14 days, Warner-Bratzler shear force was higher for meat from bulls fed with CONT and MONE diets and slower (P < 0.05) for meat from bulls fed with MO+VI and MO+AD diets. In conclusion, including monensin combined with virginiamycin and monensin combined with a blend of organic trace minerals and yeast in the diets of bulls finished in individual pens can improve the color, Warner-Bratzler shear force of meat, and lower cooking losses.
URI: http://hdl.handle.net/10637/15465
Rights : http://creativecommons.org/licenses/by/4.0/deed.es
Open Access
ISSN: 1678-457X (Electrónico)
Issue Date: 31-Jan-2024
Center : Universidad Cardenal Herrera-CEU
Appears in Collections:Dpto. Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos





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