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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