Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 100, No. Supplement_3 ( 2022-09-22), p. 241-242
    Abstract: Eighty-three American Wagyu steers (725 ±10.7 kg) were used to evaluate the effects of olive byproduct supplementation on feedlot performance and carcass characteristics. We hypothesized that with supplementation of olive byproduct would improve feedlot performance and longissimus muscle intramuscular fat composition. Steers were blocked by initial body weight (BW) and randomly assigned within block to one of two treatments. Treatments consisted of: 1) Control diet (basal ration with no olive byproduct) + 1 kg of supplemental cracked corn per animal per day, or 2) Control diet + 1 kg of supplemental olive byproduct per animal per day. Steers were housed in feedlot pens (n=4 steers/pen; 11 replicates/treatment) and fed a traditional American Wagyu finishing diet (DM basis: 68.4% DM, 14.3% CP; 74.8% TDN, 1.16 Mcal/kg NEg, 5.3% crude fat). Diets were delivered to pens, once daily, in the morning in amounts to allow ad libitum access to feed over a 24 h period. Olive byproduct and cracked corn were top-dressed to the appropriate treatment pens immediately after delivery of the basal ration. Steers were individually weighed on d -1 and 0, and approximately every 28 d throughout the 177 d experiment. Equal numbers of steers per treatment were slaughtered throughout the experiment and carcass data were collected. Data were analyzed using a mixed effects model of SAS (SAS Inst. Inc.) for a randomized complete block design. Steers receiving olive byproduct had a lower final BW (P & lt; 0.01) when compared to steers receiving the control diet. Longissimus muscle long chain fatty acids C18:1 and C:22:0 were greater (P & lt; 0.05) and C18:0 lesser (P & lt; 0.05) in controls when compared to steers supplemented with olive byproduct. Under the conditions of this experiment, feeding olive byproduct reduced final BW and had minimal impacts on longissimus muscle fatty acid composition.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2022
    detail.hit.zdb_id: 1490550-4
    SSG: 12
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 2
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 100, No. Supplement_3 ( 2022-09-22), p. 257-257
    Abstract: Rumen fluid from three beef steers (480 ± 10 kg), fitted with rumen canulae, were used to investigate the impact of Ca dose and olive meal on in vitro rumen fermentation characteristics. Steers were fed a high concentrate finishing diet for 21d, and rumen fluid was collected from each steer 2h post-feeding. A 2 x 4 factorial arrangement of treatments was used for this experiment. Factors included: 1) 0 or 5% olive meal and 2) Ca dose: 0, 0.02, 0.04, and 0.08% Ca from CaCl2. A McDougall’s buffer-rumen fluid mixture (1:1; 30 mL) was added to conical tubes containing 0.5g of the ground basal diet and incubated at 39°C for 0, 4, 8, and 12h (5 replicates per treatment per time point). After incubation, supernatant was removed for VFA analysis and the remaining digesta was dried to determine DM disappearance (DMD). At 4 and 8h post incubation digestion tubes containing 0.04% Ca had greater (P & lt; 0.001) DMD when compared to all other Ca doses. At 12h post incubation, DMD was greater (P & lt; 0.001) in digestion tubes containing 0.02% and 0.08% Ca compared to all other Ca doses. At 8h post incubation, molar proportions of acetic acid were greater (P & lt; 0.03) in digestion tubes containing olive meal compared to no olive meal and were greater (P & lt; 0.001) in digestion tubes containing 0.08% Ca compared to all other Ca doses. At 12h post incubation, isobutyric acid (P & lt; 0.01) and butyric acid (P & lt; 0.02) were greater in digestion tubes containing 0.02% and 0.04% Ca compared to all other Ca doses. Butyric acid was lesser (P & lt; 0.02) with olive meal inclusion at 12h. Total VFA concentrations were similar across treatments. These data suggest that Ca and olive meal can impact in vitro fermentation characteristics.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2022
    detail.hit.zdb_id: 1490550-4
    SSG: 12
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. Further information can be found on the KOBV privacy pages