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1.
Three experiments were conducted to examine the effect of dietary vitamin E on receiving performance and health and on finishing performance of beef cattle. One hundred twenty beef steers (Exp. 1; initial BW = 173 kg) and 200 beef heifers (Exp. 2; initial BW = 204 kg) were assigned randomly to one of three treatment diets formulated to supply 285, 570, or 1,140 IU/animal daily of supplemental vitamin E during the receiving period. Average daily gain, gain:feed, and DMI were calculated every 14 d, with pen as the experimental unit. Morbidity and retreatment data were analyzed using a nonparametric procedure. After the receiving period, cattle were assigned to a grazing period followed by a finishing program and fed until slaughter. In Exp. 3, 17 beef steers were used to evaluate effects of the same three vitamin E levels on humoral immune response to an ovalbumin vaccine given on d 0 and 14. Jugular blood samples were collected on d 0, 7, 14, and 21. In Exp. 1, vitamin E did not affect (P > 0.10) ADG, DMI, or gain:feed for d 0 to 14, 14 to 28, or 0 to 28. No effects were noted for percentage of morbidity; however, cattle receiving 1,140 IU/d had a numerically (P = 0.15) lower incidence of retreatment. During the 91-d finishing phase, a quadratic effect (P < 0.08) was noted for DMI, ADG, backfat thickness, longissimus muscle area, and yield grade. In Exp. 2, a tendency for a linear (P = 0.10) increase in ADG was observed for the first 14 d of receiving; however, ADG decreased linearly (P = 0.06) with vitamin E concentration thereafter. For the 28-d period, ADG and DMI did not differ among treatments, but gain:feed decreased linearly (P < 0.05) for d 14 to 28 and for d 0 to 28. No effects on percentage morbidity were noted in Exp. 2, and no differences were detected for ADG, gain:feed, or DMI for the 98-d finishing period. There was a linear increase in yield grade (P < 0.05) and a linear (P < 0.08) decrease in longissimus muscle area with increasing vitamin E. Heifers receiving 570 IU of vitamin E during the receiving period tended to have a higher (P < 0.09) dressing percentage at slaughter. In Exp. 3, no significant differences were detected in serum IgG titers to ovalbumin on d 0, 7 or 14; however, on d 21, a linear increase (P = 0.07) in serum IgG titers was noted with supplemental vitamin E. Supplemental vitamin E had limited effects on performance; however, effects on humoral immune response and recovery from respiratory disease warrant further research.  相似文献   

2.
Two experiments involving 496 cross-bred pigs evaluated the efficacy of various dietary levels of vitamin E, with or without supplemental fat, on postweaning pig performance and weekly serum and terminal tissue alpha-tocopherol concentrations. The first trial involved 248 pigs weaned at an average of 15 d of age and 4.8 kg BW. The experiment was a randomized complete block design conducted in seven replicates. Vitamin E was added as dl-alpha-tocopheryl acetate at 0, 20, 40, 60, 80, 100, 150, or 200 IU/kg diet. Pigs were bled initially and at 7-d intervals for a 42-d period. Liver and s.c. adipose tissue samples were collected from six pigs per treatment group at 42 d. In Exp. 2, a 2 x 4 factorial arrangement of treatments in a randomized complete block design was conducted in seven replicates. The experiment used a total of 248 pigs weaned at 19 d of age and averaged 6.4 kg BW. Four vitamin E levels (0, 20, 40, and 60 IU/kg diet) and two added fat levels of 0 or 5% were fed for 35 d. Four pigs per treatment pen were bled weekly, and at 35 d a total of four pigs per treatment group were killed and liver, heart, and s.c. adipose tissues were collected and analyzed for alpha-tocopherol. The basal diet in both experiments contained an average 7.9 IU for period 1, and later diets averaged 11.0 IU vitamin E/kg. In both experiments serum alpha-tocopherol concentrations declined from weaning to 7 d after weaning and continued to decline each week after weaning when the basal diets were fed. Serum alpha-tocopherol concentrations increased (P < 0.01) each week as the dietary vitamin E level increased in both experiments. In Exp. 2, when fat was added to the diet serum alpha-tocopherol concentrations were higher (P < 0.01) than in diets without added fat. Liver, heart muscle, and adipose tissue alpha-tocopherol concentrations increased (P < 0.01) as vitamin E level increased, but at the higher dietary vitamin E level the liver surpassed the adipose tissue in its alpha-tocopherol concentration. Liver and adipose alpha-tocopherol concentrations were higher (P < 0.01) when fat was added to the diet. These results indicate that supplementation of 40 to 60 IU/kg diet with added fat resulted in a relatively constant balance of serum and tissue concentration of alpha-tocopherol during the nursery period, but when fat was not supplemented a dietary vitamin E level of 80 to 100 IU/kg diet may be needed. The current NRC recommendations for vitamin E for the pig from 5 to 20 kg BW may need to be reevaluated.  相似文献   

3.
Three experiments were conducted to examine the effects of vitamin E supplementation on feedlot cattle. Vitamin E supplementation did not affect feedlot performance or carcass characteristics of cattle fed a high-concentrate diet (P greater than .1). The major finding was the effectiveness of vitamin E in extending the color stability of displayed beef (P less than .01). Color stability during display of longissimus lumborum steaks from cattle supplemented with 300 IU/d for 266 d, 1,140 IU/d for 67 d, or 1,200 IU/d for 38 d was extended by 2.5 to 4.8 d. Gluteus medius steaks had an extended color display life of 1.6 to 3.8 d. The accumulation of lipid oxidation products, but not aerobic microbes, associated with displayed longissimus lumborum was suppressed for muscle from vitamin E-supplemented steers. Taste panelists detected no difference among longissimus lumborum steaks from control and vitamin E-supplemented steers but found (P less than .01) steaks aged for 21 d to be more tender than steaks aged for 7 d. Supplementing cattle with vitamin E should reduce economic losses associated with discolored beef during retail display.  相似文献   

4.
Two experiments were conducted to evaluate dried full-fat corn germ (GERM) as a supplemental fat source in cattle finishing diets. In Exp. 1, 24 pens totaling 358 crossbred beef steers with an initial BW of 319 kg were allowed ad libitum access to diets containing dry-rolled corn, 35% wet corn gluten feed, and 0, 5, 10, or 15% GERM on a DM basis. Increasing GERM decreased (linear; P < 0.02) DMI and increased (quadratic; P < 0.02) ADG. Steers fed 10% GERM had the greatest ADG (quadratic; P < 0.02) and G:F (quadratic; P < 0.05). The addition of GERM increased (linear; P < 0.05) fat thickness, KPH, and the percentage of USDA Yield Grade 4 carcasses (quadratic; P < 0.03), with steers fed 15% GERM having the greatest percentage of USDA Yield Grade 4 carcasses. In Exp. 2, 48 pens totaling 888 crossbred beef heifers with an initial BW of 380 kg were allowed ad libitum access to diets containing steam-flaked corn, 35% wet corn gluten feed, and either no added fat (control), 4% tallow (TALLOW), or 10 or 15% GERM on a DM basis, with or without 224 IU of added vitamin E/kg of diet DM. No fat x vitamin E (P > or = 0.08) interactions were detected. Fat addition, regardless of source, decreased (P < 0.01) DMI, marbling score, and the number of carcasses grading USDA Choice. Among heifers fed finishing diets containing TALLOW or 10% GERM, supplemental fat source did not affect DMI (P = 0.76), ADG (P = 0.54), G:F (P = 0.62), or carcass characteristics (P > or = 0.06). Increasing GERM decreased DMI (linear; P < 0.01) and ADG (quadratic; P < 0.02), with ADG by heifers fed 10% GERM slightly greater than those fed control but least for heifers fed 15% GERM. Increasing GERM improved (quadratic; P < 0.03) G:F of heifers, with heifers fed 10% GERM having the greatest G:F. Increasing GERM decreased HCW (linear; P < 0.02), marbling score (linear; P < 0.01), and the percentage of carcasses grading USDA Choice (linear; P < 0.01). The addition of vitamin E increased (P < 0.04) the percentage of carcasses grading USDA Select and decreased (P < 0.01) the percentage of carcasses grading USDA Standard. These data suggest that GERM can serve as a supplemental fat source in cattle finishing diets, and that the effect of vitamin E did not depend on source or concentration of supplemental fat.  相似文献   

5.
Sixty crossbred (Yorkshire-Hampshire X Duroc) gilts were fed one of four corn-soybean meal diets fortified with .3 ppm Se and 0, 16, 33, or 66 IU of DL-alpha-tocopheryl acetate/kg. The study was conducted over a three-parity period to evaluate sow reproductive performance and the vitamin E tissue status of both sows and progeny at various time periods postcoitum and(or) postpartum. The basal diet averaged 8.4 mg of alpha-tocopherol/kg and .38 ppm of Se. Although litter size at birth was lowest (P less than .15) when sows were fed the basal diet, a higher incidence of agalactia when sows were fed the lower dietary vitamin E levels resulted in an increased (P less than .05) litter size at 7 d postpartum as dietary vitamin E increased. Sow serum alpha-tocopherol increased (P less than .01) at each measurement period as dietary vitamin E level increased. Colostrum and milk alpha-tocopherol concentrations increased (P less than .01) as dietary vitamin E level increased, and colostrum values were three to five times higher than at later milks. Colostrum alpha-tocopherol declined by parity from sows fed less than or equal to 16 IU/kg but was similar at each parity for sows fed greater than or equal to 33 IU/kg, resulting in a dietary vitamin E x parity interaction (P less than .01). The Se content of sow milk declined with parity but was not affected by dietary vitamin E level. Sow liver tocopherol at weaning (28 d postpartum) increased (P less than .01) as dietary vitamin E increased and increased with parity (P less than .05). Pig serum and liver alpha-tocopherol concentrations were elevated at birth and 7 and 28 d of age as sow dietary level of vitamin E increased. Upon weaning, pigs were fed a torula yeast-dextrose diet that contained 3.0 mg of alpha-tocopherol/kg and .32 ppm Se for a 28-d postweaning period. Liver and serum alpha-tocopherol concentrations declined during the postweaning period. Evidence of the vitamin E deficiency occurred at 28 d postweaning in the progeny from sows fed the basal diet or 16 IU of vitamin E; the incidence was more prevalent in the pigs from Parities II and III. These results suggest that a supplemental level of 16 IU of vitamin E/kg of diet was inadequate for the reproducing sow; higher levels are justified, particularly when females are retained in the herd for several parities.  相似文献   

6.
Vitamin D3 supplementation of beef steers increases longissimus tenderness.   总被引：11，自引：0，他引：11  
The objectives of these experiments were to determine 1) the effectiveness of supplemental vitamin D3 (VITD) on altering plasma and muscle calcium levels, 2) whether VITD supplementation improves Warner-Bratzler shear force (WBS) values of steaks from feedlot beef steers, and 3) the tenderness response curve of longissimus steaks from steers supplemented with VITD. In Exp. 1, 20 crossbred steers were assigned randomly to one of four treatment diets consisting of either 0, 2.5, 5.0, or 7.5 x 106 IU of VITD per day for 10 d. Blood samples were obtained daily during this supplementation period and 5 d thereafter (d 11 to 15). Between d 6 and 13, a linear increase (P < .01) in ionized plasma calcium concentrations was observed in steers supplemented with VITD. Compared to unsupplemented steers, serum calcium concentrations of the steers receiving 7.5 x 106 IU of VITD per day were increased 8 to 48%. In Exp. 2, longissimus samples from crossbred steers (n = 118) that were supplemented with either 0 or 5 x 106 IU of VITD per day for 7 d were obtained and aged for 7, 14, or 21 d. Following the initial 7-d postmortem aging period, VITD supplementation lowered (P < .01) WBS (.58 kg) and increased sensory tenderness rating (.6 units) compared to cuts originating from unsupplemented steers. In Exp. 3, 44 steers were supplemented with either 0 or 7.5 x 106 IU of VITD per day for 10 d immediately prior to slaughter. Results indicated that plasma and longissimus calcium concentration were higher (P < .05) for steers that received supplemental VITD. Compared with unsupplemented cuts, VITD supplementation improved WBS of cuts aged for either 7 or 14 d (P = .02 and P = .07, respectively). Sensory panelists rated samples from VITD supplemented steers as more tender than their unsupplemented counterparts. Activation of calpain proteases could be responsible for the observed tenderization due to the supplementation of VITD.  相似文献   

7.
Forty crossbred wethers (BW = 28.7 kg) were used to evaluate the effects on LM lipid composition of diets containing high and low levels of vitamin A. Four treatments arranged as a 2 x 2 factorial with a completely random design were investigated: backgrounding (BG) and finishing (FN) with no supplemental vitamin A (LL); BG with no supplemental vitamin A and FN with high vitamin A (6,600 IU/kg of diet, as fed) supplementation (LH); BG with high vitamin A supplementation and FN with no vitamin A supplementation (HL); and BG and FN with high vitamin A (HH) supplementation. Diets included cracked corn (62.4%), soybean meal (16.0%), cottonseed hull pellets (14.8%), and supplement (7%), and contained <100 IU of vitamin A/kg (as fed) from carotenes before vitamin A was added. During the BG period (d 1 to 56), feed intake was restricted to achieve 0.22 kg of ADG. During the FN period (d 57 to 112), lambs consumed the same diet ad libitum. Lambs were weighed every 14 d, and blood was sampled every 28 d to evaluate changes in serum fatty acids and vitamin A levels. Lambs were slaughtered after 112 d. Lipid composition was determined for liver and LM. There were no treatment differences (P > 0.05) in feed intake, ADG, or final BW. Carcass weights were not affected by vitamin A treatment (P > 0.20), although backfat thickness tended to be different between HL and LL lambs (0.80 vs. 0.64 cm, respectively; P = 0.08). Carcasses from the HH group had greater (P < 0.05) marbling scores than those from the LL group (514 vs. 459) and had 25.8% more extractable intramuscular lipids (3.88 vs. 3.08% for HH and LL, respectively; P < 0.05); the LH and HL treatments were intermediate. Interestingly, the LL group had the greatest increase in serum fatty acids throughout the experimental period (change of 127 vs. 41 microg/g for LL and HH, respectively; P < 0.01). The degree of saturation of fatty acids was not affected by treatment (P = 0.18) in the serum but was affected in the longissimus thoracis fat. Oleic acid increased and linoleic acid decreased in the longissimus thoracis of HH-treated lambs (P < 0.02). These data suggest that increases in total intramuscular lipids may be achieved with high levels of vitamin A supplementation for 112 d in young lambs.  相似文献   

8.
Source and level of supplemental protein for growing lambs   总被引：3，自引：0，他引：3  
Two 3 x 2 factorial growth trials and a companion metabolism trial with 13, 15, or 17% dietary CP (DM basis), with or without 3% of the DM replaced with slowly degraded menhaden fish meal, were conducted to determine if level of dietary protein influences whether slowly degraded protein improves lamb growth and protein use. The growth trials included 32 and 34 pens of two weanling lambs initially weighing 23 to 26 kg and fed for 42 d. The metabolism trial included 12 additional lambs fed in metabolism cages with a 2-wk adjustment period, a 1-wk preliminary period, and a 7-d collection period. Plasma urea N (PUN) was measured in all lambs at the conclusion of the second growth trial and at the end of the metabolism trial. There was a protein level x protein source interaction (P = 0.05) for PUN of the 12 lambs in the metabolism trial but not for the 68 lambs in the second growth trial. Replacement of part of the soybean meal protein with protein from fish meal did not affect ADG or G:F at any protein level, but it lowered (P = 0.08) PUN in the second growth trial. Plasma urea N values were higher (P = 0.002) in lambs fed diets with 15 or 17% CP; however, ADG (P = 0.037 in Exp. 1 and P = 0.055 in Exp. 2), and G:F (P = 0.094 in Exp. 1 and P = 0.003 in Exp. 2) were lower for lambs fed the diets with 13% CP. There was little difference in ADG or G:F between lambs fed the diets with 15 or 17% CP, suggesting that a CP level of 15% with supplemental protein from soybean meal would be optimal for 25- to 40-kg growing Finnsheep x Dorset lambs.  相似文献   

9.
Two experiments were conducted to determine the effects of supplemental zinc (Zn) from an organic and an inorganic source on growth performance, serum Zn concentrations, and immune response of beef calves. Treatments consisted of: i) control (no supplemental Zn), ii) Zn sulfate, or iii) Zn-amino acid complex. Zinc sources were supplemented to provide 360 mg of Zn/d. Experiment 1 was a 28-d study using 84 steers (240 ± 1.5 kg) fed bermudagrass hay (21 mg Zn/kg DM) with 1.8 kg/d of the appropriate corn-based supplement. In Exp. 2, 75 heifers (176 ± 2.5 kg) were fed bermudagrass hay (38 mg Zn/kg DM) and the supplements for 140 d. In Exp. 1, ADG was greater (P<0.05) from d 15 to 28 in calves fed supplemental Zn-amino acid compared with those fed Zn sulfate, but ADG did not differ (P>0.10) among treatments for the entire 28-d study. In Exp. 2, there was no effect (P>0.10) on ADG as a result of Zn supplementation. In Exp. 2, Zn-supplemented heifers had a greater response (P=0.06) tophytohemagglutinin 24 h after an intradermal injection. In Exp. 2, calves supplemented with Zn-amino acid complex had a greater antibody response to a second vaccination for bovine respiratory syncytial virus than did control or Zn sulfate-supplemented calves (treatment by day interaction, P=0.06). There was not a consistent benefit of supplemental Zn on growth of calves, but there was a positive impact of supplemental Zn on some immune response measurements.  相似文献   

10.
Twin-bearing Targhee ewes (Exp. 1, 1 yr, n = 42) and 1,182 single- and twin-bearing whiteface range ewes (Exp. 2, n = 8 experimental units over 2 yr) were used in a 2 x 2 factorial arrangement of treatments to determine the effect of supplemental energy source and level of vitamin E supplement on lamb serum metabolites and thermogenesis (Exp. 1) and on lamb growth (Exp. 2). During late gestation, ewes were individually fed (Exp. 1) or group-fed (Exp. 2) a daily supplement. Supplements were 226 g/ewe of daily safflower seed (DM basis; SS) with either 350 IU/ewe daily (VE) or no added supplemental (VC) vitamin E; or 340 g/ewe daily of a barley-based grain supplement (DM basis; GC) and either VE or VC. One hour postpartum in Exp. 1, twin-born lambs were placed in a 0 degrees C dry cold chamber for 30 min. Lamb rectal temperature was recorded every 60 s and blood samples were taken immediately before and after cold exposure. In Exp. 2, lambs were weighed at birth, at turnout from confinement to spring range (32 d of age +/- 7; turnout), and at weaning (120 d of age +/- 7). Ewes were weighed at turnout and weaning. In Exp. 1, a level of vitamin E x energy source interaction was detected (P < 0.10) for body temperature and change in NEFA and glucose concentrations. Lambs from SSVC ewes had the lowest (P = 0.01) body temperature and had decreased (P = 0.08) NEFA concentration. The SS lambs tended to have decreased (P < 0.11) concentrations of blood urea N (BUN) and thyroxine at 0 min than did lambs born to GC ewes. After 30 min of cold exposure, SS lambs had increased and GC lambs had decreased BUN, triiodothyronine, and triiodothyronine:thyroxine concentrations (P < 0.10). In Exp. 2, kilograms of lamb per ewe at turnout and weaning and lamb survival at weaning were greater (P < 0.07) for GC than SS lambs. Based on the decreased body temperature in SSVC lambs at birth, the greater change in BUN during the cold exposure for SS than GC lambs, and the decreased survival rate for SS than GC lambs, SSVC-supplemented ewes appeared to give birth to lambs with an apparently decreased energetic capacity. This may compromise the ability of the newborn lamb to adapt to extreme environmental conditions.  相似文献   

11.
Duroc-cross pigs (n = 25) were assigned to one of three experimental finishing diets containing 0 (control), 40,000 (40), or 80,000 (80) IU of supplemental vitamin D3/kg of feed (as-fed basis)to test the effects of vitamin D3 on pork quality traits. Experimental diets were fed for 44 or 51 d before slaughter, and days on feed were blocked in the experimental design. A trend existed for pigs receiving the highest concentration of vitamin D3 supplementation to have a lower (P = 0.08) ADG (0.77 kg/d) compared with pigs fed either the 40-diet (0.88 kg/d) or control (0.92 kg/d). Diet did not (P > 0.10) affect backfat thickness measured along the midline, 10th-rib fat depth, longissimus muscle area, muscle score, or hot carcass weights. Longissimus pH, measured at 0.5, 1, 2, 3, 4, and 24 h postmortem, was higher (P < 0.05) for pigs on the 80-diet than those fed the control diet. Longissimus muscle color, measured at 24 h postmortem, from pigs fed either the 40- or 80-diet were darker (lower L* values; P < 0.05) than those fed the control diet. Objective longissimus color scores were higher (P < 0.01), and firmness/wetness scores lower (P < 0.05), for pigs on the 80-diet as compared to those on the 40-diet or control diet. The diet had no (P > 0.10) effect on Warner-Bratzler shear force values; percentage of cook loss; or trained sensory panel evaluations for tenderness, juiciness, and flavor. Feeding the 80-diet increased (P < 0.05) plasma vitamin D3 and calcium after 2, 4, and 6 wk on feed compared with the control diet. Vitamin D3 and 25-hydroxy vitamin D3 concentrations in the longissimus muscle increased (P = 0.001) with increasing vitamin D3 levels in the diet; however, muscle calcium concentrations and fiber type were not (P > 0.30) affected by diet. These results indicate that feeding supranutritional levels of vitamin D3 for at least 44 d improves pork color and increases pH, but may retard growth if fed at 80,000 IU/kg of feed.  相似文献   

12.
Influence of early postmortem protein oxidation on beef quality   总被引：8，自引：0，他引：8  
The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4 degrees C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P < 0.01) alpha-tocopherol contents than steaks from steers fed the CON diet. Immediately following irradiation, steaks that had been irradiated had lower (P < 0.05) L* values regardless of diet. Irradiated steaks, regardless of diet, had lower a* (P < 0.05) and b* (P < 0.01) values than nonirradiated steaks at all aging times. Carbonyl concentration was higher (P < 0.05) in proteins from irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness.  相似文献   

13.
The objective of this study was to determine whether feeding high doses of vitamin D3 7 d before slaughter would increase muscle Ca++ levels and result in more tender loin chops. Market lambs (n = 4 callipyge and 4 normal in Exp. 1, and n = 16 calipyge and 16 normal in Exp. 2) were randomly and equally assigned to feeding groups based on callipyge genotype and experimental diet, (vitamin D3 or control). Serum Ca++, muscle Ca++, Warner-Bratzler shear force, and troponin-T degradation data were analyzed. In Exp. 1, vitamin D3 was supplemented at 1 or 2 x 10(6) IU/d. The 2 x 10(6) IU dose resulted in the greatest serum Ca++ reponse and was chosen for Exp. 2. In Exp. 2, serum Ca++ concentration was higher (P < 0.05) for normal and callipyge lambs fed the vitamin D3 diet than for the control diet fed lambs. Muscle Ca++ concentrations, however, were not higher (P = 0.28) for the vitamin D3-fed lambs. Warner-Bratzler shear values were higher (P < 0.05) for callipyge than for normal lambs, but no differences were observed with vitamin D3 supplementation. These data were supported by results from Western blot analysis of troponin-T degradation, in which no differences were observed for vitamin D3 vs control diet lambs at 14 d postmortem. This experiment showed that feeding 2 x 10(6) IU/d of vitamin D3 to market lambs, callipyge or normal, raised serum Ca++ concentration, but did not increase muscle Ca++ concentration. This lack of response in muscle Ca++ was likely the reason that no differences were observed for Warner-Bratzler shear force values or troponin-T degradation data between the vitamin D3 and control loin chops. A higher dose of vitamin D3 may be required to improve tenderness.  相似文献   

14.
Seven hundred fifteen crossbred (primarily British) calves purchased in southern Oklahoma and northern Texas auction barns were received at the Willard Sparks Beef Research Center, Stillwater, OK, and used to study effects of duration (days) of vitamin E feeding during a 42-d receiving period on animal performance, health, and serum cholesterol and vitamin E concentrations. Upon arrival, calves were blocked by load (seven loads), sorted by BW (light, n = 4 pens per load; and heavy, n = 4 pens per load), and assigned randomly to one of four dietary treatments (n = 2 pens per load; 14 pens per treatment). Experimental diets were formulated to provide 2,000 IU.calf(-1).d(-1) of supplemental vitamin E (dl-alpha-tocopherol acetate) for 0 (CON), 7 (E7), 14 (E14), or 28 (E28) d. Vitamin E was delivered in a pelleted supplement that was added to the basal diet in decreasing concentrations as DMI increased (2.0 kg of DMI = 6%; 4.0 kg of DMI = 4%; and 6.0 kg of DMI = 2%). Serum samples were collected on d 0, 14, 28, and 42 for determination of cholesterol, alpha-tocopherol (d 0, 28, and 42), and antibody (IgG) concentrations. Duration of vitamin E supplementation did not affect ADG (0.98 kg/d; P = 0.56) or G:F (0.189; P = 0.87). Serum cholesterol concentrations decreased (day effect; P < 0.001) for all treatments from d 0 (average = 127 mg/100 mL) to 14 (average = 62 mg/100 mL). Serum alpha-tocopherol decreased (day effect; P < 0.001) from d 0 (5.2 microg/mL) to 28 (1.8 microg/mL); however, on d 28, a greater (P < 0.001) serum alpha-tocopherol concentration was observed for E28 (3.4 microg/mL) calves than for CON (1.1 microg/mL), E7 (1.2 microg/mL), or E14 (1.5 microg/mL) calves. Respiratory disease was diagnosed in 64.6% of calves in this study. Medical costs were less (P = 0.08) for calves fed vitamin E for 28 d (4.88 dollars/calf) than for calves fed the control diet (6.29 dollars/calf). Carcass characteristics were not affected (P = 0.19 to 0.88) by dietary treatments. Supplemental vitamin E formulated for 2,000 IU.calf(-1).d(-1) had little influence on performance and overall health status of calves under our experimental conditions; however, the increased serum concentrations of alpha-tocopherol when vitamin E was fed for 28 d suggests that any potential effects of vitamin E on health status might be time-dependent.  相似文献   

15.
Retail packages (n = 288; 24 of each product in each treatment group) of inside round steaks, T-bone steaks (strip loin and tenderloin), top sirloin steaks, and ground beef were used to evaluate effects of dietary supplementation of vitamin E to cattle on product performance during retail display. Products from control animals and cattle fed 500 IU x animal(-1) x d(-1) or 1,000 IU x animal(-1) x d(-1) were evaluated. Except for ground beef, dietary supplementation of vitamin E increased (P < 0.05) alpha-tocopherol concentrations in beef muscle from cattle fed 1,000 IU x animal(-1) x d(-1). Although not all differences were statistically significant, retail display-life was greater for all steaks from cattle fed 1,000 IU x animal(-1) x d(-1) than for those from control cattle. Ten percent of the inside round and tenderloin steaks from cattle fed 1,000 IU x animal(-1) x d(-1) had mean overall appearance scores of 3 ("moderately undesirable") at 72 to 78 h and 54 to 60 h, respectively, whereas 10% of the inside round and tenderloin steaks from control cattle had mean overall appearance scores of 3 at 54 to 60 h and 42 to 48 h, respectively. Each of the retail cuts in this study (irrespective of the amount of alpha-tocopheryl acetate that was fed to the animal that generated it) was categorized as "high," "medium," or "low," based on the alpha-tocopherol concentration in the primal cut or ground beef batch from which it originated. Retail cuts in the medium a-tocopherol concentration category had increased retail display life of 4.0 h for ground beef (P < 0.05) over those in the low alpha-tocopherol category. Retail cuts in the high alpha-tocopherol concentration category had increased retail display life of 10.7 h for inside round steaks and 4.0 h for ground beef (P < 0.05) over those in the medium concentration category. Vitamin E supplementation of cattle at 1,000 IU x animal(-1) x d(-1) for at least 100 d can be used to increase retail caselife and to improve the overall color acceptability of steaks and ground beef products. Although far from a perfect relationship, these data strongly suggest that increasing the alpha-tocopherol concentration in a beef cut will increase its retail case life.  相似文献   

16.
Two experiments were conducted to determine the effects of supplemental zinc (Zn) from an organic and an inorganic source on growth performance, serum Zn concentrations, and immune response of beef calves. Treatments consisted of: i) control (no supplemental Zn), ii) Zn sulfate, or iii) Zn–amino acid complex. Zinc sources were supplemented to provide 360 mg of Zn/d. Experiment 1 was a 28-d study using 84 steers (240 ± 1.5 kg) fed bermudagrass hay (21 mg Zn/kg DM) with 1.8 kg/d of the appropriate corn-based supplement. In Exp. 2, 75 heifers (176 ± 2.5 kg) were fed bermudagrass hay (38 mg Zn/kg DM) and the supplements for 140 d. In Exp. 1, ADG was greater (P<0.05) from d 15 to 28 in calves fed supplemental Zn-amino acid compared with those fed Zn sulfate, but ADG did not differ (P>0.10) among treatments for the entire 28-d study. In Exp. 2, there was no effect (P>0.10) on ADG as a result of Zn supplementation. In Exp. 2, Zn-supplemented heifers had a greater response (P=0.06) to phytohemagglutinin 24 h after an intradermal injection. In Exp. 2, calves supplemented with Zn–amino acid complex had a greater antibody response to a second vaccination for bovine respiratory syncytial virus than did control or Zn sulfate-supplemented calves (treatment by day interaction, P=0.06). There was not a consistent benefit of supplemental Zn on growth of calves, but there was a positive impact of supplemental Zn on some immune-response measurements.  相似文献   

17.
Feedlot producers often exceed NRC recommendations for vitamin A and D supplementation; however, increased concentrations of these vitamins have been shown to limit adipocyte differentiation in vitro. A feedlot trial was conducted using 168 Angus crossbred steers (BW = 284 ± 0.4 kg) allotted to 24 pens. The experiment had a 2 × 2 factorial arrangement of treatments: no supplemental vitamin A or D (NAND), 3,750 IU vitamin A/kg dietary DM with no supplemental vitamin D (SAND), no supplemental vitamin A and 1,860 IU vitamin D/kg dietary DM (NASD), and 3,750 IU and 1,860 IU vitamin A and D/ kg dietary DM (SASD), respectively. Serum, liver, and intramuscular and subcutaneous adipose tissue retinol concentrations were decreased in (P < 0.001) in cattle fed the no supplemental vitamin A diets (NAND and NASD combined) compared with those consuming supplemental vitamin A (SAND and SASD combined) diets. In addition, intramuscular retinol concentration was 38% less than in the subcutaneous depot. Serum 25(OH)D(3) concentrations were reduced (P < 0.001) during the first 70 d when cattle were fed no supplemental vitamin D diets (NAND and SAND combined); however, liver 25(OH)D(3) concentrations remained unchanged (P > 0.10) through d 184. Serum and liver 25(OH)D(3) concentrations increased (P < 0.001) with vitamin D supplementation (NASD and SASD combined). The DMI, ADG, G:F, and morbidity were not affected (P > 0.10) by dietary concentration of vitamin A or D. There were vitamin A and D interactions (P < 0.03) for backfat thickness and USDA Yield grade. Cattle fed the NAND diet had greater (P < 0.03) Yield grades than other treatments because of greater (P < 0.005) 12th rib backfat thickness in NAND steers than the NASD and SAND steers. Vitamin D concentrations were attenuated and minimal carcass adiposity responses to vitamin D supplementation were observed. Feeding a diet without supplemental vitamin A increased (P < 0.05) Quality grades and marbling scores and tended (P = 0.06) to increase ether extractable lipid of the LM. As retinol and 25(OH)D(3) concentrations in feedlot cattle declined as a result of a lack of dietary supplementation, adipose accretion increased, resulting in elevated Quality and Yield grades. Withdrawal of supplemental vitamin A, D, or both from the finishing diet of feedlot beef cattle had minimal impact carcass composition.  相似文献   

18.
Research was conducted to determine the effects of supplemental dietary vitamin D3 on DMI, carcass traits, Warner Bratzler shear (WBS) force, calpastatin activity, plasma minerals, pH (0, 3, 12, and 24 h after slaughter), water-holding capacity (WHC), and sensory characteristics of three muscles. Pre-slaughter vitamin D3 treatments included no supplemental vitamin D3, 6 x 106 IU (MIU) of vitamin D3 for 4 d, or 6 MIU of vitamin D3 for 6 d. Cattle were slaughtered and carcasses were chilled for 48 h before removal of steaks from the longissimus, gluteus medius, and biceps femoris muscles. Steaks were aged at 2 degrees C for 7, 14, or 21 d before cooking to a final internal temperature of 70 degrees C for WBS and sensory panel analysis. Dry matter intake was lower for steers supplemented with vitamin D3 for 4 or 6 d. Live and carcass weights were lower (P < 0.05) in steers supplemented with vitamin D3. Supplementing 6 MIU/6 d of vitamin D3 decreased (P < 0.05) WBS values of gluteus steaks (pooled over aging times). Longissimus steaks from steers supplemented with vitamin D3 for 6 d had lower (P < 0.05) WBS force values than these steaks from control steers or steers fed vitamin D3 for 4 d at 7 d postmortem. Biceps femoris steaks from steers receiving vitamin D3 for 4 d had higher WBS values than steaks from control steers at 14 and 21 d postmortem. Feeding vitamin D3 at 6 MIU for 6 d decreased (P < 0.05) the percentage of steaks that had WBS values > or = 3.86 kg for all steaks. Feeding vitamin D3 had no effect on palatability traits evaluated by trained panelists. Blood Ca concentrations were greater (P < 0.05) when vitamin D3 was fed and with increased vitamin D3 feeding time. Feeding vitamin D3 for 6 d (vs 4 d) delayed pH decline for all muscle types after 0, 3, and 12 h postmortem. Water-holding capacity was increased (P > 0.02) after 0 h, 24 h, and 21 d postmortem when vitamin D3 was fed and was greater at 0 and 24 h if vitamin D3 was fed for 6 d rather than 4 d. These data suggest that supplementing 6 MIU of vitamin D3 will decrease DMI and improve beef tenderness through increased blood plasma Ca concentrations and WHC.  相似文献   

19.
Crossbred barrows (n = 72) were used to evaluate effects of diet supplementation with modified tall oil (MTO; 0.0 or 0.50%) and vitamin E (0, 22, or 110 IU/kg) on growth performance, carcass traits, and longissimus muscle (LM) quality traits of finishing pigs. Pigs were blocked by ancestry and initial BW and allotted randomly to treatments in a 2 x 3 factorial. Corn-soybean meal-based diets were fed in two phases: 45.5 to 81.6 (1.00% lysine) and 81.6 to 114.6 (0.75% lysine) kg BW with no added fat. From 45.5 to 81.6 kg, pigs fed MTO had greater ADG (P = 0.03) regardless of added vitamin E; otherwise, treatment did not affect growth performance. Carcasses from pigs fed MTO had reduced (P < 0.05) average backfat (2.76 vs 2.92 cm) and firmer bellies compared to those fed no MTO. Boneless loins were cut into 2.54-cm chops at 7 d postmortem and evaluated for display color, thiobarbituric acid-reactive substance (TBARS), Warner-Bratzler shear force (WBSF), and sensory panel ratings. Visual color was similar (P > 0.05) among treatments at 0 and 1 d of display. At 4 and 6 d of display chops from pigs fed MTO with 110 IU vitamin E/kg had less deterioration (P < 0.05) than chops from pigs fed MTO with 0 IU vitamin E/kg and 0.0% MTO with 22 or 110 IU vitamin E/kg. The CIE L*, a*, b* and spectral values also suggested a delay in color deterioration for chops from pigs fed MTO with 110 IU vitamin E/kg. At 6 and 8 d of display, chops from pigs fed 110 IU vitamin E/kg had lower (P < 0.05) L* values than those from pigs fed 0 or 22 IU vitamin E/kg, and higher (P < 0.05) a* values than those from pigs fed 0 IU vitamin E/kg feed. A higher (P < 0.05) %R630/%R580 (indicator of more oxymyoglobin) was observed for chops from pigs fed MTO with 110 IU vitamin E/kg than those from pigs fed 0.0% MTO with 22 or 110 IU vitamin E/kg and MTO with 0 IU vitamin E/kg. Chops from pigs fed MTO with 110 IU vitamin E/kg had lower (P < 0.05) TBARS values than those from pigs fed MTO with 0 IU vitamin E/kg. No differences (P > 0.05) were detected among treatments for WBSF or sensory evaluations. The addition of MTO in swine diets improved belly firmness and reduced backfat, and feeding MTO with high levels of vitamin E extended display life without affecting palatability of LM chops.  相似文献   

20.
The use of vitamin D3 to improve beef tenderness   总被引：7，自引：0，他引：7  
An experiment was designed to test the hypothesis that short-term oral administration of dietary vitamin D3 to beef cattle before slaughter would increase beef tenderness through greater calcium-activated calpain activity in postmortem aged skeletal muscle. Thirty continental crossbred steers were allotted randomly to three treatment groups housed in one pen. One group served as a control; two other groups were administered boluses with either 5 x 10(6) or 7.5 x 10(6) IU of vitamin D3 daily for 9 d. Cattle were slaughtered 1 d later. The longissimus lumborum was excised from each carcass 72 h postmortem and steaks removed at 3, 7, 14, and 21 d postmortem. The semimembranosus muscle (top round) was excised from each carcass 72 h postmortem and steaks removed at 7, 14, and 21 d postmortem. Blood plasma calcium concentration of cattle treated with 5 or 7.5 x 10(6) IU of vitamin D3 was higher (P < .05) than that of controls. Strip loin and top loin steaks from cattle fed supplemental doses of vitamin D3 had lower (P < .05) Warner-Bratzler (W-B) shear values at 14 d postmortem but were not significantly different from controls at 3, 7, or 21 d (strip loins) or 7 or 21 d (top rounds). No significant difference in strip loin steak tenderness was observed by sensory panel at 14 d postmortem (P < .17) between steaks from control and vitamin D3-treated steers. At 14 d postmortem, strip loin and top round steaks from cattle fed 5 x 10(6) IU of vitamin D3, but not from those given 7.5 x 10(6) IU, showed more proteolysis (P < .05) than did steaks from control cattle, based on Western blotting analysis. Therefore, the use of supplemental dietary vitamin D3 given daily for 9 d before slaughter did improve tenderness (lower W-B shear values) of 14-d postmortem aged beef. Increased proteolysis seems to be the mechanism of tenderization.  相似文献   

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