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Akifumi OGINO Hideki ORITO Kazuhiro SHIMADA Hiroyuki HIROOKA 《Animal Science Journal》2007,78(4):424-432
The objectives of this study were to evaluate the environmental impacts of a beef cow–calf system using a life cycle assessment (LCA) method and to investigate the effects of scenarios to reduce environmental impacts on the LCA results. The functional unit was defined as one marketed beef calf, and the processes associated with the cow–calf life cycle, such as feed production, feed transport, animal management, the biological activity of the animal and the treatment of cattle waste were included in the system boundary. The present results showed that the total contributions of one beef calf throughout its life cycle to global warming, acidification, eutrophication and energy consumption were 4550 kg of CO2 equivalents, 40.1 kg of SO2 equivalents, 7.0 kg of phosphate (PO4) equivalents and 16.1 GJ, respectively. The contribution of each process to the total environmental impact in each environmental impact category showed a similar tendency to the contribution of each process in each environmental category reported in the case of the beef fattening system as a whole. The results from this analysis showed that shortening calving intervals by 1 month reduced environmental impacts by 5.7–5.8% in all the environmental impact categories examined in the current study, and increasing the number of calves per cow also reduced environmental impacts in all the categories, although the effects were smaller. 相似文献
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Akifumi OGINO Motohiko ISHIDA Tetsuya ISHIKAWA Atsuo IKEGUCHI Miyoko WAKI Hiroshi YOKOYAMA Yasuo TANAKA Hiroyuki HIROOKA 《Animal Science Journal》2008,79(6):727-736
The objectives of this study were to assess and compare the environmental impacts of two types of dairy farming systems, one of which makes use of whole‐crop rice silage and the other of which is conventional, using life cycle assessment (LCA). The functional unit was defined as 1 kg of 4% fat‐corrected milk (FCM). The processes associated with the dairy farming life cycle, such as feed production, feed transport, animal management including biological activity of the animal, and waste treatment were included within the system's boundaries. Environmental impacts of the rice silage‐using and conventional dairy farming systems were 987 and 972 g CO2 equivalents for global warming, 6.87 and 7.13 g SO2 equivalents for acidification, 1.19 and 1.23 g PO4 equivalents for eutrophication, and 5.53 and 5.81 MJ for energy consumption, respectively. Our results suggest that the dairy farming system using rice silage in Japan has smaller environmental impacts for acidification, eutrophication, and energy consumption, and a larger impact for global warming compared with conventional farming. Further interpretation integrating these impact categories suggested 1.1% lower environmental impact of the rice silage‐using dairy farming system as a whole. 相似文献
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To determine US consumer acceptance and value of beef from various countries, 24 taste panels of consumers (n = 273 consumers) were conducted in Denver and Chicago. Two pairs of strip steaks were evaluated for flavor, juiciness, tenderness, and overall acceptability on eight-point hedonic scales. One pair consisted of an Australian grass-fed strip steak and a domestic strip steak, whereas the other pair included Canadian and domestic strip steaks. The pairs were matched to similar Warner-Bratzler shear values and marbling scores to decrease variation associated with tenderness and juiciness. A variation of the Vickery auction was used to obtain silent, sealed bids on steaks (0.45 kg) from the same strip loins sampled in the taste panel. Consumers gave higher (P < 0.001) scores for flavor, juiciness, tenderness, and overall acceptability for domestic steaks compared with Australian grass-fed steaks. Domestic steaks averaged 3.68/0.45 dollars kg, whereas consumers placed an average value of 2.48/0.45 dollars kg on Australian grass-fed steaks (P < 0.001). Consumers rated Canadian steaks numerically lower for juiciness (P = 0.09) and lower (P < 0.005) for flavor, tenderness, and overall acceptability than domestic samples. Consumers placed an average value of 3.95/0.45 dollars kg for domestic steaks and 3.57/0.45 dollars kg for Canadian steaks (P < 0.01). Consumers (19.0%) who preferred Australian grass-fed steaks over domestic steaks paid 1.38/0.45 dollars kg more (P < 0.001), whereas consumers (29.3%) who favored the Canadian steaks over the domestic steaks paid 1.37/0.45 dollars kg more (P < 0.001) for the Canadian steaks. A majority of US consumers seem to be accustomed to the taste of domestic beef and prefer domestic steaks to beef from Australia grass-fed and Canadian beef. 相似文献
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Busboom JR Nelson ML Jeremiah LE Duckett SK Cronrath JD Falen L Kuber PS 《Journal of animal science》2000,78(7):1837-1844
The objective of this study was to evaluate the effects of barley- or corn-based diets containing 0, 10, or 20% potato by-product (DM basis) on Warner-Bratzler shear force and palatability of beef. One hundred forty-four crossbred beef steers (333+/-.44 kg) were allotted within weight block (3) to a randomized complete block design with a 2 x 3 factorial arrangement of dietary treatments. Main effects were grain (barley or corn) and level of potato by-product (0, 10, or 20% of diet DM). There were a total of 18 pens with eight steers per pen and three pens per treatment. Steers were fed diets containing 83% concentrate (grain plus potato by-product), 10% supplement, and 7% alfalfa (DM basis) for an average of 130 d. Longissimus muscle cuts were used for Warner-Bratzler shear force determination (four steers per pen) and evaluation (two steers per pen) by a 10-member trained laboratory panel, a professional flavor/texture profile panel, and by consumer panels. Diet did not affect (P > .10) Warner-Bratzler shear force or trained laboratory panel tenderness, juiciness, and flavor intensity scores. Flavor/texture profile panel scores indicated feeding a corn-based diet as opposed to barley-based diet produced a more appropriate well-balanced and well-blended beef flavor and texture. However, the magnitudes of the differences were relatively small, and flavor and texture amplitude ratings for both barley- and corn-fed beef were well above average. Beef from steers fed 10 or 20% potato by-product had lower (P < .05) incidences of inappropriate aromatics and aftertastes, which may have a slightly beneficial effect on beef flavor, but flavor amplitude was not affected (P > .05) by level of potato. Moreover, consumer panel overall acceptability scores were not affected by diet. Thus, feedlot diets containing corn or barley with or without potato by-product should result in palatable beef products. 相似文献
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Arnett EJ Fluharty FL Loerch SC Zerby HN Zinn RA Kuber PS 《Journal of animal science》2012,90(3):960-972
Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P < 0.05) Warner-Bratzler shear force values compared with COM steaks. Trained sensory panelists rated JL greater (P < 0.05) for initial and sustained tenderness and initial juiciness than COM, whereas JH was intermediate. As expected, marbling was greater (P < 0.05) for both JL and JH compared with COM, and trained sensory panel sustained juiciness, beef flavor intensity, and overall acceptability scores were greater (P < 0.05) for both JL and JH compared with COM; however, no differences (P = 0.14) were reported for consumer tenderness and flavor. Objective color (L*, a*, b*) measurements decreased (P < 0.05) over time across treatments. There were no differences among treatments for lightness (L*); however, overall during retail display JL were less (P < 0.05) red (a*) and yellow (b*) than JH and COM. Subjective color scores indicated both JL and JH were less red (P < 0.05) than COM. Steaks from Jersey were equal to and on some measurements more desirable than steaks from COM carcasses for both color stability and palatability. These results suggest that dietary forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade. 相似文献
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Consumer impressions of Tender Select beef. 总被引：14，自引：0，他引：14
S D Shackelford T L Wheeler M K Meade J O Reagan B L Byrnes M Koohmaraie 《Journal of animal science》2001,79(10):2605-2614
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Packages (n = 660) of clod, strip loin, tenderloin, bottom round, eye-of-round, and top round steaks, as well as ground beef, from beef cattle fed diets supplemented with vitamin E (500 IU/d for 100 d preharvest) were compared with packages of products derived from carcasses of beef cattle fed control diets to determine the duration of acceptable muscle color during simulated retail display. In addition, the effect of storage before steak fabrication, simulating distribution time, on the acceptability of each treatment and each cut during retail display was investigated. Dietary supplementation of animals with vitamin E increased muscle alpha-tocopherol concentrations (P < .05) in all cuts. The acceptable retail display time of ground beef from vitamin E-supplemented cattle was longer (P < .05) compared to ground beef from unsupplemented cattle by 10.2, 15.6, and 17.6 h following 7, 14, and 21 d of storage in chub packages prior to final grinding and retail display, respectively. However, length of storage in a vacuum package before retail display did not have a consistent effect on retail case life of steaks. Product drip loss during retail display was not affected by storage time or vitamin E treatment. The trained panel color score during retail display of high vitamin E strip loin, bottom round, inside round, and eye-of-round steaks remained acceptable longer (P < .05) by 11.5, 25.2, 8.4, and 29.4 h, respectively, than that of control steaks. The results demonstrated that vitamin E supplementation of cattle feed can be used as a management tool to reduce the economic losses associated with beef muscle color deterioration during retail display of products. 相似文献
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Breed means for average daily gain, feed conversion and intake of beef bulls during postweaning feedlot performance tests 总被引：1，自引：0，他引：1
Comparisons of ADG, feed/gain, daily feed intake and daily feed intake as percentage of body weight may be important to beef cattle producers and researchers in breed selection and computer modeling. Data evaluated were postweaning feedlot performance test records collected from 1967 to 1986 of 3,661 individually fed bulls. Bulls originated from University of Arkansas purebred herds, Fayetteville, and the University of Arkansas Cooperative Bull Tests at Fayetteville, Hope and Monticello. Data were analyzed separately for years 1967 to 1976 (P1) (n = 1,654) and 1977 to 1986 (P2) (n = 2,007). Breeds in P1 were Hereford (HH), Angus (AN), Charolais (CH), Polled Hereford (HP) and Santa Gertrudis (SG). Breeds in P2 were HH, AN, CH, HP, SG, Simmental (SM), Maine-Anjou (MA), Brangus (BN) and Beefmaster (BM). The model fitted included initial age, breed and test number (all P less than .01 except for initial age on ADG in P1). Test number included variation of year, location and season. Breed rankings from highest to lowest for ADG in P1 were CH, SG, HH, HP and AN and in P2 were MA, CH, SM, AN, HP, SG, HH, BN and BM. Breed rankings from highest to lowest for feed/gain in P1 were AN, SG, CH, HP and HH and in P2 were BM, BN, AN, SG, HP, SM, HH, MA and CH. Breeds highest to lowest for daily feed intake (as-fed basis) in P1 were CH, SG, AN, HP and HH and in P2 were SM, MA, CH, AN, BN, HP, SG, HH and BM.(ABSTRACT TRUNCATED AT 250 WORDS) 相似文献
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Several clostridial vaccines are currently being used in the beef cattle industry. Of greatest concern is altering the location and route of administration of these vaccines to reduce injection-site lesions while maintaining seroconversion. Two experiments were conducted to determine the effect of clostridial vaccines and injection sites on the performance, feeding behavior, and lesion size scores of beef steers. In Exp. 1, 80 crossbred beef steers (BW 237 +/- 3.2 kg) were allotted randomly into five groups and given 14 d to adapt to the feed and individual feed intake-monitoring devices (Pinpointer devices) before starting the study. Each group was assigned randomly to one of the following vaccination treatments: 1) control (sterile saline water), 2) Alpha-7 Ear (A7E), 3) Alpha-7 Prescapula (A7P), 4) Vision-7 Prescapula (V7P), and 5) Ultrabac-7 Prescapula (U7P). All vaccines were injected s.c. in the ear or prescapular region, and injection sites were palpated on d 0 and 28 (Exp. 1) and on d 63 and 91 (Exp. 2). The protocol for Exp. 2 was exactly the same as for Exp. 1 except treatments included control, A7P, Alpha-CD Ear (ACDE), Alpha-CD Prescapula (ACDP), Fortress-7 Prescapula (F7P), and V7P. Also, control and steers receiving F7P and V7P were revaccinated on d 63 and palpated on d 91. Results of Exp. 1 indicated that the A7E and U7P steers had a feed intake lower (P < 0.01) than all other treatment groups. The ADG of the A7P and A7E steers were not different (P > 0.05) from those of the control steers. The gain:feed ratio of the A7E steers was 41% higher (P < 0.01) than that of the V7P steers (Exp. 1). The results of Exp. 2 indicated that the control, ACDP, and V7P steers had greater (P < 0.01) ADG than all other treatment groups, but the gain:feed ratios were not different (P > 0.05) among all treatment groups. Lesion sizes differed by vaccine and injection site in both experiments. These data suggest that vaccinating beef steers s.c. in the ear produced gain:feed ratios and lesion size scores that were similar to prescapular vaccinations. However, more research is required to determine the immune response of vaccinating cattle in the ear. 相似文献
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Expression levels of taste‐related genes in palate and tongue tip,and involvement of transient receptor potential subfamily M member 5 (TRPM5) in taste sense in chickens 
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下载免费PDF全文 Yuta Yoshida Fuminori Kawabata Yuko Kawabata Shotaro Nishimura Shoji Tabata 《Animal Science Journal》2018,89(2):441-447
The elucidation of the mechanisms underlying the taste sense of chickens will contribute to improvements in poultry feeding, because the molecular mechanism of chickens’ taste sense defines the feeding behavior of chickens. Here we focused on the gene expressions in two different oral tissues of chickens – the palate, which contains many taste buds, and the tongue tip, which contains few taste buds. Using the quantitative real‐time polymerase chain reaction method, we found that the molecular markers for taste buds of chickens, that is α‐gustducin and vimentin, were expressed significantly highly in the palate compared to the tongue tip. Our analyses also revealed that transient receptor potential subfamily M member 5 (TRPM5), a cation channel involved in taste transduction in mammals, was also highly expressed in the palate compared to the tongue tip. Our findings demonstrated that the expression patterns of these genes were significantly correlated. We showed that the aversion to bitter solution was alleviated by a TRPM5 inhibitor in behavior of chickens. Taken together, our findings enabled us to develop a simple method for screening taste‐related genes in chickens. The use of this method demonstrated that TRPM5 was involved in chickens’ taste transduction, and that a TRPM5 inhibitor can alleviate chickens’ bitter taste perception of feed ingredients. 相似文献
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为研究不同水平的复合益生菌制剂对肉牛生长性能、屠宰性能及经济效益的影响,试验选择体重(200±4)kg肉牛60头随机分成4组,每组15个重复,每个重复1头,1组饲喂基础日粮为对照组,试验2、3、4组分别添加2.5%、5.0%、10%复合益生菌制剂,预试验7 d,试验期为56 d。结果表明:(1)试验3、4组的平均日增重较1组比分别提高19.4%、18.1%(P<0.05),试验3、4组料重比较1组比分别降低9.6%、7.2%(P<0.05),试验2、3、4组的平均采食量均高于1组(P>0.05);(2)试验2、3、4组的胴体重、屠宰率均高于1组(P>0.05),试验3、4组的宰前活重、眼肌面积较1组比分别提高10.3%、9.0%、14.3%、13.9%(P<0.05);(3)试验2、3、4组试验肉牛的每千克增重成本均低于1组,试验3、4组每千克增重的饲料成本分别减少1.0元和0.77元。综上,不同水平复合益生菌制剂的添加可以提高肉牛的生长性能、屠宰性能及经济效益,以5.0%添加为适宜。 相似文献
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For 28 weeks a feeding experiment was conducted to determine the effects of dietary flavomycin on performance of beef bulls. In the first and second half of the trial, 40 animals (average initial weight 352 kg) had free access to corn silage or beet pulp, respectively, both supplemented with an appropriate concentrate containing 0 or 10 mg/kg of the antibiotic. Daily flavomycin intake was 39 to 46 mg when the animals were on the corn silage diet and 51 to 54 mg when they were fed the beet pulp diet. The animals fed the corn silage-based diet supplemented with flavomycin showed a non-significant improvement of daily gain (1.4%) and feed conversion (2.3%). When the beet pulp-based diet was fed, flavomycin significantly increased daily gain (15.2%, P less than 0.002) and feed conversion efficiency (9.1%, P less than 0.03). For the overall feeding experiment the positive effect of flavomycin feeding was 6.7% on body weight gain (P less than 0.09) and 5.2% on feed conversion (P less than 0.13). Flavomycin did not affect carcass yield of beef bulls. Also the effect of flavomycin on diet digestibility was studied in wethers fed a mixture of beet pulp and concentrate, containing 0 or 10 ppm flavomycin. No significant effect from the antibiotic on digestion of dry matter, crude protein, fibre, fat, ash and N-free extract was observed. 相似文献
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本研究通过对新疆某肉牛养殖场架子牛育肥经济效益的调研分析,旨在为新疆肉牛养殖从业者选择架子牛育肥模式提供理论参考。购入高、低初始重的新疆褐牛与本地土牛杂交架子牛各24头,分为高成本高初始重组(HH组)、低成本高初始重组(LH组)、高成本低初始重组(HL组)、低成本低初始重组(LL组),每组12头牛,育肥周期为7-9个月,每月称重并记录结果,并对数据进行分析。单因素方差分析结果显示,LL组末重极显著低于其它3组(P<0.01),HH组末重显著高于LH组和HL组(P＜0.05);育肥期平均日增重LL组显著低于其它3组(P＜0.05),HH组、LH组和HL组虽然差异不显著(P>0.05),但是HH组和HL组日增重大于LH组。经济效益分析结果显示,成本利润率HL组>HH组>LL组>LH组。相关性分析结果显示,成本利润率与平均日增重呈极显著正相关关系(P<0.01),与日饲喂成本呈现显著正相关关系(P<0.05)。本研究发现,在架子牛育肥过程中,高饲喂成本投入可以获得更高的经济效益,选择低初始重的架子牛进行短期高营养水平育肥,比选择高初始重的架子牛育肥经济效益更好。 相似文献
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文章旨在了解饲料与营养对肉牛生产性能、消化性能、瘤胃发酵以及甲烷(CH4)排放的影响。文章综述了2019年国外的相关文献报道,主要从精饲料、粗饲料及饲养营养综合评价3个方面进行综述。精饲料集中于各种蛋白质饲料和能量饲料的研究。粗饲料研究侧重于粗饲料品种和加工方式对不同生理阶段肉牛生产性能、消化性能和CH4产生的影响。饲料营养综合评价主要侧重于犊牛期研究,并对育肥期和放牧期肉牛的饲料营养进行评价,以根据肉牛的生理阶段特点,选择适宜的饲料原料,并合理搭配和调制日粮以改善瘤胃菌群结构,充分提高养分利用率。 相似文献
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Search for an index for the taste of Japanese Black cattle beef by panel testing and chemical composition analysis 下载免费PDF全文
下载免费PDF全文 Keiichi Suzuki Hiroyuki Shioura Syoko Yokota Kazuo Katoh Sang‐gun Roh Fumiko Iida Tomohiko Komatsu Noriaki Syoji Hironori Sakuma Shinichi Yamada 《Animal Science Journal》2017,88(3):421-432
To search for an index for chemical composition related to superior taste in Japanese Black beef, we conducted panel tests and analyzed the chemical composition of seven beef brands. Thirty‐five sirloin beefs from five heifers were used in this study, sold under seven beef brands graded as more than A4 on the Japanese Meat Grade scale. The chemical composition analyses assessed both raw and roasted meat, the latter of which was roasted under the same conditions as those used for the panel test. Results of the panel test and chemical composition analyses revealed that fatty acid composition, sugar content, adenosine triphosphage (ATP)‐related compounds, amino acid composition and odor composition in the sirloin meat differed among beef brands. Furthermore, the correlations of chemical compositions between roasted and raw meat were significantly high. Sugar content and ATP‐related compounds in roasted meat were significantly correlated with the item ‘overall evaluation’ of the panel test. ATP‐related compounds, such as inosinic acid, carnosine and taurine, in roasted and raw meat were correlated significantly with the item ‘umami intensity’ of the panel test. These results suggest that the composition of these components is important for an index related to the overall evaluation of beef. 相似文献
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摘要：牛肉风味是评价牛肉的一项重要的品质和感官参数,它主要依赖于牛肉品的感官特性。牛肉风味是影响消费者对牛肉消费的重要因素。许多因素可以对牛肉的风味造成影响,例如：品种、年龄、性别、饲养管理、营养水平等因素,这些因素主要影响肌肉中的脂肪酸、氨基酸、维生素、脂肪含量等决定肉的味道和风味的前体物质。近年来,对肉质风味的研究得到关注。对于测定风味的研究也越发成熟,风味组学与代谢组学结合更加科学准确解析风味的形成。本文对影响牛肉风味因素相关研究进展进行综述,旨在为我国牛肉风味改善研究提供参考依据。 相似文献
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文章旨在评估海藻在肉牛上的应用,研究其对肉牛生长性能、血清生化和肉品质的影响。试验选择平均初始体重为（600.09±1.73）kg的荷斯坦肉牛16头,随机分为2组,每组4个重复,每个重复2头。对照组饲喂以玉米和青贮玉米为主的日粮,处理组饲喂与对照组营养水平相近的日粮,但日粮中添加15?g/kg海藻粉。试验共进行20周。结果：在20周饲养试验中,日粮添加海藻对肉牛末重和平均日采食量无显著影响（P＞0.05）,但与对照组相比,海藻组肉牛的平均日增重显著提高3.18%（P＜0.05）,同时料重比显著降低4.25%（P＜0.05）。与对照组相比,海藻组血清IgG浓度显著提高27.15%（P＜0.05）,而丙二醛（MDA）含量显著降低51.03%（P＜0.05）。对照组与处理组对肉牛胴体重、屠宰率及背最长肌水分、粗蛋白质、粗脂肪含量的影响无显著差异（P＞0.05）。对照组背最长肌粗灰分和胆固醇含量较海藻组分别显著提高10.84%和28.30%（P＜0.05）。结论：在本研究条件下,育肥期肉牛日粮中添加15?g/kg海藻可以改善日增重、料重比及血清抗氧化功能,同时降低了肌肉粗灰分和胆固醇含量。
[关键词]海藻;肉牛;生长性能;肉品质 相似文献