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

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 m...

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Bibliographic Details
Authors: MATOS, Aylle Medeiros, DUARTE, Vanessa, CARVALHO, Venício Macêdo, PRADO, Rodolpho Martin do, CARDOSO, Melina Aparecida Plastina, VITAL, Ana Carolina Pelaes, SILVA, Luiz Fernando Costa e, MONTESCHIO, Jéssica Oliveira, GUERRERO, Ana, PRADO, Ivanor Nunes do
Format: article
Status:Published version
Publication Date:2024
Country:Brasil
Institution:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repository:Food Science and Technology (Campinas)
Language:English
OAI Identifier:oai:ojs.fst.emnuvens.com.br:article/108
Online Access:https://fstjournal.com.br/revista/article/view/108
Access Level:Open access
Keyword:additives
antibiotics
beef quality
cattle
ionophores
Saccharomyces cerevisae
Description
Summary: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.

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