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Comparison of active dry yeast ( Saccharomyces cerevisiae ) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls
Author(s) -
Geng ChunYin,
Ren LiPing,
Zhou ZhenMing,
Chang Ying,
Meng QingXiang
Publication year - 2016
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12522
Subject(s) - yeast , biology , tenderness , zoology , food science , carcass weight , body weight , microbiology and biotechnology , biochemistry , endocrinology
This study was conducted to compare the effect of active dry yeasts (ADY) and yeast cultures (YC), two typical products of yeast preparations, on growth performance, carcass characteristics, meat quality and blood indexes in finishing bulls fed a high‐concentrate diet. Forty‐five finishing bulls (mean body weight (BW) ± standard deviation: 505 ± 29 kg BW) were allocated to three groups of 15 bulls and assigned randomly to one of three diets which were CON diet (basal diet), ADY diet (basal diet + Levucell SC) and YC diet (basal diet + Diamond V XP), respectively. After 98 days of trial, all bulls were slaughtered. The result showed that ADY rather than YC improved growth performance and carcass traits of bulls compared to CON. Moreover, both ADY and YC improved beef tenderness and changed blood indexes related to fat metabolism. In conclusion, ADY had more pronounced effect on growth performance of bulls fed high‐concentrate diet, and both ADY and YC improved the beef quality by intensive fat metabolism.