Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues
The objectives of this study were to investigate the effects of age and dietary straw levels on growth performance, carcass and meat traits, as well as tissue antioxidant status of Yiling cull cows. Twenty-four Yiling cull cows were arranged in a 2 × 2 factorial design: two age classes consisting of...
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MDPI AG
2021-06-01
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| author | Xinjun Qiu Xiaoli Qin Liming Chen Qinghua Qiu Haibo Wang Muhammad Aziz ur Rahmanand Binghai Cao Huawei Su |
| author_facet | Xinjun Qiu Xiaoli Qin Liming Chen Qinghua Qiu Haibo Wang Muhammad Aziz ur Rahmanand Binghai Cao Huawei Su |
| author_sort | Xinjun Qiu |
| collection | DOAJ |
| description | The objectives of this study were to investigate the effects of age and dietary straw levels on growth performance, carcass and meat traits, as well as tissue antioxidant status of Yiling cull cows. Twenty-four Yiling cull cows were arranged in a 2 × 2 factorial design: two age classes consisting of younger cull cows (YCC; appearing with three or four pairs of permanent teeth) and older cull cows (OCC; worn out teeth); two dietary treatments consisting of lower and higher rice straw levels (LRS and HRS; providing 0.7 kg/d and 1.2 kg/d rice straw per head based on air-dry basis, respectively). Cows were fed twice a day. Straw was offered at half of the predetermined weight each meal; concentrate was separately supplied ad libitum. After 300 d of feeding, final body weight (BW), total BW gain, average daily gain and gain:feed intake were higher (<i>p</i> < 0.01) in the YCC group than in the OCC group. Total dry matter intake was higher (<i>p</i> = 0.03) in the HRS group than in the LRS group, but neutral detergent fiber apparent digestibility was negatively affected (<i>p</i> = 0.01) by increased straw levels. Decreased C15:0, C17:0, C20:5n3c, and saturated fatty acids (SFAs) proportion as well as increased C18:1n9c and monounsaturated fatty acids (MUFAs) proportion in meat from YCC with HRS diet were observed as compared to that in meat from YCC with LRS diet (<i>p</i> < 0.05). Meat from HRS group had higher (<i>p</i> = 0.04) C18:3n3c proportion than meat from LRS group. No significant differences (<i>p</i> > 0.05) were found for meat quality attributes except for cooking loss, which was higher (<i>p</i> = 0.02) in the HRS group than in the LRS group. Both YCC group and HRS group had higher (<i>p</i> < 0.05) cold carcass weight compared to OCC group and LRS group. Moreover, catalase activity of liver tissue was higher (<i>p</i> = 0.045) in YCC than in OCC, while superoxide dismutase activity of muscle tissue was higher (<i>p</i> = 0.01) in LRS than in HRS. Based on results, we concluded that younger age and feeding high-level straw can improve the finishing performance of Yiling cull cows. |
| first_indexed | 2024-03-10T10:32:06Z |
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| id | doaj.art-4621d4d8d82e4086a14257470f48739c |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-10T10:32:06Z |
| publishDate | 2021-06-01 |
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| spelling | doaj.art-4621d4d8d82e4086a14257470f48739c2023-11-21T23:31:27ZengMDPI AGAnimals2076-26152021-06-01116173210.3390/ani11061732Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of TissuesXinjun Qiu0Xiaoli Qin1Liming Chen2Qinghua Qiu3Haibo Wang4Muhammad Aziz ur Rahmanand5Binghai Cao6Huawei Su7State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaHubei Fulljoywo Agricultural Development Company Limited, Yichang 443200, ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaInstitute of Animal and Dairy Sciences, University of Agriculture, Faisalabad 35200, PakistanState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaState Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, ChinaThe objectives of this study were to investigate the effects of age and dietary straw levels on growth performance, carcass and meat traits, as well as tissue antioxidant status of Yiling cull cows. Twenty-four Yiling cull cows were arranged in a 2 × 2 factorial design: two age classes consisting of younger cull cows (YCC; appearing with three or four pairs of permanent teeth) and older cull cows (OCC; worn out teeth); two dietary treatments consisting of lower and higher rice straw levels (LRS and HRS; providing 0.7 kg/d and 1.2 kg/d rice straw per head based on air-dry basis, respectively). Cows were fed twice a day. Straw was offered at half of the predetermined weight each meal; concentrate was separately supplied ad libitum. After 300 d of feeding, final body weight (BW), total BW gain, average daily gain and gain:feed intake were higher (<i>p</i> < 0.01) in the YCC group than in the OCC group. Total dry matter intake was higher (<i>p</i> = 0.03) in the HRS group than in the LRS group, but neutral detergent fiber apparent digestibility was negatively affected (<i>p</i> = 0.01) by increased straw levels. Decreased C15:0, C17:0, C20:5n3c, and saturated fatty acids (SFAs) proportion as well as increased C18:1n9c and monounsaturated fatty acids (MUFAs) proportion in meat from YCC with HRS diet were observed as compared to that in meat from YCC with LRS diet (<i>p</i> < 0.05). Meat from HRS group had higher (<i>p</i> = 0.04) C18:3n3c proportion than meat from LRS group. No significant differences (<i>p</i> > 0.05) were found for meat quality attributes except for cooking loss, which was higher (<i>p</i> = 0.02) in the HRS group than in the LRS group. Both YCC group and HRS group had higher (<i>p</i> < 0.05) cold carcass weight compared to OCC group and LRS group. Moreover, catalase activity of liver tissue was higher (<i>p</i> = 0.045) in YCC than in OCC, while superoxide dismutase activity of muscle tissue was higher (<i>p</i> = 0.01) in LRS than in HRS. Based on results, we concluded that younger age and feeding high-level straw can improve the finishing performance of Yiling cull cows.https://www.mdpi.com/2076-2615/11/6/1732ageantioxidant statusstraw levelsmeat qualityYiling cull cows |
| spellingShingle | Xinjun Qiu Xiaoli Qin Liming Chen Qinghua Qiu Haibo Wang Muhammad Aziz ur Rahmanand Binghai Cao Huawei Su Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues Animals age antioxidant status straw levels meat quality Yiling cull cows |
| title | Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues |
| title_full | Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues |
| title_fullStr | Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues |
| title_full_unstemmed | Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues |
| title_short | Effects of Age and Rice Straw Inclusion Levels in the Diet of Yiling Cull Cows on Growth Performance, Meat Quality, and Antioxidant Status of Tissues |
| title_sort | effects of age and rice straw inclusion levels in the diet of yiling cull cows on growth performance meat quality and antioxidant status of tissues |
| topic | age antioxidant status straw levels meat quality Yiling cull cows |
| url | https://www.mdpi.com/2076-2615/11/6/1732 |
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