Feed Intake, Nutrient Digestibility, Antioxidant Activity in Plasma, and Growth Performance of Male Dairy Cattle Fed Black Rice and Purple Corn Extracted Residue

The study aimed to evaluate the impact of black rice and purple corn extracted residue (BPER) on feed intake, nutrient digestibility, growth performance, and antioxidant activity in male dairy cattle. The residue after extraction of anthocyanin from black rice and purple corn contains anthocyanin and phenolic acids. Several researchers found that anthocyanins and phenolic acids had antioxidant and antimicrobial functions in animals. Sixteen male dairy cattle (with average body weight of 160 ± 10.6 kg) were allotted in a completely randomized design (CRD) with 4 levels of black rice and purple corn extracted residue (BPER) at 0%, 2%, 4%, and 6% dry matter (DM) in total mixed ration (TMR). The TMR diets were fed ad libitum for 125 days. The daily DM intake, nutrient digestibility, growth performance, and plasma metabolites were measured. The results showed that BPER up to 6% had no effect on intakes of DM, organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF). Intake of ether extract (EE) increased with higher levels of BPER (p<0.05). The DM, OM, CP, NDF, and ADF digestibility were similar among treatments. The average daily gain (ADG) and feed per gain were similar among treatments. There was no effect of BPER on the concentrations of glucose, urea, total cholesterol, aspartate aminotransferase (AST), alanine aminotransferase (ALT), protein carbonyl, and antioxidant activity in the plasma. However, the malondialdehyde (MDA) concentrations in the plasma decreased (p<0.05) with the increased level of BPER, indicating that lower lipid oxidation compared to 0% BPER. It was concluded that BPER can be used up to 6% to reduce oxidative stress, without any negative effect on feed intake and nutrient digestibility

Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC) in the batter for patty coating. The patties were stored at -18ºC for 1, 15, 30 and 45 days, then deep fried and analyzed for color, % decrease in diameter and % gain in height, % oil absorption and texture. The results suggested that MC improved outside and inside color of patties (p≤0.05). There was no significant difference of cooking yield between beef and buffalo meat patties. Addition of modified starches and MC provided less % decrease in diameter after frying for frozen buffalo meat patties. Modified starch significantly improved % oil absorption in frozen beef and buffalo patties. Modified starch and MC gave both beef and buffalo meat patties more stable in hardness, chewiness and gumminess during the frozen storage. MC improved texture quality of frozen buffalo meat patties. Fried meat patties had high calories at 15 days of frozen storage

Utilization of Low Quality Broken Rice for Culled Buffalo Feed

The objectives of this research were to substitute broken rice for corn in buffalo diet. Sixteen buffaloes were randomly allotted according to the Completely Randomize Design. Diets was formulated to contain 16% of CP and 70% of TDN using broken rice at 0 (0BR), 20 (20BR), 40 (40BR) or 60% (60BR). Feedlot performance and carcass characteristics were determined. Loin and round muscles were collected and determined for chemical composition, meat quality, and consumer acceptance. The results showed that feed intake and daily weight gain were similar (P>0.05). Dressing percentage and carcass composition and appearance of fresh meat were also similar among treatments (P>0.05). However, chilled loin from 60BR had higher redness than 0BR and 20BR groups. Yellowness score was also higher than 0BR group. There were no different (P>0.05) on appearance of fresh and chilled round among treatments. Consumer acceptance of loin and round meat were not different (P>0.05). Chemical compositions were similar (P>0.05) in both loin and round meat. Broken rice could be substituted for corn in buffalo diet without any major effects on the performance, carcass composition and eating quality of meat