Growth performance of finishing steers fed a total mixed ration supplemented with ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP).

<p>¹ CONT  =  control; EML  =  ensiled mulberry leaves; SMFP  =  sun-dried mulberry fruit pomace.</p

Effect of Ensiled Mulberry Leaves and Sun-Dried Mulberry Fruit Pomace on Finishing Steer Growth Performance, Blood Biochemical Parameters, and Carcass Characteristics

<div><p>Fifty-one Simmental crossbred steers (357.0±16.5 kg) were used to compare a standard total mix ration (TMR) with variants on animal performance, ruminal fermentation, blood biochemical parameters, and carcass characteristics. Corn grain and cotton seed meal were partially replaced by ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP). Experimental diets had similar amounts of crude protein (CP), acid detergent fiber (ADF), and metabolizable energy (ME). Animals were divided into three groups: control group (CONT), 8% EML group, and 6.3% SMFP group. Performance, including average daily weight gain (ADG), and dry matter intake (DMI), was measured. Blood and rumen samples were collected at the end of the experiment (16 weeks). There were no differences in final body weight (<i>P</i> = 0.743), ADG (<i>P</i> = 0.425), DMI (<i>P</i> = 0.642), or ADG/DMI (<i>P</i> = 0.236) between the groups. There were no differences (<i>P</i> = 0.2024) in rumen pH values; ammonia N was lower (<i>P</i> = 0.0076) in SMFP than in the EML and CONT groups. There were differences in the concentrations of total and individual volatile fatty acids, while no differences were determined in blood biochemical parameters (i.e., plasma glucose, urea concentrations, triglycerides, total protein, insulin, IgG, alanine transaminase, and aspartate aminotransferase, <i>P</i> ≥ 0.098). No differences were observed in carcass characteristics (<i>P</i> ≥ 0.513), tenderness (<i>P</i> = 0.844), adipose and lean color values (<i>P</i> ≥ 0.149), and chemical composition (<i>P</i> ≥ 0.400); however, intramuscular fat was lower in the EML and SMFP groups compared to the CONT animals (<i>P</i> = 0.034). In conclusion, diets supplemented with these two mulberry products in an isocaloric and isonitrogenous manner have similar effects to corn grain and cotton seed meals on steer performance, blood biochemical parameters and carcass characteristics, with the exception of ruminal VFA concentrations and lower intramuscular fat content.</p></div

Carcass characteristics of finishing steers fed a total mixed ration supplemented with ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP).

<p>¹ CONT  =  control; EML  =  ensiled mulberry leaves; SMFP  =  sun-dried mulberry fruit pomace.</p><p>² LMA  =  LM area measured at 12^th rib.</p><p>³ Fat color measurements obtained approximately 20 cm ventrally to the lateral process of the split carcass adjacent the 13th rib.</p><p>⁴ CIE color measurements: L*  =  lightness, black (0) to white (100); positive a*  =  red; negative a*  =  green; positive b*  =  yellow; negative b*  =  blue; c* =  color saturation  =  [(a*)² + (b*)²]^1/2 whereby a large number is considered to be more vivid.</p

WBSF and chemical composition of steak samples of finishing steer fed a total mixed ration supplemented with ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP).

<p>¹ CONT  =  control; EML  =  ensiled mulberry leaves; SMFP  =  sun-dried mulberry fruit pomace.</p><p>² WBSF  =  Warner-Bratzler shear force values of tenderness.</p><p>^a,b Values in the same row with different superscripts are significantly different (<i>P</i><0.05).</p

Ingredients and nutrient composition of the experimental diets.

<p>¹ CONT  =  control; EML  =  ensiled mulberry leaves; SMFP  =  sun-dried mulberry fruit pomace.</p><p>² Supplied per kilogram of dietary DM: 15 mg of Cu, 65 mg of Zn, 28 mg of Mn, 0.7 mg of I, 0.2 mg of Co, 0.3 mg of Se, 6,000 IU of vitamin A, 600 IU of vitamin D, and 47 IU of vitamin E.</p><p>³ ME  =  metabolizable energy; CP  =  crude protein; ADF  =  acid detergent fiber.</p

Blood biochemical parameters of finishing steers fed a total mixed ration supplemented with ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP).

<p>¹ CONT  =  control; EML  =  ensiled mulberry leaves; SMFP  =  sun-dried mulberry fruit pomace.</p><p>² HDL: High density lipoprotein; LDL: Low density lipoprotein; VLDL: Very low density lipoprotein.</p

Rumen fermentation of finishing steers fed a total mixed ration supplemented with ensiled mulberry leaves (EML) or sun-dried mulberry fruit pomace (SMFP).

<p>¹ CONT  =  control; EML  =  ensiled mulberry leaves; SMFP  =  sun-dried mulberry fruit pomace.</p><p>^a,b Values in the same row with different superscripts are significantly different (<i>P</i><0.05).</p

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

<div><p>The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.</p></div

Flavor assessment of different breed beef.

<p>Flavor assessment of different breed beef.</p

Chemical composition of different breeds of beef.

<p>Note: Means in the same row with different superscripts are significantly different (<i>P</i><0.05).</p><p>Chemical composition of different breeds of beef.</p