Effects of Optaflexx alone or in combination with BoVantage on the performance and carcass merit of finishing heifers

Beta agonists, including Optaflexx (Elanco Animal Health, Greenfield, IN), are now routinely fed to finishing cattle as a means of increasing carcass weight and efficiency of carcass weight gain during the final 20 to 42 days on feed. BoVantage, a product recently introduced by Kent Nutrition Group (Muscatine, IA) for use in feedlot cattle, has been observed to improve efficiency of gain late in the finishing phase. This study was conducted to determine if the actions of BoVantage and Optaflexx are synergistic

Feeding microalgae meal (All-G Rich (TM); Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility

Citation: Phelps, K. J., Drouillard, J. S., O'Quinn, T. G., Burnett, D. D., Blackmon, T. L., Axman, J. E., . . . Gonzalez, J. M. (2016). Feeding microalgae meal (All-G Rich (TM); Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility. Journal of Animal Science, 94(9), 4016-4029. doi:10.2527/jas2016-0487The objective of this study was to examine effects of 4 levels of microalgae meal (All-G Rich, Schizochytrium limacinum CCAP 4087/2; Alltech Inc., Nicholasville, KY) supplementation to the diet of finishing heifers on longissimus lumborum (LL) steak PUFA content, beef palatability, and color stability. Crossbred heifers (n = 288; 452 +/- 23 kg initial BW) were allocated to pens (36 pens and 8 heifers/ pen), stratified by initial pen BW (3,612 +/- 177 kg), and randomly assigned within strata to 1 of 4 treatments: 0, 50, 100, and 150 g . heifer(-1) . d(-1) of microalgae meal. After 89 d of feeding, cattle were harvested and LL were collected for determination of fatty acid composition and Warner-Bratzler shear force (WBSF), trained sensory panel evaluation, and 7-d retail color stability and lipid oxidation analyses. Feeding microalgae meal to heifers increased (quadratic, P 0.25) but tended (P = 0.10) to increase total PUFA in a quadratic manner (P = 0.03). Total omega-6 PUFA decreased (linear, P = 0.01) and total omega-3 PUFA increased (quadratic, P 0.16); however, off-flavor intensity increased with increasing concentration of microalgae meal in the diet (quadratic, P 0.19); therefore, the negative effects of microalgae on color stability were not due to fiber metabolism differences. Feeding microalgae meal to finishing heifers improves PUFA content of beef within the LL, but there are adverse effects on flavor and color stability

Feeding microalgae meal (All-G Rich (TM); Schizochytrium limacinum CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability

Citation: Phelps, K. J., Drouillard, J. S., O'Quinn, T. G., Burnett, D. D., Blackmon, T. L., Axman, J. E., . . . Gonzalez, J. M. (2016). Feeding microalgae meal (All-G Rich (TM); Schizochytrium limacinum CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability. Journal of Animal Science, 94(9), 4030-4039. doi:10.2527/jas2016-0488The objective of this study was to examine the effects of feeding microalgae meal (All-G Rich, Schizochytrium limacinum CCAP 4087/2; Alltech Inc., Nicholasville, KY) to finishing heifers on 85% lean and 15% fat (85/15) ground beef PUFA content, palatability, and color stability. Crossbred heifers (n = 288; 452 +/- 23 kg initial BW) were allocated to pens (36 pens and 8 heifers/pen), stratified by initial pen BW (3,612 +/- 177 kg), and randomly assigned within strata to 1 of 4 treatments: 0, 50, 100, and 150 g center dot heifer(-1) center dot d(-1) of microalgae meal. After 89 d of feeding, a subset of heifers (3/pen) was harvested and the rectus femoris, vastus lateralis, vastus medialis, and vastus intermedius were collected for processing into ground beef. At 42 d postmortem, 85/15 ground beef was formulated and formed into 112-g patties and fatty acid composition, subjective palatability, and 96-h retail color stability analyses were conducted. Increasing dietary microalgae meal concentration increased ground beef 20: 5n-3 and 22: 6n-3 fatty acids (quadratic, P 0.12). Feeding microalgae meal affected (P = 0.02) b* at 24 h and decreased (linear, P = 0.08) b* at 48 h. From h 0 to 36 of display, microalgae affected redness of patties (P 0.20) but tended to affect (P = 0.10) cohesiveness scores. As the amount of microalgae meal fed to heifers increased, beef flavor intensity decreased (linear, P < 0.01) and off-flavor intensity increased (quadratic, P < 0.05). Surface oxymyoglobin and metmyoglobin were impacted by microalgae meal from 12 to 36 h of display (P < 0.01). From 48 to 84 h of display, feeding microalgae meal to heifers decreased (linear, P < 0.09) surface oxymyoglobin and increased (linear, P < 0.02) surface metmyoglobin of patties. Although feeding microalgae meal to heifers increases the PUFA content of 85/15 ground beef, there are undesirable effects on flavor and color stability

Comparison of conventional and Alltech beef PN finishing programs: performance and

The objective of this study was to compare the feedlot and carcass performance of the PN Beef Program in relation to a conventional feedlot diet when both diets are combined with or without exogenous growth promotants

Effects of anabolic implants and ractopamine-HCl on muscle fiber morphometrics, collagen solubility, and tenderness of beef longissimus lumborum steaks

Citation: Ebarb, S. M., Phelps, K. J., Drouillard, J. S., Maddock-Carlin, K. R., Vaughn, M. A., Burnett, D. D., . . . Gonzalez, J. M. (2017). Effects of anabolic implants and ractopamine-HCl on muscle fiber morphometrics, collagen solubility, and tenderness of beef longissimus lumborum steaks. Journal of Animal Science, 95(3), 1219-1231. doi:10.2527/jas2016.1263The objective of this study was to examine the effects of growth-promoting technologies (GP) and postmortem aging on longissimus lumborum muscle fiber cross-sectional area (CSA), collagen solubility, and their relationship to meat tenderness. Two groups of black-hided crossbred feedlot heifers (group 1: n = 33, initial BW 430 +/- 7 kg; group 2: n = 32, initial BW 466 +/- 7 kg) were blocked by BW and assigned to 1 of 3 treatments consisting of: no implant and no ractopamine hydrochloride (CON; n = 21); implant, no ractopamine hydrochloride (IMP; n = 22); implant and ractopamine hydrochloride (COMBO; n = 22). Heifers that received an implant were administered an implant containing 200 mg trenbolone acetate and 20 mg estradiol on d 0 of the study, and heifers in the COMBO group received 400 mg.head(-1).d(-1) of ractopamine hydrochloride for 28 (Group 1) or 29 d (Group 2) at the end of 90-(Group 1) or 106-d (Group 2) feeding period. Following harvest, strip loins were collected and further fabricated into 5 roasts for postmortem aging (DOA) periods of 2, 7, 14, 21, or 35 d. After aging, Warner-Bratzler shear force (WBSF), muscle fiber CSA, and collagen solubility were measured. There was no treatment x DOA interaction for WBSF (P = 0.86), but treatment and DOA impacted WBSF (P 0.33). Collagen amounts were not impacted by GP treatment (P > 0.72), but DOA increased the concentration of soluble collagen (P = 0.04). Fiber CSA of all fiber types were positively correlated (P < 0.05; r = 0.21 to 0.28) with WBSF only on d 2 of aging, while soluble collagen amount tended to negatively correlate with WBSF on d 7 and 14 of aging (P < 0.10; r = -0.24 and -0.23, respectively). Administration of GP during heifer finishing resulted in greater steak WBSF over 35 d of aging, which was not due to collagen characteristics and only minimally affected by fiber CSA

Aging for 35 days does not improve tenderness of strip loin steaks from heifers fed Zilmax

As the world’s population continues to expand, demand for food animal products is also increasing; therefore, efficient production is vital. Implants and beta-adrenergic agonists such as Zilmax (Merck Animal Health, Summit, NJ) improve average daily gain and feed efficiency in feedlot cattle. Use of these growth technologies also increases hot carcass weight and muscle mass. Although use of implants and Zilmax increases efficiency of beef production, these products also negatively affect meat quality characteristics such as marbling and tenderness. Some research reports conclude that wet aging meat for extended periods of time can alleviate tenderness issues caused by exogenous growth promotants. The objective of this experiment was to examine the effects of implants and Zilmax on meat tenderness across five aging periods and to evaluate moisture retention during the cooking process

Encapsulation of flaxseed in a dolomitic limematrix: effects on feedlot performance and carcass characteristics of steers vs. heifers

We have investigated the potential for using hydrated lime to form protective matrices with oil-rich feeds, such as flaxseed, to increase the incorporation of omega-3 fatty acids into meat. Dolomitic lime is mixed with ground flaxseed, water is added, the mixture is blended in a high-speed turbulizer, and the resulting material is then dried to form a granular matrix. During the manufacturing process, a portion of the hydrated lime becomes recarbonated. This recarbonated matrix is ruminally stable, which prevents rumen microbes from converting polyunsaturated oils to saturated fats. Additional recarbonation occurs in the rumen due to exposure to high concentrations of carbon dioxide produced by rumen microbes, further stabilizing the matrix. The objective of this study was to compare feedlot performance and carcass characteristics of heifers and steers fed traditional finishing diets to those of cattle supplemented with encapsulated blends of ground flaxseed and dolomitic lime hydrate

Combining ruminally protected choline and flaxseed in cattle diets to increase the assimilation of omega-3 fatty acids from the diet

Omega-3 fatty acids are an essential part of a healthy human diet. If consumed regularly, these fatty acids attenuate inflammation and lower risk of inflammatory diseases, such as heart disease and rheumatoid arthritis. The human body cannot synthesize adequate amounts of omega-3 fatty acids; they must be obtained by consuming foods that are rich in omega-3s. Omega-3 fatty acids can be found in foods like fish, some oilseeds, and some nut oils. Overall consumption of these foods is relatively low compared with the consumption of red meat such as beef, which typically contains relatively small amounts of omega-3 fatty acids. Flaxseed contains high levels of omega-3 fatty acids, and when fed to cattle, these fats are absorbed and deposited into beef tissues. The transfer of omega-3 fatty acids from the diet to tissues is very poor, however, due to extensive alteration of fats by microbes in the rumen. If transfer efficiency from diet to tissues could be improved, beef could become a viable source of omega-3 fatty acids for consumers. Choline plays an important role in the metabolism of fats, and deficiencies of dietary choline could limit the absorption and tissue deposition of polyunsaturated fatty acids, including omega-3 fatty acids. Our objective was to evaluate the effects of combining ruminally protected choline and flaxseed on changes in plasma concentrations of long-chain fatty acids

Comparison of conventional and Alltech Beef PN finishing programs: meat color characteristics

To maximize efficiency and profit when producing beef, American producers currently employ a multitude of production programs that use feed additives such as Rumensin or Tylan (Elanco Animal Health, Greenfield, IN) and growth promotants such as implants and Optaflexx (Elanco Animal Health). Rumensin and Tylan fed in combination can improve average daily gain and feed efficiency, and utilizing growth promotants enhances feed efficiency, average daily gain, hot carcass weight, and yield grades of carcasses. Although these products improve production efficiency, they can affect meat quality characteristics such as retail shelf life, necessitating better understanding of how management decisions in the feedlot can affect retail display. The Alltech PN Beef Program (Alltech Inc., Nicholasville, KY) consists of two products that are designed to replace components of a conventional feedlot diet. The PN Beef Receiver is intended to be fed during the step-up period of feeding, whereas PN Beef Finisher is intended to be fed during the remainder of finishing period. Because both products are new feed alternatives, the objective of this study was to compare the effects of the Alltech PN Feed Program to a conventional diet on fresh meat retail shelf life color when both diets were fed with or without implants and Optaflexx

Utilization of omega-3 fatty acids is improved by embedding flaxseed in a matrix of dolomitic lime hydrate

Omega-3 fatty acids are essential nutrients for humans, but American diets are often deficient in these important long-chain fats. Incorporating greater proportions of omega-3 fatty acids into beef offers a means of increasing daily consumption of essential fats, while also enhancing the perceived value of beef. In cattle, dietary polyunsaturated fats are extensively hydrogenated into saturated fats by microbes in the rumen. This effectively decreases the efficiency of transfer for fats from the animal’s diet into edible beef tissues, because the bacteria convert more than 90% of the polyunsaturated fats into saturated fats before they are absorbed into the animal’s blood stream. Preventing this saturation process in the rumen would increase the proportion of dietary omega-3 fatty acids that are available for deposition into beef, thus making the production of omega-3-enriched beef more cost-effective. We have devised a method for improving the stability of fats in the rumen that effectively increases their resistance to the hydrogenating actions of rumen microbes. Sources of polyunsaturated fats are combined with dolomitic lime hydrate, water is added, and the mixture is blended at a high rate of rotation, yielding a densified matrix with improved ruminal stability. Our objective in this study was to evaluate feedlot performance, carcass characteristics, and blood profiles of long-chain fatty acids in cattle fed diets containing varying concentrations of ground flaxseed or ground flaxseed embedded in the dolomitic lime matrix