Effect of enzyme and probiotic supplementation on growth performance, nutrient digestibility, carcass traits, and meat quality of Simmental steers

Gao, Liang; Yan, Xiangmin; Liu, Yan; Xia, Chunfang

doi:10.37496/rbz5120220034

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Ruminants • R. Bras. Zootec. 51 • 2022 • https://doi.org/10.37496/rbz5120220034 copy

Effect of enzyme and probiotic supplementation on growth performance, nutrient digestibility, carcass traits, and meat quality of Simmental steers

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The objective of this trial was to investigate the potential benefits of enzyme and probiotic supplementation on the growth performance, nutrient digestibility, carcass traits, and meat quality of Simmental cattle. Sixty Simmental steers (367.75±4.69 kg) were randomly divided into three groups: control (fed basal diet), BC1 group (fed basal diet and 10 g/d brewer’s yeast and cellulase supplementation per cattle), and BC2 group (fed basal diet and 20 g/d brewer’s yeast and cellulase supplementation per cattle). A 10-d preparation period was followed by a 120-d experimental period. The results showed that the final weight of the BC2 group was greater than that of the control group. Also, feed conversion ratio of the BC2 group was better than that of the control group. Net meat weight increased by 3.86% in the BC2 group compared with the control group. The apparent digestibility of neutral detergent fiber, acid detergent fiber, and crude protein of the BC2 group was greater than that of the control group. Dietary supplementation with brewer’s yeast and cellulase supplementation could improve the growth performance and nutrient digestibility of Simmental cattle.

Keywords:
additives; beef cattle; brewer’s yeast; cellulase; meat yield

Item		Early period	Late period
Ingredient
	Corn silage	41.50	31.50
	Distillers grains	12.50	12.00
	Corn	35.80	45.50
	Wheat bran	1.73	3.12
	Soybean meal	3.00	0
	Cotton meal	4.59	6.95
	NaHCO₃	0.35	0.38
	Stone powder	0.09	0.09
	NaCl	0.22	0.22
	Premix¹ 1 The premix provided the following per kg of diets: vitamin A, 4500 IU; vitamin D3, 780 IU; vitamin E, 45 IU; Fe, 60 mg; Cu, 60 mg; Zn, 50 mg; Mn,30 mg; I, 0.5 mg; Co, 0.4 mg; Se, 0.1 mg; Ca, 10-20%.	0.22	0.24
	Total	100.00	100.00
Nutrient levels² 2 NEmf was calculated according to Feeding Standard of Beef Cattle of China (NY/T 815-2004); while the other nutrient levels were measured values.
	NE_mf (MJ/kg)	6.33	6.74
	Crude protein	12.35	11.76
	Neutral detergent fiber	34.03	28.91
	Acid detergent fiber	19.53	15.34
	Ca	0.61	0.67
	Total P	0.33	0.38

Item	Group² 2 Control group fed basal diets; BC1 group fed basal diet with brewer’s yeast and cellulase supplementation (10 g per cattle per day); BC2 group fed basal diet with brewer’s yeast and cellulase supplementation (20 g per cattle per day).			SEM	P-value
Item	Control	BC1	BC2	SEM	P-value
Initial weight (kg)	367.23	367.25	368.77	2.17	0.357
Final weight (kg)	529.11^b a,b Means within a row with different letters are significantly different (P<0.05).	530.27^b a,b Means within a row with different letters are significantly different (P<0.05).	549.54^a a,b Means within a row with different letters are significantly different (P<0.05).	4.12	0.031
ADG (kg/d)	1.34	1.36	1.49	0.12	0.089
ADFI (kg/d)	10.29	10.34	10.48	0.54	0.258
FCR	7.66^a a,b Means within a row with different letters are significantly different (P<0.05).	7.63^a a,b Means within a row with different letters are significantly different (P<0.05).	7.11^b a,b Means within a row with different letters are significantly different (P<0.05).	0.31	0.027

Item	Group² 2 Control group fed basal diets; BC1 group fed basal diet with brewer’s yeast and cellulase supplementation (10 g per cattle per day); BC2 group fed basal diet with brewer’s yeast and cellulase supplementation (20 g per cattle per day).			SEM	P-value
Item	Control	BC1	BC2	SEM	P-value
Net meat weight (kg)	255.48	256.98	265.33	4.10	0.085
Dressing percentage (%)	56.55	56.48	57.03	2.10	0.201
Carcass meat yield (%)	83.25	83.46	84.14	2.73	0.547
Bone weight (kg)	48.56	48.72	49.23	1.05	0.309
Meat to bone ratio	5.31	5.32	5.33	0.33	0.120
Backfat thickness (cm)	0.23	0.23	0.24	0.01	0.245
Eye area (cm²)	88.15	88.22	89.87	2.03	0.204

Item		Group² 2 Control group fed basal diets; BC1 group fed basal diet with brewer’s yeast and cellulase supplementation (10 g per cattle per day); BC2 group fed basal diet with brewer’s yeast and cellulase supplementation (20 g per cattle per day).			SEM	P-value
Item		Control	BC1	BC2	SEM	P-value
pH		5.65	5.63	5.49	0.18	0.330
Cooking loss rate (%)		18.88	18.83	19.12	1.45	0.201
Water loss rate (%)		30.56	30.12	29.84	2.21	0.103
Shear force (kg)		4.98	5.02	4.88	0.21	0.651
Meat color
	L*	32.55	32.15	31.79	0.32	0.246
	a*	14.56	15.21	14.35	0.16	0.284
	b*	4.23	4.55	4.11	0.11	0.251

Item	Group² 2 Control group fed basal diets; BC1 group fed basal diet with brewer’s yeast and cellulase supplementation (10 g per cattle per day); BC2 group fed basal diet with brewer’s yeast and cellulase supplementation (20 g per cattle per day).			SEM	P-value
Item	Control	BC1	BC2	SEM	P-value
NDF	55.45^b a,b Means within a row with different letters are significantly different (P<0.05).	56.59^b a,b Means within a row with different letters are significantly different (P<0.05).	62.35^a a,b Means within a row with different letters are significantly different (P<0.05).	1.21	0.032
ADF	48.23^b a,b Means within a row with different letters are significantly different (P<0.05).	48.38^b a,b Means within a row with different letters are significantly different (P<0.05).	53.26^a a,b Means within a row with different letters are significantly different (P<0.05).	1.52	0.043
CP	65.54^b a,b Means within a row with different letters are significantly different (P<0.05).	66.32^b a,b Means within a row with different letters are significantly different (P<0.05).	72.25^a a,b Means within a row with different letters are significantly different (P<0.05).	1.89	0.028
C^a a,b Means within a row with different letters are significantly different (P<0.05).	43.56	44.51	44.21	2.11	0.268
P	48.56	49.28	49.22	1.77	0.158

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[1] * Corresponding author: mazhen3535@163.com