title: Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing bulls.
abstract: This study was conducted to compare the effect of active dry yeasts (ADY) and yeast cultures (YC), two typical products of yeast preparations, on growth performance, carcass characteristics, meat quality and blood indexes in finishing bulls fed a high-concentrate diet. Forty-five finishing bulls (mean body weight (BW) ± standard deviation: 505 ± 29 kg BW) were allocated to three groups of 15 bulls and assigned randomly to one of three diets which were CON diet (basal diet), ADY diet (basal diet + Levucell SC) and YC diet (basal diet + Diamond V XP), respectively. After 98 days of trial, all bulls were slaughtered. The result showed that ADY rather than YC improved growth performance and carcass traits of bulls compared to CON. Moreover, both ADY and YC improved beef tenderness and changed blood indexes related to fat metabolism. In conclusion, ADY had more pronounced effect on growth performance of bulls fed high-concentrate diet, and both ADY and YC improved the beef quality by intensive fat metabolism.
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing.|Yanbian University, Yanji, China.
authors.forename: Chun-Yin
authors.initials: CY
authors.lastname: Geng
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing.
authors.forename: Li-Ping
authors.initials: LP
authors.lastname: Ren
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing.
authors.forename: Zhen-Ming
authors.initials: ZM
authors.lastname: Zhou
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing.
authors.forename: Ying
authors.initials: Y
authors.lastname: Chang
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing.
authors.forename: Qing-Xiang
authors.initials: QX
authors.lastname: Meng
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena / Q000502:physiology*; D000818:Animals; D002417:Cattle / Q000097:blood* / Q000254:growth & development*; D004032:Diet / Q000662:veterinary*; D063427:Food Quality; D008297:Male; D008460:Meat / Q000032:analysis; D019936:Probiotics / Q000008:administration & dosage; D012417:Rumen / Q000382:microbiology / Q000502:physiology; D012441:Saccharomyces cerevisiae; D013997:Time Factors
keywords: blood; finishing bulls; growth performance; meat quality; yeast