title: Growth performance, carcass traits, physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake.
abstract: This study was conducted to determine the effects of dietary soybean curd residue (SCR) and soy sauce cake (SSC) on the growth performance, carcass traits and physiochemical and intramuscular fatty acid (FA) characteristics in Japanese Black steers. Ten steers (29.7 ± 0.3 months old, 856.6 ± 24.4 kg body weight) were assigned to either treatment C, fed a conventional concentrate or T, fed the test diet including dried SCR and SSC for 3 months. In growth performance, dry matter (DM) intake and average daily gain, and carcass traits did not differ significantly between the treatments. Color of beef was affected by the dietary treatments and meat samples from T showed higher a(*) value and chroma than those in C. On FA composition, there was no significant difference between the treatments in neutral lipids, whereas in polar lipids, meat samples from T had higher C16:1 (P < 0.05) and tended to have higher C16:0 (P = 0.05) and C18:1 (P = 0.08), but lower C17:0 (P = 0.098), C18:2 (P = 0.06) and C20:4 (P = 0.07) than those from C. The study suggested that SCR and SSC could be used as a substitute for conventional concentrate and would influence meat color and intramuscular FA composition of polar lipids.
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo.
authors.forename: Kaori
authors.initials: K
authors.lastname: Yasuda
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo.
authors.forename: Masayuki
authors.initials: M
authors.lastname: Kitagawa
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo.
authors.forename: Kazato
authors.initials: K
authors.lastname: Oishi
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Hirooka
authors.affiliation: Kyoto an Co., Ltd, Fukuchiyama, Kyoto, Japan.
authors.forename: Takemi
authors.initials: T
authors.lastname: Tamura
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo.
authors.forename: Hajime
authors.initials: H
authors.lastname: Kumagai
mesh_terms: D000821:Animal Feed; D000818:Animals; D002417:Cattle / Q000254:growth & development* / Q000378:metabolism*; D055598:Chemical Phenomena; D003116:Color; D004032:Diet / Q000662:veterinary*; D004435:Eating / Q000502:physiology; D005227:Fatty Acids / Q000032:analysis* / Q000378:metabolism; D050356:Lipid Metabolism; D008297:Male; D008460:Meat / Q000032:analysis; D018482:Muscle, Skeletal / Q000378:metabolism*; D045730:Soy Foods; D015430:Weight Gain / Q000502:physiology
chemical_list: D005227:Fatty Acids
keywords: Japanese Black steers; fatty acid composition; soy sauce cake; soybean curd residue