التفاصيل البيبلوغرافية
| العنوان: |
Effects of feeding two different blends of essential oils to finishing steers on growth performance, carcass characteristics, meat quality, meat composition, and shelf life |
| المؤلفون: |
J.B. Dorleku, L.M. Wang, Z.Y. Zhou, I.B. Mandell, B.M. Bohrer |
| المساهمون: |
J.B. Dorleku, L.M. Wang, Z.Y. Zhou, I.B. Mandell, B.M. Bohrer |
| المصدر: |
https://doi.org/10.1139/cjas-2020-0075. |
| بيانات النشر: |
Canadian Science Publishing |
| سنة النشر: |
2021 |
| المجموعة: |
BioOne Online Journals |
| مصطلحات موضوعية: |
antibiotic alternatives, beef fatty acid profile, beef shelf-life, durée de conservation du bœuf, options alternatives aux antibiotiques, profil d’acides gras du bœuf |
| جغرافية الموضوع: |
world |
| الوصف: |
The objective was to evaluate the effects of feeding two different commercially available blends of essential oils to finishing steers to replace conventional feed additives in feedlot diets. Angus-based crossbred steers [N = 43; starting body weight (BW) = 466 ± 31 kg] were used in a randomized complete block design. Steers were randomly assigned to four different dietary treatments for the 100 d finishing period in which steers were fed high-moisture corn/alfalfa silage/soybean meal diets. Dietary treatments included a negative control (no additives; CON), a positive control (33 mg·kg−1 monensin and 11 mg·kg−1 tylosin added to the diet; M/T), and two different proprietary blends of essential oils [EO-1: 1 g·steer−1·d−1 Victus Liv (DSM Nutritional Products) and EO-2: 4 g·steer−1·d−1 Fortissa Fit 45 (Provimi Canada ULC)]. Growth performance, carcass characteristics, meat quality, sensory attributes (excluding juiciness), most fatty acid parameters, and shelf-life (color and lipid oxidative stability) were generally unaffected by the inclusion of two different commercially available essential oil blends when compared with both a negative control (CON) and a positive control (M/T). This indicates that commercially available essential oil blends may show promise as a replacement to conventional feed additives like antibiotics without causing negative effects to meat quality, storage stability, and eating experience. |
| نوع الوثيقة: |
text |
| وصف الملف: |
text/HTML |
| اللغة: |
English |
| DOI: |
10.1139/cjas-2020-0075 |
| الاتاحة: |
https://doi.org/10.1139/cjas-2020-0075 |
| Rights: |
All rights reserved. |
| رقم الانضمام: |
edsbas.6695DFC3 |
| قاعدة البيانات: |
BASE |