Effects of dietary ferulic acid on growth performance, carcass traits and meat quality of heifers.

Journal of the Science of Food and Agriculture
Edgar Fernando Peña-TorresHumberto González-Ríos

Abstract

Ferulic acid is a natural occurring compound with antioxidant and antimicrobial bioactive properties, and recently was proposed as a new alternative growth promoter in meat-producing animals without changing meat quality parameters. The present study aimed to evaluate the impact of two doses of ferulic acid (FA) on the feedlot performance, carcass traits, and physicochemical and sensory characteristics of meat quality in commercial heifers. Ninety heifers (3/4 Bos taurus; n = 270; body weight = 480 ± 10 kg) were randomly assigned to one of the following treatments (30 days): Control, fed with a basal diet; FA250 or FA500 offered the same diet further supplemented with FA at 250 or 500 mg kg-1 feed, respectively. Feedlot performance, carcass traits, and physicochemical and meat sensory characteristics were evaluated. FA supplementation increased average daily gain (ADG) by 21%, hot carcass weight by 1.8% and cold carcass weight by 1.6% with respect to the control (P < 0.05). FA500 treatment caused a decrease (P < 0.05) in some carcass traits. However, carcass characteristics of economic importance, such as cold carcass dressing and LT muscle area, were improved by FA250 supplementation (P < 0.05), causing a possible growth promo...Continue Reading

References

Oct 1, 1992·Free Radical Biology & Medicine·E Graf
Dec 13, 2007·Journal of Animal Science·W WindischA Kroismayr
Jan 8, 2011·Veterinary Research Communications·Seyed Reza Hashemi, Homa Davoodi
Aug 28, 2012·Journal of Dairy Science·M A SoberonD J R Cherney
Apr 22, 2017·Journal of Animal Science and Technology·Nidia Vanessa Valenzuela-GrijalvaHumberto González-Ríos

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Citations

Aug 28, 2021·Animals : an Open Access Journal From MDPI·Nidia Valenzuela-GrijalvaHumberto González-Ríos
Sep 29, 2021·Journal of Animal Physiology and Animal Nutrition·Xiaoyu YinWu Dong

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