Meat acceptability of crossbred bulls fed a high-grain feedlot diet with antimicrobials and a blend of organic trace minerals and yeast
Aylle Medeiros Matos A , Vanessa Duarte
A , Murilo Augusto Tagiariolli A , Edinéia Bonin B , Ana Carolina Pelaes Vital A , Ana Guerrero C , Rodolpho Martin do Prado A D , Luiz Fernando Costa e Silva E , Vicente Diaz Ávila A , Venício Macedo Carvalho A and Ivanor Nunes do Prado A B *
+ Author Affiliations
- Author Affiliations
A Department of Animal Science, Universidade Estadual de Maringá, Avenida Colombo, 5790, Maringá, Paraná 87020-900, Brazil.
B Food Science Post-Graduate Program, Universidade Estadual de Maringá, Avenida Colombo, 5790, Maringá, Paraná 87020-900, Brazil.
C Departamento Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Universidad Cardenal Herrera-CEU, CEU Universities, C/Tirant lo Blanc, 7, Alfara del Patriarca, Valencia 46115, Spain.
D Department of Animal Science, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves, 7712, Porto Alegre, Rio Grande do Sul 91540-000, Brazil.
E Alltech do Brasil, Edifício Átrium, Avenida Advogado Horácio Raccanello Filho, 4660 - Sala 1705 - Zona 10, Maringá, Paraná CEP – 87030-405, Brazil.
Animal Production Science 63(1) 85-95 https://doi.org/10.1071/AN22092
Submitted: 18 March 2022 Accepted: 26 August 2022 Published: 8 November 2022
© 2023 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Natural products, organic trace minerals and yeast have been studied for use as alternatives to antibiotics in improving meat quality and acceptability of bulls finished in feedlots.
Aims: This study was conducted to evaluate acceptability to consumers of meat from feedlot-finished bulls fed diets containing antimicrobials with or without a natural product based on organic trace minerals and live yeast.
Methods: Crossbred (European × Nellore) bulls (n = 24, age 24 ± 3 months, weight 385.5 ± 3.8 kg) were fed one of four diets: control, without additives; and three diets that included monensin (ionophore, at 30 mg/kg DM intake) alone or with virginiamycin (antibiotic, at 30 mg/kg DM intake) or with a supplement comprising organic minerals and live Saccharomyces cerevisiae (30 g/100 kg bodyweight). Mineral and microbiological analyses of meat were conducted, and consumer perception of the products, including effects of aging and length of display, was measured.
Key results: No differences in meat mineral levels were found among treatments (P > 0.05). Consumer acceptability was not modified (P > 0.050) by diet with respect to meat odour, flavour, tenderness and overall acceptability. Meat aged for 7 days had higher scores (P < 0.001) than meat aged for 1 day for all studied attributes except odour (P > 0.05). In the first 7 days of display, meat from bulls fed monensin or monensin + supplement blend had the highest visual acceptability scores (P < 0.001). For all diets, visual acceptability decreased with display time after 5 days (P < 0.001). During the first week of display, consumers showed greatest willingness to buy meat from the treatments with monensin or monensin + supplement blend (P < 0.001).
Conclusion: A combination of monensin and mineral–yeast blend may be beneficial to meat acceptability and shelf life and promote consumer willingness to buy.
Implications: Combinations of organic mineral and yeast with conventional additives such as monensin are suitable as supplements to increase meat quality of cattle finished in feedlots and fed high-grain diets.
Keywords: beef, cattle, consumers, monensin, natural additives, Saccharomyces cerevisiae, sensory, trace mineral.
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