נגישות
menu      
Advanced Search
Syntax
Search...
Volcani treasures
About
Terms of use
Manage
Community:
אסיף מאגר המחקר החקלאי
Powered by ClearMash Solutions Ltd -
Can dietary pomegranate peels reduce stress responses associated with group mixing of Holstein beef calves?
Year:
2014
Authors :
Agmon, Rotem
;
.
Halachmi, Ilan
;
.
Orlov, Alla V.
;
.
Shabtay, Ariel
;
.
Sibony, Vered
;
.
Steensels, Machteld
;
.
Weyl-Feinstein, Sarah
;
.
Yishay, Moran
;
.
Volume :
Co-Authors:

Ido Izhaki - Department of Evolutionary and Environmental Biology, Faculty of Sciences, University of Haifa, Haifa 3498838, Israel

 

Facilitators :
From page:
405
To page:
414
(
Total pages:
10
)
Abstract:

The study investigated whether dietary CPE (concentrated pomegranate peel extract) may mitigate the negative effects associated with group mixing prior to marketing and enhance beef meat quality. Twenty-two bull calves were reared in triplets and divided to control (n = 9) and CPE-treated (n = 13) groups. CPE was supplemented during eight months of rearing, and calves were mixed 34 d prior to marketing to control and treatment groups. Calves were monitored for weight gain, rumination, activity, metabolic and oxidative stress responses. Finally, meat quality traits were examined. The results find that pre-mixing activity (P < 0.0001), non-esterifies fatty acids (P = 0.02) and plasma testosterone (P = 0.005) levels were higher in the treatment group. Following mixing, activity (P < 0.0001) and plasma anti-oxidative capacity (P = 0.05) increased in the treatment compared to the control group. In spite of the above, dietary supplementation of CPE didn’t reveal improvement of meat quality parameters by means of meat pH and shelf life. It indicated that improved serum anti-oxidant capacity in the CPE calves was not sufficient to prevent the mixing effects on meat quality. A combined CPE concentration and mixing management should be examined in order to reduce mixing related effects on meat quality.

Note:
Related Files :
Anti oxidative activity
Bull calves
group-mixing
Nonesterified fatty acids
testosterone
Show More
Related Content
More details
DOI :
Article number:
0
Affiliations:
Database:
Google Scholar
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
43197
Last updated date:
02/03/2022 17:27
Creation date:
13/08/2019 08:42
You may also be interested in
Scientific Publication
Can dietary pomegranate peels reduce stress responses associated with group mixing of Holstein beef calves?

Ido Izhaki - Department of Evolutionary and Environmental Biology, Faculty of Sciences, University of Haifa, Haifa 3498838, Israel

 

The study investigated whether dietary CPE (concentrated pomegranate peel extract) may mitigate the negative effects associated with group mixing prior to marketing and enhance beef meat quality. Twenty-two bull calves were reared in triplets and divided to control (n = 9) and CPE-treated (n = 13) groups. CPE was supplemented during eight months of rearing, and calves were mixed 34 d prior to marketing to control and treatment groups. Calves were monitored for weight gain, rumination, activity, metabolic and oxidative stress responses. Finally, meat quality traits were examined. The results find that pre-mixing activity (P < 0.0001), non-esterifies fatty acids (P = 0.02) and plasma testosterone (P = 0.005) levels were higher in the treatment group. Following mixing, activity (P < 0.0001) and plasma anti-oxidative capacity (P = 0.05) increased in the treatment compared to the control group. In spite of the above, dietary supplementation of CPE didn’t reveal improvement of meat quality parameters by means of meat pH and shelf life. It indicated that improved serum anti-oxidant capacity in the CPE calves was not sufficient to prevent the mixing effects on meat quality. A combined CPE concentration and mixing management should be examined in order to reduce mixing related effects on meat quality.

Scientific Publication
You may also be interested in