Research articles
ScienceAsia 47 (2021):ID 707-716 |doi:
10.2306/scienceasia1513-1874.2021.102
Growth performance and beef quality of Xinjiang
brown cattle fed with different dosages of selenized
yeast
Zhichun Lia,d,*, Jian Suna,d, Jiazhou Weic, Hock Eng Khoob, Zhijian Weic, Ruibo Moc
ABSTRACT: The effects of different doses of selenized yeast on growth performance and beef quality of Xinjiang brown
cattle were determined. Healthy Xinjiang brown cattle were divided randomly into five experimental groups. They were
fed with yeast containing different doses of selenium. The body weight (BW), organ weight, and selenium content of
beef samples from the muscles and organs of the cattle were measured. Physicochemical parameters and nutritional
values of the longissimus dorsi muscle sample were also determined. The results showed that selenized yeast-fed cattle
had reduced weight gain compared with the cattle from the control group. The beef samples of different body parts
and organs of the selenized yeast-fed cattle exhibited significantly higher selenium content than the control cattle.
The selenium supplementation improved the beef quality by increasing water holding capacity. It also reduced the
percentages of water loss and shear force. The beef samples of the cattle fed with the highest dosage of selenized yeast
contained the lowest crude protein content. The total essential amino acids of the beef samples of the supplemented
cattle were significantly higher than the control cattle. The selenized yeast supplementation was also found to improve
the fatty acid composition of the beef samples. The addition of selenized yeast in feed improved the beef quality of
Xinjiang brown cattle. The recommended dose of selenized yeast for cattle feeds was 0.9 mg/kg BW.
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| a |
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,
Nanning 530007 China |
| b |
College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006 China |
| c |
Guangxi State Farm Jinguang Dairy Co., Ltd., Nanning 530007 China |
| d |
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007 China |
* Corresponding author, E-mail: lizhichun@gxaas.net
Received 8 Jan 2021, Accepted 7 Sep 2021
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