Effects of dietary rolled barley grain processed by lactic and citric acid on meat quality in feedlot cattle

Tuesday, July 22, 2014
Exhibit Hall AB (Kansas City Convention Center)
Mahdi Nematpoor , University of Tehran, Karaj, Iran
Kamran Rezayazdi , Associate Professor, Department of Animal Science, Faculty of Agriculture, University of Tehran, Karaj, Iran
Mehdi Dehghan-Banadaky , University of Tehran, Tehran, Iran
Abstract Text:

The objectives of the present study were to evaluate the effects of feeding barley grain steeped in lactic acid and citric acid on meat quality in feedlot cattle. Thirty Holstein male calves (initial BW = 308 ± 22 Kg) were used in a completely randomized design. Data were analyzed by the GLM procedure of SAS and Tukey test used considering 5% probability. Feedlot cattle fed twice daily a total mixed ration containing rolled barley grain (51% in DM) steeped for 48 h in an equal quantity of top water, in 0.5% lactic acid or 1% citric acid. The experiment was conducted with 3 rations and 10 animals in each group. Rations were: 1) Control (with rolled barley) .2) rolled barley treated with citric acid .3) rolled barley treated with lactic acid. Calves were stunned and dressed at the abattoir. All samples were collected from the M. longissimus lumborum (LL) on the day after slaughter. Measurements were performed on fresh (24 h post mortem) and a steak was sampled from the right LL between the 12th and 13th vertebrae (Canadian grade side). The used of treatments had no effect on yellowness (6.85, 6.08 and 6.50, respectively), cook loss (36.79, 34.80 and 35.77, respectively), WB shear force (5.07, 5.29 and 5.12, respectively), Water holding capacity (2.10, 1.94 and 1.82, respectively) and pH (5.50, 5.41 and 5.33, respectively) in steaks from calves (P > 0.05). The lightness (34.79, 35.23 and 35.94, respectively) and the redness (14.13, 15.51 and 15.96 kg respectively) of LL muscle were significantly affected by treatments (P< 0.05). Moreover, feeding feedlot cattle barley grain steeped in 0.5% LA was improved meat quality, but was not observed any effect from CAB diets.


 meat quality

lactic acid

 citric acid