Influence of different nutrition levels on the digestion metabolism and beef quality of Holstein culling cows

doi:10.11686/cyxb20140616

Abstract

Abstract: The study aimed to investigate the influence of different nutrition levels on the digestion metabolism and beef quality of Holstein culled cows. Thirty-two healthy cows were randomly divided into four groups (n=8) in a single-factor design. Four experimental diets were used at different levels of energy and protein, namely group Ⅰ (low nutrition), group Ⅱ (medium nutrition), group Ⅲ (high nutrition) and group Ⅳ (higher nutrition). The experiment included two stages. With the increase in nutrition levels, the apparent digestibility of crude protein and crude fat were significantly different. The apparent digestibility of crude protein and fat in group Ⅲ were the highest (72.47% and 80.64%). Compared with group Ⅰ, the back fat thickness of group Ⅳ increased by 73.33%. The meat cooking rate, fat content and fatty acid content were significantly affected by nutrition levels. The cooking rate of group Ⅲ was 49.73% higher than those of groups Ⅰ, Ⅱ and Ⅳ by 6.03%, 7.87% and 4.30% respectively. The fat content of beef increased by 70.10% compared to groups Ⅳ and Ⅰ. The polyunsaturated fatty acid (PUFA) content of group Ⅳ was the lowest (3.67%) and it was the highest in group Ⅱ (5.93%). Compared with groups Ⅰ and Ⅳ, PUFA content of group Ⅲ was clearly higher. Therefore, the suggested values of nutritional level for finishing Holstein culling cows in the 410-470 kg live weight range are 11.03-11.53 kg/d dry matter intake, 147.86-150.05 MJ/d digested energy intake and 1.57-1.66 kg/d crude protein intake.The values for cows in the 470-530 kg live weight range are 10.76-11.23 kg/d DMI, 149.18-151.21 MJ/d DE and 1.53-1.62 kg/d CPI respectively.

CLC Number:

S823.9⁺1

LI Qiu-feng,LI Chun-fang,CAO Yu-feng,LI Jian-guo,YIN Yuan-hu,LI Wei. Influence of different nutrition levels on the digestion metabolism and beef quality of Holstein culling cows[J]. Acta Prataculturae Sinica, 2014, 23(6): 126-135.

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