Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals
RESEARCH ARTICLE

Comparison of ruminal fermentation parameters, fatty acid composition and flavour of beef in finishing bulls fed active dry yeast (Saccharomyces cerevisiae) and yeast culture

C. Y. Geng A , Q. X. Meng B C , L. P. Ren B , Z. M. Zhou B , M. Zhang A and C. G. Yan A
+ Author Affiliations
- Author Affiliations

A Yanbian University, Yanji 133000, China.

B State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Yuanmingyuan West Road 2#, Haidian District, Beijing 100193, China.

C Corresponding author. Email: qxmeng@cau.edu.cn

Animal Production Science - https://doi.org/10.1071/AN15501
Submitted: 28 August 2015  Accepted: 10 October 2016   Published online: 29 November 2016

Abstract

This study was conducted to compare the effect of active dry yeasts (ADY) and yeast cultures (YC), two typical products of yeast preparations, on ruminal fermentation parameters, and on the fatty acid composition and flavour of beef from finishing bulls fed a high-concentrate diet. Forty-five finishing bulls (mean bodyweight ± s.d.: 505.4 ± 29.1 kg body weight) were allocated to three groups of 15 bulls and assigned randomly to one of three diets, which were CON diet (basal diet), ADY diet (basal diet + Levucell SC) and YC diet (basal diet + Diamond V XP). After 112 days trial, all bulls (mean bodyweight ± s.d.: 591.6 ± 64.2 kg body weight) were slaughtered. The rumen fluid of each animal was collected at slaughter and cross-sectional samples of longissimus lumborum were collected from three treatments at carcass segmentation after a 24-h chill. The result indicated that both ADY and YC supplementation had no significant effect (P > 0.05) on rumen pH, concentration of ammonia-N and total volatile fatty acid compared with CON. ADY had no significant effect (P > 0.05) on percentage of rumen individual fatty acid whereas YC significantly decreased valerate molar percentage (P = 0.008) and increased acetate molar percentage (P = 0.029) and the ratio of acetate to propionate (P = 0.035). In addition, compared with CON, ADY significantly (P = 0.003) increased the concentration of C16:1n7 and significantly (P = 0.012) decreased the concentration of C18:3n6c compared with CON. YC significantly decreased the concentration of C18:3n6c (P = 0.014) compared with CON. However, both ADY and YC had no significant effect (P > 0.05) on other individual fatty acid concentrations, the proportions of saturated fatty acids and monounsaturated fatty acids and nutritionally important values including the ratio of n-6/n-3, polyunsaturated fatty acids/saturated fatty acid and C18:2n6/C:18:3n3. Both ADY and YC significantly improved beef tenderness for cooking method of chaffy dish (P < 0.05) and beef tenderness also tended improve for ADY (P = 0.075) and YC (P = 0.097) when samples were fried. Both ADY and YC did not show improvements in flavour or juiciness compared with CON for either cooking method.


References

American Meat Science Association (AMSA) (1995) ‘Research guidelines for cookery, sensory evaluation and tenderness measurements of fresh meat.’ American Meat Science Association in cooperation with National Live Stock and Meat Board. (Meat Science Association: Chicago, IL)

Bayat AR, Kairenius P, Stefański T, Leskinen H, Comtet-Marre S, Forano E, Chaucheyras-Durand F, Shingfield KJ (2015) Effect of camelina oil or live yeasts (Saccharomyces cerevisiae) on ruminal methane production, rumen fermentation, and milk fatty acid composition in lactating cows fed grass silage diets. Journal of Dairy Science 98, 3166–3181.
Effect of camelina oil or live yeasts (Saccharomyces cerevisiae) on ruminal methane production, rumen fermentation, and milk fatty acid composition in lactating cows fed grass silage diets.CrossRef | 1:CAS:528:DC%2BC2MXjsFGhsLw%3D&md5=b70c4e632793d5fea5048ab13e4be981CAS |

Bontempo V, Agazzi A, Chevaux E, Dell’Orto V, Savoini G (2009) Effect of live yeast dietary supplementation on growing calves performance and health. Journal of Animal Science 87, 281

Broderick GA, Kang JH (1980) Automated simultaneous determination of ammonia and total amino acids in ruminal fluid and in vitro media. Journal of Dairy Science 63, 64–75.
Automated simultaneous determination of ammonia and total amino acids in ruminal fluid and in vitro media.CrossRef | 1:CAS:528:DyaL3cXhsValu7s%3D&md5=8e2ff4d72a9503ac4970df405bf66612CAS |

Chung YH, Walker ND, McGinn SM, Beauchemin KA (2011) Differing effects of 2 active dried yeast (Saccharomyces cerevisiae) strains on ruminal acidosis and methane production in nonlactating dairy cows. Journal of Dairy Science 94, 2431–2439.
Differing effects of 2 active dried yeast (Saccharomyces cerevisiae) strains on ruminal acidosis and methane production in nonlactating dairy cows.CrossRef | 1:CAS:528:DC%2BC3MXnvFCgsb4%3D&md5=800eeafb0d766b5175e457bec3667505CAS |

de Ondarza MB, Sniffen CJ, Dussert L, Chevaux E, Sullivan J, Walker N (2010) Case study: multiple-study analysis of the effect of live yeast on milk yield, milk component content and yield, and feed efficiency. The Professional Animal Scientist 26, 661–666.
Case study: multiple-study analysis of the effect of live yeast on milk yield, milk component content and yield, and feed efficiency.CrossRef |

De Smet S, Raes K, Demeyer D (2004) Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research 53, 81–98.
Meat fatty acid composition as affected by fatness and genetic factors: a review.CrossRef | 1:CAS:528:DC%2BD2cXltFymtrs%3D&md5=c3ec973599c7b3e0d7db72e270fb08b7CAS |

Department of Health (1994) Nutritional aspects of cardiovascular disease. Report on Health and Social Subject No. 46, Her Majesty’s Stationery Office, London.

Desnoyers M, Giger-Reverdin S, Sauvant D, Bertin G, Duvaux-Ponter DM (2009) The influence of acidosis and live yeast (Saccharomyces cerevisiae) supplementation on time-budget and feeding behaviour of dairy goats receiving two diets of differing concentrate proportion. Applied Animal Behaviour Science 121, 108–119.
The influence of acidosis and live yeast (Saccharomyces cerevisiae) supplementation on time-budget and feeding behaviour of dairy goats receiving two diets of differing concentrate proportion.CrossRef |

DeVries TJ, Chevaux E (2014) Modification of the feeding behavior of dairy cows through live yeast supplementation. Journal of Dairy Science 97, 6499–6510.
Modification of the feeding behavior of dairy cows through live yeast supplementation.CrossRef | 1:CAS:528:DC%2BC2cXhtlSqurvL&md5=c0d74920c3881a390821267a358876a2CAS |

Enser M, Hallett KG, Hewett B, Fursey GAJ, Wood JD, Harrington G (1998) Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49, 329–341.
Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.CrossRef | 1:CAS:528:DyaK1cXmsFyjsrg%3D&md5=3527a2d1b509ce9261e6977e8752ec14CAS |

Finck DN, Ribeiro FRB, Burdick NC, Parr SL, Carroll JA, Young TR, Bernhard BC, Corley JR, Estefan AG, Rathmann RJ, Johnson BJ (2014) Yeast supplementation alters the performance and health status of receiving cattle. The Professional Animal Scientist 30, 333–341.
Yeast supplementation alters the performance and health status of receiving cattle.CrossRef |

Formigoni A, Pezzi P, Tassinari M, Bertin G, Andrieu S (2005) Effect of yeast culture (Yea-Sacc®1026) supplementation on Italian dairy cow performance. In ‘Proceedings of the 21st Annual Symposium Nutritional Biotechnology in the Feed and Food Industries’, 23–25 May 2005. p. 125. (Alltech UK: Lexington, KY)

Galıp N (2006) Effect of supplemental yeast culture and sodium bicarbonate on ruminal fermentation and blood variables in rams. Journal of Animal Physiology and Animal Nutrition 90, 446–452.
Effect of supplemental yeast culture and sodium bicarbonate on ruminal fermentation and blood variables in rams.CrossRef |

Geng CY, Ren LP, Zhou ZM, Chang Y, Meng QX (2016) Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing cattle. Animal Science Journal 87, 982–988.
Comparison of active dry yeast (Saccharomyces cerevisiae) and yeast culture for growth performance, carcass traits, meat quality and blood indexes in finishing cattle.CrossRef | 1:CAS:528:DC%2BC28XhtF2itbnI&md5=601c5afffc65f1d2417a019b21409302CAS |

Hinman DD, Sorensen SJ, Momont PA (1998) Effect of yeast culture on steer performance, apparent digestibility, and carcass measurements when used in a barley and potato finishing diet. The Professional Animal Scientist 14, 173–177.
Effect of yeast culture on steer performance, apparent digestibility, and carcass measurements when used in a barley and potato finishing diet.CrossRef |

Hristov AN, Varga G, Cassidy T, Long M, Heyler K, Karnati SK, Corl B, Hovde CJ, Yoon I (2010) Effect of Saccharomyces cerevisiae fermentation product on ruminal fermentation and nutrient utilization in dairy cows. Journal of Dairy Science 93, 682–692.
Effect of Saccharomyces cerevisiae fermentation product on ruminal fermentation and nutrient utilization in dairy cows.CrossRef | 1:CAS:528:DC%2BC3cXht1Cjtb8%3D&md5=7b51a90b01f5735883b8b10b1f4b70e1CAS |

Kowalik B, Skomial J, Pajak JJ, Taciak M, Majewska M, Belzecki G (2012) Population of ciliates, rumen fermentation indicators and biochemical parameters of blood serum in heifers fed diets supplemented with yeast (Saccharomyces cerevisiae) preparation. Animal Science Papers and Reports 30, 329–338.

Li YL, Meng QX (2006) Effect of different types of fiber supplemented with sunflower oil on ruminal fermentation and production of conjugated linoleic acids in vitro. Archives of Animal Nutrition 60, 402–411.
Effect of different types of fiber supplemented with sunflower oil on ruminal fermentation and production of conjugated linoleic acids in vitro.CrossRef | 1:CAS:528:DC%2BD28XhtF2itLjL&md5=a4ec96f9807293a654b2feb03f58ba64CAS |

Lynch HA, Martin SA (2002) Effects of saccharomyces cerevisiae culture and saccharomyces cerevisiae live cells on in vitro mixed ruminal microorganism fermentation. Journal of Dairy Science 85, 2603–2608.
Effects of saccharomyces cerevisiae culture and saccharomyces cerevisiae live cells on in vitro mixed ruminal microorganism fermentation.CrossRef | 1:CAS:528:DC%2BD38XotlCmsrY%3D&md5=feed0f87b8a1262c1dd660f5020b35c5CAS |

Mao HL, Wang JK, Liu JX, Yoon I (2013) Effects of Saccharomyces cerevisiae fermentation product on in vitro fermentation and microbial communities of low-quality forages and mixed diets. Journal of Animal Science 91, 3291–3298.
Effects of Saccharomyces cerevisiae fermentation product on in vitro fermentation and microbial communities of low-quality forages and mixed diets.CrossRef | 1:CAS:528:DC%2BC3sXhtFChsLbL&md5=83f04344cdbce7b7718743f397c1d2dcCAS |

Marden JP, Julien C, Monteils V, Auclair E, Moncoulon R, Bayourthe C (2008) How does live yeast differ from sodium bicarbonate to stabilize ruminal pH in high-yielding dairy cows? Journal of Dairy Science 91, 3528–3535.
How does live yeast differ from sodium bicarbonate to stabilize ruminal pH in high-yielding dairy cows?CrossRef | 1:CAS:528:DC%2BD1cXhtFams7%2FL&md5=e007ffe11515b041c0a0af078766cd25CAS |

Newbold CJ, Wallace RJ, Chen XB, McIntosh FM (1995) Different strains of Sacccharomyces cerevisiae differ in their effects on ruminal bacterial numbers in vitro and in sheep. Journal of Animal Science 73, 1811–1818.
Different strains of Sacccharomyces cerevisiae differ in their effects on ruminal bacterial numbers in vitro and in sheep.CrossRef | 1:CAS:528:DyaK2MXmtV2isb0%3D&md5=c40ca55bc8fead34e458a17826379f39CAS |

Nuernberg K, Nuernberg G, Ender K, Lorenz S, Winkler K, Rickert R, Steinhart H (2002) N-3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle. European Journal of Lipid Science and Technology 104, 463–471.
N-3 fatty acids and conjugated linoleic acids of longissimus muscle in beef cattle.CrossRef | 1:CAS:528:DC%2BD38XntVShsLg%3D&md5=64fdde72ebf82875d5458e09100a5c73CAS |

O’Fallon JV, Busboom JR, Nelson ML, Gaskins CT (2007) A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feed stuffs. Journal of Animal Science 85, 1511–1521.
A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feed stuffs.CrossRef | 1:CAS:528:DC%2BD2sXls1antL0%3D&md5=cee4a6b2f3faaade24c7bcc405ec8ddfCAS |

Oeztuerk H, Sagmanligil V (2009) Role of live yeasts in rumen ecosystem. Deutsche Tierarztliche Wochenschrift 116, 244–248.

Oliver MA, Nute GR, Font M, Furnols I, San Julián R, Campo MM, Sañudo C, Cañeque V, Guerrero L, Alvarez I, Díaz MT, Branscheid W, Wicke M, Montossi F (2006) Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers. Meat Science 74, 435–442.
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers.CrossRef | 1:STN:280:DC%2BC3MbnsFChtA%3D%3D&md5=b8d6dc4e13f6073adb6374bb89a0ceb5CAS |

Poppy GD, Rabiee A, Lean IJ, Sanchez WK, Dorton KL, Morley PS (2012) A meta-analysis of the effects of feeding yeast culture produced by anaerobic fermentation of Sannharomyces cerevisiae on milk production of lactating dairy cows. Journal of Dairy Science 95, 6027–6041.
A meta-analysis of the effects of feeding yeast culture produced by anaerobic fermentation of Sannharomyces cerevisiae on milk production of lactating dairy cows.CrossRef | 1:CAS:528:DC%2BC38XhsVCnsb7P&md5=fe1f2dac1cb82eb85fac7b5251c395aeCAS |

Putnam DE, Schwab CG, Socha MT, Whitehouse NL, Kierstead NA, Garthwaite BD (1997) Effect of yeast culture in the diets of early lactation dairy cows on ruminal fermentation and passage of nitrogen fractions and amino acids to the small intestine. Journal of Dairy Science 80, 374–384.
Effect of yeast culture in the diets of early lactation dairy cows on ruminal fermentation and passage of nitrogen fractions and amino acids to the small intestine.CrossRef | 1:CAS:528:DyaK2sXhsVWqtLs%3D&md5=ab8a321f8ffa92637ce428a470538bccCAS |

Swyers KL, Wagner JJ, Dorton KL, Archibeque SL (2014) Evaluation of saccharomyces cerevisiae fermentation product as an alternative to monensin on growth performance, cost of gain, and carcass characteristics of heavy-weight yearling beef steers. Journal of Animal Science 92, 2538–2545.
Evaluation of saccharomyces cerevisiae fermentation product as an alternative to monensin on growth performance, cost of gain, and carcass characteristics of heavy-weight yearling beef steers.CrossRef | 1:CAS:528:DC%2BC2cXhtVWntbvJ&md5=67dcd8496a889f60b3fd7bf338eabd27CAS |

Thrune M, Bach A, Ruiz-Moreno M, Stern MD, Linn JG (2009) Effects of Saccharomyces cerevisiae on ruminal pH and microbial fermentation in dairy cows yeast supplementation on rumen fermentation. Livestock Science 124, 261–265.
Effects of Saccharomyces cerevisiae on ruminal pH and microbial fermentation in dairy cows yeast supplementation on rumen fermentation.CrossRef |

Vyas D, Uwizeye A, Mohammed R, Yang WZ, Walker ND, Beauchemin KA (2014) The effects of active dried and killed dried yeast on subacute ruminal acidosis, ruminal fermentation, and nutrient digestibility in beef heifers. Journal of Animal Science 92, 724–732.
The effects of active dried and killed dried yeast on subacute ruminal acidosis, ruminal fermentation, and nutrient digestibility in beef heifers.CrossRef | 1:CAS:528:DC%2BC2cXjs1Kmsbc%3D&md5=5f5c6f46a2299f7760befd244b2303acCAS |

Wood JD, Enser M, Fisher AV, Nute GR, Richardson RI, Sheard PR (1999) Manipulating meat quality and composition. The Proceedings of the Nutrition Society 58, 363–370.
Manipulating meat quality and composition.CrossRef | 1:STN:280:DyaK1MzpsFKksA%3D%3D&md5=8c1dec4bfc6ee8f8f0dc4865b3b121f6CAS |

Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Hughes SI, Whittington FM (2008) Fat deposition, fatty acid composition and meat quality: a review. Meat Science 78, 343–358.
Fat deposition, fatty acid composition and meat quality: a review.CrossRef | 1:CAS:528:DC%2BD1cXhsVCls7s%3D&md5=b7059b86baab70fe2cf37aa0ec8069c0CAS |

Yang A, Lanari MC, Brewster M, Tume RK (2002) Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement. Meat Science 60, 41–50.
Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement.CrossRef | 1:CAS:528:DC%2BD3MXnt1Wjsro%3D&md5=dae94eaa6372e056d31398adf97eb5d7CAS |



Export Citation