Anim Biosci > Volume 29(1); 2016 > Article |
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Item | Dietary crude glycerin (% of dietary DM) | |||
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0 | 7 | 14 | 21 | |
Ingredients composition (%) | ||||
Crude glycerin1 | 0.0 | 7.0 | 14.0 | 21.0 |
Ground corn | 40.0 | 33.0 | 26.0 | 19.0 |
Cassava chip | 26.6 | 22.6 | 18.5 | 14.4 |
Palm kernel cake | 12.4 | 16.4 | 20.5 | 24.6 |
Leucaena leave meal | 10.0 | 10.0 | 10.0 | 10.0 |
Napier hay | 1.0 | 1.0 | 1.0 | 1.0 |
Molasses | 5.0 | 5.0 | 5.0 | 5.0 |
Salt | 0.2 | 0.2 | 0.2 | 0.2 |
Urea | 2.0 | 2.0 | 2.0 | 2.0 |
Mineral and vitamin mix2 | 1.0 | 1.0 | 1.0 | 1.0 |
Dicalcium phosphate | 1.0 | 1.0 | 1.0 | 1.0 |
Sodium bicarbonate (NaHCO3( | 0.5 | 0.5 | 0.5 | 0.5 |
Analyzed nutrient content3 (% DM) | ||||
DM | 87.91 | 86.25 | 84.47 | 83.39 |
Ash | 4.59 | 4.71 | 4.86 | 5.20 |
OM | 95.41 | 95.29 | 95.14 | 94.48 |
CP | 13.95 | 13.98 | 13.95 | 13.92 |
EE | 2.64 | 2.49 | 2.34 | 2.22 |
NDF | 44.07 | 42.33 | 38.24 | 39.08 |
ADF | 19.44 | 19.97 | 20.00 | 19.07 |
ME4 (Mcal/kg DM) | 2.59 | 2.58 | 2.58 | 2.57 |
DM, dry matter; OM, organic matter; CP, crude protein; EE, ether extract; NDF, neutral detergent fiber; ADF, acid detergent fiber; ME, metabolizable energy, TDN, total digestible nutrient.
1 Contained 88.91% glycerol, 5.60% water, 2.24% sodium, and 0.52% methanol (Colorless, odorless, viscous liquid obtained from Biodiesel Producers, New Biodiesel, Surat Thani Province, Thailand).
2 Minerals and vitamins (each kg contains): Vitamin A, 10,000,000 IU; Vitamin E, 70,000 IU; Vitamin D, 1,600,000 IU; Fe, 50 g; Zn, 40 g; Mn, 40 g; Co, 0.1 g; Cu, 10 g; Se, 0.1 g; I, 0.5 g.
4 ME = TDN×0.04409×0.82 (NRC, 2000). Calculated with an estimated ME for glycerol of 3.47 Mcal/kg of DM (Mach et al., 2009).
Items | Content | Analytical method |
---|---|---|
Total glycerin (%) | 88.91 | ASTM D 6584-00E01, titration assay (AOAC, 1995) |
Moisture (%) | 5.60 | AOAC3 method 984.20 |
DM (%) | 94.40 | Determined by difference |
Methanol4 (%) | 0.52 | Gas chromatography |
Ash4 (%) | 3.51 | AOAC method 942.05 |
Sodium4 (%) | 2.24 | AOAC methods 956.01, 9.15.01 |
Sulfur4 (%) | 0.10 | AOAC method 956.01 |
Free fatty acid4 (%) | 0.09 | AOAC method Ca 5a-40 |
Crude protein4 (%) | 0.01 | AOAC method 990.03 |
Gross energy (kcal/kg) | 3,961 | Adiabatic bomb calorimeter |
3 AOAC (1995).
Item | Dietary crude glycerin (%) | SEM | Contrasts, p-value1 | ||||||
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0 | 7 | 14 | 21 | L | Q | C | 0 vs glycerin2 | ||
No. of steer | 5 | 5 | 5 | 5 | - | - | - | - | - |
Days on feed | 121 | 121 | 121 | 121 | - | - | - | - | - |
BW (kg) | |||||||||
Initial BW (kg) | 404.0 | 403.2 | 404.4 | 388.9 | 7.41 | 0.61 | 0.70 | 0.83 | 0.81 |
Final BW (kg) | 521.0 | 515.0 | 516.0 | 499.0 | 10.60 | 0.53 | 0.81 | 0.80 | 0.68 |
Weight gain (kg) | 117.0 | 111.8 | 111.6 | 110.2 | 14.49 | 0.75 | 0.89 | 0.92 | 0.73 |
DMI | |||||||||
kg/d | 7.79 | 7.50 | 7.55 | 7.25 | 0.39 | 0.47 | 0.99 | 0.75 | 0.52 |
% BW | 1.69 | 1.62 | 1.65 | 1.63 | 0.08 | 0.67 | 0.80 | 0.73 | 0.57 |
g/kg of BW0.75 | 78.28 | 75.42 | 76.25 | 74.80 | 3.75 | 0.58 | 0.85 | 0.73 | 0.53 |
ADG (kg/d) | 0.968 | 0.932 | 0.920 | 0.920 | 0.12 | 0.77 | 0.88 | 0.98 | 0.75 |
ADG (g/kg W0.75) | 9.81 | 9.32 | 9.26 | 9.41 | 1.19 | 0.81 | 0.79 | 0.96 | 0.73 |
Feed efficiency | 0.124 | 0.122 | 0.121 | 0.125 | 0.01 | 0.96 | 0.83 | 0.92 | 0.95 |
Item | Dietary crude glycerin (%) | SEM | Contrasts, p-value1 | ||||||
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0 | 7 | 14 | 21 | L | Q | C | 0 vs glycerin2 | ||
Fasted live weight (kg) | 474.6 | 487.8 | 484.2 | 471.2 | 11.76 | 0.89 | 0.59 | 0.94 | 0.81 |
HCW (kg) | 289.2 | 297.8 | 293.8 | 285.6 | 9.17 | 0.82 | 0.57 | 0.89 | 0.85 |
CCW (kg) | 283.2 | 291.5 | 287.9 | 279.7 | 8.93 | 0.82 | 0.57 | 0.91 | 0.85 |
Dressing percentage (%) | 60.8 | 60.9 | 60.8 | 61.1 | 1.02 | 0.89 | 0.89 | 0.84 | 0.93 |
Cold dressing percentage (%) | 59.63 | 59.70 | 59.58 | 59.88 | 1.01 | 0.87 | 0.90 | 0.88 | 0.93 |
Weight loss (kg) | 5.94 | 6.26 | 5.84 | 5.86 | 0.31 | 0.74 | 0.73 | 0.55 | 0.92 |
Weight loss (%) | 1.24 | 1.27 | 1.20 | 1.25 | 0.05 | 0.77 | 0.85 | 0.30 | 0.95 |
LM area3 (cm2) | 71.60 | 75.22 | 72.30 | 74.50 | 2.75 | 0.77 | 0.87 | 0.56 | 0.64 |
WBSF (kg) | 5.82 | 6.49 | 6.36 | 6.75 | 0.35 | 0.12 | 0.71 | 0.43 | 0.11 |
KPH fat4 (kg) | 22.72 | 24.48 | 24.42 | 25.68 | 1.84 | 0.43 | 0.91 | 0.77 | 0.45 |
KPH fat (%) | 4.81 | 5.00 | 5.00 | 5.43 | 0.41 | 0.32 | 0.77 | 0.73 | 0.48 |
Back fat thickness (cm) | 1.80 | 1.92 | 1.76 | 1.62 | 0.09 | 0.14 | 0.22 | 0.52 | 0.78 |
Marbling score5 | 2.0 | 2.0 | 2.0 | 1.8 | 0.09 | 0.19 | 0.33 | 0.66 | 0.57 |
Meat color6 | 3.86 | 3.32 | 3.76 | 3.75 | 0.13 | 0.67 | 0.61 | 0.79 | 0.31 |
SEM, standard error of the mean (n = 5); HCW, hot carcass weight; CCW, cold carcass weight; LM, longissimus dorsi; WBSF, Warner-Bratzler shear force;
1 Treatment and contrast p-values; p-value for L, linear effect; Q, quadratic effect; C, cubic effect.
5 Marbling score from 1 to 5; 1 = no marbling and 5 = highest marbling (Sethakul and Opatpatanakit, 2005).
6 Meat color score from 1 to 7; 1 = pale pink, 2 = soft pink, 3 = pink, 4 = light red, 5 = red, 6 = medium dark red, and 7 = dark red (Smith et al., 2001).
Item | Dietary crude glycerin (%) | SEM | Contrasts, p-value1 | ||||||
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0 | 7 | 14 | 21 | L | Q | C | 0 vs glycerin | ||
45 min pH3 | 6.54 | 6.41 | 6.46 | 6.50 | 0.07 | 0.78 | 0.20 | 0.57 | 0.27 |
24 h pH4 | 6.10 | 6.09 | 6.11 | 6.11 | 0.02 | 0.86 | 0.83 | 0.75 | 0.94 |
Color of LM5 | |||||||||
L* | 38.64 | 38.81 | 36.04 | 39.92 | 1.79 | 0.89 | 0.31 | 0.25 | 0.85 |
a* | 17.32 | 18.03 | 18.57 | 17.92 | 0.79 | 0.56 | 0.45 | 0.80 | 0.42 |
b* | 8.67 | 10.66 | 8.71 | 10.24 | 1.01 | 0.53 | 0.81 | 0.10 | 0.30 |
WHC | 73.10 | 72.81 | 71.32 | 72.21 | 2.56 | 0.71 | 0.83 | 0.55 | 0.61 |
Drip loss (%) | 1.68 | 1.70 | 1.66 | 1.70 | 0.12 | 0.97 | 0.93 | 0.80 | 0.96 |
Thawing loss (%) | 11.57 | 10.64 | 11.62 | 12.19 | 1.46 | 0.63 | 0.57 | 0.69 | 0.95 |
Cooking loss (%) | 21.70 | 24.53 | 21.22 | 20.71 | 2.26 | 0.50 | 0.42 | 0.33 | 0.84 |
1 Treatment and contrast p-values; p-value for L, linear effect; Q, quadratic effect; C, cubic effect.
5 L* values are a measure of lightness (higher value indicates a lighter color); a* values are a measure of redness (higher value indicates a redder color); b* values are a measure of yellowness (higher value indicates a more yellow color), by CIE, complete international commission on illumination (Hunter color flex).