Cattle

Improves daily weight gains, enhances meat quality, strengthens native immunity ! Growfeed

Feeding experiment on cattle

  • Performing institution : Gyeongsangbuk-do Livestock Technology Reseach Center
  • Experiment period : 2011 ~ 2012
  • Experiment species : 24 heads of castrated cattle
  • Experiment method : Control group (no addition of Growfeed Well Farm to feedstuff)
  • Experimental group (added 0.5% of Growfeed Well Farm to feedstuff)

Changes in feed intake and weight gain per head (First half of fattening period)

- The daily average weight gain per head of the experimental group during 192 days was 228g which was greater than the control group and the experimental group showed a lower feed conversion rate (9.49) compared to the control group (12.20).

Division Control group Experimental group
Starting age/days (months) 438.8 (14.3) 442.5 (14.8)
Ending age/days (months) 630.8 (21.0)2016-09-06 634.5 (21.2)
Weight per head (kg) Starting weight 428.5±12.2 430.7±13.4
Ending weight 574.0±15.0b 620.0±18.0a
Total weight gain 145.5±12.0b 189.3±14.0a
Daily weight gain per head 0.758 0.986
Total feed intake per head (kg) Total feed intake 1,776.00±35.87 1,797.12±23.99
Concentrated feedstuff 1,480.32±13.15 1,480.32±12.20
Roughage 295.68±10.13 316.80±13.34
Feed intake per head (kg) Total feed intake 9.25±0.80 9.36±0.98
Concentrated feedstuff 7.71±0.25 7.71±0.20
Roughage 1.54±0.14 1.65±0.31
Feed conversion rate Total feed intake 12.20 9.49
Concentrated feedstuff 10.17 7.82
Roughage 2.03 1.67

Changes in feed intake and weight gain per head (Second half of fattening period)

- The daily average weight gain per head of the experimental group during 155 days was 174g which was greater than the control group and the experimental group showed a lower feed conversion rate (10.79) compared to the control group (13.22).

Division Control group Experimental group
Starting age/days (months) 630.8 (21.0) 634.5 (21.2)
Ending age/days (months) 785.8 (26.2) 789.5 (26.3)
Experiment period (days) 155 (5.1) 155 (5.1)
Weight per head (kg) Starting weight 574.0±15.0b 620.0±18.0a
Ending weight 693.5±12.5b 768.0±18.4a
Total weight gain 119.5±11.0b 148.0±15.0a
Daily weight gain per head 0.771 0.945
Total feed intake per head (kg) Total feed intake 1,579.45±31.24 1,567.05±20.17
Concentrated feedstuff 1,371.75±12.41 1,348.50±11.00
Roughage 207.70±9.88 218.55±11.00
Feed intake per head (kg) Total feed intake 10.19±0.77 10.11±0.84
Concentrated feedstuff 8.85±0.25 8.70±0.20
Roughage 1.34±0.22 1.41±0.33
Feed conversion rate Total feed intake 13.22 10.70
Concentrated feedstuff 11.48 9.21
Roughage 1.74 1.49

Carcass performance

- 1) Converted to a numberic grade : A = 3, B = 2, C = 1 point
- 2) Marbling score : 9= the most abundant, 1 = devoid
- 3) Meat color : 7 = dark red, 1 = bright
- 4) Fat color : 7 = yellowish, 1 = white
- 5) Texture : 3 = coarse, 1 = fine
- 6) Maturity : 9 = mature, 1 = youthful
- 7) Converted to a numberic grade : 1++ = 4, 1+ = 3, 1 = 2, 2 = 1 point
- Means±S.D a-b : Means with the different superscripts in the same colmun are significantly different (p<0.05)

Items Control group Experimental group
Carcass weight (kg) 413.00±76.27 420.50±37.48
Back-fat thickness (mm) 12.25±3.20 10.10±3.11
Meat amount index 64.61±2.52 65.70±1.72
Y Carcass yield grade 1) 5.00±4.49c 6.00±8.16b
Marbling score 2) 92 95
Meat color 3) 5.25±0.50 5.00±0.82
Fat color 4) 3.00±0.00 3.00±0.00
Texture5) 16.75±4.92 12.75±0.50
Maturity6) 2.00±0.00 2.00±0.00
Meat quality grade 7) 2.40±0.24c 2.75±0.30b

General ingredients of sirloin

Division Control group Experimental group
Water (%) 64.80±4.28 64.31±1.64
Crude fat (%) 12.95±2.61 14.20±2.28
Crude protein (%) 20.22±1.22 19.76±1.62
Crude protein (%) 0.88±0.04 0.88±0.04
Meat color L 40.01±1.73b 38.83±2.15b
a 20.85±1.34 20.69±0.77
b 10.45±0.60 10.23±0.58

Physicochemical properties of sirlon

Division Control group Experimental group
Heating loss (%) 17.94±2.53 64.31±1.64
Shearing force (kg/㎠) 3.91±0.99 14.20±2.28
Water-holding capacity (%) 57.15±1.36 19.76±1.62
Organoleptic test Juiciness 4.75±0.33b 5.13±0.22ab
Tenderness 4.40±0.36c 4.56±0.56b
Flavor 4.13±0.35c 4.75±0.33a