PSIII-16 The Influence of Olive Byproduct Supplementation on American Wagyu Feedlot Performance and Carcass Characteristics

Abstract

Abstract Eighty-three American Wagyu steers (725 ±10.7 kg) were used to evaluate the effects of olive byproduct supplementation on feedlot performance and carcass characteristics. We hypothesized that with supplementation of olive byproduct would improve feedlot performance and longissimus muscle intramuscular fat composition. Steers were blocked by initial body weight (BW) and randomly assigned within block to one of two treatments. Treatments consisted of: 1) Control diet (basal ration with no olive byproduct) + 1 kg of supplemental cracked corn per animal per day, or 2) Control diet + 1 kg of supplemental olive byproduct per animal per day. Steers were housed in feedlot pens (n=4 steers/pen; 11 replicates/treatment) and fed a traditional American Wagyu finishing diet (DM basis: 68.4% DM, 14.3% CP; 74.8% TDN, 1.16 Mcal/kg NEg, 5.3% crude fat). Diets were delivered to pens, once daily, in the morning in amounts to allow ad libitum access to feed over a 24 h period. Olive byproduct and cracked corn were top-dressed to the appropriate treatment pens immediately after delivery of the basal ration. Steers were individually weighed on d -1 and 0, and approximately every 28 d throughout the 177 d experiment. Equal numbers of steers per treatment were slaughtered throughout the experiment and carcass data were collected. Data were analyzed using a mixed effects model of SAS (SAS Inst. Inc.) for a randomized complete block design. Steers receiving olive byproduct had a lower final BW (P < 0.01) when compared to steers receiving the control diet. Longissimus muscle long chain fatty acids C18:1 and C:22:0 were greater (P < 0.05) and C18:0 lesser (P < 0.05) in controls when compared to steers supplemented with olive byproduct. Under the conditions of this experiment, feeding olive byproduct reduced final BW and had minimal impacts on longissimus muscle fatty acid composition.