PSIII-A-18 The Effects of Feeding Finishing Cattle Benzoic Acid and/or Live Active Yeast (Saccharomyces Cerevisiae) on Meat Quality

Abstract

Abstract In a randomized complete block design, 59 Angus-cross finishing steers were used to evaluate the effects of benzoic acid, active dry Saccharomyces cerevisiae, or a combination of both when supplemented in a high-grain finishing diet on meat quality and sensory evaluation of longissimus steaks. Steers were fed a high-moisture corn-based finishing diet for 106 d containing: no supplementation (CON), 0.5% benzoic acid (ACD), 3 g/head/d active dry S. cerevisiae (YST), or both (0.5% benzoic acid and 3 g/head/d S. cerevisiae (AY)). Cattle were humanely slaughtered at a commercial facility where 54 rib sections (CON; n=15, ACD; n=14, YST; n=15, and AY; n=11) were retrieved and used for evaluation of meat quality and trained sensory parameters. Statistical analysis was completed using PROC GLIMMIX of SAS. Longissimus pH, proximate composition, shear force, and cooking loss did not differ between treatments (P ≥ 0.10). Although no differences in lipid oxidation was detected at the beginning of the retail display (d 0), lipid oxidation levels were greater (P = 0.02) in CON vs. AY steaks following 12 days of retail display. Some colour parameters differed (P ≤ 0.04) among treatments on days 11 (L*) and 12 (a*, L*, and discolouration) of the retail display. Although dietary treatment did not impact fatty acid profiles for longissimus muscle, n-6:n-3 polyunsaturated fatty acids ratios were greater in CON and YST than in ACD longissimus (P = 0.007). Steaks from Combination (AY) supplemented steers were chewier than steaks from steers only supplemented with benzoic acid, while juiciness, tenderness, and flavour were not impacted by supplementation. These results suggest that supplementation with benzoic acid and(or) yeast does not have a substantial impact on meat quality or sensory traits.