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KMID : 1025520130550030219
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Journal of Animal Science and Technology
2013 Volume.55 No. 3 p.219 ~ p.227
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Effect of Dietary Supplementation of Dried-Citrus Pulp and Wheat Bran on Growth and Meat Quality in Horses
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Chae Hyun-Seok
Kim Nam-Young
Cho In-Cheol
Cho Sang-Rae
Cho Won-Mo
Park Yong-Sang
Oh Shin-Ae
Im Sung-Guk
Seong Pil-Nam
Ko Moon-Suck
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Abstract
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This study was conducted to elucidate the characteristics of equine meat traits and to evaluate the utilization of dried-citrus pulp abundantly produced in Jeju Island as feed ingredient in the diet of finished meat horses. Treatment groups consisted of wheat bran (A) and the dried-pellet mixture of citrus pulp(20%) and wheat bran(80%) (B). Feeding of agricultural by-products were 2 times in a day at the level of 1.5% of body weights. Water and dried-grass forage was not restricted. The average daily gain was similar in both groups. Feed conversion of treatment B showed lower level than that of A. Carcass rate of B was relatively lower than that of A, but meat yield grade of B was higher than that of A. For meat color traits, L* of B was lighter than that of A, and b* of group B was lower than that of group A. From the analysis of physical characteristics of equine meats, shearing force had decreased in the treatment B but the levels of drip loss and water holding cavity had increased in the treatment B compared to A. The level of crude fat is lower in the treatment B than the treatment A. For the mineral contents, the treatment B showed higher levels of Ca, K, Mg, Cu and Mn than that of A. For the fatty acid contents, the treatment B showed increased levels of stearic acid, oleic acid, eicosenoic acid, and arachidonic acid compared to A. Consequently, these results suggested that dried-citrus pulp might be utilized as replacement material for equine forage. Please rewrite the whole abstract and should include all required information. Before resubmission, please check it again from a native colleague in your group.
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KEYWORD
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Dried-citrus pulp, Wheat bran, Horse, Growth, Meat quality
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