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The experiment aimed to study the effects of lactic acid bacteria, cellulase, and cornmeal on the sensory quality, nutritional components, and fermentation quality of elephant grass (Pennisetum purpureum) silage, providing a reference for optimizing the ensiling of elephant grass. Using elephant grass as experimental material, control group (group CK), lactic acid bacteria group (group A), cellulase group (group B), corn meal group (group C), lactic acid bacteria + cellulase group (group D), lactic acid bacteria + corn meal group (group E), cellulase + corn meal group (group F) and lactic acid bacteria + cellulase + corn meal group (group G) were set up, with three replicates in each group. After 30 days of silage fermentation, the sensory, nutrient composition and fermentation quality of elephant grass silage were detected by sampling. The results showed that compared with the control group, the mixed addition group (group D, group E, group F, group G) and the separate addition group (group A, group B, group C) had obvious silage acid flavor and bright yellow color, which could be rated as grade 1 excellent. Compared with the control group, the dry matter content of elephant grass silage in all treatment groups was significantly increased (P<0.05), and the dry matter content in group G was the highest. Crude protein content in group G was significantly increased (P<0.05). Except for group A and group C, the neutral detergent fiber content of elephant grass silage in other treatment groups was significantly decreased (P<0.05). The content of acid detergent fiber in elephant grass silage in group F and group G was significantly decreased (P<0.05). Soluble carbohydrate content and relative feeding value of elephant grass silage in all treatment groups were significantly increased (P<0.05). The pH of elephant grass silage in all treatment groups was significantly lower than that in control group (P<0.05), the lactic acid content was higher than that in control group (P<0.05), the acetic acid content in elephant grass silage in group E, group F, and group G was higher than that in control group (P<0.05), and no propionic acid and butyric acid were detected in all groups. The aerobic stability of elephant grass silage in all treatment groups was higher than that in control group (P<0.05), with the mixed addition groups showing higher stability than the single addition groups (P<0.05), and group G significantly outperformed the other treatment groups (P<0.05). The results showed that adding lactic acid bacteria, cellulase, corn meal and different combinations of these substances in the silage process could improve the sensory, nutritional value and fermentation quality of elephant grass silage to varying degrees, and the effect of lactic acid bacteria + cellulase + corn meal group was the best. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Anhui Agricultural Sciences is the property of Journal of Anhui Agricultural Sciences Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to analyze difference of muscle quality in different parts of castrated cattle. Six castrated cattle with similar age and weight were slaughtered and meat samples from high rib, ribeye, tenderloin, striploin, brisket, outside plat and infraspinatus were collected to determine nutritional indexes, physicochemical properties and amino acid composition. The results showed that EE content of high rib was the highest, followed by infraspinatus and outside plat was lowest. The CP content in upper brain was extremely lower than other parts (P<0.01). The pH45 min value of infraspinatus was the highest and that of outside plat was the lowest. The cooked meat rate of outside plat was significantly lower than that of other parts (P<0.05). The L* of high rib was significantly higher than that of other parts (P<0.05). The a* of the infraspinatus and high rib was higher than that of striploin and ribeye (P<0.05). The content of EAA in subaspinatus muscle was significantly lower than that in tenderloin (P<0.05). The content of EAA in infraspinatus muscle was extremely lower than that in ocular flesh (P<0.01). The EAA/TAA and EAA/NEAA in tenderloin were extremely higher than those in subaspinatus muscle (P<0.01), and significantly higher than those in brisket (P<0.05). There were significant differences among flavor amino acids in seven parts (P<0.05). Except Val and Met+Cys, the scores of other essential amino acids exceeded FAO/WHO standards. Val score and Ile score of ocular flesh were significantly higher than those of infraspinatus muscle (P<0.05). The experiment indicates that there are significant differences in nutritional indexes, physicochemical characteristics and amino acid composition of muscles in different parts of castrated cattle, tenderloin, striploin, ribeye have high fat and protein content, bright color and excellent amino acid composition, castrated cattle can developed and utilized of high-quality beef. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Preventive Veterinary Medicine / Zhongguo Yufang Shouyi Xuebao is the property of Chinese Journal of Preventive Veterinary Medicine Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to determine the slaughter performance and meat quality of Ji'an cattle and systematically evaluate meat potential. Six Ji'an cattle steers with intensive fattening were selected to measure their body size, carcass characteristics and meat quality. The results showed that the body weight of Ji'an cattle steers was 332.58 kg, wither height was 112.83 cm, cross height was 112.50 cm, body length was 118.67 cm, oblique length was 121.17 cm, heart girth was 181 cm, and cannon circumference was 17.33 cm. There were significant correlations between wither height, cross height, body length, oblique length, head length and body weight (P<0.05). The test beef carcass weight was 188.2 kg, dressing percentage was 56.62%, the meat percentage was 43.60%, dressing percentage of carcass was 77.01%, meat to bone ratio was 4.35, the eye muscle area were was 78.94 cm2 . After the right half carcass was cut, high-grade meat was 10.81 kg, accounting for 11.48%, hind leg meat was 20.39 kg, accounting for 21.66%, high-quality meat was 31.20 kg, accounting for 33.14%. The cooked meat rate of the longissimus dorsi was 66.73%, the tenderness was 67.59 N, and the pH45min was 5.89, the moisture content was 66.96%, the ether extract was 11.57%, the crude protein was 20.25%, the total amino acids were 17.73%, the essential amino acids were 6.97%, and the ratio of the essential amino acids to the total amino acids was 39.33. The study indicates that Ji'an cattle have high dressing percentage and high-grade meat yield, high intramuscular fat content, low tenderness and good carcass characteristics and meat quality. [ABSTRACT FROM AUTHOR]

Copyright of Feed Research is the property of Editorial Board of Feed Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)