Effects of dietary ferulic acid on growth performance, carcass traits and meat quality of heifers
Edgar Fernando Peña Torres, José Luis Dávila‐Ramírez, Etna Aida Peña‐Ramos, Martín Valenzuela‐Melendres, Araceli Pinelli‐Saavedra, Leonel Avendaño‐Reyes, Humberto González‐Ríos
Abstract
Abstract BACKGROUND Ferulic acid is a natural occurring compound with antioxidant and antimicrobial bioactive properties, and recently was proposed as a new alternative growth promoter in meat‐producing animals without changing meat quality parameters. The present study aimed to evaluate the impact of two doses of ferulic acid (FA) on the feedlot performance, carcass traits, and physicochemical and sensory characteristics of meat quality in commercial heifers. Ninety heifers (3/4 Bos taurus ; n = 270; body weight = 480 ± 10 kg) were randomly assigned to one of the following treatments (30 days): Control, fed with a basal diet; FA250 or FA500 offered the same diet further supplemented with FA at 250 or 500 mg kg −1 feed, respectively. Feedlot performance, carcass traits, and physicochemical and meat sensory characteristics were evaluated. RESULTS FA supplementation increased average daily gain (ADG) by 21%, hot carcass weight by 1.8% and cold carcass weight by 1.6% with respect to the control ( P < 0.05). FA500 treatment caused a decrease ( P < 0.05) in some carcass traits. However, carcass characteristics of economic importance, such as cold carcass dressing and LT muscle area, were improved by FA250 supplementation ( P < 0.05), causing a possible growth promoter effect. Physicochemical and sensory parameters of meat were not altered by FA supplementation ( P > 0.05). CONCLUSION Ferulic acid has the potential for use as a growth promoter additive in finishing heifers without negatively affecting the meat quality, as occurs with some synthetic growth promotants compounds used in animal production. © 2020 Society of Chemical Industry