225 - Effects of Supplementing a Live Yeast Supplement in Pre-weaning and Finishing Diets of Holstein Bull Calves on Meat Production and Quality

Monday, June 27, 2022

11:15 AM – 11:30 AM CT

Location: Oklahoma City Convention Center, 302A

Presenting Author(s)

SD

Sarah J. Davies

Stellenbosch University
Stellenbosch, Western Cape

Author(s)

GE

Giulia Esposito, DVM, PhD

Researcher
Department of Veterinary Medicine, University of Parma, Param, Italy
Parma, Emilia-Romagna
CM

Cletos Mapiye

Stellenbosch University
Stellenbosch, Western Cape
CV

Clothilde Villot

Lallemand SAS
Blagnac, Haute-Normandie
EC

Eric Chevaux, n/a

Lallemand SAS
Bagnac, Haute-Normandie
ER

Emiliano Raffrenato, n/a

Stellenbosch University
Stellenbosch, Western Cape

Abstract: A study was conducted to evaluate the effects of a live yeast supplement in the preweaning and finishing diets of Holstein bull calves on growth performance, carcass quality attributes and physiochemical traits. Holstein bulls (n = 39) at 5 days of age were randomly allocated to one of two treatment groups with 20 receiving no yeast supplement and 19 calves receiving the yeast supplement. The inclusion level of the yeast supplement in the pre-weaning diet was 54 mg/calf/day added to the milk replacer. During the post-weaning phase, the calves in the yeast treatment group received a pelleted feed with the yeast supplement already incorporated at 150g/tonne. The bull calves were slaughtered at 156 ± 15 days and the m. longissimus thoracis et lumborum was sampled for meat quality measurements. The live yeast supplement had no significant effect (P > 0.05) on average daily gain and final body weight of Holstein bull calves. Furthermore, carcass attributes and meat physiochemical traits were not influenced (P > 0.05) by diet. It was concluded that addition of yeast to preweaning and finishing diets of dairy bull calves has no effect on meat production and quality