AABArchives Animal BreedingAABArch. Anim. Breed.2363-9822Copernicus PublicationsGöttingen, Germany10.5194/aab-61-245-2018The effect of the addition of wet brewers grain to the diet of lambs on body
weight gain, slaughter valueand meat qualityThe effect of the addition of wet brewers grain to the diet of lambsRadzik-RantAureliaaurelia_radzik_rant@sggw.plRantWitoldhttps://orcid.org/0000-0002-5007-9875NiżnikowskiRomanŚwiątekMarcinhttps://orcid.org/0000-0001-8903-5688SzymańskaŻanetaŚlęzakMagdalenaNiemiecTomaszDepartment of Animal Breeding and Production, Warsaw University of
Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, PolandDepartment of Animal Nutrition and Biotechnology, Warsaw University
of Life Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, PolandAurelia Radzik-Rant (aurelia_radzik_rant@sggw.pl)14June201861224525115January201828May20181June2018This work is licensed under the Creative Commons Attribution 4.0 International License. To view a copy of this licence, visit https://creativecommons.org/licenses/by/4.0/This article is available from https://aab.copernicus.org/articles/61/245/2018/aab-61-245-2018.htmlThe full text article is available as a PDF file from https://aab.copernicus.org/articles/61/245/2018/aab-61-245-2018.pdf
Wet brewers
grain (WBG) is successfully used in animal nutrition, and due to its high
fiber content, especially in ruminants. The low cost of this fodder also has
an impact on the economic of production. The aim of this study was to
determine the effects of adding WBG to lamb fodder on the body weight gain,
slaughter value and meat quality. The experiment was conducted on 40 male
lambs of Polish Lowland sheep. The lambs were divided into two feeding
groups, the control and the experimental (20 heads in each group), and
fattened to their slaughter weight of 40 kg (± 2.5 kg). In the
experimental group 35 % WBG was added to the feed. Lambs fed with WBG
were characterized by higher daily weight gains (P≤0.01) and reached
their slaughter body weight significantly faster (P≤0.01). Furthermore,
the carcasses of the WBG group showed better hind leg conformation (P≤0.01) and a higher content of prime cuts (P≤0.05). The meat of lambs
fed on WBG also had a lighter color and a lower intramuscular fat content.
Additionally, the meat of this group was also characterized by higher PUFA
(P≤0.01) and C18 : 2 cis9, trans11 fatty acid (P≤0.01) contents. The results obtained indicate that WBS could be successfully
used in slaughter lamb production as a source of readily available, cheap
fodder, especially when fattening takes place a short distance from a
brewery.
Introduction
Brewers grain, a by-product of brewing industry, has the potential to be used
as source of nutrition for farm animals, in both its wet and dry forms. It is also a good source of
high quality protein and its energy and fiber contents range from 21 to 33 %, on a dry matter
basis (Mussatto et al., 2006). Due to its high fiber content,
brewers grain is particularly useful as a supplement to the diet of
ruminants. The high fiber concentration stems from the fact that during the malting process
the starches and sugars are removed from the barley grain leaving the
structural carbohydrates, like cellulose and hemicellulose (Westendorf and
Wohlt, 2002). The energy value of wet brewers grain (WBG) is around
71–75 % of total digestible nutrients and is comparable with the energy
value of corn grains. The total energy value of brewers grain is a combination of
energy from highly digestible fiber and crude fat, which comprises
7–10 % of the total product. Because WBG contains a relatively high water
concentration (74 % on average) some consideration is required prior
to its utilization as a feed source for ruminants, and the comparison of WBG to
other fodder must be made on dry matter basis (Westendorf and Wohlt,
2002).
In addition to the high quality of protein and essential amino acids, WBG
contains many other bioactive compounds. These include phenolic compounds,
particularly ferulic and p-coumaric acid in addition to with oligosaccharides
and polysaccharides (McCarthy et al., 2013; Mussatto et al., 2006). Due to
the anti-cancer, anti-inflammatory and, above all, antioxidant activity of
these compounds (Yang et al., 2001; Nagasaka et al., 2007), the use of
brewers grain not only as an animal food but also as a food additive for
humans is currently under consideration (Stojceska et al., 2008).
Due to the abovementioned high nutritional value, brewers grain has been used
in animal nutrition for many years. It is particularly applicable in the
nutrition of both dairy and beef cattle. Belibasakis and Tsirgogianni (1996)
documented the use of WBG in the diet of dairy cows and noted a positive effect on milk yield and
increases in the fat and dry matter content of the milk produced. Furthermore, in a study conducted by Peña
and Posadas (2016), a 10 % addition of brewers grain in
lamb feed positively influenced the body weight growth increase of experimental animals in comparison to the control
group. Previously, the fast development of body weight in growing lambs fed
on 60 % brewers grain had been noted by Aguilera-Soto et
al. (2008). A further study on the effect of WBG use in fish feed also showed that
brewery waste, which contained 19 % protein and 18–20 % fiber,
caused better carp growth results (Kaur and Saxena, 2004); this improved carp growth
was imputed to the high quality protein contained in the WBG.
An analysis of the amino acid content in brewers grain showed a high amount
of cysteine, lysine and methionine in addition to the presence of 14 other amino
acids. This kind of composition indicates that brewers grain can be considered
as an important component in poultry nutrition (Essien and Udotong, 2008).
The inclusion of WBG to the diet of monogastric animals could also be beneficial for
intestinal digestion, alleviating both constipation and diarrhea. These
effects are attributed to the protein of this glutamine-rich content in addition
to the high polysaccharide content and small amount of β-glucans (Tang et al.,
2009).
In addition to the high nutritional value, using WBG in farm animal feeding can
reduce the costs of nutrition. However, in order to obtain the desired economic
benefits the farms needs to be located close to breweries. Brewers grain undergoes rapid spoilage due
to its high moisture content and the presence of polysaccharides and proteins, which accelerate microbial activity.
Methods of prolonging WBS storage time are also expensive and
energy-intensive (Aliyu and Bala, 2011). Therefore, the transport of
this fodder over long distances undoubtedly increases the cost of feeding in
comparison to traditional nutrition, which was confirmed in a study by Ben-Hamed et al. (2011).
The aim this study was to determine the effect of the addition of
brewers grain to lamb feed (kept on a farm near a brewery) on the fattening
performance, the slaughter value and the quality characteristics and chemical
composition of the meat.
Materials and methods
This research was conducted during September and October 2016 on ram lambs of
Polish Lowland sheep. The lambs had an even body weight
(26.0 kg ± 0.5 kg) and were divided into two feeding groups, the control and
the experimental, with 20 animals in each group. After a 14-days adaptation period, the lambs
were fattened to achieve their slaughter weight of 40 kg (± 2.5 kg).
Ethical approval for this experiment was obtained from the II Local Ethical Commission for Animal Experimentation in Warsaw
(consent form number WAW2_20/2016). The animals were kept
under uniform environmental conditions with constant zootechnical and
veterinary supervision. The animals were housed in barn made of bricks,
equipped with a usable loft and gravity ventilation. The control and
experimental groups were kept on straw bedding in separate pens, with 20
animals in each pen.
The chemical composition and nutritional value of feeds used in
lambs fattening.
The lambs were fed in groups according to the standards for fattening lambs
up to a body weight of 30–40 kg (Osikowski et al., 1998). The lambs from
the control group were fed with on a mixture of 28 % meadow hay ,
32 % oatmeal, 39 % steamed potatoes and 1 % mineral mixture. In
the experimental group a 35 % share of WBG was used in the feed in
combination with 18 % meadow hay, 22 % oatmeal, 24 % steamed
potatoes and 1 % mineral mixture. The farm, where the experiment was
conducted was located 1 km from a brewery, which ensured constant access to
fresh, good quality WBG. The chemical composition and nutritional value of
the fodder are presented in Table 1. Animals were fed twice a day, first at
07:00 LT and then again at 16:00 LT. The meadow hay was fed to the lambs
separately. The oatmeal, potatoes and mineral mix for the control group, and
the oatmeal, potatoes, brewers grain and minerals for the experimental
group, were thoroughly hand mixed before each feeding. The feeds used were
also weighed before each feeding. Refusals were not determined because all of
the feed was eaten by the lambs. The animals had constant access to water.
In order to analyze the growth rate of lambs, control weighing was
carried out. The lambs were weighed once at the beginning of fattening (after the adaptation period),
then every 14 days and once again on the day of slaughter. On this basis the daily gain
(g day-1) and total body weight gain (kg) for the fattening period for each
group were estimated.
After reaching the desired body weight lambs were slaughtered in a slaughterhouse
according to accepted procedures. The slaughter value evaluation of carcasses
was carried out after 24 h cooling at +4 ∘C in the hanging
position.
The carcasses were weighed and the hind leg length and perimeter were measured
to calculate the hind leg tightness index according to method given by
Niżnikowski (1988). The carcasses were then split longitudinally, and the
two halves were weighed. Kidney and pelvic fat from the right side of the carcass
were removed and weighed to obtain the kidney fat content for half a carcass. The right
carcass halves were cut into joints according to methodology recommended by
the National Research Institute of Animal Production (Krupiński et al.,
2009). The joints were then weighed and the percentage of valuable cuts in each carcass half was
calculated. The following joints were classified as valuable cuts: the rack, the loin and the hind leg.
Measurements of the width (cm), depth (cm) and area (cm2) of the
longissimus dorsi muscle (LD) as well as fat thickness over the LD muscle (mm) were also
performed.
The LD muscle was sampled in order to determine the quality traits of the meat
from the lumbar region of each carcass. The samples were then vacuum packed
and stored at -22∘C (for about 30 days) until chemical analysis was carried out.
The meat pH was measured 24 h after slaughter using an Elmetron CP-411 pH meter
with a dagger electrode calibrated at pH values of 4.0, 7.0 and 9.0.
The water holding capacity was determined using the Grau and Hamm (1953)
method modified by Pohj and Niinivaar (1957).
The meat color was determined 24 h after slaughter on the LD muscle surface
using a
Konica-Minolta CR-410 chroma meter, which specifies lightness (L*), redness
(a*) and yellowness (b*).
The chemical composition and nutritional value of the lamb fodder were analyzed
according to AOAC standard methods (1990).
The basic chemical composition of the LD muscle was determined by analyzing
the moisture
content, crude protein,
intramuscular fat and collagen using a near-infrared transmission (NIR)
spectrometric technique (PN-A-82109). The meat samples (200 g) were
homogenized in an Elektrolux DITO K35 processor. Following this, unified
samples were placed in the measuring cell of a FoodScan analyzer. This device
uses near-infrared transmission in the 850–1050 nm range and is fitted with
ANN calibration, which is developed using a model of artificial neural
networks. The analysis is performed by indicating the number of sample
measurements in the computer program, after which the program automatically
calculates the average and presents the result.
The LD muscle samples were analyzed for fatty acid contents. The lipids from
the muscle were extracted according to Folsch et al. (1957). Saponification
of fat took place in 0.5 M KOH in methanol and esterification in 10 %
BF3 in methanol. The fatty acid methyl esters were extracted into
hexane.
The fatty acid profile of lipids was performed by gas chromatography
using an Agilent Technologies GC 6890 N instrument equipped with a capillary
column BP × 70 (length 60 m, internal diameter 0.22 mm, film
thickness 0.25 µm). Operational conditions were as follows: helium gas
(41 psi) and a FID detector at 240 ∘C. The temperature programme was
3 min at 130 ∘C, an increase to 235 ∘C by
+2 ∘C min-1 and then 4 min at 235 ∘C.
The fatty acids were identified via a reference material – BCR 163 (Beef/Pig
Fat Blend). The isomer linoleic acid (CLA) was determined by standard
cis-9, trans-11 octadecadienoic acid
– Larodon AB, Sweden.
The statistical analyses of the data obtained was performed using the SPSS
23.0 software package (2016), based on a linear model that included the
effect of the treatment group. In the analysis of the slaughter value the
live body weight at slaughter was included in the model as a
covariate. All
effects were tested against residual middle-squares to determine the level of
significance.
The results are presented as the means of the least squares for each trait (LSM)
and the standard error (SE).
Results and discussion
An analysis of body weight growth showed that lambs fed WBG at the beginning
of fattening, after the adaptation period, were characterized by a body
weight which was approximately 0.45 kg higher than the control lambs, although the difference
between groups was not statistically significant (Table 2). The addition of
WBG in the lamb feed also resulted in animals reaching their slaughter body weight earlier (P≤0.01),
a higher rate of daily gain (P≤0.01) and a higher total weight gain (P≤0.01) during the fattening period in
relation to the control group (Table 2). The faster growth rate of lambs fed
dry brewers grain (DBG) (up to 45 %) as part of their diet was reported by
Anigbogu (2003). Mullu et al. (2008)also found that using DBG in feed resulted in a higher
daily growth rate and final body weight of local ram lambs of Wogera
sheep. In contrast, Aguilera-Soto et al. (2007) did not observe differences in
the growth rate in their study between the control group, fed without WBG, and the experimental
groups, fed feed supplemented with different levels of WBG, in crossbred
Rambouillet × Pelibuey ewes. However, in a similar fashion to the present study,
carried out on lambs, better results with regard to the faster growth rate and
final body weight of heifers were obtained by Homm et al. (2008) using WBG; their study
found that the best fattening results were
obtained by adding between 15 and 30 % WBG to the feed.
Fattening results of the control and the WBG
lambs.
ItemControl groupWBG groupSELSMLSMInitial body weight (kg)27.6728.120.61Final body weight (kg)39.44*43.34*0.82Fattening period (days)61.79*55.3*1.50Average daily gain (g day-1)188.62*272.90*12.16Total body weight gain (kg)11.77*15.22*0.81
*P≤0.01
The hind leg and LD muscle measurements and traits for the control
and the WBG lambs.
ItemControl groupWBG groupSELSMLSMHind leg length (cm)24.1624.580.24Hind leg perimeter (cm)38.61**40.40**0.41Hind leg tightness index (%)160.19164.572.43Fat thickness over the LD muscle (mm)1.621.400.12Width of the LD muscle (cm)5.98*6.37*0.11Depth of the LD muscle (cm)2.73*2.99*0.07LD muscle area (cm2)14.2714.940.46
*P≤0.05; **P≤0.01; Hind
leg tightness index = (hind leg perimeter / hind leg
length) × 100 %
The linear measurements of the hind leg showed that lambs fed with WBG were
characterized by a higher leg perimeter (P≤0.01) and a greater, although
not statistically confirmed, value of the leg tightness index in comparison
to the control group (Table 3). This indicates better carcass conformation in
lambs from the experimental group. The carcasses of the WBG group also showed
higher values for the width and depth of the LD muscle (P≤0.05) . The LD
muscle area was similar in both feeding groups and the fat thickness over the
LD muscle was lower (although not statistically significant) in the group fed
with WBG (Table 3). The opposite results were noted by Homm et al. (2008) in
heifers, where the area of longissimus muscle decreased and the fattiness of
the carcass increased along with the increase of WBG in the diet.
The results obtained at slaughter for the present study are presented in Table 4. The cold dressing
yield value was similar in both groups; a value above 42 % is
characteristic for meat/wool purpose lambs slaughtered at a body weight of
approx. 40 kg (Kędzior, 1995). However, a greater
carcass weight (P≤0.05) was obtained from lambs from the experimental group compared to the
control group. In terms of hind leg and loin weight and the overall content of valuable
cuts, the carcasses of the WBG group displayed better results (P≤0.05). Although the prime cuts include the hind leg, loin and
rack, the shoulder can also be considered a valuable part of the carcass. The shoulder cut in the experimental group was found to
weigh significantly more than in the control group (P≤0.01) . It is also worth
noting that the kidney fat content was lower in
carcasses of lambs fed WBG (P≤0.05).
Slaughter and carcass traits of the control and WBG
lambs.
Item Control groupWBG groupSELSMLSMCold carcass weight (kg) 17.16*18.39*0.43Cold dressing yield (%) 44.0042.490.88Kidney fatkg0.190.180.01%2.28*1.99*0.50Neckkg0.750.810.11%8.808.780.10Middle neckkg0.55**0.61**0.02%6.406.670.16Rib and flankkg1.511.530.04%17.61**16.65**0.21Shoulderkg1.28**1.42**0.04%14.87*15.50*0.18Rackkg0.550.570.02%6.376.200.02Loinkg0.60*0.68*0.02%7.017.370.17Hind legkg2.34*2.55*0.06%27.4027.730.21Valuable cutskg3.49*3.79*0.09%40.7741.300.26
*P≤0.05; **P≤0.01
In general, the better conformation of the hind leg and lumbar region in
combination with the favorable share of prime cuts, allows the opportunity to obtain more
valuable culinary elements from lambs fed with a 35 % WBG addition to their
diet; this is of great importance to the sheep meat trade.
The meat quality traits of the control and WBG lambs.
The analysis of the pH value measured 24 h after slaughter showed that the glycolysis process
proceeded correctly in both groups. The values of this
parameter ranged from 5.35 to 5.71, which is considered correct for
sheep meat (Devine et al., 1993). However, a lower pH value in the
control group (P≤0.01), close to the isoelectric point of muscle proteins, could cause
greater water loss from the meat, which was confirmed in this study by the analysis of the
water holding capacity. Although differences in the value of this parameter
between the groups were not statistically significant, meat from the WBG group of
lambs turned out to be better in terms of this feature. Better water holding
capacity in this group may have resulted from a higher pH value (Table 5);
the relationship between pH and the water holding capacity was confirmed in
research conducted by Santos-Silva and Vaz Portugal (2001). Differences
in the pH of beef meat were not noted by Shand et al. (1998), who also added WBG
to the diet of an experimental group of steers; although the value of this parameter in the study by Shand et al. (1998)
was similar to that obtained in present study for lamb meat from the
experimental group.
Compared to the control group, a more favorable value of
lightness (L*) (P≤0.01) was obtained in the in meat color analysis for lambs from
the group fed with WBG (Table 5). A lighter meat color is very
well perceived by consumers. According to Khliji et al. (2010) consumers accept meat,
where the color parameters a* and L* are equal to or
larger than 9.5 and 34.0, respectively.
The analysis of the chemical composition of meat showed no statistical
differences between the examined groups regarding the content of crude protein and
collagen (Table 6). The level of the latter component was within the limits
relating to meat with good tenderness parameters (Purlsow, 2005). The
intramuscular fat content was lower in the meat of lambs
receiving WBG in their diet (P≤0.05)(Table 6). However, different results were obtained
by Shand et al. (1998), where in the experimental group fed WBG the
intramuscular fat content was higher (3.6 % vs. 2,8 %) than in the
control group. The lower moisture content in the meat from the
control group (P≤0.05) could be associated with the higher intramuscular fat content
(Table 6). This is consistent with the fact that as the
fattiness of the meat increases the water in the tissue is replaced by fat (Davis, 1989). Although
higher intramuscular fat content may have a positive effect on meat
tenderness and its culinary usefulness, most consumers are looking for lean
meat.
Further analyses of the muscle tissue were performed to assess the fatty acid
composition. Regardless of nutrition palmitic and stearic (C16 : 0 and
C18 : 0) acid were dominated in the saturated fatty acid group
(SFA) (Table 7). In the muscle tissue of lambs fed with WBG higher levels of
long-chain saturated fatty acids C20 : 0 and C24 : 0 were found (P≤0.05). Despite the fact that differences in the content of polyunsaturated
fatty acids (PUFAs) with 20 carbon atoms in the chain (C20 : 3, C20 : 4,
C29 : 5, C22 : 5, C22 : 6) were not statistically confirmed, they were
also found in higher levels in the intramuscular fat of the WBG group of
lambs (Table 7). In addition to C20 fatty acids in the meat of lambs
receiving WBG, higher levels of other acids (P≤0.05) with a positive
effect on human health, such as C18 : 3 cis9, 12, 15 and C18 : 2
cis9, trans11 (CLA) as well as higher total PUFA content
(P≤0.01), including those belonging to n-3 family were found (Table 7).
The reduced amount of intramuscular fat in the feed containing WBG could
effect change in the ratio of complex fatty compounds for the benefit of
phospholipids, in which most PUFAs are incorporated (Wood et al., 2008).
Similarly, a higher content of C20 (C20 : 1, C24 : 1) acids in the
intramuscular fat of steers fattened with WBG was found by Shand et
al. (1998). However, the abovementioned study obtained a lower content of
PUFA and higher SFA.
The ratio of n6 / n3 fatty acid in the meat of both study groups was
similar, with 4.8 : 1 in the control group and 4.4 : 1 in the
experimental group (those animals fed WBG) (Table 7). Such a ratio between
these acid families is beneficial and recommended in human diet. The ratios
of monounsaturated to saturated as well as polyunsaturated to saturated fatty
acids were not statistically significant between the two study groups. A
similar MUFA / SFA ratio in the meat of steers fed on WBG was reported by
Shand et al. (1998), and earlier by Eichhorn et al. (1985).
Conclusions
Overall, the 35 % addition of WBG in the experimental group's diet
improved body weight gain, increased daily gains and shortened the
fattening period. In addition, WBG did not reduced meat quality traits, but
on the contrary, resulted in lower fattiness and the improvement of meat
health benefits by increasing the PUFA and conjugated linoleic cis-9,
trans-11 acid content.
The results obtained indicate that WBG could be successfully used as easily
available and cheap feed option in the production of slaughter lambs,
especially when fattening is carried out a short distance from a
brewery.
The data are available from the corresponding author upon
request.
ARR conceived and designed the study, performed the research, wrote the
paper and assumed primary responsibility for the final content; WR performed
the research, analyzed the data, conducted statistical data analysis and
wrote the paper; RN conceived and designed the study, supported the design of
the study, analyzed data and critically revised the paper; MŚw performed
the research and analyzed the data; ŻS performed the research; MŚl
performed the research; and TN performed the research.
All the authors read and approved the final manuscript.
The authors declare that they have no conflict of
interest.Edited by: Steffen
Maak Reviewed by: Vito Laudadio and one anonymous referee
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