nutrition of wagyu...
TRANSCRIPT
NUTRITION OF WAGYU ANIMALS
Dr Conrad Coetzer (PPM, Pri Sci Nat, PhD)
黒毛和種
subcutaneous
Intramuscular
(marbling)
Intermuscular
(seam fat)
subcutaneous
Intramuscular
(marbling)
Intermuscular
(seam fat)R2 ≈ 21%
Factors influencing marbling?
• Breed
• Genetics (within breed)
• Sex (Bull < Steer < Heifer)
• Pregnant < Open
• Growth stimulants (implants, B-agonist)
• Days on feed
• Diet (glucogenic vs ketogenic, Vit, Min)
• Epigenetics (fetal programming)
• Promote year round supplementation
Peri-partal Nutrition
• Three weeks before calving until one
month after calving the cow has
unique nutrient requirements
• If these are not fulfilled, calf health
(quality colostrum) as well as cow
reproduction will be affected
• Gene expression for marbling
Massaverandering (kg) oor 4 weke
0 10 20 30 40-40 -30 -20 -100
20
40
60
80
100
VERANDERING IN LIGGAAMSMASSA OP
KONSEPSIE
• However, pastures have certain
deficiencies that limits maximum
beef production
MINERAL & TRACE MINERAL
INTERACTIONSKey Interactions
Zn CuFe Zn, Cu, Mn
Mo, S Cu
Ca Zn, Cu
K, Mg Mn
CoP
S
e
Fe
Ca
CuMnM
o
I
M
g
Z
n
A
s
S
F
N
a
C
l
K
DG - 257
Organiese minerale
Creep Feeding• As early as 60 days of age, nutrition other
than milk has been shown to affect
carcass quality.
• Creep Feeding Ensure maximum gene
expression for Marbling.
• Calf must continue to gain at a constant
to increasing rate each day.
• Long periods of compensatory gain can
be detrimental to marbling development.
Marbling fat cells look different
• Marbling adipocytes are smaller and less
developed than subcutaneous and
intermuscular (seam fat) adipocytes
• Glucose is the preferred source of carbon
for marbling adipocytes: other cells that make
up back and seam fat can utilise acetate.
Marbling fat cells look different
Marbling fat cells look different
RUMINANT DIGESTIVE SYSTEM
MCPDietary
Carbo-
hydrate
A
B1
B2
C
VFA
UIP, Fat
Acetate
Propionate
Butyrate
COMPOSITION AND DIGESTION OF CARBOHYDRATE
FRACTIONS IN CNCPS/CPM-DAIRY
1 Digestibility of the rumen escape fraction
CNCPS CPM-
Dairy V2CPM-
Dairy V3Composition
Digestion
Rumen (%/h)
Intestine (%)1
AA
A1
A2
Fermentation AcidsSugars
1 – 2200-300
100100
B1
B1
B1
B2
StarchSol. Avail. Fiber
Pectinsß-Glucans
10-4040-60
7575
B2 B3 Insol. Avail. FiberCelluloseHemicellulose
2-15 20
C C Unavailable FiberLigninFiber assoc. with lignin
0 0
Glucogenic precursors : stimulate marbling
MALTODEXTRIN
Rumen
Fermentation
C2, C4
Intestinal
Absorption
74%26 %
Liver-gluconeogenesis
GLUCOSE
FAT in muscles
Back and seam vs marbling
Energy Protein in muscles
succinyl
CoA
PROPIONIC
ACID
TG Nagaraja
TG Nagaraja
Floury endosperm
Horny endosperm
Dombrink-Kurtzman & Wilson, 1992
Grain Processing
• Direct fed microbial
agents
• Organic acids
• Enzymes
• Essential oils
FEED ADDITIVES
• Other
• Ionophores
Vitamin A manipulation for better marbling
• Vit A stimulates growth of preadipocyte
cells in muscle during early fattening
• But at the middle to finishing stage, when
activity of fat deposition is very high, Vit A
inhibits fat deposition in adipocytes
0Days on Feed
RWhen to Market? – Marginal Profit
Marginal cost
(Cost of Gain)
Marginal revenue
(Nett value of gain)
Maximum
profit
MR = MC
MP = 0
0Days on Feed
RWhen to Market? – Marginal Profit
Marginal cost
(Cost of Gain)
Marginal revenue
(Nett value of gain)
Maximum
profit
MR = MC
MP = 0
Optimal profit/animal
MR-MC<MR0-MC0
Marketing is Critical to Profit
• When to sell
• Feed until the cost of additional gain is greater
than the value of the gain → Max marginal profit
• Efficiency declines during the feeding period
• Market early during times of high feed costs
and negative margins
100
60
0 100% of Days on Feed
% o
f W
eig
ht
Tra
nsfe
r
Percentage of live weight gain transferred to
carcass weight gain throughout the feeding
period
McDonald, 2014
y = 61.9 + 0.276x (P < 0.01)
58.5
48
0 130Days on Feed
Dre
ssin
g %
Percentage of live weight gain transferred to
carcass weight gain throughout the feeding
period
69% transferred to carcass
(1.22/1.77)
Weig
ht
(Kg
)
230
460
58
48
0 130Days on Feed
Dre
ssin
g %
Percentage of live weight gain transferred to
carcass weight gain throughout the feeding
period
69% transferred to carcass
Weig
ht
(Kg
)
230
460
66% then 82% transferred
McDonald, 2014
WHY DOES FCE DROP OVER TIME?- COMPOSITION OF GAIN CHANGES
- SYNTHESIS OF BODY TISSUES
0
1
2
3
4
5
6
7
8
200 250 300 350 400 450 500
NE
g M
ca
l/d
Shrunk Body Weight, kg
NEg Required for Growth
0.6 kg/d
1.0 kg/d
1.3 kg/d
0
10
20
30
40
50
60
70
80
90
200 250 300 350 400 450 500
% F
at
in G
ain
Shrunk Body Weight, kg
% Fat in Gain vs. Rate of Gain
0.6 kg/d
1.0 kg/d
1.3 kg/d
0
5
10
15
20
25
200 250 300 350 400 450 500
% P
rote
in i
n G
ain
Shrunk Body Weight, kg
% Protein in Gain vs. Rate of Gain
0.6 kg/d
1.0 kg/d
1.3 kg/d
WHY DOES FCE DROP OVER TIME?- COMPOSITION OF GAIN CHANGES
- SYNTHESIS OF BODY TISSUES
HOW MUCH MORE ENERGY DOES IT TAKE TO PRODUCE
1KG OF FAT COMPAIRED TO 1KG OF LEAN MUSCLE ?
WHY DOES FCE DROP OVER TIME?- COMPOSITION OF GAIN CHANGES
- SYNTHESIS OF BODY TISSUES
HOW MUCH MORE ENERGY DOES IT TAKE TO PRODUCE
1KG OF FAT COMPAIRED TO 1KG OF LEAN MUSCLE ?
• FAT contains 9.4 Mcal/kg
•13.2 Mcal required to deposit 1 kg fat
• PROTEIN contains 5.6 Mcal/kg (muscle=1.1 Mcal/kg)
•13 Mcal required to deposit 1 kg of protein
•2.6 Mcal required to deposit 1 kg of muscle
WHY DOES FCE DROP OVER TIME?- COMPOSITION OF GAIN CHANGES
- SYNTHESIS OF BODY TISSUES
HOW MUCH MORE ENERGY DOES IT TAKE TO PRODUCE
1KG OF FAT COMPARED TO 1KG OF LEAN MUSCLE ?
• FAT contains 9.4 Mcal/kg
•13.2 Mcal required to deposit 1 kg fat
• PROTEIN contains 5.6 Mcal/kg (muscle=1.1 Mcal/kg)
•13 Mcal required to deposit 1 kg of protein
•2.6 Mcal required to deposit 1 kg of muscle
ANSWER: 5 X MORE
Summary• Many factors influence Marbling.
• The deposition of marbling is a slow continuous and
cumulative process that already starts during the last
trimester of pregnancy and continues until the day it is
harvested.
• The correct nutrition and management is crucial during
each phase in order to achieve a carcass with a high
marbling score.
THANK YOU!