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http://dx.doi.org/10.5713/ajas.19.0785

Effect of γ-aminobutyric acid producing bacteria on in vitro rumen fermentation, growth performance, and meat quality of Hanwoo steers  

Mamuad, Lovelia L. (Ruminant Nutrition and Anaerobe Laboratory, College of Bio-industry Science, Sunchon National University)
Kim, Seon Ho (Ruminant Nutrition and Anaerobe Laboratory, College of Bio-industry Science, Sunchon National University)
Ku, Min Jung (Livestock Research Institute, Jeonnam Agricultural Research and Extension Services)
Lee, Sang Suk (Ruminant Nutrition and Anaerobe Laboratory, College of Bio-industry Science, Sunchon National University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.33, no.7, 2020 , pp. 1087-1095 More about this Journal
Abstract
Objective: The present study aimed to evaluate the effects of γ-aminobutyric acid (GABA)-producing bacteria (GPB) on in vitro rumen fermentation and on the growth performance and meat quality of Hanwoo steers. Methods: The effects of GPB (Lactobacillus brevis YM 3-30)-produced and commercially available GABA were investigated using in vitro rumen fermentation. Using soybean meal as a substrate, either GPB-produced or commercially available GABA were added to the in vitro rumen fermentation bottles, as follows: control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB; T3, 2 g/L autoclaved GPB; T4, 5 g/L autoclaved GPB; T5, 2 g/L GABA; and T6, 5 g/L GABA. In addition, 27 Hanwoo steers (602.06±10.13 kg) were subjected to a 129-day feeding trial, during which they were fed daily with a commercially available total mixed ration that was supplemented with different amounts of GPB-produced GABA (control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB). The degree of marbling was assessed using the nine-point beef marbling standard while endotoxin was analyzed using a Chromo-Limulus amebocyte lysate test. Results: In regard to in vitro rumen fermentation, the addition of GPB-produced GABA failed to significantly affect pH or total gas production but did increase the ammonia nitrogen (NH3-N) concentration (p<0.05) and reduce total biogenic amines (p<0.05). Animals fed the GPB-produced GABA diet exhibited significantly lower levels of blood endotoxins than control animals and yielded comparable average daily gain, feed conversion ratio, and beef marbling scores. Conclusion: The addition of GPB improved in vitro fermentation by reducing biogenic amine production and by increasing both antioxidant activity and NH3-N production. Moreover, it also reduced the blood endotoxin levels of Hanwoo steers.
Keywords
Antioxidant; Biogenic Amines; ${\gamma}$-Aminobutyric Acid; Hanwoo Steers; In vitro Rumen Fermentation;
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