NUTRITION OF WAGYU...

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!