D M Fernández-Dueñas

University of Illinois, Urbana-Champaign, Urbana, Illinois, United States

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Publications (7)13.55 Total impact

  • D D Boler · D M Fernández-Dueñas · L W Kutzler · J Zhao · R J Harrell · D R Campion · F K McKeith · J Killefer · AC Dilger
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    ABSTRACT: The objective was to evaluate the effect of feeding oxidized corn oil with or without a dietary antioxidant on performance, tissue oxidative status, and meat quality in barrows. One hundred sixty barrows were arranged in a 2 x 2 factorial in a complete randomized block design with 8 pens per treatment and 5 pigs per pen. Diets contained 5.0 mg/kg of one of two types of corn oil (fresh or oxidized) with or without antioxidant. Final oxidized oil was produced in a heated container by continuously bubbling air, heated to 95 °C; at a rate of 80 L/min to reach a target peroxide value (PV) of approximatley150 mEq/kg and 7.5 mEq/kg in the final diet. After 56 days, barrows fed diets formulated with fresh oil had increased ADG (P = 0.03), ADFI (P = 0.04) and heavier final live weights (P = 0.03) than barrows fed oxidized oil. Increased G:F (P = 0.07) was observed for barrows fed diets with AOX after 28 d of feeding, but not after 56 days of feeding (P = 0.67) when compared to barrows not fed AOX. An increase (P = 0.06) in plasma thiobarbituric acid reactive substances (TBARS) values, a decrease (P = 0.03) in plasma glutathione peroxidase (GPx) enzyme activity and a decrease (P = 0.01) in liver vitamin E concentrations were observed in barrows fed diets with oxidized oil. Dietary AOX reduced plasma protein carbonyl content regardless of oil type (P=0.04). Barrows fed fresh oil had 4.4% heavier hot carcass weights (P =0.01) and 0.7 percentage units increase in dressing percentage (P = 0.01) compared to barrows fed oxidized oil. Loin TBARS values from barrows fed AOX were lower (P < 0.001) after 14 and 21 days of storage in both fresh and oxidized oil groups. In summary, oxidized oil impaired growth performance and caused oxidation stress. Dietary AOX partially ameliorated the negative effects of oxidized oil in finishing pigs by reducing protein oxidation and improving shelf-life.
    No preview · Article · Jul 2012 · Journal of Animal Science
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    ABSTRACT: The objective of these studies was to evaluate the effects of zilpaterol hydrochloride (ZH), fed for 0, 20, or 30 d, on meat quality attributes of calf-fed Holstein steers. Steers were slaughtered at a commercial facility, and carcasses were selected by HCW to represent the pen mean. Further carcass selection was based on quality grade (Choice and Select) and yield grade. Proximate composition, measures of water holding capacity, and tenderness using Warner-Bratzler shear force after 7, 14, or 21 d postmortem were evaluated on the shoulder clod (triceps brachii), top butt (gluteus medius), and strip loin (longissimus lumborum). Percentage of purge for the 3 subprimals was not different (P > 0.05) among ZH treatments. Steers fed ZH for 20 d or 30 d had decreased (P < 0.05) percentages of fat in the triceps brachii, compared with 0-d ZH. Percentage of fat was less (P < 0.05) in the gluteus medius and longissimus lumborum when steers were fed ZH for 30 d compared with those steers fed ZH for 0 d. Percentage of fat was greater in Choice triceps brachii (P < 0.05) and longissimus lumborum (P < 0.10) compared with Select. Thaw loss was not different (P > 0.05) for any muscle due to ZH treatment. Only longissimus had a greater (P < 0.05) cooking loss with ZH treatment. Cooking loss was not different (P > 0.05) for the gluteus medius or longissimus lumborum due to quality grade or aging day. At each aging day, the 20- and 30-d ZH longissimus lumborum had greater (P < 0.05) shear force values than 0 d; however, 20- and 30-d ZH had a greater absolute change in shear force from 7 to 21 d than that of 0 d ZH. Triceps brachii steaks were less tender (P < 0.05) after ZH treatment, but gluteus medius steaks were not different (P > 0.05). There was no difference (P > 0.05) in shear force due to quality grade. Results illustrate the use of ZH in calf-fed Holstein steers will have minimal effects on purge, thaw, or cooking loss. Percentage of intramuscular fat will decrease, especially when fed for longer durations. Steaks from ZH treated steers were tougher than steaks from control animals at all aging times, but ZH steaks became more tender with postmortem aging.
    Full-text · Article · Jul 2009 · Journal of Animal Science
  • S.M. Scramlin · S.N. Carr · C.W. Parks · D.M. Fernandez-Dueñas · C.M. Leick · F.K. McKeith · J Killefer
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    ABSTRACT: The objective was to determine belly and bacon quality traits in pigs fed ractopamine (RAC) for various durations during finishing. A 2×3×2 factorial arrangement was used with barrows and gilts, fed RAC levels of 0.0, 5.0, or 7.4ppm, for 21 or 28d prior to harvest. Bellies were fabricated and measured for length, thickness, firmness, and processing yields. Once processed, 1.27cm slices were removed at 25%, 50%, and 75% the distance from the blade end, packaged and digitally imaged using a Chem1 Genius(2) Bio Imaging System. Total slice area (TA), total slice length (TL), secondary lean length (SL), secondary lean area (SA), and percent lean area (TA - all lean components=LA) were determined by tracing images in Adobe Photoshop Elements. A composite sample from the three slices was used for proximate analysis to determine moisture and fat composition for each belly. Feeding RAC increased belly yield, TA, TL, SA, and LA (P<0.05), but did not alter moisture or fat composition (P>0.05). Gilts had decreased firmness and higher pump uptakes compared to barrows (P<0.05). Additionally gilts had increased TL, SL, and LA with lower fat and higher moisture content (P<0.05). RAC feeding duration had no significant effect on belly or bacon quality traits (P>0.05), furthermore, no interactions were found to be significant (P>0.05). RAC administration during finishing resulted in improved belly and bacon yields with no negative effects on the quality traits evaluated.
    No preview · Article · Dec 2008 · Meat Science
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    ABSTRACT: Effects of ractopamine hydrochloride (RAC) on carcass parameters in heavy weight (133.24 ± 8.07 kg) finishing pigs (n = 278) given amino acid fortified (AA) or 16% crude protein (CP) diets were evaluated. A total of seven experimental diets were formulated; RAC was added at 0, 5 and 20 ppm to the 16% CP diets (CP0, CP5 and CP20, respectively) and at 0, 5, 10 and 20 ppm to the AA fortified diets (AA0, AA5, AA10 and AA20, respectively). Carcass, tenderloin, and ham weights were heavier (P < 0.05) for RAC AA diets vs. AA0. Loin weight was heavier (P < 0.05) for AA20 vs. AA0 and CP20 vs. CP0. No differences (P > 0.05) were observed for color or firmness scores. Carcass muscle score, ham weight and protein% were greater (P < 0.05) for RAC diets. Moisture was greater (P < 0.05) and fat was lower (P < 0.05) for AA5 and AA20 vs. AA0 and CP5 and CP20 vs. CP0. Feeding RAC to late finishing swine increases carcass yields and protein% with lower fat% for pigs weighing up to 136 kg.
    No preview · Article · Oct 2008 · Meat Science
  • D. M. Fernández-Dueñas · G. Mariscal · E. Ramírez · J. A. Cuarón
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    ABSTRACT: Two experiments were conducted to evaluate performance of pigs supplemented with vitamin C and β-carotene under commercial and experimental farm conditions. In Experiment (Exp.) 1, a total of 220 pigs weaned at 22±1.7d and 6±1.2kg of body weight were used; Exp. 2 included 64 animals weaned at 20±0.9d and 6±1.1kg of body weight. Pigs in Exp. 1 were randomized in a Complete Block Design with 11 replicates (pens of five pigs) per treatment. In Exp. 2, pigs were completely randomized to four replicates (pens of four pigs) per treatment. Raw canola oil (Exp. 1), and tallow (Exp. 2), was used as supplementary energy sources; storage of these ingredients (49 days) was under weaning room conditions (27–32°C and 87–100% relative humidity) to favor oxidation. Dietary treatments were in both experiments: (1) control (CON); (2) addition of vitamin C, 150mg/kg and no β-carotene (VC); (3) addition of β-carotene, 350mg/kg and no vitamin C (βC), and (4) vitamin C, 150mg/kg and β-carotene, 350mg/kg (VCβC). Peroxides were determined for canola oil, tallow and diets, while vitamin C and β-carotene were measured only in the final diets. Productive performance was measured in both experiments, Exp. 1 for 24 days and 20 days for Exp 2. In Exp. 1, blood samples were collected from two pigs per pen to determine thiobarbituric acid reactive species (TBARS) and glutathione peroxidase (GSH-Px) activity. In Exp. 1, there were no differences (P>0.130) in average daily feed intake (AFI: 395, 369, 384 and 400g/d), average daily gain (ADG: 301, 278, 301 and 304g/d) and feed efficiency (G:F: 769, 758, 783 and 760g/d), for CON, VC, βC and VCβC treatments, respectively. The GSH-Px activity (P>0.390) and TBARS (P>0.179) in plasma were not different between treatments. In Exp. 2, VC and βC diets apparently reduced AFI (interaction, P
    No preview · Article · Oct 2008 · Animal Feed Science and Technology
  • D M Fernández-Dueñas · A J Myers · S M Scramlin · C W Parks · S N Carr · J Killefer · F K McKeith
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    ABSTRACT: Carcass characteristics, meat quality traits, and sensory attributes were evaluated in late-finishing barrows and gilts, weighing between 100 to 130 kg of BW, fed 0, 5, or 7.4 mg/kg of ractopamine hydrochloride (RAC) for the final 21 to 28 d before slaughter. Carcass data were collected from carcasses from barrows and gilts (n = 168), and all primal cuts from the right sides of these carcasses were fabricated to calculate primal yields as a percentage of the HCW. Subjective (National Pork Producers Council and Japanese) color, firmness, and marbling scores were determined on the LM of each loin and the semimembranosus muscle (SM) of the ham, whereas the moisture, extractable lipid, Warner-Bratzler shear force (WBSF), and trained sensory evaluations (juiciness, tenderness, and pork flavor) were measured on the LM samples only. Gilts produced heavier (P < 0.05) HCW than barrows, whereas feeding RAC increased (P < 0.05) HCW over pigs fed diets devoid of RAC. Carcasses from gilts also had greater (P < 0.02) primal cut and lean cut (P < 0.01) yields than barrows, and dietary inclusion of 5 mg/kg of RAC increased (P < 0.05) total boneless cut and lean cut yields when compared with carcass from pigs fed 0 or 7.4 mg/kg of RAC. Warner-Bratzler shear forces values were greater (P < 0.05) in the LM of gilts than barrows, but only juiciness scores were greater (P < 0.03) in LM chops from barrows than gilts. The LM from barrows had greater intramuscular lipid (P < 0.001) than the LM from gilts, and even though the LM from pigs fed 5 mg/kg of RAC had greater (P < 0.04) WBSF values than the LM from pigs fed 0 or 7.4 mg/kg of RAC, including RAC in the late-finishing diets for 21 or 28 d did not affect sensory panel rating or percentages of moisture and intramuscular lipid. In summary, addition of RAC in the late-finishing diet improved carcass and primal cut yields when it was fed at 5 and 7.4 mg/kg without altering pork quality traits regardless of whether RAC was fed for 21 or 28 d.
    No preview · Article · Sep 2008 · Journal of Animal Science
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    Demián M. Fernández-Dueñas
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    ABSTRACT: The objective of the study was to evaluate the effect of antioxidant protected (AOX) or unprotected fresh or oxidized corn oil on animal performance, oxidative status of tissues, pork quality, shelf-life, and antioxidant activity of skeletal muscle of finishing pigs. The experimental design was a complete randomized block design (CRBD) in a factorial arrangement (2×2), with 2 levels of corn oil (fresh or oxidized corn oil) and 2 levels of antioxidant (AOX; with or without AOX). A total of 160 barrows were fed for 56 days one of the following experimental diets: fresh oil, fresh oil + AOX, oxidized oil or oxidized oil + AOX. Animal performance was evaluated and oxidative status of blood, liver and jejunum was determined, including thiobarbituric acid reactive substances (TBARS), free carbonyl, glutathione peroxidase (GPx) as oxidative indicators, as well as fatty acid composition, vitamin A and vitamin E concentration. After the live phase, a total of 32 barrows were selected for pork quality and shelf life evaluation. Subjective and objective quality traits were assessed. Loin chops were collected for drip loss, proximate analyses as well as sensory attributes at 0, 7 and 14 d of aging, that include juiciness, tenderness, off-flavor and oxidized odor. Also, loin chops and ground Boston Butt were evaluated for discoloration percentage and TBARS after 0, 7, 14 and 21 d in the retail display case. Fatty acid, and vitamin A and vitamin E concentration were determined in backfat and belly fat samples. Finally, diaphragm and loin samples were collected and AOX enzyme activity determinations including superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) were performed. Barrows fed diets formulated with fresh oil had an increased cumulative ADG (P<0.03), ADFI (P<0.04) after 56 d and increased final weight (P<0.03) when compared to animals fed oxidized oil. An increase (P<0.06) in TBARS values, a decrease (P<0.03) in GPx enzyme activity and a decrease (P<0.01) in Vitamin E concentration were observed in plasma from barrows fed diets formulated with oxidized oil. Also, an increase (P<0.04) in free carbonyl was detected in plasma from barrows fed diets formulated with AOX unprotected oil. In regards to pork quality and shelf-life, increased hot carcass weight (P<0.01) and carcass yield (P<0.01) were observed for pigs fed fresh oil and increased (P<0.05) carcass yield was observed for pigs fed AOX protected oil. Increased (P<0.03) moisture content was observed in loins from animals fed AOX unprotected oil and increased (P<0.04) moisture content and decreased (P<0.05) fat content were observed for animals fed oxidized oil. After 14 d of retail display, TBARS values were decreased (P<0.001) for loins from animals fed diets containing AOX protected fresh oil, and the decrease (P<0.001) continued until after 21 d. In backfat, vitamin A concentration was increased (P<0.02) in barrows fed fresh oil, and no oil or AOX effects were found for vitamin E concentration. In belly fat, an increase in vitamin A (P<0.05) and vitamin E (P<0.03) concentrations were observed for barrows fed AOX protected oil. Finally, SOD activity was increased (P<0.04) for diets formulated with AOX. Also, CAT and GPx enzyme activity were increased (P<0.01) in diaphragm compared to loin. In conclusion, oxidized oil had a negative impact on animal performance affecting ADG and ADFI resulting in a lighter final weight, also, increasing lipid oxidation and affecting antioxidant systems such as GPx and vitamin E in tissues. Pork quality was not impacted; however, shelf-life was positively affected by AOX protected fresh oil decreasing discoloration and lipid oxidation (TBARS). Finally, CAT and GPx activity were increased in muscles with higher oxidative metabolism, and SOD enzyme activity was increased in animals fed AOX protected oils.
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