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Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Author:
de Mello, A.S., Jenschke, B.E., Senaratne, L.S., Carr, T.P., Erickson, G.E., Calkins, C.R.
Source:
Meat science 2018 v.136 pp. 16-22
ISSN:
0309-1740
Subject:
beef, beef quality, corn, diet, distillers grains, fatty acid composition, finishing, lipid peroxidation, longissimus muscle, marbling, polyunsaturated fatty acids, psoas muscles, sensory properties, shear stress, shelf life, steers, texture, yearlings
Abstract:
The objective of this study was to evaluate the effects of feeding wet distillers grains plus solubles (WDGS) on quality attributes of three beef muscles (longissimus lumborum, psoas major, and infraspinatus). Ninety-six, yearlings crossbred steers were randomly assigned to one of three dietary treatments (Corn, 15%, or 30% WDGS - DM basis) and fed for 133 d. No significant differences were observed in marbling score (P=0.89), marbling texture (P=0.70), and marbling distribution (P=0.36). Greater concentrations of PUFA and lower levels of 18:1(n-7) were observed in beef from steers fed 30% WDGS when compared to other treatments. Lipid oxidation was also greater in beef from steers fed 30% WDGS (P≤0.05). No significant differences were observed in sensorial attributes and Warner-Bratzler shear force (WBSF) for all muscles (P>0.05). Feeding WDGS increased PUFA and lipid oxidation, which may lead to shorter shelf life.
Agid:
5843866