Effect of Feeding Ethanol By-Products on Performance and Marbling Deposition in Steers Fed High-Concentrate or High-Forage Diets

Research on the effect of dietary ethanol by-products on beef quality has been limited. Some Universities have reported a decrease in marbling due to distillers grains inclusion, while others have not. It is unclear why marbling deposition may be decreased when increasing amounts of distillers grains are fed; however, decreased starch availability, increased vitamin A and D, and the high oil content in ethanol by-products may contribute. In contrast, distillers grains can increase unsaturated fatty acid content of beef, thus increasing healthfulness. Our objective was to measure the effect of wet distillers grains (0, 20, or 40 % of the diet) on growth, feed intake, and marbling deposition and to determine what may be responsible for decreased marbling. Average daily gain and feed intake did not differ between wet distillers grains treatments, but cattle fed distillers grains were more efficient. Marbling score decreased in high-concentrate-fed steers as WDG concentration was increased, but increased in high-foragefed steers from the 0 to 20% WDG inclusion rate and then decreased from the 20 to 40% WDG inclusion rate. Backfat thickness decreased in high-concentrate-fed steers as WDG concentration increased but increased in high-forage-fed steers from the 0 to 20% WDG inclusion rate and then decreased from the 20 to 40% WDG inclusion rate. Cattle fed distillers grains had lower plasma total vitamin A and plasma vitamin D. Retinol, however, was positively related to marbling and vitamin D was negatively related to marbling. Polyunsaturated fatty acids, which can enhance the healthfulness of beef, were increased by feeding wet distillers grains, but were related to decreased marbling

Effects of A17924G Genotypes Associated with Thioesterase Domain of Fatty Acid Synthase and K232A Genotypes of Diacylglycerol Acyltransferase-1 on Milk Fatty Acid Composition in Holstein Dairy Cows

The objective of this study was to determine if variations in single nucleotide polymorphism (SNP) in thioesterase domain of the fatty acid synthase (g.17924 A\u3eG Threonine\u3eAlanine) and in diacylglycerol acyltransferase-1 (g.10433/10434 GC/AA Alanine\u3eLysine) genes would explain variations in milk fatty acid composition among Holstein dairy cattle. About 200 cows participated in the study. Milk samples were collected monthly throughout the first ten months of lactation and analyzed for milk fatty acid composition by gas chromatography. Blood samples were used to obtain a DNA sample for each animal. Milk from cows with g.17924GG genotype had lower atherogenic index [AI; (12:0 + 4(14:0) + 16:0)/(MUFA + PUFA)] compared with milk from cows of g.17924AG genotype (P=0.007). Likewise, milk from cows with p.232AA genotype had lower AI compared with that from cows of p.232KK genotype (P\u3c0.016). The decrease in AI for cows with g.17924GG and p.232AA genotypes was achieved by the decrease in the concentration of palmitic acid (P=0.06 and P\u3c0.0001, respectively) and by the increase in the concentration of mono- and polyunsaturated fatty acids in milk for both genotypes. The results of this study indicate the potential of using earlier mentioned SNPs as DNA markers to select breeding animals that produce progeny with a healthier milk fatty acid composition

Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits

The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific mineral concentrations did not demonstrate strong correlations with WBSF or sensory traits (r = −0.14 to 0.16). However, minerals appeared to have a stronger relationship with flavor; all minerals evaluated except Ca and Mn were positively correlated (P \u3c 0.05) with beef flavor. Stearic acid (C18:0), C18:2, C20:4, and PUFA were negatively correlated (P \u3c 0.05) with all 3 panelist tenderness traits (r = −0.09 to −0.22) and were positively correlated (P \u3c 0.05) with WBSF (r = 0.09 to 0.15). The MUFA were positively correlated (P \u3c 0.05) with panelist tenderness ratings (r = 0.07 to 0.10) and negatively associated (P\u3c 0.05) with WBSF (r = −0.11). The strongest correlations with juiciness were negative relationships (P \u3c 0.05) with C18:2, C18:3, C20:4, and PUFA (r = −0.08 to −0.20). Correlations with beef flavor were weak, but the strongest was a positive relationship with MUFA (r = 0.13). Quality grade affected (P \u3c 0.05) WBSF, TBARS, and all trained sensory panel traits, except livery/metallic flavor. As quality grade increased, steaks were more tender (P \u3c 0.05), as evidenced by both WBSF and sensory panel tenderness ratings. Prime steaks were rated juiciest (P \u3c 0.05) by panelists, whereas Select and Low Choice were similarly rated below Top Choice for sustained juiciness. Quality grade influenced (P \u3c 0.05) beef flavor, but not in a linear fashion. Although there were significant correlations, these results indicate tenderness, juiciness, and flavor are not strongly influenced by individual nutrient components in beef LM. Furthermore, the positive linear relationships between USDA quality grade and beef palatability traits suggest quality grade is still one of the most valuable tools available to predict beef tenderness

Effect of Feeding Ethanol By-Products on Performance and Marbling Deposition in Steers Fed High-Concentrate or High-Forage Diets

Research on the effect of dietary ethanol by-products on beef quality has been limited. Some Universities have reported a decrease in marbling due to distillers grains inclusion, while others have not. It is unclear why marbling deposition may be decreased when increasing amounts of distillers grains are fed; however, decreased starch availability, increased vitamin A and D, and the high oil content in ethanol by-products may contribute. In contrast, distillers grains can increase unsaturated fatty acid content of beef, thus increasing healthfulness. Our objective was to measure the effect of wet distillers grains (0, 20, or 40 % of the diet) on growth, feed intake, and marbling deposition and to determine what may be responsible for decreased marbling. Average daily gain and feed intake did not differ between wet distillers grains treatments, but cattle fed distillers grains were more efficient. Marbling score decreased in high-concentrate-fed steers as WDG concentration was increased, but increased in high-foragefed steers from the 0 to 20% WDG inclusion rate and then decreased from the 20 to 40% WDG inclusion rate. Backfat thickness decreased in high-concentrate-fed steers as WDG concentration increased but increased in high-forage-fed steers from the 0 to 20% WDG inclusion rate and then decreased from the 20 to 40% WDG inclusion rate. Cattle fed distillers grains had lower plasma total vitamin A and plasma vitamin D. Retinol, however, was positively related to marbling and vitamin D was negatively related to marbling. Polyunsaturated fatty acids, which can enhance the healthfulness of beef, were increased by feeding wet distillers grains, but were related to decreased marbling.</p

Between protest and power: the green party in Germany/ Frankland

xiv, 257 hal.; 23 cm

Effects of A17924G Genotypes Associated with Thioesterase Domain of Fatty Acid Synthase and K232A Genotypes of Diacylglycerol Acyltransferase-1 on Milk Fatty Acid Composition in Holstein Dairy Cows

The objective of this study was to determine if variations in single nucleotide polymorphism (SNP) in thioesterase domain of the fatty acid synthase (g.17924 A>G Threonine>Alanine) and in diacylglycerol acyltransferase-1 (g.10433/10434 GC/AA Alanine>Lysine) genes would explain variations in milk fatty acid composition among Holstein dairy cattle. About 200 cows participated in the study. Milk samples were collected monthly throughout the first ten months of lactation and analyzed for milk fatty acid composition by gas chromatography. Blood samples were used to obtain a DNA sample for each animal. Milk from cows with g.17924GG genotype had lower atherogenic index [AI; (12:0 + 4(14:0) + 16:0)/(MUFA + PUFA)] compared with milk from cows of g.17924AG genotype (P=0.007). Likewise, milk from cows with p.232AA genotype had lower AI compared with that from cows of p.232KK genotype (P<0.016). The decrease in AI for cows with g.17924GG and p.232AA genotypes was achieved by the decrease in the concentration of palmitic acid (P=0.06 and P<0.0001, respectively) and by the increase in the concentration of mono- and polyunsaturated fatty acids in milk for both genotypes. The results of this study indicate the potential of using earlier mentioned SNPs as DNA markers to select breeding animals that produce progeny with a healthier milk fatty acid composition.</p

Genome-Wide Association and Prediction of Direct Genomic Breeding Values for Composition of Fatty Acids in Angus Beef Cattle

As consumers continue to request food products that have health advantages, it will be important for the livestock industry to supply a product that meet these demands. One such nutrient is fatty acids, which have been implicated as playing a role in cardiovascular disease. Therefore, the objective of this study was to determine the extent to which molecular markers could account for variation in fatty acid composition of skeletal muscle and identify genomic regions that harbor genetic variation. Subsets of markers on the Illumina 54K bovine SNPchip were able to account for up to 57% of the variance observed in fatty acid composition. In addition, these markers could be used to calculate a direct genomic breeding values (DGV) for a given fatty acids with an accuracy (measured as simple correlations between DGV and phenotype) ranging from -0.06 to 0.57. Furthermore, 57 1-Mb regions were identified that were associated with at least one fatty acid with a posterior probability of inclusion greater than 0.90. 1-Mb regions on BTA19, BTA26 and BTA29, which harbored fatty acid synthase, Sterol-CoA desaturase and thyroid hormone responsive candidate genes, respectively, explained a high percentage of genetic variance in more than one fatty acid. It was also observed that the correlation between DGV for different fatty acids at a given 1-Mb window ranged from almost 1 to -1. Further investigations are needed to identify the causal variants harbored within the identified 1-Mb windows. For the first time, Angus breeders have a tool whereby they could select for altered fatty acid composition. Furthermore, these reported results could improve our understanding of the biology of fatty acid metabolism and deposition.This article is from BMC Genomics 14 (2013): 730, doi:10.1186/1471-2164-14-730. Posted with permission.</p

Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits

The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific mineral concentrations did not demonstrate strong correlations with WBSF or sensory traits (r = −0.14 to 0.16). However, minerals appeared to have a stronger relationship with flavor; all minerals evaluated except Ca and Mn were positively correlated (P P P P PP P P P P This article is from Journal of Animal Science 89, no. 9 (September 2011): 2849–2858, doi:10.2527/jas.2010-3497.</p