Effects of Dietary Antioxidant Supplementation on Cattle Finished with 30% Wet Distillers Grains Plus Solubles on Fatty Acid Profiles and Display Life

Steers were finished on either 0% wet distillers grains plus solubles or 30% wet distillers grains plus solubles with four antioxidant treatments to evaluate the effects of finishing diets containing wet distillers grains plus solubles, vitamin E and Agrado Plus on beef fatty acid profiles, discoloration and lipid oxidation of retail- displayed beef. Th e inclusion of 30% wet distillers grains plus solubles increased total polyunsaturated fatty acids of beef, but did not promote discoloration or lipid oxidation compared to the 0% wet distillers grains plus solubles diet. In both diets, feeding vitamin E alone or vitamin E+ Agrado Plus was effective in reducing lipid oxidation and maintaining color stability, while supplementing Agrado Plus alone had minimal effects in improving lipid and color stability

Effect of Feeding Field Peas on Fresh Beef Quality

Th is study was conducted over two years to evaluate the use of field peas during two phases of production (grazing and finishing) on overall fresh beef quality. The backgrounding treatments included: no supplement, field peas, or dry- rolled corn and finishing treatments included the presence or absence of field peas. Loin samples (n = 232) were aged for 14 d and placed under retail display conditions for 7 d. Dietary treatments had no effect on tenderness (WBSF or SSF) or visual discoloration and minimal effects on objective color, lipid oxidation and fatty acid composition. These data indicate field peas may be used as an alternative feed for growing and finishing cattle with minimal to no negative impact on fresh meat quality

Effect of Feeding Field Peas on Fresh Beef Quality

Th is study was conducted over two years to evaluate the use of field peas during two phases of production (grazing and finishing) on overall fresh beef quality. The backgrounding treatments included: no supplement, field peas, or dry- rolled corn and finishing treatments included the presence or absence of field peas. Loin samples (n = 232) were aged for 14 d and placed under retail display conditions for 7 d. Dietary treatments had no effect on tenderness (WBSF or SSF) or visual discoloration and minimal effects on objective color, lipid oxidation and fatty acid composition. These data indicate field peas may be used as an alternative feed for growing and finishing cattle with minimal to no negative impact on fresh meat quality

Impact of Dietary Fat Source on Beef Display Life

This study was conducted to evaluate the effects of dietary fat source with modified distillers grains plus solubles (MDGS) on beef display life. Steers were fed either a corn control, full-fat MDGS, de-oiled MDGS, or de-oiled MDGS plus corn oil diet. Strip loins were aged for 2, 9, 16 and 23 days and placed under retail conditions for 7 days. Results suggest that feeding MDGS to cattle increases polyunsaturated fatty acid content of beef and has the potential to reduce beef color and lipid stability in comparison to corn diets. These data indicate that feeding MDGS to cattle may decrease beef display life. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn control diets

Impact of Dietary Fat Source on Beef Display Life

This study was conducted to evaluate the effects of dietary fat source with modified distillers grains plus solubles (MDGS) on beef display life. Steers were fed either a corn control, full-fat MDGS, de-oiled MDGS, or de-oiled MDGS plus corn oil diet. Strip loins were aged for 2, 9, 16 and 23 days and placed under retail conditions for 7 days. Results suggest that feeding MDGS to cattle increases polyunsaturated fatty acid content of beef and has the potential to reduce beef color and lipid stability in comparison to corn diets. These data indicate that feeding MDGS to cattle may decrease beef display life. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn control diets