Effects of Wet Distillers Grains Finishing Diets on Fat Content and Marbling Score in Steers

Ninety-four, calf-fed, crossbred steers were randomly allocated to three finishing diets consisting of different amounts of wet distillers grains plus solubles (0%, 15% or 30%, DM basis). Steers were fed for 133 days to test the relationship between marbling score and fat content, as well as effects on marbling texture and marbling distribution. Results of this research suggest that feeding up to 30% of wet distillers grains plus solubles has no detrimental effects on marbling in beef

Effects of Wet Distillers Grains Finishing Diets on Fat Content and Marbling Score in Steers

Ninety-four, calf-fed, crossbred steers were randomly allocated to three finishing diets consisting of different amounts of wet distillers grains plus solubles (0%, 15% or 30%, DM basis). Steers were fed for 133 days to test the relationship between marbling score and fat content, as well as effects on marbling texture and marbling distribution. Results of this research suggest that feeding up to 30% of wet distillers grains plus solubles has no detrimental effects on marbling in beef

Fatty Acid Composition of Beef from Cattle Fed Wet Distillers Grains Diets Supplemented with Vitamin E

Crossbred yearlings (n = 90) were allotted to one of ten diets containing 0%, 20% and 40% wet distillers grains (WDG) with or without vitamin E supplementation and distillers solubles. Strip loin and tenderloin steaks were obtained and tested for their fatty acid profiles using gas chromatography. WDG diets increased linearly (P \u3c 0.05) the polyunsaturated fatty acids (PUFA) containing 18 or more carbons and trans fatty acids in both muscles. No significant differences were found for total saturated and unsaturated fatty acids. Dietary inclusion of neither vitamin E nor distiller solubles significantly changed PUFA, trans, omega-6 or omega-3 fats in strip loins and tenderloins. Therefore, changes in the fat¬ty acid profile of beef are a consequence of WDG, not the solubles or vitamin E

Modified Wet Distillers Grains Finishing Diets May Increase the Levels of Polyunsaturated and Trans Fatty Acids of Beef

Yearling steers (n=268) were fed 0%, 10%, 20%, 30%, 40% or 50 % modified wet distillers grains with solubles (MWDGS; DM basis). Marbling attributes, intramuscular fat content and fatty acid profile of beef were analyzed. Treatments did not alter marbling score, marbling distribution or fat content. Slight differences were identified for marbling texture of Choice carcasses. Values of polyunsaturated, Omega 6 and trans fatty acids linearly increased as levels of modified wet distillers grains increased. Feeding this byproduct increases polyunsaturated, trans and Omega 6 fatty acids in beef

Low-fat Wet Distillers Grains and Beef Quality

A low-fat (4.72%) wet distillers grain (LFWDG) diet was compared to a traditional wet distillers grain with solubles (WDGS) diet and a corn-based diet. All wet distillers diets increased polyunsaturated fatty acids in comparison to the control. The LFWDG diet caused greater oxidative rancidity and had a decreased shelf life; however, there was no change in sensory properties. The LFWDG diet evaluated in this study caused decreased oxidative stability of the muscle compared to the TWDGS and the control diets

Wet Distillers Grains Plus Solubles Affect Lipid Oxidation and Objective Color of Beef Steaks

Strip loins (M. Longissimus lum¬borum), tenderloins (M. Psoas major) and top blades (M. Infraspinatus) from 48 calf-fed, crossbred steer carcasses, were used to test the effects of wet distillers grains plus solubles finishing diets on beef shelf life. After 7-day display, inclusion of wet distillers grains plus solubles in the diet caused higher levels of oxidation on top blades and strip loins and negative effects on color of top blade and tenderloin steaks after 3 days of retail display

Influence of Feeding Wet Distillers Grains on Fatty Acid Composition of Beef

Ribeye slices (M. Longissimus thoracis) were obtained from 94 calf-fed, crossbred steers. Animals were randomly allocated into three groups and finished for 133 days with corn-based diets and varying levels of wet distillers grains plus solubles (0%, 15% or 30%, DM Basis). No treatment differences were found for total lipid, unsaturated, and saturated fatty acids. However, values of 18:2 9t,12t, total polyunsaturated fatty acids, total amount of trans fatty acids, conjugated linoleic acid and the omega 6:omega 3 ratio were elevated. It appears that wet distillers grains plus solubles finishing diets alters the fatty acid profile of beef

A Rapid Method to Evaluate Oxidation Capacity of Fresh Beef

A method to determine the capacity of beef to oxidize was developed by spectrophotometrically measuring the formation of conjugated dienes after inducing oxidation. The assay was tested by comparing the oxidation capacity and oxidation products (2-thiobabutaric acid reactive substances) of beef stored in a cooler with various packaging types. There was an inverse relationship between oxidation capacity and oxidation products. As oxidation increases, the oxidation capacity of samples declines. This method of measuring oxidation capacity provides useful information without having to wait for oxidation to occur

Wet Distillers Grains Diets Supplemented with Vitamin E Alter the Mineral Composition of Beef m. longissimus lumborum and m. psoas major

Crossbred yearlings (n = 90) were allotted to one of 10 diets containing 0, 20 or 40% wet distillers grains (WDG) with or without vitamin E supplementation and distillers solubles (DS). Strip loin and tenderloin steaks were obtained and tested for their mineral (Ca, P, K, Mg, Zn, Fe, Mn, Cu, S, and Na) compositions using atomic absorption spectroscopy. Cattle fed DS diets had higher (P ≤ 0.05) levels of Ca, Fe, P, Mn, and S in strip loins than cattle fed non-DS diets. Feeding DS significantly reduced Mg and Na in tenderloins. Neither WDG nor vitamin E diets significantly affected the mineral composition of strip loins and tenderloins. In conclusion, feeding DS altered the mineral composition of strip loins. Changes in the mineral composition of beef are a consequence of dietary inclusion of DS, not WDG or vitamin E

Wet Distillers Grains Diets Supplemented with Vitamin E Affect Sensory Attributes of Beef m. longissimus lumborum

The effects of feeding 0% or 40% wet distillers grains plus distillers solubles (WDGS) with or without vitamin E (E) supplementation on sensory attributes (tenderness, juiciness, connective tissue content, and off-flavor intensity) of 7-day and 28-day aged beef strip steaks during retail display were investigated by a trained panel. Feeding WDGS or E did not influence tenderness, juiciness, or connective tissue ratings. However, feeding WDGS significantly increased the off-flavor intensity of 7-day aged beef following retail display. Feeding WDGS increased the incidence of livery off-flavor. The protective ability of vitamin E supplementation against livery flavor production was significant in beef aged 28 days. Therefore, feeding WDGS increased livery and off-flavor intensities and vitamin E supplementation helped to reduce livery flavor when steaks were aged for 28 days