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

Calkins, Chris R.

Chao, Michael D.

Domenech, Katherine I.

Kunze, Emery K.

Voegele, Hope R., Voegele

English

DigitalCommons@University of Nebraska

University of Nebraska - LincolnDigitalCommons@University of Nebraska - LincolnNebraska Beef Cattle Reports Animal Science Department2016Effects of Dietary Antioxidant Supplementation onCattle Finished with 30% Wet Distillers Grains PlusSolubles on Fatty Acid Profiles and Display LifeMichael D. ChaoUniversity of Nebraska-LincolnKatherine I. DomenechUniversity of Nebraska-LincolnHope R. Voegele VoegeleUniversity of Nebraska-LincolnEmery K. KunzeUniversity of Nebraska-LincolnChris R. CalkinsUniversity of Nebraska-Lincoln, ccalkins1@unl.eduFollow this and additional works at: http://digitalcommons.unl.edu/animalscinbcrPart of the Meat Science CommonsThis Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It hasbeen accepted for inclusion in Nebraska Beef Cattle Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln.Chao, Michael D.; Domenech, Katherine I.; Voegele, Hope R. Voegele; Kunze, Emery K.; and Calkins, Chris R., "Effects of DietaryAntioxidant Supplementation on Cattle Finished with 30% Wet Distillers Grains Plus Solubles on Fatty Acid Profiles and Display Life"(2016). Nebraska Beef Cattle Reports. 868.http://digitalcommons.unl.edu/animalscinbcr/8682016 Nebraska Beef Cattle Report · 167 ©  Th e Board Regents of the University of Nebraska. All rights reserved.steak was designated to evaluate daily objective color (a*- redness) and subjective discoloration scores (0% = no discoloration to 100% = full discoloration) during the 7 d retail display period. Steak samples desig-nated for lipid oxidation (via thiobarbituric acid reactive substances assay [TBA]) were obtained on d 0, 4 and 7 of retail display for each aging period. Muscle tissue fatty acid profi les (via gas chromatography), E and ethoxyquin analyses (via high performance liquid chromatography) were obtained on d 0 of retail display aft er 14 d of aging. At the end of the allotted treatments, all samples were vacuum packaged and frozen at −112°F until analyzed.Data were analyzed using the GLIMMIX procedure of SAS (version 9.2, Cary, NC, 2009). Data for TBA were analyzed as a split- split plot design with dietary treat-ments as the whole- plot, aging period as the split- plot and retail display time as the split- split plot. Color data were analyzed as a split- split- plot repeated measures design with dietary treatments as the whole- plot, aging period as the sub- plot and retail dis-play d as the repeated measures. Th e E and ethoxyquin concentrations and fatty acid profi les were analyzed as a completely ran-domized design. Separation of means was conducted using LSMEANS procedure with PDIFF or SLICEDIFF options at P ≤ 0.05.ResultsFeeding WDGS decreased (P ≤ 0.05) the fatty acid proportions of 14:0, 14:1 and 16:1, but increased (P ≤ 0.05) 15:0, 17:0, 17:1, 18:1 trans, 18:2, 20:1 and total PUFA in muscle when compared to the fatty acid profi les of steers fed 0% WDGS (Table 1). It is well known that the majority of the un-saturated fatty acids (UFA) are fermented and biohydrogenated to saturated fatty acids (SFA) in the rumen. However, WDGS has 3x the amount of PUFA compared to corn, which leads to greater absorption of when AG is added to the feed, which may create an additive antioxidant eff ect when the two antioxidants are fed in combina-tion. However, there are no available data on the synergistic relationship that E and AG may have in regard to beef quality. Th erefore, it is important to investigate the eff ects of WDGS and the combination of E and AG on muscle tissue fatty acids and redox potential to understand the overall changes of beef shelf- life resulting from diet modifi cations.ProcedureOne hundred and sixty Continen-tal x British steers were blocked by BW, stratifi ed by BW within each block, and assigned randomly to pens within block. Pens were randomly assigned to one of the eight treatments with two pens/treatment and 10 head/pen. Cattle were fed for 106 d on a corn- based diet with 0% WDGS or 30% WDGS (DM basis) with four dietary antioxidant treatments (control; E at 1,000 IU/hd/d; AG at 215 ppm of feed; a combination of E at 500 IU/hd/d and AG at 215 ppm of feed). It is important to note that although 0% WDGS- control, 0% WDGS+AG, 30% WDGS- control and 30% WDGS+AG treatments were not supple-mented with additional E, 50 IU/hd/d of E was included in the mineral premix for all dietary treatments. For ease of comprehen-sion, 0% WDGS- control, 0% WDGS+AG, 30% WDGS- control and 30% WDGS+AG treatments are referred as dietary treat-ments without additional E supplementa-tion throughout this paper.Ten strip loins (Longissimus lumbo-rum) from each treatment (n = 80) were collected and aged for 2, 7, or 14 d. Steaks were removed from each loin at each aging period and placed under retail display conditions (36 ± 4°F, and exposed to continuous 1,000– 1,800 lux warm white fl uorescent lighting) for 0, 4, and 7 d. One SummarySteers were fi nished on either 0% wet distillers grains plus solubles or 30% wet distillers grains plus solubles with four antioxidant treatments to evaluate the eff ects of fi nishing diets containing wet distillers grains plus solubles, vitamin E and Agrado Plus on beef fatty acid profi les, discoloration and lipid oxidation of retail- displayed beef. Th e inclusion of 30% wet distillers grains plus solubles increased total polyunsaturat-ed 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 eff ective in reducing lipid oxidation and maintaining color stability, while supplementing Agrado Plus alone had minimal eff ects in improving lipid and color stability.IntroductionFeeding wet distillers grains plus solu-bles (WDGS) in beef feedlot diets increases muscle tissue polyunsaturated fatty acids (PUFA) concentration (2008 Nebraska Beef Cattle Report, pp.120– 121) and decreases beef display life, while feeding antioxidants like vitamin E (E; 2009 Nebraska Beef Cattle Report, pp.116– 117) and Agrado Plus (AG; Novus International; 2011 Nebraska Beef Cattle Report, pp.103– 104) have been shown to mitigate such eff ects. Vitamin E is a well- studied fat soluble antioxidant that has been reported to improve marketability of fresh meat products through delay-ing lipid and muscle pigment oxidation. Furthermore, AG is a mixture of synthetic antioxidants ethoxyquin and tertiary butyl-hydroquinone (TBHQ) and has been used in the industry as a dietary lipid preserva-tive. Research has shown that E is stabilized  Eff ects of Dietary Antioxidant Supplementation on Cattle Finished with 30% Wet Distillers Grains Plus Solubles on Fatty Acid Profi les and Display LifeMichael D. Chao, Katherine I. Domenech, Hope R. Voegele, Emery K. Kunze and Chris R. Calkins168 · 2016 Nebraska Beef Cattle ReportPUFA in the duodenum, thus increased the deposition of PUFA in muscle tissue.Least square means of a* and discolor-ation at d 7 of retail display are separated and ranked in Table 2. Although only steaks from 0% WDGS+E+AG and 30% WDGS+E+AG treatments had greater (P ≤ 0.05) a* values compared to the steaks without E treatments, the trend that separated out the ones with E treatments and the ones without E treatments were evident on d 6 of retail display (data not shown). On d 7 of the retail display, all steaks from steers supplemented with E or the combination of E and AG had greater (P ≤ 0.05) a* values than the steaks without E treatments with one exception. Th e a* values from 30% WDGS+AG treatments Table 1.  Fatty acid profi les of strip steaks from steers fed a corn- based diet with 0% wet distillers grains plus solubles (WDGS) or 30% WDGS supplemented with or without vitamin E (E) or Agrado (AG) or a combination of E and AGFatty Acids, %0% WDGS 0% WDGS+E0% WDGS+AG0% WDGS+E+AG30% WDGS30% WDGS+E30% WDGS+AG30% WDGS+E+AGP- valueC14:0 2.00bcd 2.34bc 2.23bcd 2.39b 1.83cd 1.73d 2.01bcd 1.73d ≤ 0.01C14:1 0.61bcd 0.66bc 0.60bcd 0.68b 0.45cd 0.42d 0.60bcd 0.51bcd ≤ 0.01C15:0 0.42cd 0.37d 0.42cd 0.47bcd 0.60b 0.52bcd 0.59b 0.53bc ≤ 0.01C15:1 0.67 0.63 0.56 0.62 0.52 0.52 0.53 0.59 0.25C16:0 24.73 23.34 22.34 23.43 21.64 22.24 20.98 22.84 0.54C16:1 2.17bc 2.43bc 2.69b 2.73b 1.91c 2.01c 2.25bc 1.88c 0.02C17:0 1.48de 1.27e 1.42de 1.65bcd 2.43b 2.14bcd 1.93bcde 2.28bc ≤ 0.01C17:1 1.01bc 0.90c 1.08bc 1.16bc 1.48b 1.35bc 1.51b 1.33bc ≤ 0.01C18:0 14.95 13.82 13.15 14.25 15.33 16.76 13.12 15.19 0.37C18:1T 2.02ed 1.44e 2.05cde 1.85e 3.50b 3.25b 3.03bcd 3.15bc ≤ 0.01C18:1 32.36 34.52 36.23 34.17 33.14 34.29 34.63 31.47 0.84C18:1V 1.07 1.22 1.44 1.27 1.09 1.04 1.25 1.16 0.19C18:2 3.58cd 3.09d 3.39d 3.60cd 5.48b 4.77bc 4.87bc 4.88bc ≤ 0.01C18:3 0.21 0.19 0.2 0.2 0.25 0.28 0.21 0.25 0.1C20:1 0.49bc 0.41bc 0.43bc 0.38c 0.54bc 0.59b 0.64b 0.50bc ≤ 0.01C20:3 0.27 0.25 0.26 0.28 0.24 0.24 0.23 0.27 0.63C20:4 0.75 0.73 0.71 0.8 0.63 0.66 0.71 0.73 0.66C22:5 0.29 0.22 0.2 0.21 0.17 0.17 0.18 0.22 0.06SFAa 43.5 41.06 39.55 42.19 39.17 43.38 38.51 42.51 0.57MUFAa 41.38 41.86 45.15 43.12 45.51 42.98 43.93 39.22 0.71PUFAa 4.60c 4.09c 4.65c 4.92bc 6.58b 5.68bc 5.89bc 5.85bc ≤ 0.01aSFA = saturated fatty acids, MUFA = monounsaturated fatty acids, and PUFA = polyunsaturated fatty acidsb– eWithin a row, means without a common superscript diff er at P ≤ 0.05.Table 2.  Ranking of objective redness (a*) and discoloration (average of all three aging periods) of strip steaks (m. longissimus lumborum) from steers fed a corn- based diet with 0% wet distillers grains plus solubles (WDGS) or 30% WDGS supplemented with or without vitamin E (E) or Agrado (AG) or a combination of E and AG aft er 7 d of retail displayDietary treatments a* Dietary treatments Discoloration, %30% WDGS+E+AG 21.30a 30% WDGS+E+AG 2.01b0% WDGS+E+AG 20.94a 0% WDGS+E+AG 2.11b30% WDGS+E 20.69ab 0% WDGS+E 2.29b0% WDGS+E 20.69ab 30% WDGS+E 2.37b30% WDGS+AG 20.59ab 30% WDGS+AG 3.92c0% WDGS+AG 19.89bc 0% WDGS+AG 4.59ac0% WDGS 19.66c 30% WDGS 4.68ac30% WDGS 19.37c 0% WDGS 5.71aP- value ≤ 0.01 P- value ≤ 0.01a– cWithin a column, means without a common superscript diff er at P ≤ 0.05.2016 Nebraska Beef Cattle Report · 169 supplementation also increased (P ≤ 0.05) muscle tissue ethoxyquin concentrations compared to diets without AG supplemen-tation (Table 3). Th ese results suggest that increased PUFA content in muscle tissue does not promote lipid oxidation and discoloration, and discoloration and lipid oxidation can be eff ectively suppressed by the combination of E+AG or E supple-mentation alone, while supplementing AG alone had minimal eff ects in improving lipid and color stability.AcknowledgmentTh is project was funded in part by Th e Beef Checkoff .Michael D. Chao, Katherine I. Domenech, Hope R. Voegele, Emery K. Kunze, gradu-ate studentsChris R. Calkins, professor, University of Nebraska- Lincoln Department of Animal Science.combination of E and AG in reducing lipid oxidation for beef steaks from 30% WDGS treatment is likely diminished because of the already low level of lipid oxidation of the control diet. Comparing diet eff ects without any antioxidant supplementation, steaks from steers fed 0% WDGS had greater lipid oxidation values compared to steaks from steers fed 30% WDGS (P ≤ 0.01). Feeding 30% WDGS did not increase lipid oxidation values compared to feeding 0% WDGS. Feeding WDGS may cause a vitamin E- sparing eff ect by synthesizing sulfur- containing antioxidant peptides and thus reducing lipid oxidation.Finally, E supplementation increased (P ≤ 0.01) muscle tissue E concentrations compared to muscle tissue from steers without E supplementation (Table 3). It is interesting to note that 30% WDGS+AG samples had greater (P ≤ 0.05) muscle tis-sue E concentrations compared to samples from 0% WDGS+AG, which demonstrated a minor E- sparing eff ect. Diets with AG were greater (P ≤ 0.05) compared to the a* values from the rest of the steaks without E treatment aft er 7 d of the retail display.For discoloration, the trend that sep-arated out the steaks from E treatments and the steaks from treatments without E could clearly be seen on d 6 of retail display. At d 7 of the retail display period, all steaks from steers supplemented with E or the combination of E and AG were less discolored (P ≤ 0.01) than steaks from steers not supplemented with E. Th e E+AG and E supplementation alone were eff ective in this study to maintain both a* values and discoloration scores in steaks from steers fed 0% WDGS or 30% WDGS diets. Reduction in steak discoloration rates due to AG supplementation was only observed when steers were on 30% WDGS diets.A reduction in oxidation rates due to E and/or AG supplementation was observed at all three retail display periods only when steers were fed the 0% WDGS diets (P ≤ 0.01; Table 3). Th e eff ect of E, AG or the Table 3.  Lipid oxidation value (TBA; malonaldehyde mg/kg of meat; average of all three aging periods), vitamin E (E; ug/g) and ethoxyquin (ug/100 g) concentrations of strip steaks (m. longissimus lumborum) from steers fed a corn- based diet with 0% wet distillers grains plus solubles (WDGS) or 30% WDGS supplemented with or without vitamin E (E) or Agrado (AG) or a combination of E and AG0% WDGS0% WDGS+E0% WDGS+AG0% WDGS+E+AG30% WDGS 30% WDGS+E30% WDGS+AG30% WDGS+E+AGP- valueTBA ≤ 0.01d 0 1.83a 1.22ab 1.17ab 0.99b 0.88b 1.19ab 1.19ab 1.11abd 4 3.51a 1.97bc 2.36c 1.36b 1.73bc 1.66bc 1.82bc 1.50bd 7 5.04a 2.45b 3.71c 1.65b 2.99bc 2.17b 2.78b 1.82bVitamin E 2.95cd 5.20a 2.18d 4.49ab 2.68cd 5.09a 3.67bc 4.56ab ≤ 0.01Ethoxy-quin0.04b 0.00b 0.32a 0.36a 0.08b 0.00b 0.29a 0.31a ≤ 0.01a– dWithin a row, means without a common superscript diff er at P ≤ 0.05.

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

https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1884&context=animalscinbcr

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

Abstract

Similar works

Full text

Available Versions

DigitalCommons@University of Nebraska