A patented proprietary product, OmniGen- AF, was evaluated to extend beef steak shelf- life at 8, 22 and 29 days of aging. Th e three treatment groups included a control group with no supplementation, OmniGen- AF supplementation for28 d aft er receiving, and supplementation for 210 d during finishing. Th e inclusion of OmniGen- AF had no effect on tenderness or visual discoloration under retail display conditions and minimal effects on fatty acid composition. Although color stability seemed to be unaffected by the supplementation, feeding OmniGen- AF throughout the entire feeding period tended to decrease oxidation. Supplementing cattle with a greater concentration of OmniGen- AF or increasing the antioxidant components in the feed supplement could be explored to further maximize beef shelf- life following long periods of aging

Buntyn, Joe, Buntyn

Calkins, Chris R.

Chao, Michael D.

Domenech, Katherine I.

Schmidt, Ty B.

English

DigitalCommons@University of Nebraska

University of Nebraska - LincolnDigitalCommons@University of Nebraska - LincolnNebraska Beef Cattle Reports Animal Science Department2016Impact of Supplementing Cattle with OmniGen-AF at the Receiving or Finishing Phase on BeefShelf- LifeKatherine I. DomenechUniversity of Nebraska-LincolnMichael D. ChaoUniversity of Nebraska-LincolnJoe Buntyn BuntynUniversity of Nebraska-LincolnTy B. SchmidtUniversity of Nebraska-Lincoln, tschmidt4@unl.eduChris 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.Domenech, Katherine I.; Chao, Michael D.; Buntyn, Joe Buntyn; Schmidt, Ty B.; and Calkins, Chris R., "Impact of SupplementingCattle with OmniGen- AF at the Receiving or Finishing Phase on Beef Shelf- Life" (2016). Nebraska Beef Cattle Reports. 876.http://digitalcommons.unl.edu/animalscinbcr/8762016 Nebraska Beef Cattle Report · 161 ©  Th e Board Regents of the University of Nebraska. All rights reserved.a cooler for 24 hours (33°F). Six cores were taken parallel to the muscle fi ber orienta-tion of each steak and sheared to determine tenderness.Visual discoloration (discoloration score)Visual discoloration was assessed daily for all samples placed in retail display. Th e steaks were evaluated on a percent scale where 0% meant no discoloration and 100% meant complete discoloration.Objective color (L*, a*, b* scores)During retail display, objective color was assessed daily with a Minolta Colorim-eter (CR- 400, Minolta Camera Company, Osaka, Japan). Th e D65 illuminant setting was used with an 8 mm illumination area and a 2° standard observer. Values of L* (scale from 0 = black to 100 = white), a*(positive values = red to negative values = green), and b* (positive values = yellow to negative values = blue) were recorded with an average of six readings per samples.Lipid oxidation (TBARS)Frozen samples were diced into small pieces, with no subcutaneous fat, and fl ash frozen in liquid nitrogen. Th e frozen pieces were powdered in a Waring metal cup blender and 5 g of powdered sample was weighed to conduct the TBARS protocol.Fatty acid profi leFrozen samples were diced into small pieces, with no subcutaneous fat, and fl ash frozen in liquid nitrogen. Th ese were then powdered in a metal cup blender and 1 g of powdered sample was weighed out to conduct fatty acid determination by gas chromatography. Th e chromatography was done using a Chromopack CP- Sil (0.25 mm × 100 m) column with an injector tempera-ture of 518°F and a detector temperature of ProcedureA total of 288 steers were sorted into three treatment groups (96 hd/treatment): a control group that received no OmniGen- AF supplementation and two groups supplemented with OmniGen- AF either at receiving (fi rst 28 d at the feedlot) or all through fi nishing (210 d). At both the receiving and fi nishing phases, OmniGen- AF was top dressed at 4 g/100lb BW/hd/d. Cattle were sorted 8 hd/pen for a total of 12 pens/treatment. Aft er harvest, 24 USDA low Choice carcasses were selected within each dietary treatment (n = 72) and strip loins from the left  and right sides were ob-tained. Vacuum packaged loins were aged 8, 22 and 29 days (33°F). At 8 days of aging, part of the left  loins were fabricated into 1- inch steaks for visual discoloration and tenderness and ½- inch steaks for thiobar-bituric acid reactive substances (TBARS) was used as a measure of oxidation. Th e re-maining portions of the loins were vacuum packaged and aged up to 22 days at which point the fabrication process was repeat-ed. Th e remaining commercially vacuum packaged strip loins (right sides) were kept intact until 29 days of aging at which time the same fabrication strategy was followed. At all aging periods the steaks were placed in Styrofoam trays, overwrapped with oxygen- permeable fi lm, and placed in retail display conditions (36°F) for 4 and 7 days. Steaks at day 0 of retail display were im-mediately vacuum packed and stored in an ultra- low freezer (−112°F) until analysis.Tenderness (Warner- Bratzler Shear Force— WBSF)Th e 1- inch frozen steaks were thawed for 24 hours (33°F) and a thermocouple was placed in the geometric center. Th e steaks were grilled on Hamilton Beach electric grills until they reached an internal temperature of 160°F (cooked on one side until 95°F and fl ipped once to fi nish cook-ing). Th e cooked steaks were placed on trays, covered with plastic fi lm, and kept in SummaryA patented proprietary product, OmniGen- AF, was evaluated to extend beef steak shelf- life at 8, 22 and 29 days of aging. Th e three treatment groups included a control group with no supplementation, OmniGen- AF supplementation for28 d aft er receiving, and supplementation for 210 d during fi nishing. Th e inclusion of OmniGen- AF had no eff ect on tenderness or visual discoloration under retail display conditions and minimal eff ects on fatty acid composi-tion. Although color stability seemed to be unaff ected by the supplementation, feeding OmniGen- AF throughout the entire feeding period tended to decrease oxidation. Supple-menting cattle with a greater concentration of OmniGen- AF or increasing the antiox-idant components in the feed supplement could be explored to further maximize beef shelf- life following long periods of aging.IntroductionSupplements used in beef rations for fi nishing cattle balance nutrients that are essential for proper nutrition and perfor-mance. OmniGen- AF (Phibro Animal Health, Quincy, IL) is a patented propri-etary product shown to augment the innate immune function in cattle. Supplementing cattle with OmniGen- AF also poses a po-tential opportunity for the incorporation of antioxidants via phenolic- rich compounds that might extend beef shelf- life by slowing the development of brown color during retail display. Th e extension of beef shelf- life ultimately benefi ts the beef industry as a whole as it promotes greater color and lipid stability with greater aging times. Th ese have proven to be strong drivers for consumer purchasing decisions. Th us, the objective of this research was to assess the impact of feeding OmniGen- AF on beef shelf- life. Impact of Supplementing Cattle with OmniGen- AF at the Receiving or Finishing Phase on Beef Shelf- LifeKatherine I. Domenech, Michael D. Chao, Joe Buntyn, Ty Schmidt and Chris R. Calkins162 · 2016 Nebraska Beef Cattle Report3.02, 3.26 mg malonaldehyde/kg tissue, respectively). In general, as retail display progressed, TBARS values increased from 0.66 mg malonaldehyde/kg tissue at day 0 of retail display to 3.09 and 5.19 mg malonaldehyde/kg tissue at days 4 and 7 of retail display respectively. Treatment was not involved in any interactions; however, there was a tendency (P = 0.10; Figure 3) for cattle receiving OmniGen- AF during the fi nishing phase to have a less lipid oxi-dation in comparison to those receiving the (lower a*) than samples aged for 8 or 29 days (data not shown).Oxidation measured via TBARS did not confi rm greater lipid oxidation at 22 days of aging over samples aged for 29 days. A tendency (P = 0.10) for an age by retail display interaction was observed (Figure 2). At 0 days of retail display there were no diff erences according to aging periods but at 4 and 7 days of retail display there was a gradual but signifi cant increase in ox-idation from 8 to 22 to 29 days of age (2.66, 572°F. Th e head pressure was set at 40 psi with a fl ow rate of 1.0 ml/min and a tem-perature programing system was used. Th e fatty acids were identifi ed by their retention times in relation to known standards and the percent of fatty acid was determined by the peak area in the chromatograph.Statistical analysisTh e Proc Glimmix procedure in SAS (SAS Inst., Inc., Cary, N.C.) was used to determine the eff ects of dietary treatment, aging period, retail display and their interactions. Repeated measures were used to analyze discoloration and objective color data. All means were separated with the LS MEANS statement and the TUKEY adjust-ment with an alpha of 0.05 and tendencies were considered at an alpha level of 0.10.ResultsTh ere were no diff erences in tenderness (data not shown) due to dietary treatments (P = 0.31). As expected, tenderness did improve as aging and retail display time progressed (P < 0.0001). In terms of discol-oration, there was a signifi cant age by retail display interaction where at 4 days of retail display samples aged for 22 days had a greater discoloration in relation to samples aged for 8 and 29 days. Usually, prolonged aging periods will result in greater discol-oration. However, beginning at 4 days of retail display, samples with the longest ag-ing period (29 day age) were less discolored than those at 22 day age, but not diff erent to samples aged for 8 days (Figure 1). Th is could be due to the fabrication of the sam-ples where at 8 days of aging one side of the loins were fabricated and the remain-ing portion of the loins were re- vacuum packaged and fabricated on day 22 of aging. Samples for 29 days of age remained intact under commercial vacuum packaging until the day of fabrication. Light, oxy-gen, and residual oxygen exposure in the loin portions that were re- packaged and fabricated for 22 days of age could explain the increased discoloration in comparison to loins that remained under commercial packaging for a longer aging period.Th e discoloration data coincided with the objective L*, a*, and b* color data that also suggested that samples aged for 22 days were lighter (greater L*) and less red Discoloration (%)70.060.050.040.030.020.010.00.0RD (days)0 1 2 3 4 5 6    78 d age 22 d age 29 d age✱✱✱✱TBARS (mg malonaldehy/kg tissue)65432100 4 7RD (Days)8 d age 22 d age 29 d age✱✱Figure 1. Percent discoloration of beef strip steaks in retail display as impacted by day of aging by day of retail display interaction (P < 0.0001)*Indicate diff erences (P < 0.05)Figure 2. Lipid oxidation (TBARS) tendency of an age by retail display interaction from strip steaks placed under retail conditions (P = 0.10)*Indicate diff erences (P < 0.05)2016 Nebraska Beef Cattle Report · 163 supplementation at the receiving phase or those never being supplemented (2.80 vs. 3.07 and 3.06 mg malonaldehyde/kg tissue, respectively).Dietary supplementation altered the proportion of palmitic acid (16:0), linoe-laidic acid (18:2TT), saturated fatty acids (SFA) as well as the ratio of saturated and unsaturated fatty acids (SFA:UFA; Table 1). On a percentage basis, palmitic acid (16:0), total saturated fatty acids, and the ratio of saturated and unsaturated fatty acids were found to be greater in cattle supplemented with OmniGen- AF at the receiving phase, lowest for cattle having OmniGen- AF supplementation all through the fi nish-ing phase, and intermediate for cattle on the control diet with no OmniGen- AF supplementation (Table 1). Linoelaidic acid (18:2TT) however, was found to be greater in the non- supplemented control group (0.21%), intermediate in the receiving phase supplemented group (0.15%), and lowest for the fi nishing phase supplement-ed group (0.13%).According to these data, the inclusion of OmniGen- AF had no eff ect on color stability under retail display conditions. However, cattle supplemented throughout the fi nishing phase tended to have greater lipid stability in relation to cattle only sup-plemented at the receiving phase or cattle that were never supplemented. Hence, supplementation with OmniGen- AF poses potential benefi ts with longer exposure times in terms of retarding lipid oxidation and thus extending beef shelf- life. Future research can explore the potential benefi ts of supplementing cattle with a greater con-centration of OmniGen- AF or potentially increasing the antioxidant components in the feed supplement to maximize shelf- life of beef aged for long periods of time.AcknowledgementTh is project was funded in part by Th e Beef Checkoff .Katherine I. Domenech, graduate studentMichael D. Chao, graduate studentJoe Buntyn, graduate studentTy Schmidt, assistant professorChris R. Calkins, professor, University of Nebraska- Lincoln Department of Animal ScienceTBARS (mg malonaldhyde/kg tissue)65432100         4         7 0         4         7 0         4         78 d age 22 d age 29 d ageAge/retail displayControl                Receiving                FinishingTable 1. Fatty acid changes due to dietary treatment on a percentage basisFatty Acid (%)a Dietary Treatmentb P- valueControl OmniGen- AFat ReceivingOmniGen- AFat Finishing16:0 (Palmitic) 24.17ef 24.64e 23.62f 0.0518:2TT (Linoelaidic)0.21e 0.15ef 0.13f 0.02SFAc 41.92ef 43.01e 41.56f 0.04SFA:UFAd 0.74ef 0.77e 0.73f 0.04aFatty acids reported as percent of the total fatty acids identifi ed via gas chromatographybControl: no OmniGen- AF supplementation / OmniGen- AF at Receiving: fi rst 28 d at the feedlot / OmniGen- AF at Finishing: all 210 d at the feedlot. OmniGen- AF was top dressed at 4 g/100lb BW/hd/d.cSFA = Saturated fatty acids (Account for the sum of all saturated fatty acids identifi ed)dSFA:UFA = Saturated fatty acids : Unsaturated fatty acids (Ratio of the sum of all saturated and unsaturated fatty acids identifi ed)e- fDiff erent letters indicate diff erences within each row (P < 0.05)Figure 3. Lipid oxidation (TBARS) dietary treatment tendency for decreased lipid oxidation with cattle supplemented with OmniGen- AF through the fi nishing phase (P = 0.10)

Impact of Supplementing Cattle with OmniGen- AF at the
Receiving or Finishing Phase on Beef Shelf- Life

UNL | Libraries

University of Nebraska - Lincoln
DigitalCommons@University of Nebraska - Lincoln
Nebraska Beef Cattle Reports Animal Science Department
2016
Impact of Supplementing Cattle with OmniGen-
AF at the Receiving or Finishing Phase on Beef
Shelf- Life
Katherine I. Domenech
University of Nebraska-Lincoln
Michael D. Chao
University of Nebraska-Lincoln
Joe Buntyn Buntyn
University of Nebraska-Lincoln
Ty B. Schmidt
University of Nebraska-Lincoln, tschmidt4@unl.edu
Chris R. Calkins
University of Nebraska-Lincoln, ccalkins1@unl.edu
Follow this and additional works at: http://digitalcommons.unl.edu/animalscinbcr
Part of the Meat Science Commons
This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has
been accepted for inclusion in Nebraska Beef Cattle Reports by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln.
Domenech, Katherine I.; Chao, Michael D.; Buntyn, Joe Buntyn; Schmidt, Ty B.; and Calkins, Chris R., "Impact of Supplementing
Cattle with OmniGen- AF at the Receiving or Finishing Phase on Beef Shelf- Life" (2016). Nebraska Beef Cattle Reports. 876.
http://digitalcommons.unl.edu/animalscinbcr/876
2016 Nebraska Beef Cattle Report · 161 
©  Th e Board Regents of the University of 
Nebraska. All rights reserved.
a cooler for 24 hours (33°F). Six cores were 
taken parallel to the muscle fi ber orienta-
tion of each steak and sheared to determine 
tenderness.
Visual discoloration 
(discoloration score)
Visual discoloration was assessed daily 
for all samples placed in retail display. Th e 
steaks were evaluated on a percent scale 
where 0% meant no discoloration and 
100% meant complete discoloration.
Objective color (L*, a*, b* scores)
During retail display, objective color 
was assessed daily with a Minolta Colorim-
eter (CR- 400, Minolta Camera Company, 
Osaka, Japan). Th e D65 illuminant setting 
was used with an 8 mm illumination area 
and a 2° standard observer. Values of L* 
(scale from 0 = black to 100 = white), 
a*(positive values = red to negative values = 
green), and b* (positive values = yellow to 
negative values = blue) were recorded with 
an average of six readings per samples.
Lipid oxidation (TBARS)
Frozen samples were diced into small 
pieces, with no subcutaneous fat, and fl ash 
frozen in liquid nitrogen. Th e frozen pieces 
were powdered in a Waring metal cup 
blender and 5 g of powdered sample was 
weighed to conduct the TBARS protocol.
Fatty acid profi le
Frozen samples were diced into small 
pieces, with no subcutaneous fat, and fl ash 
frozen in liquid nitrogen. Th ese were then 
powdered in a metal cup blender and 1 g 
of powdered sample was weighed out to 
conduct fatty acid determination by gas 
chromatography. Th e chromatography was 
done using a Chromopack CP- Sil (0.25 mm 
× 100 m) column with an injector tempera-
ture of 518°F and a detector temperature of 
Procedure
A total of 288 steers were sorted into 
three treatment groups (96 hd/treatment): 
a control group that received no OmniGen- 
AF supplementation and two groups 
supplemented with OmniGen- AF either 
at receiving (fi rst 28 d at the feedlot) or 
all through fi nishing (210 d). At both the 
receiving and fi nishing phases, OmniGen- 
AF was top dressed at 4 g/100lb BW/hd/d. 
Cattle were sorted 8 hd/pen for a total of 
12 pens/treatment. Aft er harvest, 24 USDA 
low Choice carcasses were selected within 
each dietary treatment (n = 72) and strip 
loins from the left  and right sides were ob-
tained. Vacuum packaged loins were aged 
8, 22 and 29 days (33°F). At 8 days of aging, 
part of the left  loins were fabricated into 
1- inch steaks for visual discoloration and 
tenderness and ½- inch steaks for thiobar-
bituric acid reactive substances (TBARS) 
was used as a measure of oxidation. Th e re-
maining portions of the loins were vacuum 
packaged and aged up to 22 days at which 
point the fabrication process was repeat-
ed. Th e remaining commercially vacuum 
packaged strip loins (right sides) were kept 
intact until 29 days of aging at which time 
the same fabrication strategy was followed. 
At all aging periods the steaks were placed 
in Styrofoam trays, overwrapped with 
oxygen- permeable fi lm, and placed in retail 
display conditions (36°F) for 4 and 7 days. 
Steaks at day 0 of retail display were im-
mediately vacuum packed and stored in an 
ultra- low freezer (−112°F) until analysis.
Tenderness (Warner- Bratzler Shear 
Force— WBSF)
Th e 1- inch frozen steaks were thawed 
for 24 hours (33°F) and a thermocouple 
was placed in the geometric center. Th e 
steaks were grilled on Hamilton Beach 
electric grills until they reached an internal 
temperature of 160°F (cooked on one side 
until 95°F and fl ipped once to fi nish cook-
ing). Th e cooked steaks were placed on 
trays, covered with plastic fi lm, and kept in 
Summary
A patented proprietary product, 
OmniGen- AF, was evaluated to extend 
beef steak shelf- life at 8, 22 and 29 days of 
aging. Th e three treatment groups included 
a control group with no supplementation, 
OmniGen- AF supplementation for28 d aft er 
receiving, and supplementation for 210 d 
during fi nishing. Th e inclusion of OmniGen- 
AF had no eff ect on tenderness or visual 
discoloration under retail display conditions 
and minimal eff ects on fatty acid composi-
tion. Although color stability seemed to be 
unaff ected by the supplementation, feeding 
OmniGen- AF throughout the entire feeding 
period tended to decrease oxidation. Supple-
menting cattle with a greater concentration 
of OmniGen- AF or increasing the antiox-
idant components in the feed supplement 
could be explored to further maximize beef 
shelf- life following long periods of aging.
Introduction
Supplements used in beef rations for 
fi nishing cattle balance nutrients that are 
essential for proper nutrition and perfor-
mance. OmniGen- AF (Phibro Animal 
Health, Quincy, IL) is a patented propri-
etary product shown to augment the innate 
immune function in cattle. Supplementing 
cattle with OmniGen- AF also poses a po-
tential opportunity for the incorporation of 
antioxidants via phenolic- rich compounds 
that might extend beef shelf- life by slowing 
the development of brown color during 
retail display. Th e extension of beef shelf- 
life ultimately benefi ts the beef industry as 
a whole as it promotes greater color and 
lipid stability with greater aging times. 
Th ese have proven to be strong drivers for 
consumer purchasing decisions. Th us, the 
objective of this research was to assess the 
impact of feeding OmniGen- AF on beef 
shelf- life.
 Impact of Supplementing Cattle with OmniGen- AF at the 
Receiving or Finishing Phase on Beef Shelf- Life
Katherine I. Domenech, Michael D. Chao, Joe Buntyn, Ty Schmidt and Chris R. Calkins
162 · 2016 Nebraska Beef Cattle Report
3.02, 3.26 mg malonaldehyde/kg tissue, 
respectively). In general, as retail display 
progressed, TBARS values increased from 
0.66 mg malonaldehyde/kg tissue at day 
0 of retail display to 3.09 and 5.19 mg 
malonaldehyde/kg tissue at days 4 and 7 of 
retail display respectively. Treatment was 
not involved in any interactions; however, 
there was a tendency (P = 0.10; Figure 3) 
for cattle receiving OmniGen- AF during 
the fi nishing phase to have a less lipid oxi-
dation in comparison to those receiving the 
(lower a*) than samples aged for 8 or 29 
days (data not shown).
Oxidation measured via TBARS did not 
confi rm greater lipid oxidation at 22 days 
of aging over samples aged for 29 days. 
A tendency (P = 0.10) for an age by retail 
display interaction was observed (Figure 
2). At 0 days of retail display there were 
no diff erences according to aging periods 
but at 4 and 7 days of retail display there 
was a gradual but signifi cant increase in ox-
idation from 8 to 22 to 29 days of age (2.66, 
572°F. Th e head pressure was set at 40 psi 
with a fl ow rate of 1.0 ml/min and a tem-
perature programing system was used. Th e 
fatty acids were identifi ed by their retention 
times in relation to known standards and 
the percent of fatty acid was determined by 
the peak area in the chromatograph.
Statistical analysis
Th e Proc Glimmix procedure in SAS 
(SAS Inst., Inc., Cary, N.C.) was used to 
determine the eff ects of dietary treatment, 
aging period, retail display and their 
interactions. Repeated measures were used 
to analyze discoloration and objective color 
data. All means were separated with the LS 
MEANS statement and the TUKEY adjust-
ment with an alpha of 0.05 and tendencies 
were considered at an alpha level of 0.10.
Results
Th ere were no diff erences in tenderness 
(data not shown) due to dietary treatments 
(P = 0.31). As expected, tenderness did 
improve as aging and retail display time 
progressed (P < 0.0001). In terms of discol-
oration, there was a signifi cant age by retail 
display interaction where at 4 days of retail 
display samples aged for 22 days had a 
greater discoloration in relation to samples 
aged for 8 and 29 days. Usually, prolonged 
aging periods will result in greater discol-
oration. However, beginning at 4 days of 
retail display, samples with the longest ag-
ing period (29 day age) were less discolored 
than those at 22 day age, but not diff erent 
to samples aged for 8 days (Figure 1). Th is 
could be due to the fabrication of the sam-
ples where at 8 days of aging one side of 
the loins were fabricated and the remain-
ing portion of the loins were re- vacuum 
packaged and fabricated on day 22 of aging. 
Samples for 29 days of age remained intact 
under commercial vacuum packaging 
until the day of fabrication. Light, oxy-
gen, and residual oxygen exposure in the 
loin portions that were re- packaged and 
fabricated for 22 days of age could explain 
the increased discoloration in comparison 
to loins that remained under commercial 
packaging for a longer aging period.
Th e discoloration data coincided with 
the objective L*, a*, and b* color data that 
also suggested that samples aged for 22 
days were lighter (greater L*) and less red 
D
isc
ol
or
at
io
n 
(%
)
70.0
60.0
50.0
40.0
30.0
20.0
10.0
0.0
RD (days)
0 1 2 3 4 5 6    7
8 d age 22 d age 29 d age
✱
✱
✱
✱
TB
A
RS
 (m
g 
m
al
on
al
de
hy
/k
g 
tis
su
e)
6
5
4
3
2
1
0
0 4 7
RD (Days)
8 d age 22 d age 29 d age
✱
✱
Figure 1. Percent discoloration of beef strip steaks in retail display as impacted by day of aging by day of 
retail display interaction (P < 0.0001)
*Indicate diff erences (P < 0.05)
Figure 2. Lipid oxidation (TBARS) tendency of an age by retail display interaction from strip steaks 
placed under retail conditions (P = 0.10)
*Indicate diff erences (P < 0.05)
2016 Nebraska Beef Cattle Report · 163 
supplementation at the receiving phase or 
those never being supplemented (2.80 vs. 
3.07 and 3.06 mg malonaldehyde/kg tissue, 
respectively).
Dietary supplementation altered the 
proportion of palmitic acid (16:0), linoe-
laidic acid (18:2TT), saturated fatty acids 
(SFA) as well as the ratio of saturated and 
unsaturated fatty acids (SFA:UFA; Table 1). 
On a percentage basis, palmitic acid (16:0), 
total saturated fatty acids, and the ratio of 
saturated and unsaturated fatty acids were 
found to be greater in cattle supplemented 
with OmniGen- AF at the receiving phase, 
lowest for cattle having OmniGen- AF 
supplementation all through the fi nish-
ing phase, and intermediate for cattle on 
the control diet with no OmniGen- AF 
supplementation (Table 1). Linoelaidic acid 
(18:2TT) however, was found to be greater 
in the non- supplemented control group 
(0.21%), intermediate in the receiving 
phase supplemented group (0.15%), and 
lowest for the fi nishing phase supplement-
ed group (0.13%).
According to these data, the inclusion 
of OmniGen- AF had no eff ect on color 
stability under retail display conditions. 
However, cattle supplemented throughout 
the fi nishing phase tended to have greater 
lipid stability in relation to cattle only sup-
plemented at the receiving phase or cattle 
that were never supplemented. Hence, 
supplementation with OmniGen- AF poses 
potential benefi ts with longer exposure 
times in terms of retarding lipid oxidation 
and thus extending beef shelf- life. Future 
research can explore the potential benefi ts 
of supplementing cattle with a greater con-
centration of OmniGen- AF or potentially 
increasing the antioxidant components in 
the feed supplement to maximize shelf- life 
of beef aged for long periods of time.
Acknowledgement
Th is project was funded in part by Th e 
Beef Checkoff .
Katherine I. Domenech, graduate student
Michael D. Chao, graduate student
Joe Buntyn, graduate student
Ty Schmidt, assistant professor
Chris R. Calkins, professor, University of 
Nebraska- Lincoln Department of Animal 
Science
TB
A
RS
 (m
g 
m
al
on
al
dh
yd
e/
kg
 ti
ss
ue
)
6
5
4
3
2
1
0
0         4         7 0         4         7 0         4         7
8 d age 22 d age 29 d age
Age/retail display
Control                Receiving                Finishing
Table 1. Fatty acid changes due to dietary treatment on a percentage basis
Fatty Acid (%)a Dietary Treatmentb P- value
Control OmniGen- AF
at Receiving
OmniGen- AF
at Finishing
16:0 (Palmitic) 24.17ef 24.64e 23.62f 0.05
18:2TT 
(Linoelaidic)
0.21e 0.15ef 0.13f 0.02
SFAc 41.92ef 43.01e 41.56f 0.04
SFA:UFAd 0.74ef 0.77e 0.73f 0.04
aFatty acids reported as percent of the total fatty acids identifi ed via gas chromatography
bControl: no OmniGen- AF supplementation / OmniGen- AF at Receiving: fi rst 28 d at the feedlot / OmniGen- AF at Finishing: 
all 210 d at the feedlot. OmniGen- AF was top dressed at 4 g/100lb BW/hd/d.
cSFA = Saturated fatty acids (Account for the sum of all saturated fatty acids identifi ed)
dSFA:UFA = Saturated fatty acids : Unsaturated fatty acids (Ratio of the sum of all saturated and unsaturated 
fatty acids identifi ed)
e- fDiff erent letters indicate diff erences within each row (P < 0.05)
Figure 3. Lipid oxidation (TBARS) dietary treatment tendency for decreased lipid oxidation with cattle 
supplemented with OmniGen- AF through the fi nishing phase (P = 0.10)


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Impact of Supplementing Cattle with OmniGen- AF at the Receiving or Finishing Phase on Beef Shelf- Life

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