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

Calkins, Chris R.

de Mello, Amilton S., Jr.

Jenschke, Blaine E.

English

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University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Nebraska Beef Cattle Reports Animal Science Department 
January 2008 
Influence of Feeding Wet Distillers Grains on Fatty Acid 
Composition of Beef 
Amilton S. de Mello Jr. 
University of Nebraska-Lincoln, amilton@cabnr.unr.edu 
Blaine E. Jenschke 
University of Nebraska-Lincoln 
Chris R. Calkins 
University of Nebraska-Lincoln, ccalkins1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr 
 Part of the Animal Sciences Commons 
de Mello, Amilton S. Jr.; Jenschke, Blaine E.; and Calkins, Chris R., "Influence of Feeding Wet Distillers 
Grains on Fatty Acid Composition of Beef" (2008). Nebraska Beef Cattle Reports. 45. 
https://digitalcommons.unl.edu/animalscinbcr/45 
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. 
Page 120 — 2008 Nebraska Beef Report  © The Board of Regents of the University of Nebraska.  All rights reserved.
Influence of Feeding Wet Distillers Grains on Fatty Acid 
Composition of Beef
Amilton S. de Mello Jr.
Blaine E. Jenschke
Chris R. Calkins1,2
Summary
Ribeye slices (M. Longissimus tho-
racis) 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, con-
jugated 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.
Introduction
Fatty acid composition of beef is 
important due to potential effects on 
quality. High levels of polyunsaturat-
ed fatty acids (PUFA) are associated 
with higher values of oxidation and 
compromised beef color. Also, oxida-
tion of fatty acids results in ketones 
and aldehydes which affect beef flavor. 
Thus, alterations of the fatty acid pro-
file may affect quality attributes such 
as flavor, color, and lipid oxidation 
capacity.
Negative correlations between beef 
flavor and PUFA lead to lower con-
sumer acceptance as PUFA content 
increases. Little research has been 
conducted on the effects of distill-
ers grains on beef fatty acid profile of 
beef. Therefore, the aim of this work 
was to determine the effects of feeding 
WDGS on fatty acid profile in beef.
Procedure
Ninety-four calf-fed, crossbred 
steers were allocated to three different 
treatments (0%, 15% or 0% WDGS, 
DM basis) and fed for 1 days. After 
grading, a one-quarter inch thick 
ribeye slice (M. Longissimus thoracis) 
was excised from each carcass at the 
12th/1th rib and transferred to the 
Meat Laboratory at the University of 
Nebraska under refrigeration. The rib-
eye slices were trimmed, submerged 
in liquid N, pulverized and stored 
at -112oF. Total lipid was extracted 
with chloroform: methanol (2:1, v/v) 
mixture. An extract containing 25 
mg of lipid was converted to fatty 
acid methyl esters and separated by 
Gas Chromatography (GC) using a 
capillary column. Column oven tem-
perature was programmed at 284o 
to 428oF at .6oF/minute and held at 
428oF for 20 minutes. Injector and 
detector temperature was maintained 
at 518o and 572oF, respectively, and 
helium was the carrier. Individual 
fatty acids were identified by compari-
son of retention times with known 
standards.
Results
Results of this study are presented 
in Table 1 and Table 2. Diets did not 
significantly influence total lipid 
content (P = 0.19), total unsaturated 
fatty acids (UFA) (P = 0.76) or total 
Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (M. Longissimus thoracis) from 
steers fed with WDGS finishing diets.
 Dietary treatments2
Fatty acids 0% 15% 0% P-value
Fat% 5.44 5.91 5.94 0.19
14:0 2.94 2.96 2.84 0.50
14:1(n-5) 0.64a 0.6a 0.54b 0.0
15:0 0.54b 0.57a 0.49b 0.02
iso16:0 0.9 0.90 0.81 0.22
16:0 26.5a 25.8ab 25.12b <0.01
16:1(n-7) .50a .2b 2.90c <0.01
17:0 1.4b 1.66a 1.4b 0.01
iso18:0 0.66 0.7 0.64 0.24
17:1(n-7) 1.08ab 1.17a 0.98b 0.0
18:0 1.76b 14.1b 15.0a 0.02
18:1Δ6-11t 2.28b 2.61b .76a <0.01
18:1(n-9) 6.14a 4.66b 4.02b <0.01
cis-vaccenic [C18:1, n7] .20a 2.77b 2.41c <0.01
18:1Δ1t 0.10c 0.51b 0.64a <0.01
18:1Δ14t 0.49 0.48 0.4 0.06
19:0 0.02 0.01 0.04 0.26
18:2 9t, 12t 0.00b 0.01b 0.0a 0.01
18:2(n-6) .27b 4.22a 4.50a <0.01
20:0 0.005b 0.007b 0.0a 0.02
18:(n-) 0.07 0.09 0.06 0.51
20:1(n-9) 0.15 0.16 0.20 0.06
CLA cis-9,trans-11 0.21b 0.22ab 0.27ª 0.04
20:(n-6) 0.29b 0.ab 0.5ª 0.05
20:4(n-6) 1.06 1.02 1.0 0.92
Others 0.9 1.07 1.49 0.06
1Weight percentage values are relative proportions of all peaks observed by GC.
2Wet distillers grains plus solubles.
a,b,cMeans in the same row having different superscripts are significant at P < 0.05 level.
© The Board of Regents of the University of Nebraska.  All rights reserved. 2008 Nebraska Beef Report  — Page 121 
of conjugated linoleic acid (CLA)  
cis-9 trans-11 may have human health 
benefits. This study shows that  
WDGS in the diet increased CLA cis-9 
trans-11 content and omega 6:omega 
 ratio, (P = 0.04 and P < 0.01, respec-
tively). 
These data suggest feeding distill-
ers grains alters the fatty acid profile 
of beef. Higher values of PUFA could 
support greater oxidation, reduction 
in color stability and possibly impact 
flavor. Further work is needed to 
clarify these relationships.
1Amilton S. de Mello Jr., graduate student; 
Blaine E. Jenschke, research technician; and 
Chris R. Calkins, professor, Animal Science, 
Lincoln.
2This project was funded in part, by beef 
and veal producers and importers through their 
$1-per-head checkoff and was produced for the 
Cattlemen’s Beef Board and state beef councils 
by the National Cattlemen’s Beef Association.
Table 2. Weight percentage of total fatty acids1 of ribeye slices (M. Longissimus thoracis) from steers 
fed with WDGS finishing diets.
  Dietary treatments2
Fatty acids 0% 15% 0% P-value
Trans 2.87c .61b 4.86a <0.01
UFA 52.47 52.15 52.10 0.76
PUFA 4.90b 5.91a 6.2a <0.01
SFA 46.60 46.79 46.42 0.79
UFA:SFA 1.1 1.12 1.1 0.84
Omega  0.07 0.09 0.06 0.51
Omega 6 4.62b 5.60a 5.86a <0.01
Omega 6: Omega  26.72c .64b 41.75a <0.01
1Weight percentage values are relative proportions of all peaks observed by GC.
2Wet distillers grains plus solubles.
a,b,cMeans in the same row having different superscripts are significant at P < 0.05 level.
saturated fatty acids (SFA) (P = 0.79). 
As WDGS in finishing diets increased, 
higher concentrations of 18:0 (P = 
0.02), 18:1Δ6-11t (P < 0.01), 18:1Δ1t 
(P < 0.01), 20: (n-6) (P = 0.05), 18:2 
9t,12t (P = 0.01), and total trans  
(P < 0.01) were observed. Values of 
18:2 (n-6), polyunsaturated (PUFA) 
and omega 6 fatty acids were sig-
nificantly higher (P < 0.01, P < 0.01 
and P < 0.01 respectively) in ribeyes 
from cattle fed 15% and 0%. As 
WDGS increased in finishing diets 
the values of 14:1 (n-5), 15:0, 16:0, 16:1 
and cis-vaccenic [18:1, n-7] fatty acids 
decreased (P = 0.0, P = 0.02, P < 0.01, 
P <0 .01 and P < 0.01, respectively). 
Research suggests that consumption 


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

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nebraska Beef Cattle Reports Animal Science Department January 2008 Influence of Feeding Wet Distillers Grains on Fatty Acid Composition of Beef Amilton S. de Mello Jr. University of Nebraska-Lincoln, amilton@cabnr.unr.edu Blaine E. Jenschke University of Nebraska-Lincoln Chris R. Calkins University of Nebraska-Lincoln, ccalkins1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr  Part of the Animal Sciences Commons de Mello, Amilton S. Jr.; Jenschke, Blaine E.; and Calkins, Chris R., "Influence of Feeding Wet Distillers Grains on Fatty Acid Composition of Beef" (2008). Nebraska Beef Cattle Reports. 45. https://digitalcommons.unl.edu/animalscinbcr/45 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. Page 120 — 2008 Nebraska Beef Report  © The Board of Regents of the University of Nebraska.  All rights reserved.Influence of Feeding Wet Distillers Grains on Fatty Acid Composition of BeefAmilton S. de Mello Jr.Blaine E. JenschkeChris R. Calkins1,2SummaryRibeye slices (M. Longissimus tho-racis) 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, con-jugated 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.IntroductionFatty acid composition of beef is important due to potential effects on quality. High levels of polyunsaturat-ed fatty acids (PUFA) are associated with higher values of oxidation and compromised beef color. Also, oxida-tion of fatty acids results in ketones and aldehydes which affect beef flavor. Thus, alterations of the fatty acid pro-file may affect quality attributes such as flavor, color, and lipid oxidation capacity.Negative correlations between beef flavor and PUFA lead to lower con-sumer acceptance as PUFA content increases. Little research has been conducted on the effects of distill-ers grains on beef fatty acid profile of beef. Therefore, the aim of this work was to determine the effects of feeding WDGS on fatty acid profile in beef.ProcedureNinety-four calf-fed, crossbred steers were allocated to three different treatments (0%, 15% or 0% WDGS, DM basis) and fed for 1 days. After grading, a one-quarter inch thick ribeye slice (M. Longissimus thoracis) was excised from each carcass at the 12th/1th rib and transferred to the Meat Laboratory at the University of Nebraska under refrigeration. The rib-eye slices were trimmed, submerged in liquid N, pulverized and stored at -112oF. Total lipid was extracted with chloroform: methanol (2:1, v/v) mixture. An extract containing 25 mg of lipid was converted to fatty acid methyl esters and separated by Gas Chromatography (GC) using a capillary column. Column oven tem-perature was programmed at 284o to 428oF at .6oF/minute and held at 428oF for 20 minutes. Injector and detector temperature was maintained at 518o and 572oF, respectively, and helium was the carrier. Individual fatty acids were identified by compari-son of retention times with known standards.ResultsResults of this study are presented in Table 1 and Table 2. Diets did not significantly influence total lipid content (P = 0.19), total unsaturated fatty acids (UFA) (P = 0.76) or total Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (M. Longissimus thoracis) from steers fed with WDGS finishing diets. Dietary treatments2Fatty acids 0% 15% 0% P-valueFat% 5.44 5.91 5.94 0.1914:0 2.94 2.96 2.84 0.5014:1(n-5) 0.64a 0.6a 0.54b 0.015:0 0.54b 0.57a 0.49b 0.02iso16:0 0.9 0.90 0.81 0.2216:0 26.5a 25.8ab 25.12b <0.0116:1(n-7) .50a .2b 2.90c <0.0117:0 1.4b 1.66a 1.4b 0.01iso18:0 0.66 0.7 0.64 0.2417:1(n-7) 1.08ab 1.17a 0.98b 0.018:0 1.76b 14.1b 15.0a 0.0218:1Δ6-11t 2.28b 2.61b .76a <0.0118:1(n-9) 6.14a 4.66b 4.02b <0.01cis-vaccenic [C18:1, n7] .20a 2.77b 2.41c <0.0118:1Δ1t 0.10c 0.51b 0.64a <0.0118:1Δ14t 0.49 0.48 0.4 0.0619:0 0.02 0.01 0.04 0.2618:2 9t, 12t 0.00b 0.01b 0.0a 0.0118:2(n-6) .27b 4.22a 4.50a <0.0120:0 0.005b 0.007b 0.0a 0.0218:(n-) 0.07 0.09 0.06 0.5120:1(n-9) 0.15 0.16 0.20 0.06CLA cis-9,trans-11 0.21b 0.22ab 0.27ª 0.0420:(n-6) 0.29b 0.ab 0.5ª 0.0520:4(n-6) 1.06 1.02 1.0 0.92Others 0.9 1.07 1.49 0.061Weight percentage values are relative proportions of all peaks observed by GC.2Wet distillers grains plus solubles.a,b,cMeans in the same row having different superscripts are significant at P < 0.05 level.© The Board of Regents of the University of Nebraska.  All rights reserved. 2008 Nebraska Beef Report  — Page 121 of conjugated linoleic acid (CLA)  cis-9 trans-11 may have human health benefits. This study shows that  WDGS in the diet increased CLA cis-9 trans-11 content and omega 6:omega  ratio, (P = 0.04 and P < 0.01, respec-tively). These data suggest feeding distill-ers grains alters the fatty acid profile of beef. Higher values of PUFA could support greater oxidation, reduction in color stability and possibly impact flavor. Further work is needed to clarify these relationships.1Amilton S. de Mello Jr., graduate student; Blaine E. Jenschke, research technician; and Chris R. Calkins, professor, Animal Science, Lincoln.2This project was funded in part, by beef and veal producers and importers through their $1-per-head checkoff and was produced for the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association.Table 2. Weight percentage of total fatty acids1 of ribeye slices (M. Longissimus thoracis) from steers fed with WDGS finishing diets.  Dietary treatments2Fatty acids 0% 15% 0% P-valueTrans 2.87c .61b 4.86a <0.01UFA 52.47 52.15 52.10 0.76PUFA 4.90b 5.91a 6.2a <0.01SFA 46.60 46.79 46.42 0.79UFA:SFA 1.1 1.12 1.1 0.84Omega  0.07 0.09 0.06 0.51Omega 6 4.62b 5.60a 5.86a <0.01Omega 6: Omega  26.72c .64b 41.75a <0.011Weight percentage values are relative proportions of all peaks observed by GC.2Wet distillers grains plus solubles.a,b,cMeans in the same row having different superscripts are significant at P < 0.05 level.saturated fatty acids (SFA) (P = 0.79). As WDGS in finishing diets increased, higher concentrations of 18:0 (P = 0.02), 18:1Δ6-11t (P < 0.01), 18:1Δ1t (P < 0.01), 20: (n-6) (P = 0.05), 18:2 9t,12t (P = 0.01), and total trans  (P < 0.01) were observed. Values of 18:2 (n-6), polyunsaturated (PUFA) and omega 6 fatty acids were sig-nificantly higher (P < 0.01, P < 0.01 and P < 0.01 respectively) in ribeyes from cattle fed 15% and 0%. As WDGS increased in finishing diets the values of 14:1 (n-5), 15:0, 16:0, 16:1 and cis-vaccenic [18:1, n-7] fatty acids decreased (P = 0.0, P = 0.02, P < 0.01, P <0 .01 and P < 0.01, respectively). Research suggests that consumption 

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

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