Feedlot finishing steers (n = 483) were randomly allotted to four dry-rolled corn based diets containing 0 or 30% wet distillers grains with or without the synthetic antioxidants supplementation (ethoxyquin and tertiary butyl hydroquinone in AGRADO®PLUS). This study intended to minimize detrimental effects of feeding wet distillers grains on color and lipidoxidation of beef tenderloin and clod heart muscles during retail display by feeding a synthetic antioxidant mixture. Feeding AGRADO®PLUS significantly reduced meat discoloration and lipid oxidation

Andersen, M. A.

Calkins, Chris

de Mello, Amilton S.

Furman, Stephanie A

Pokharel, Siroj

Senaratne, Lasika S.

Vasconcelos, Judson, Vasconcelos

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nebraska Beef Cattle Reports Animal Science Department 2011 Effects of the Synthetic Antioxidants on Shelf Life of m. psoas major and m. triceps brachii Muscles from Beef Fed Wet Distillers Grains Lasika S. Senaratne University of Nebraska-Lincoln Chris Calkins University of Nebraska-Lincoln, ccalkins1@unl.edu Judson Vasconcelos Vasconcelos University of Nebraska-Lincoln, jvasconcelos2@unl.edu Amilton S. de Mello University of Nebraska-Lincoln, amilton@cabnr.unr.edu M. A. Andersen University of Nebraska-Lincoln See next page for additional authors Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr  Part of the Animal Sciences Commons Senaratne, Lasika S.; Calkins, Chris; Vasconcelos, Judson Vasconcelos; de Mello, Amilton S.; Andersen, M. A.; Furman, Stephanie A.; and Pokharel, Siroj, "Effects of the Synthetic Antioxidants on Shelf Life of m. psoas major and m. triceps brachii Muscles from Beef Fed Wet Distillers Grains" (2011). Nebraska Beef Cattle Reports. 630. https://digitalcommons.unl.edu/animalscinbcr/630 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. Authors Lasika S. Senaratne, Chris Calkins, Judson Vasconcelos Vasconcelos, Amilton S. de Mello, M. A. Andersen, Stephanie A. Furman, and Siroj Pokharel This article is available at DigitalCommons@University of Nebraska - Lincoln: https://digitalcommons.unl.edu/animalscinbcr/630 © The Board of Regents of the University of Nebraska.  All rights reserved. 2011 Nebraska Beef Cattle Report  — Page 103 (Continued on next page)Effects of the Synthetic Antioxidants on Shelf Life of m. psoas major and m. triceps brachii Muscles from Beef Fed Wet Distillers Grainspart of a previous study conducted by Senaratne et al. (2011 Nebraska Beef Cattle Report, pp. 105-108). Since muscles are structurally and biochem-ically different from each other, this study aimed to investigate the effects of AG supplementation on shelf life of tenderloins (m. psoas major) and clod heart (m. triceps brachii) muscles from finishing beef steers fed WDGS. ProcedureCrossbred steers were allotted to one of four dry-rolled corn-based diets containing 0% and 30% WDGS (DM basis) with or without AG supplemen-tation at 150 ppm/head/day. All condi-tions at feeding, slaughter, and grading were similar to procedures described by Senaratne et al. (2011 Nebraska Beef Cattle Report, pp. 105-108). In addition to beef loin, short loin, beef chuck, and shoulder clod (IMPS # 144; NAMP, 2007) were also collected and aged for either 8 or 29 days in a cooler. After each aging period, tenderloins (m. psoas major; IMPS # 1190A; NAMP, 2007) and clod hearts (m. triceps bra-chii; IMPS # 114E; NAMP, 2007) were fabricated. Tenderloins were cut into three 1-inch-thick steaks from the posterior end, whereas three 1-inch-thick steaks were removed from the middle of the clod hearts. The first anterior steaks of each muscle were vacuum packaged and stored at -4oF. Additional steaks were aerobically packaged on Styro foam trays and assigned for 4 or 7 days retail display. Lipid oxidation measurements (0, 4, and 7 days) and subjective surface discoloration ratings (1 to 7 days) were conducted. All conditions at packag-ing, retail display, discoloration evalu-ation, lipid oxidation measurements, and statistical analysis were similar to procedures mentioned by Senaratne et al. (2011 Nebraska Beef Cattle Report, pp. 105-108).ResultsThere were significant (P <.0001) three-way interaction effects of treat-ment × aging × day on percentage discoloration of tenderloin and clod heart (Table 1) steaks. Discoloration of all muscle steaks increased during retail display time after each aging  period. No significant discoloration differences (P > 0.05) were detected among dietary treatments for 8- and 29-day aged tenderloin and clod heart steaks until three days of retail display. After that, steaks (from both aging periods) from cattle fed corn with AG supplementation had the lowest discoloration (P < 0.05). Both steaks from WDGS-fed cattle (with or without AG) had significantly (P < 0.05) higher surface discolorations compared to steaks from corn-fed cattle (with or without AG). The ef-fectiveness of AG supplementation in reducing discoloration was prominent when meat was aged longer. However, the anti-discoloration effect of AG supplementation were not significant when cattle were fed WDGS. The rea-son for high discoloration even after adding AG into the diet is likely due to the increase of easily oxidizable, PUFA in beef from feeding WDGS. de Mello Jr., et al. (2008 Nebraska Beef Cattle Report, pp. 116-117) and Senaratne et al. (2009 Nebraska Beef Cattle Report, pp. 110-111) reported that feeding WDGS increased PUFA level in beef compared to corn control diets and compromised color. There were significant two-way in-teraction effects of treatment × day on lipid oxidation of tenderloins (Table 2; P = 0.0279) and clod heart (Table 2; P = 0.0011) steaks. As aging and retail display time increased lipid oxidation also increased (P < 0.0001). Both steak types from cattle fed AG had signifi-cantly (P < 0.05) lower TBARS values Lasika S. SenaratneChris R. CalkinsJudson T. Vasconcelos Amilton S. de Mello, Jr.M. A. AndersenStephanie A. FurmanSiroj Pokharel1,2SummaryFeedlot finishing steers (n = 483) were randomly allotted to four dry-rolled corn based diets containing 0 or 30% wet distillers grains with or without the synthetic antioxidants supplementation (ethoxyquin and tertiary butyl hydroqui-none in AGRADO®PLUS). This study intended to minimize detrimental effects of feeding wet distillers grains on color and lipid oxidation of beef tenderloin and clod heart muscles during retail dis-play by feeding a synthetic antioxidant mixture. Feeding AGRADO®PLUS sig-nificantly reduced meat discoloration and lipid oxidation. Introductionde Mello Jr., et al. (2008 Nebraska Beef Cattle Report, pp. 116-117) and Senaratne et al. (2009 Nebraska Beef Cattle Report, pp. 110-111) reported wet distillers grains (WDGS) diets increase polyunsaturated fatty acids (PUFA) in beef, and thereby it nega-tively affects beef color, lipid oxida-tion, and flavor during retail display. Senaratne et al. (2009 Nebraska Beef Cattle Report, pp. 113-115) reported vitamin E supplementation (500 IU/head/day for last 100 days) significant-ly reduced these detrimental effects of feeding WDGS on beef retail dis-played. A mixture of synthetic antiox-idants, ethoxyquin, and tertiary butyl hydroquinone in AGRADO®PLUS (AG) might be beneficial in reducing the negative effects of feeding WDGS on beef shelf life. This study was a Page 104 — 2011 Nebraska Beef Cattle Report  © The Board of Regents of the University of Nebraska.  All rights reserved.compared to steaks from cattle fed no AG supplementation. The highest lipid oxidation was observed for all muscle steaks from cattle fed 30% WDGS diets with no AG; whereas,  the lowest oxidation values were detected for steaks from corn plus  AG fed cattle during retail display  (P < 0.05). However, the effectiveness of AG supplementation in reducing lipid oxidation of both muscle steaks was reduced with feeding WDGS. Feeding AG helped to reduce oxida-tion of increased PUFA content when cattle were fed WDGS. Table 1. Means of percentage discoloration of 8 and 29 days aged tenderloins (m. psoas major) during 7 days of simulated retail display conditions.  Retail display (days) Contrasts(P value)            Corn Corn WDGS No AGMuscle Aging          vs. vs. Corn vs. vs.  (days) Treatments 0 1 2 3 4 5 6 7 WDGS  + AG WDGS+AG AG   8 Corn+AG 0.2 0.26e 0.91e 4.24de 9.05dB 18.20cC 31.61bC 44.25aC <.0001 0.17 0.0008 0.0008   30% WDGS+AG 0.40f 0.36f 1.12ef 6.16e 13.46dB 28.40cB 46.18bB 63.84aB   Corn 0.55 0.92e 1.48e 5.07e 11.50dB 25.05cBC 43.16bB 61.12aB   30%WDGS 0.71f 1.15f 3.17f 11.98e 26.55dA 49.34cA 76.92bA 87.40aA  29 Corn+AG 0 0.00e 0.53e 3.05e 19.79dB 32.29cB 50.00bC 62.77aC 0.0016 0.46 0.52 0.33   30%WDGS+AG 0.00f 0.00f 0.79ef 5.74e 29.93dA 52.49cA 69.42bA 80.62aA   Corn 0 0.00e 0.33e 2.21e 18.71dB 39.23cB 58.80bB 72.03aB   30%WDGS 0.00f 0.00f 2.88f 9.63e 34.51dA 54.68cA 75.65bA 81.18aA  8 Corn+AG 0.00g 0.41g 5.02f 12.10e 19.78d 33.75cB 50.97bB 64.13aB 0.24 0.42 0.29 0.19   30%WDGS+AG 0.04f 0.26f 4.16f 11.66e 19.78d 35.75cAB 54.80bAB 72.60aA   Corn 0.02g 0.32fg 4.18f 11.61e 21.70d 36.32cAB 54.41bAB 72.19aA   30%WDGS 0.09g 0.36g 5.15f 13.56e 25.33d 42.48cA 60.81bA7 1.08aA  29 Corn+AG 0 0.00e 0.33e 2.91e 15.39dB 32.10cB 46.89bB 60.58aC 0.01 0.55 0.61 0.43   30%WDGS+AG 0 0.00e 0.36e 3.66e 22.09dAB 43.86cA 64.53bA 76.18aA   Corn 0 0.00e 0.17e 2.79e 16.48dB 35.94cB 50.93bB 68.21aB   30%WDGS 0.00f 0.00f 0.74f 5.51e 23.67dA 43.03cA 69.51bA 82.41aAa-gComparison within a row, means lacking a common superscript were different at P < 0.05.A-CComparison within a column by muscle type and aging time, means lacking a common superscript were different at P < 0.05. WDGS = wet distillers grains; AG = AGRADO®PLUS.P-value for treatment × aging × day - <0.0001 for tenderloins and clod hearts.Table 2. Means of thiobarbituric acid reactive substances (TBARS) values of tenderloins (m. psoas major), aged for 8 and 29 days, during 7 days of simulated retail display conditions.  Treatments Contrasts (P value)      Corn Corn WDGS No Agrado Day  30% Corn 30% WDGS vs. vs. vs. vs.Muscle (days) Corn WDGS +AG +AG WDGS Corn+AG WDGS+AG AGTenderloins 0 0.04ABc 0.07Ac 0.01Bc 0.01Bc 0.41 0.29 0.02 0.02 4 1.16ABb 1.38Ab 0.59Cb 0.88BCb 0.14 0.02 0.04 0.003 7 1.81ABa 2.06Aa 1.40Ba 1.64ABa 0.27 0.20 0.18 0.06Clod hearts 0 0.23Ac 0.10Bc 0.08Bc 0.03Bc 0.04 0.03 0.32 0.02 4 1.84ABb 2.00Ab 1.42Bb 1.66ABb 0.35 0.16 0.26 0.08 7 3.27ABa 3.78Aa 2.46Ba 3.05ABa 0.10 0.08 0.12 0.02A-CComparison within a row, means lacking a common superscript were different at P < 0.05.a-cComparison within a column by muscle type, means lacking a common superscript were different at P < 0.05. WDGS = wet distillers grains; AG = AGRADO® PLUS. P-value for treatment × day = 0.0279 for tenderloins and 0.0011 for clod hearts. Clod heartsTenderloinsIn conclusion, feeding feedlot cattle a mixture of antioxidants (ethoxyquin and tertiary butyl hydroquinone) con-tained within AGRADO® PLUS shows positive antioxidant effects against myoglobin (color) and lipid oxida-tions of beef tenderloins and clod hearts muscles during retail display. However, the antioxidant effect of AGRADO PLUS in reducing lipid and color oxidations of beef steaks appears to be reduced with feeding wet dis-tillers grains, likely due to increase of polyunsaturated fatty acids in beef. The AGRADO PLUS feed supple-ment appears to be a viable means to increase lipid and color stability of beef tenderloins and clod heart steaks during retail display. 1Lasika S. Senaratne, graduate student; Chris R. Calkins, professor, University of Nebraska–Lincoln Department of Animal Science; Judson T. Vasconcelos, assistant professor, Panhandle Research and Extension Center, Scottsbluff, Neb.; Amilton S. de Mello Jr., graduate student; M. A. Andersen, Novus International, Inc., St. Louis, Mo.; Stephanie A. Furman, research manager, Panhandle Research and Extension Center; Siroj Pohkarel, graduate student. 2This project was funded by Novus International Inc., St. Louis, Missouri, 63141.

Effects of the Synthetic Antioxidants on Shelf Life of m. \u3ci\u3epsoas major\u3c/i\u3e and m. \u3ci\u3etriceps brachii\u3c/i\u3e Muscles from Beef Fed Wet Distillers Grains

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Nebraska Beef Cattle Reports Animal Science Department 
2011 
Effects of the Synthetic Antioxidants on Shelf Life of m. psoas 
major and m. triceps brachii Muscles from Beef Fed Wet Distillers 
Grains 
Lasika S. Senaratne 
University of Nebraska-Lincoln 
Chris Calkins 
University of Nebraska-Lincoln, ccalkins1@unl.edu 
Judson Vasconcelos Vasconcelos 
University of Nebraska-Lincoln, jvasconcelos2@unl.edu 
Amilton S. de Mello 
University of Nebraska-Lincoln, amilton@cabnr.unr.edu 
M. A. Andersen 
University of Nebraska-Lincoln 
See next page for additional authors 
Follow this and additional works at: https://digitalcommons.unl.edu/animalscinbcr 
 Part of the Animal Sciences Commons 
Senaratne, Lasika S.; Calkins, Chris; Vasconcelos, Judson Vasconcelos; de Mello, Amilton S.; Andersen, M. 
A.; Furman, Stephanie A.; and Pokharel, Siroj, "Effects of the Synthetic Antioxidants on Shelf Life of m. 
psoas major and m. triceps brachii Muscles from Beef Fed Wet Distillers Grains" (2011). Nebraska Beef 
Cattle Reports. 630. 
https://digitalcommons.unl.edu/animalscinbcr/630 
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. 
Authors 
Lasika S. Senaratne, Chris Calkins, Judson Vasconcelos Vasconcelos, Amilton S. de Mello, M. A. 
Andersen, Stephanie A. Furman, and Siroj Pokharel 
This article is available at DigitalCommons@University of Nebraska - Lincoln: https://digitalcommons.unl.edu/
animalscinbcr/630 
© The Board of Regents of the University of Nebraska.  All rights reserved. 2011 Nebraska Beef Cattle Report  — Page 103 
(Continued on next page)
Effects of the Synthetic Antioxidants on Shelf Life 
of m. psoas major and m. triceps brachii Muscles 
from Beef Fed Wet Distillers Grains
part of a previous study conducted 
by Senaratne et al. (2011 Nebraska 
Beef Cattle Report, pp. 105-108). Since 
muscles are structurally and biochem-
ically different from each other, this 
study aimed to investigate the effects 
of AG supplementation on shelf life of 
tenderloins (m. psoas major) and clod 
heart (m. triceps brachii) muscles from 
finishing beef steers fed WDGS. 
Procedure
Crossbred steers were allotted to 
one of four dry-rolled corn-based diets 
containing 0% and 30% WDGS (DM 
basis) with or without AG supplemen-
tation at 150 ppm/head/day. All condi-
tions at feeding, slaughter, and grading 
were similar to procedures described 
by Senaratne et al. (2011 Nebraska Beef 
Cattle Report, pp. 105-108). In addition 
to beef loin, short loin, beef chuck, and 
shoulder clod (IMPS # 144; NAMP, 
2007) were also collected and aged for 
either 8 or 29 days in a cooler. After 
each aging period, tenderloins (m. 
psoas major; IMPS # 1190A; NAMP, 
2007) and clod hearts (m. triceps bra-
chii; IMPS # 114E; NAMP, 2007) were 
fabricated. Tenderloins were cut into 
three 1-inch-thick steaks from the 
posterior end, whereas three 1-inch-
thick steaks were removed from the 
middle of the clod hearts. The first 
anterior steaks of each muscle were 
vacuum packaged and stored at -4oF. 
Additional steaks were aerobically 
packaged on Styro foam trays and 
assigned for 4 or 7 days retail display. 
Lipid oxidation measurements (0, 4, 
and 7 days) and subjective surface 
discoloration ratings (1 to 7 days) were 
conducted. All conditions at packag-
ing, retail display, discoloration evalu-
ation, lipid oxidation measurements, 
and statistical analysis were similar to 
procedures mentioned by Senaratne et 
al. (2011 Nebraska Beef Cattle Report, 
pp. 105-108).
Results
There were significant (P <.0001) 
three-way interaction effects of treat-
ment × aging × day on percentage 
discoloration of tenderloin and clod 
heart (Table 1) steaks. Discoloration 
of all muscle steaks increased during 
retail display time after each aging  
period. No significant discoloration 
differences (P > 0.05) were detected 
among dietary treatments for 8- and 
29-day aged tenderloin and clod 
heart steaks until three days of retail 
display. After that, steaks (from both 
aging periods) from cattle fed corn 
with AG supplementation had the 
lowest discoloration (P < 0.05). Both 
steaks from WDGS-fed cattle (with 
or without AG) had significantly (P 
< 0.05) higher surface discolorations 
compared to steaks from corn-fed 
cattle (with or without AG). The ef-
fectiveness of AG supplementation in 
reducing discoloration was prominent 
when meat was aged longer. However, 
the anti-discoloration effect of AG 
supplementation were not significant 
when cattle were fed WDGS. The rea-
son for high discoloration even after 
adding AG into the diet is likely due 
to the increase of easily oxidizable, 
PUFA in beef from feeding WDGS. 
de Mello Jr., et al. (2008 Nebraska 
Beef Cattle Report, pp. 116-117) and 
Senaratne et al. (2009 Nebraska Beef 
Cattle Report, pp. 110-111) reported 
that feeding WDGS increased PUFA 
level in beef compared to corn control 
diets and compromised color. 
There were significant two-way in-
teraction effects of treatment × day on 
lipid oxidation of tenderloins (Table 
2; P = 0.0279) and clod heart (Table 2; 
P = 0.0011) steaks. As aging and retail 
display time increased lipid oxidation 
also increased (P < 0.0001). Both steak 
types from cattle fed AG had signifi-
cantly (P < 0.05) lower TBARS values 
Lasika S. Senaratne
Chris R. Calkins
Judson T. Vasconcelos 
Amilton S. de Mello, Jr.
M. A. Andersen
Stephanie A. Furman
Siroj Pokharel1,2
Summary
Feedlot finishing steers (n = 483) 
were randomly allotted to four dry-rolled 
corn based diets containing 0 or 30% 
wet distillers grains with or without the 
synthetic antioxidants supplementation 
(ethoxyquin and tertiary butyl hydroqui-
none in AGRADO®PLUS). This study 
intended to minimize detrimental effects 
of feeding wet distillers grains on color 
and lipid oxidation of beef tenderloin 
and clod heart muscles during retail dis-
play by feeding a synthetic antioxidant 
mixture. Feeding AGRADO®PLUS sig-
nificantly reduced meat discoloration and 
lipid oxidation. 
Introduction
de Mello Jr., et al. (2008 Nebraska 
Beef Cattle Report, pp. 116-117) and 
Senaratne et al. (2009 Nebraska Beef 
Cattle Report, pp. 110-111) reported 
wet distillers grains (WDGS) diets 
increase polyunsaturated fatty acids 
(PUFA) in beef, and thereby it nega-
tively affects beef color, lipid oxida-
tion, and flavor during retail display. 
Senaratne et al. (2009 Nebraska Beef 
Cattle Report, pp. 113-115) reported 
vitamin E supplementation (500 IU/
head/day for last 100 days) significant-
ly reduced these detrimental effects 
of feeding WDGS on beef retail dis-
played. A mixture of synthetic antiox-
idants, ethoxyquin, and tertiary butyl 
hydroquinone in AGRADO®PLUS 
(AG) might be beneficial in reducing 
the negative effects of feeding WDGS 
on beef shelf life. This study was a 
Page 104 — 2011 Nebraska Beef Cattle Report  © The Board of Regents of the University of Nebraska.  All rights reserved.
compared to steaks from cattle fed 
no AG supplementation. The highest 
lipid oxidation was observed for all 
muscle steaks from cattle fed 30% 
WDGS diets with no AG; whereas,  
the lowest oxidation values were 
detected for steaks from corn plus  
AG fed cattle during retail display  
(P < 0.05). However, the effectiveness 
of AG supplementation in reducing 
lipid oxidation of both muscle steaks 
was reduced with feeding WDGS. 
Feeding AG helped to reduce oxida-
tion of increased PUFA content when 
cattle were fed WDGS. 
Table 1. Means of percentage discoloration of 8 and 29 days aged tenderloins (m. psoas major) during 7 days of simulated retail display conditions.
  Retail display (days) Contrasts(P value)
            Corn Corn WDGS No AG
Muscle Aging          vs. vs. Corn vs. vs.
  (days) Treatments 0 1 2 3 4 5 6 7 WDGS  + AG WDGS+AG AG 
  8 Corn+AG 0.2 0.26e 0.91e 4.24de 9.05dB 18.20cC 31.61bC 44.25aC <.0001 0.17 0.0008 0.0008
   30% WDGS+AG 0.40f 0.36f 1.12ef 6.16e 13.46dB 28.40cB 46.18bB 63.84aB
   Corn 0.55 0.92e 1.48e 5.07e 11.50dB 25.05cBC 43.16bB 61.12aB
   30%WDGS 0.71f 1.15f 3.17f 11.98e 26.55dA 49.34cA 76.92bA 87.40aA
  29 Corn+AG 0 0.00e 0.53e 3.05e 19.79dB 32.29cB 50.00bC 62.77aC 0.0016 0.46 0.52 0.33
   30%WDGS+AG 0.00f 0.00f 0.79ef 5.74e 29.93dA 52.49cA 69.42bA 80.62aA
   Corn 0 0.00e 0.33e 2.21e 18.71dB 39.23cB 58.80bB 72.03aB
   30%WDGS 0.00f 0.00f 2.88f 9.63e 34.51dA 54.68cA 75.65bA 81.18aA
  8 Corn+AG 0.00g 0.41g 5.02f 12.10e 19.78d 33.75cB 50.97bB 64.13aB 0.24 0.42 0.29 0.19
   30%WDGS+AG 0.04f 0.26f 4.16f 11.66e 19.78d 35.75cAB 54.80bAB 72.60aA
   Corn 0.02g 0.32fg 4.18f 11.61e 21.70d 36.32cAB 54.41bAB 72.19aA
   30%WDGS 0.09g 0.36g 5.15f 13.56e 25.33d 42.48cA 60.81bA7 1.08aA
  29 Corn+AG 0 0.00e 0.33e 2.91e 15.39dB 32.10cB 46.89bB 60.58aC 0.01 0.55 0.61 0.43
   30%WDGS+AG 0 0.00e 0.36e 3.66e 22.09dAB 43.86cA 64.53bA 76.18aA
   Corn 0 0.00e 0.17e 2.79e 16.48dB 35.94cB 50.93bB 68.21aB
   30%WDGS 0.00f 0.00f 0.74f 5.51e 23.67dA 43.03cA 69.51bA 82.41aA
a-gComparison within a row, means lacking a common superscript were different at P < 0.05.
A-CComparison within a column by muscle type and aging time, means lacking a common superscript were different at P < 0.05. WDGS = wet distillers 
grains; AG = AGRADO®PLUS.
P-value for treatment × aging × day - <0.0001 for tenderloins and clod hearts.
Table 2. Means of thiobarbituric acid reactive substances (TBARS) values of tenderloins (m. psoas major), aged for 8 and 29 days, during 7 days of simulated 
retail display conditions. 
 Treatments Contrasts (P value)
      Corn Corn WDGS No Agrado
 Day  30% Corn 30% WDGS vs. vs. vs. vs.
Muscle (days) Corn WDGS +AG +AG WDGS Corn+AG WDGS+AG AG
Tenderloins 0 0.04ABc 0.07Ac 0.01Bc 0.01Bc 0.41 0.29 0.02 0.02
 4 1.16ABb 1.38Ab 0.59Cb 0.88BCb 0.14 0.02 0.04 0.003
 7 1.81ABa 2.06Aa 1.40Ba 1.64ABa 0.27 0.20 0.18 0.06
Clod hearts 0 0.23Ac 0.10Bc 0.08Bc 0.03Bc 0.04 0.03 0.32 0.02
 4 1.84ABb 2.00Ab 1.42Bb 1.66ABb 0.35 0.16 0.26 0.08
 7 3.27ABa 3.78Aa 2.46Ba 3.05ABa 0.10 0.08 0.12 0.02
A-CComparison within a row, means lacking a common superscript were different at P < 0.05.
a-cComparison within a column by muscle type, means lacking a common superscript were different at P < 0.05. 
WDGS = wet distillers grains; AG = AGRADO® PLUS. 
P-value for treatment × day = 0.0279 for tenderloins and 0.0011 for clod hearts. 
C
lo
d 
h
ea
rt
s
Te
n
de
rl
oi
n
s
In conclusion, feeding feedlot cattle 
a mixture of antioxidants (ethoxyquin 
and tertiary butyl hydroquinone) con-
tained within AGRADO® PLUS shows 
positive antioxidant effects against 
myoglobin (color) and lipid oxida-
tions of beef tenderloins and clod 
hearts muscles during retail display. 
However, the antioxidant effect of 
AGRADO PLUS in reducing lipid and 
color oxidations of beef steaks appears 
to be reduced with feeding wet dis-
tillers grains, likely due to increase of 
polyunsaturated fatty acids in beef. 
The AGRADO PLUS feed supple-
ment appears to be a viable means to 
increase lipid and color stability of 
beef tenderloins and clod heart steaks 
during retail display. 
1Lasika S. Senaratne, graduate student; Chris 
R. Calkins, professor, University of Nebraska–
Lincoln Department of Animal Science; Judson 
T. Vasconcelos, assistant professor, Panhandle 
Research and Extension Center, Scottsbluff, Neb.; 
Amilton S. de Mello Jr., graduate student; M. A. 
Andersen, Novus International, Inc., St. Louis, 
Mo.; Stephanie A. Furman, research manager, 
Panhandle Research and Extension Center; Siroj 
Pohkarel, graduate student. 
2This project was funded by Novus 
International Inc., St. Louis, Missouri, 63141.


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Effects of the Synthetic Antioxidants on Shelf Life of m. \u3ci\u3epsoas major\u3c/i\u3e and m. \u3ci\u3etriceps brachii\u3c/i\u3e Muscles from Beef Fed Wet Distillers Grains

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