Does distillers' grains supplementation affect beef cattle performance, carcass characteristics, and meat quality? A meta-analysis study

This study evaluated, through meta-analysis, the effect of distillers' grains (DG) supplementation to beef cattle on their performance, carcass parameters, and meat fatty acid profile. Eighty-one peer-reviewed publications with 439 treatments means were included in the data set. The effects of DG supplementation to beef cattle were evaluated using weighted mean differences (WMD) between the control group (diets with no DG) and DG group (diets with DG). Heterogeneity was explored by meta-regression and subgroup analysis using genetic type, treatment period, DG type, amount of DG in diet (g DG/kg DM), sulfur in diet (g S/kg DM), ether extract in diet (g EE/kg DM), feed systems (pasture or total mixed ration), and concentrate level in the diet (g/kg DM). Meat fatty acid profile was more affected when DG was fed to crossbreed animals. In Angus animals, DG inclusion to the diets had little effect on meat fatty acid profile whereas, a pronounced reduction was reported in meat omega-6/ omega-3 ratio. In response to DG inclusion to the diets, an increase in diet sulfur content up to 6.0 g/kg and ether extract content up to 110 g/kg had no adverse effects on performance, carcass parameters, and meat physicochemical characteristics. Distillers' grains inclusions in amounts between 500 and 600 g DG/kg provided the greatest responses when evaluating carcass parameters and meat fatty acid profile. Increased CLA c9 t11, linolenic acid, and total PUFA and reduced myristic acid concentration in meat were reported when animals were fed diets containing DG.

Automated summary

This study conducted a meta-analysis to evaluate the impact of distillers' grains (DG) supplementation on the performance, carcass parameters, and meat fatty acid profile of beef cattle. The results showed that DG inclusion had a significant effect on meat fatty acid profile, especially in crossbreed animals. For Angus animals, the effect on meat fatty acid profile was minimal, but a notable reduction in omega-6/omega-3 ratio was observed. Within certain limits, the addition of DG had no adverse effects on performance, carcass parameters, and meat physicochemical characteristics. Optimal results in terms of carcass parameters and meat fatty acid profile were obtained with DG inclusion levels between 500 and 600 g/kg. Animals fed diets containing DG had increased CLA c9 t11, linolenic acid, and total PUFA concentrations, while myristic acid concentration was reduced in the meat.