Journal
MEAT SCIENCE
Volume 136, Issue -, Pages 16-22Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2017.10.001
Keywords
Beef; Distillers grains; Fatty acids; Sensory; Sensory; Oxidation
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Funding
- Nebraska Agricultural Experiment Station
- Hatch funding [232132]
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The objective of this study was to evaluate the effects of feeding wet distillers grains plus solubles (WDGS) on quality attributes of three beef muscles (longissimus lurnborum, psoas major, and infraspinatus). Ninety-six, yearlings crossbred steers were randomly assigned to one of three dietary treatments (Corn, 15%, or 30% WDGS - DM basis) and fed for 133 d. No significant differences were observed in marbling score (P = 0.89), marbling texture (P = 0.70), and marbling distribution (P = 0.36). Greater concentrations of PUFA and lower levels of 18:1(n-7) were observed in beef from steers fed 30% WDGS when compared to other treatments. Lipid oxidation was also greater in beef from steers fed 30% WDGS (P <= 0.05). No significant differences were observed in sensorial attributes and Warner-Bratzler shear force (WBSF) for all muscles (P > 0.05). Feeding WDGS increased PUFA and lipid oxidation, which may lead to shorter shelf life.
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