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This Article Full Text Full Text (PDF) All Versions of this Article: jas.2007-0244v1 86/4/923    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Google Scholar Articles by Gill, R. K. Articles by DiCostanzo, A. PubMed PubMed Citation Articles by Gill, R. K. Articles by DiCostanzo, A.

Impact of beef cattle diets containing corn or sorghum distillers grains on beef color, fatty acid profiles, and sensory attributes^1,2

R. K. Gill^*, D. L. VanOverbeke^,3, B. Depenbusch, J. S. Drouillard and A. DiCostanzo^*

^* Department of Animal Science, University of Minnesota, St. Paul 55108-6111; and Department of Animal Science, Oklahoma State University, Stillwater 74078; and and Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506

³ Corresponding author: deb.vanoverbeke{at}okstate.edu

Strip loins from 236 carcasses from crossbred yearling steers were collected on each of 2 slaughter dates (slaughter 1 or 2) to determine the effects of feeding corn or sorghum distillers grains (DG) on beef color, fatty acid profiles, lipid oxidation, tenderness, and sensory attributes. Dietary treatments consisted of a steam-flaked corn (SFC) diet without (control) or with 15% (DM basis) corn dry or wet DG (CDDG and CWDG) or sorghum dry or wet DG (SDDG and SWDG) and alfalfa hay (R). Additional treatments included SDDG or SWDG with no alfalfa hay (NR). In slaughter 2, steaks from steers fed SFC had lesser L*, but greater a* (P < 0.05) values than those from steers fed DG. When comparing sorghum and corn DG steaks, the same color differences were detected. Steaks from steers fed sorghum DG had lower L*, but greater a* (P < 0.05) values than those from steers fed corn DG. Also, L* values in steaks from steers fed SWDG with R were greater (P < 0.05) than those from steers fed SWDG with NR. In slaughter 1, feeding DG increased (P < 0.05) steak n-6 fatty acid concentrations compared with SFC. In both slaughter groups, feeding dry DG increased (P < 0.05) steak linoleic acid concentrations compared with wet DG. In slaughter 2, feeding corn DG diets increased (P < 0.05) linoleic acid concentrations of steaks compared with sorghum DG diets. In addition, increased (P < 0.05) concentrations of -linolenic acid in steaks resulted from feeding SDDG or SWDG with R compared with those sorghum treatments with NR. In each slaughter group, feeding DG increased (P < 0.05) the n-6:n-3 ratio of steaks compared with SFC, and feeding corn DG increased (P < 0.05) this ratio compared with sorghum DG. Furthermore, steaks from steers fed corn DG had greater (P < 0.05) concentrations of trans-vaccenic acid than those from steers fed sorghum DG. In slaughter 1, the CLA isomer 18:2, trans-10, cis-12 was greater (P < 0.05) in steaks from DG diets. On d 1 of retail display, steaks from steers fed SDDG with R in slaughter 2 had greater (P < 0.05) thiobarbituric acid reactive substances values than those from steers fed SDDG with NR. Feeding DG at 15% of the dietary DM did not affect sensory attributes or Warner-Bratzler shear force values of steaks. Feeding DG from either corn or sorghum as either a wet or dry by-product had no effect on beef sensory attributes.

Key Words: beef • distillers grain • meat quality • sensory trait