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Published online first on October 2, 2007
J. Anim Sci. 1990. doi:10.2527/jas.2007-0011
© 2007 American Society of Animal Science
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J. Anim Sci., doi: 10.2527/jas.2007-0011
©Copyright, 2007, The American Society of Animal Science

ARTICLE

Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle

H. J. LaBrune 1, C. D. Reinhardt 1, M. E. Dikeman 1, J. S. Drouillard 1*

1 Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506

* To whom correspondence should be addressed. E-mail: jdrouill{at}ksu.edu.


  Abstract

An experiment was conducted to evaluate effects of grain processing and lipid addition to finishing diets on cattle performance, carcass characteristics, and meat quality. Eighty Hereford x Angus steers (384 kg BW ± 17 kg) were fed diets containing steam flaked corn (SFC) or dry rolled corn (DRC), with and without the addition of tallow (SFC/Fat and DRC/Fat), or steam flaked corn with ground flaxseed (SFC/Flax). Ribeye steaks from steers fed SFC, SFC/Fat, or SFC/Flax were used to evaluate the effects of fat source on meat quality. Cattle fed SFC and SFC/Fat tended to have greater ADG, G:F, HCW, and USDA yield grade, compared with those fed DRC and DRC/Fat (P < 0.10). Steaks from steers fed SFC/Flax developed a detectable off-flavor (P < 0.05), compared with steaks from steers fed SFC and SFC/Fat, and steaks from steers fed SFC retained desirable color longer than those from steers fed SFC/Flax (P < 0.05). Feeding SFC/Flax increased deposition of {alpha}-linolenic acid in muscle tissue, compared with feeding SFC or SFC/Fat (P < 0.01). Dietary treatment did not cause differences in tenderness, juiciness, or flavor intensity. Ground flaxseed can replace tallow in finishing diets without loss in performance, but flax may affect flavor and color stability of beef. Feeding flaxseed can effectively alter composition of carcass tissues to yield beef that is high in {omega}-3 fatty acids.

Key Words: steam flaked corn, dry rolled corn, flaxseed, essential fatty acids




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B. E. Depenbusch, C. M. Coleman, J. J. Higgins, and J. S. Drouillard
Effects of increasing levels of dried corn distillers grains with solubles on growth performance, carcass characteristics, and meat quality of yearling heifers
J Anim Sci, August 1, 2009; 87(8): 2653 - 2663.
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Copyright © 2007 by the American Society of Animal Science.