J. Anim Sci.
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Published online first on January 11, 2008
J. Anim Sci. 1910. doi:10.2527/jas.2007-0244
© 2008 American Society of Animal Science

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J. Anim Sci., doi: 10.2527/jas.2007-0244
©Copyright, 2008, The American Society of Animal Science


ARTICLE

IMPACT OF BEEF CATTLE DIETS CONTAINING CORN OR SORGHUM DISTILLERS GRAINS ON BEEF COLOR, FATTY ACID PROFILES, AND SENSORY ATTRIBUTES

R. K. Gill 1, D. L. VanOverbeke 2*, B. Depenbusch 3, J. S. Drouillard 3, A. DiCostanzo 1

1 Department of Animal Science, University of Minnesota, St. Paul 55108-6111
2 Department of Animal Science, Oklahoma State University, Stillwater 74078
3 Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506

* To whom correspondence should be addressed. E-mail: deb.vanoverbeke{at}okstate.edu.


   Abstract

Strip loins from 236 carcasses from crossbred-yearling steers were collected on each of two harvest dates (Harvest 1 or 2) to determine 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% corn dry or wet DG (CDDG; CWDG) or sorghum dry or wet DG (SDDG; SWDG) and alfalfa hay (R). Additional treatments included SDDG or SWDG with no alfalfa hay (NR). In Harvest 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. Steals from steers fed sorghum DG had lower L*, but higher a* (P < 0.05) values than those from steers fed corn DG. Also, L* values in steaks from steers fed SWDG with R were higher (P < 0.05) than those from steers fed SWDG with NR. In Harvest 1, feeding DG increased (P < 0.05) omega-6 fatty acid concentrations when compared to SFC. In both harvest groups, feeding dry DG increased (P < 0.05) linoleic acid concentrations when compared to wet DG. In Harvest 2, feeding corn DG diets increased (P < 0.05) linoleic acid concentrations compared to sorghum DG diets. In addition, increased (P < 0.05) concentrations of {alpha}-linolenic acid in steaks resulted from feeding SDDG or SWDG with R compared to those sorghum treatments with NR. In each harvest group, feeding DG increased (P < 0.05) the omega-6:omega-3 ratio when compared to SFC, and feeding corn DG increased (P < 0.05) this ratio when compared to 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 Harvest 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 Harvest 2 had greater (P < 0.05) TBAR 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. 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 grains, meat quality, sensory traits




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