Impact of beef cattle diets containing corn or sorghum distillers grains on beef color, fatty acid profiles, and sensory attributes1,2

Abstract

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 alpha-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.

Effect of various protein sources in feed on the fatty acid composition of adipose depots in lambs

“…On the other hand C18:3n-6 showed lower amounts in the DDGS group. Gill et al (2008) reported increased content of n-6 polyunsaturated fatty acids when feeding cattle with DDGS which is in line with our results for C18:2 and opposite to the results of our study for the contents of C18:3n-6. Other studies report increased content of C18:2 in the brisket fat in beef and no change in the content of C18:3n-3 (Dugan et al, 2010).…”

Inclusion of sunflower seed and wheat dried distillers’ grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profiles

“…The LT WBSF and retail display data were analysed with a repeated measures design, with diet, day and their interactions as main effects, slaughter date and pen nested within diet as random effects, and day as the repeated factor. When the random effect of pen nested within diet was not significant, it was removed from carcass traits, meat quality, sensory attributes and FA models and individual animal was used as the experimental unit (Gill et al, 2008). Treatment means were generated and separated using the LSMeans and PDIFF options, respectively.…”

The growth performance and meat quality of goats fed diets based on maize or wheat grain

“…Bas and Morand-Fehr (2000) showed that the carcass of lambs fed a diet based on maize contained more odd-numbered fatty acids than the lambs given wheat. Gill et al (2008) reported that a diet based on maize or sorghum distiller grains increased steak n-6 fatty acid and linoleic acid concentrations of beef compared with the diet based on a steam-flaked maize. In a previous study with lambs it was found that lipids in different fat depots (endogenous and subcutaneous) of grazing ruminants contained relatively more linolenic acid, with a lower C18:2n-6/ C18:3n-3 ratio, than the concentrate fed animals (Banskalieva et al, 2005).…”