Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: Effects on digestion, feedlot performance, and meat quality1

Abstract

Inclusion of potato-processing waste (PW) from the frozen potato products industry in high-grain beef cattle finishing diets was evaluated in two studies. In a randomized complete block design, 125 crossbred yearling heifers (365 +/- 0.3 kg initial BW; five pens per treatment; five heifers per pen) were used to evaluate PW level on feedlot performance and meat quality. Heifers were fed for 85 (two blocks) or 104 d (three blocks). In a digestion study, four ruminally, duodenally, and ileally cannulated Holstein steers (474.7 +/- 26.6 kg initial BW) were used in a 4 x 4 Latin square design to evaluate effects of PW level on ruminal fermentation, site of digestion, and microbial protein synthesis. The control diet for both studies contained 80% corn, 10% alfalfa hay, 5% concentrated separator by-product (CSB), and 5% supplement (DM basis). Potato waste replaced corn and separator by-product (DM basis) in the diet at 0, 10, 20, 30, and 40% in the feedlot study, and at 0, 13, 27, and 40% in the digestion study. In the feedlot study, DMI decreased (linear; P = 0.007) with increasing inclusion of PW. Increasing PW decreased ADG and feed efficiency from 0 to 30% and then increased at 40% (quadratic; P < 0.01). Calculated dietary NEg concentrations did not differ among treatments (P = 0.18). Hot carcass weight decreased as PW increased from 0 to 30% and then increased at 40% PW (cubic; P < 0.01). Fat thickness and longissimus muscle area decreased with increasing PW (linear; P < 0.05). Level of PW did not affect marbling or liver scores (P > 0.30). No difference (P > 0.20) was observed for Warner-Bratzler shear force at 0, 10, 20, and 30% PW levels; however, 40% PW resulted in lower (P = 0.05) shear force values. Taste panel scores for juiciness and flavor intensity did not differ with increasing PW (P > 0.30). Steaks from cattle fed 0% were scored less tender than 10 and 40% PW (cubic; P < 0.05). In the digestion study, DMI decreased (quadratic; P < 0.01) with increasing PW. Ruminal pH and total VFA concentration increased (linear; P < 0.05) and true N disappearance from the stomach complex and apparent total-tract N disappearance decreased with increasing level of PW (linear; P < 0.01). Starch intake and ruminal disappearance decreased with increasing level of PW (quadratic; P < 0.05). Inclusion of PW decreased feedlot performance, with little effect on carcass characteristics or meat quality. Optimal inclusion of PW in finishing diets may depend on the cost of transportation and other dietary ingredients.

Effect of cull potatoes in the diet for finishing Belgian Blue double-muscled cows

“…The similar visual score (L*-value) was confirmed by the myoglobin content, a biochemical parameter. The tendency for a higher moisture content of the meat and a higher drip loss does not agree with other experiments (Boucqué et al, 1982;Nelson et al, 2000;Radunz et al, 2003). In conclusion, culled potatoes stimulated intake in finishing BBDM beef cows.…”

“…The increased dressing percentage for cows fed potatoes is in agreement with previous results obtained with BBDM bulls (unpublished data). Most reports dealing with the effect of potato by-products did not mention significant differences for carcass characteristics (Nelson et al, 2000;Radunz et al, 2003). These authors also noted only small differences in meat composition and quality, owing to potato by-products.…”

Nutrient cycling in the vegetable processing industry: Utilization of potato by-products

“…From the few studies on feeding PPW (Stanhope et al 1980;Rooke et al 1997;Busboom et al 2000;Duynisveld and Charmley 2002;Radunz et al 2003;Duynisveld et al 2004) it is apparent that increasing the level of PPW in the diet beyond about 20% results in a decline in DM intake (Fig. 1).…”

“…Thus, when Radunz et al (2003) substituted corn for steam peel potato waste in graded diets ranging from 0 to 40% PPW, apparent OM digestibility was unaffected, but the amount digested in the rumen was reduced as the proportion of PPW increased. This relatively slow rate of rumen metabolism should result in a more balanced rumen pH and better utilization of nutrients by rumen microorganisms (Nagorka et al 2004).…”

Enzymatic Hydrolysis and Ethanol Fermentation of By-Products from Potato Processing Plants

“…Recently, its protective effect against carbon tetrachloride-induced liver injury in rats has been identified (Singh and Rajini, 2008). While banana peel and citrus have been used as media for microbial biomass (Essien et al, 2005) or for enzyme production by fungi (Mamma et al, 2008), most of the by-products from the potato industry are used in animal feed with a combination of other crops (Radunz et al, 2003) or microbial digestion (Ugwuanyi et al, 2008). Plans are being made to use more of the by-products from potato processing.…”