Effects of feeding modified distillers grains plus solubles on marbling attributes, proximate composition, and fatty acid profile of beef

A. S. Mello, B. E. Jenschke, L. S. Senaratne, T. P. Carr, G. E. Erickson, C. R. Calkins

Research output: Contribution to journalArticle

13 Scopus citations

Abstract

Wet distillers grains contain approximately 65% moisture. A partially dried product [modifi ed distillers grains plus solubles (MDGS)] contains about 50% moisture. However, both have similar nutrient composition on a dry matter basis. The objective of this study was to investigate the effects of fi nishing diets varying in concentration of MDGS on marbling attributes, proximate composition, and fatty acid profi le of beef. Yearling steers (n = 268) were randomly allotted to 36 pens, which were assigned randomly to 0, 10, 20, 30, 40 and 50% MDGS (DM basis) and fed for 176 d before harvest. The 48-h postmortem marbling score, marbling texture, and marbling distribution were assessed by a USDA grader and 1 ribeye slice (longissimus thoracis) 7 mm thick was collected from each carcass for proximate and fatty acid analyses. Treatments did not signifi cantly alter marbling score or marbling distribution (P ≥ 0.05). United States Department of Agriculture Choice slices had coarser marbling texture when compared with USDA Select. Although dietary treatment affected marbling texture, no consistent pattern was evident. Diets did not infl uence fat content, moisture, or ash of the ribeye (P ≥ 0.05). For treatments 0, 10, 30, 40 and 50%, there were positive linear relationships between marbling score and fat percentage in the ribeye (P ≤ 0.05), and all slopes were similar (P = 0.45). Feeding MDGS linearly increased stearic, linoe-laidic, linoleic, linolenic, PUFA, and n-6 fatty acids. As dietary MDGS increased, linear decreases were observed in all n-7 fatty acids and cubic relationships were detected for the 18:1 trans isomers [trans-6-8-octadecenoic acid (6-8t), elaidic acid (9t), trans-10-octadecenoic acid (10t), and trans vaccenic acid (11t)]. No effects were observed for saturated fatty acids containing 6 to 14 carbons. Feeding MDGS resulted in increased PUFA, trans, and n-6 fatty acids, minimal effects on marbling texture, and no effects on the relationship of marbling to intramuscular fat content relationship.

Original languageEnglish (US)
Pages (from-to)4634-4640
Number of pages7
JournalJournal of animal science
Volume90
Issue number12
DOIs
StatePublished - Dec 1 2012

Keywords

  • Beef
  • Fatty acids
  • Marbling
  • Modified distillers grains

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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