Effects of dietary antioxidant supplementation of cattle finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

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Effects of feeding de-oiled wet distillers grains plus solubles on beef fatty acid profiles

Meat Science ◽

10.1016/j.meatsci.2014.09.100 ◽

2015 ◽

Vol 101 ◽

pp. 142-143

Author(s):

K. Domenech ◽

C.R. Calkins ◽

M.D. Chao ◽

M.E. Semler ◽

K.A. Varnold ◽

...

Keyword(s):

Fatty Acid ◽

Distillers Grains ◽

Fatty Acid Profiles ◽

Wet Distillers Grains

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Effects of dietary corn dried distillers grains with solubles and vitamin E on growth performance, meat quality, fatty acid profiles, and pork shelf life of finishing pigs

Livestock Science ◽

10.1016/j.livsci.2012.07.009 ◽

2012 ◽

Vol 149 (1-2) ◽

pp. 155-166 ◽

Cited By ~ 13

Author(s):

Hong Wang ◽

Lian-Sheng Wang ◽

Bao-Ming Shi ◽

An-Shan Shan

Keyword(s):

Fatty Acid ◽

Vitamin E ◽

Shelf Life ◽

Growth Performance ◽

Meat Quality ◽

Distillers Grains ◽

Finishing Pigs ◽

Fatty Acid Profiles ◽

Distillers Grains With Solubles ◽

Dried Distillers Grains

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Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

Animal Production Science ◽

10.1071/an16784 ◽

2018 ◽

Vol 58 (12) ◽

pp. 2215 ◽

Cited By ~ 3

Author(s):

M. D. Chao ◽

K. I. Domenech-Perez ◽

L. S. Senaratne-Lenagala ◽

C. R. Calkins

Keyword(s):

Fatty Acid ◽

Sarcoplasmic Reticulum ◽

Lipid Oxidation ◽

Neutral Lipid ◽

Sarcomere Length ◽

Membrane Integrity ◽

Distillers Grains ◽

Free Calcium ◽

Post Mortem ◽

Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) increases polyunsaturated fatty acid (PUFA) levels in beef. It was hypothesised that WDGS in feedlot diets increases PUFA concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid intracellular calcium leakage and improved tenderness. The objective of this study was to evaluate this hypothesis. Ninety-six crossbred steers were fed either a corn-based diet with 0% WDGS or 50% WDGS. Fifteen strip loins per treatment were collected, fabricated into steaks, aged and placed under retail display conditions. Steaks were used to measure tenderness, proteolysis, free calcium concentrations, lipid oxidation, sarcomere length and SR membrane fatty acid, phospholipid lipid, neutral lipid and total lipid profiles. Compared with steaks from steers fed 0% WDGS, steaks from steers fed 50% WDGS were more tender (P < 0.05) and had greater (P < 0.05) free calcium concentrations early post-mortem. Feeding 50% WDGS also tended to increase (P < 0.10) total PUFA concentrations, decrease (P < 0.10) total phospholipid concentration and increase (P < 0.10) total neutral lipid concentration for SR membrane. Steaks from steers fed 0% WDGS had greater (P < 0.05) lipid oxidation (TBARS values) than steaks from steers fed 50% WDGS after extended aging. Although differences in tenderness between the two treatments were detected, there were no corresponding differences (P > 0.10) in sarcomere length or proteolysis. This study showed that feeding WDGS may increase tenderness, possibly by increasing free calcium in muscle early post-mortem. However, the true mechanism that contributes to these differences is still unclear.

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PSI-32 Impact of titrating levels of dried distillers grains with solubles as a replacement of soybean meal on Boer goat fat quality

Journal of Animal Science ◽

10.1093/jas/skz258.516 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 254-254

Author(s):

Linnea Rimmer ◽

Cassandra K Jones

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Distillers Grains ◽

Fatty Acid Profiles ◽

Boer Goat ◽

Distillers Grains With Solubles ◽

Dried Distillers Grains ◽

Fat Quality ◽

The Impact

Abstract Due to the rising goat population in the United States, there is growing economic incentive to feed dried distillers grains with solubles (DDGS) over soybean meal (SBM). However, there is limited knowledge of how this may affect carcass composition. Therefore, the objective of this experiment was to evaluate the impact of titrating levels of DDGS as a replacement of SBM on Boer goat fatty acid profiles. Thirty-two Boer goat kids were fed isocaloric and isonitrogenous diets consisting of 0%, 33%, 66%, and 100% DDGS replacing SBM. There were no detected differences (P > 0.05) in final body weight after a 47-d growth experiment. Goats were slaughtered in a commercial, USDA-inspected facility, backfat samples collected between the 12th and 13th rib, and samples analyzed for fatty acid profile via AOAC Official Method 996.06. Data were analyzed with goat as the experimental unit in a completely randomized design. Dietary treatment did not impact (P > 0.05) the overall fatty acid profile or iodine value (50 to 52 points) of fat samples. This may be because fatty acids go through biohydrogenation by rumen bacteria, limiting the impact of diet on fatty acid profile. That said, increasing levels of DDGS impacted (P = 0.03) both C16:1 and C18:3 in a quadratic manner. Specifically, goats fed 0% and 100% DDGS replacing SBM had higher C16:1 than those fed intermediate levels of DDGS, while the opposite was true for C18:3. No other fatty acid was affected (P > 0.05), nor were there shifts in the ratio of saturated vs. unsaturated, or the total sum of n-3 fatty acids. In summary, fatty acid profiles are not significantly impacted by increasing levels of DDGS in place of SBM, and therefore DDGS can be used in Boer goat diets without impacting fat quality.

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