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

2018 ◽  
Vol 58 (10) ◽  
pp. 1949 ◽  
Author(s):  
M. D. Chao ◽  
K. I. Domenech-Pérez ◽  
H. R. Voegele ◽  
E. K. Kunze ◽  
C. R. Calkins
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Distillers Grains ◽  
Fatty Acid Profiles ◽  
Dietary Antioxidant ◽  
Retail Display ◽  
Wet Distillers Grains

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.

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

2018 ◽  
Vol 58 (12) ◽  
pp. 2215 ◽  
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.

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

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 &gt; 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 &gt; 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 &gt; 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.

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

Meat Science ◽  
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

Influence of Dietary Fatty Acid and α-Tocopherol Supply on Tissue Fatty Acid Profiles, α-Tocopherol Content and Lipid Oxidation in Pigs

1996 ◽  
Vol 1996 ◽  
pp. 147-147 ◽  
Author(s):  
G.E. Onibi ◽  
J.R. Scaife ◽  
V.R. Fowler ◽  
I. Murray
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Unsaturated Fatty Acids ◽  
Tocopherol Content ◽  
Quality And Safety ◽  
Fatty Acid Profiles ◽  
Healthy Human ◽  
Muscle Lipid ◽  
Pig Muscle

Unsaturated fatty acids especially n-3 polyunsaturated fatty acids (PUFA) are recognised as important components of a healthy human diets and increased intake has been shown to reduce the incidence of cardiovascular diseases (BNF, 1992). These fatty acids are susceptible to oxidation and lipid oxidation in meat may adversely affect meat quality and safety. However, tissue α-tocopherol (AT) may reduce oxidative changes. In this study, the effect of increased dietary supply of AT and unsaturated fatty acids on tissue AT content, fatty acid profiles and oxidative stability of pig muscle lipid was assessed.

Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition

2000 ◽  
Vol 71 (3) ◽  
pp. 471-482 ◽  
Author(s):  
L. Vatansever ◽  
E. Kurt ◽  
M. Enser ◽  
G. R. Nute ◽  
N. D. Scollan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Lipid Oxidation ◽  
Neutral Lipid ◽  
Acid Composition ◽  
Dry Matter ◽  
Eating Quality ◽  
Retail Display

AbstractTwo experiments were conducted with 32 Charolais cross steers (experiment 1) and 36 Holstein-Friesian and Welsh Black steers (experiment 2) to examine the effects of dietary n-3 polyunsaturated fatty acids (PUFA ) and breed on meat quality. Diets were comprised of grass silage and a concentrate (60 : 40 on a dry-matter basis). Lipid in the concentrate provided 30 g/kg diet dry matter derived from either linseed, fish oil or linseed/fish oil (experiment 1); and linseed or linseed/fish oil (experiment 2). These n-3 PUFA sources were compared with Megalac, a saturated fatty acid control, in both experiments. Diets were offered for 120 days (experiment 1) and 90 days (experiment 2). Measurements of meat quality included fatty acid composition, lipid oxidation and colour during retail display (i.e. shelf life parameters) and eating quality assessed by a trained taste panel. The samples examined were sirloin (longissimus) steaks and minced beef burgers produced from the forequarter muscles infraspinatus, supraspinatus and triceps brachii. The fatty acid results showed that linseed increased the proportion of 18 : 3 n-3 (a -linolenic acid) in neutral lipid of the burgers and approximately doubled it in the phospholipid. Increased synthesis of 20 : 4 n-3 and 20 : 5 n-3 also occurred, raising their levels in the phospholipid. Fish oil doubled the proportions of 20 : 5 n-3 and 22 : 6 n-3, with the linseed/fish oil results intermediate between linseed and fish oil. The Welsh Blacks in experiment 2 had higher proportions of 18 : 3 n-3 in neutral lipid and higher proportions of 18 : 3 n-3, 20 : 5 n-3 and 22 : 5 n-3 in phospholipid. This showed a clear genetic effect on fatty acid composition. The fish oil diet in experiment 1 greatly increased lipid oxidation during retail display in both overwrapped loin steaks and burgers packed in a modified atmosphere. Values for lipid oxidation in the burgers were much higher than in the steaks due to the intimate mixing of phospholipid fatty acids and prooxidants. Lipid oxidation was also greater in the linseed/fish oil samples than controls in both experiments but was similar in linseed and controls. Colour oxidation also proceeded more rapidly in the fish oil samples in experiment 1 and tended to be faster in the linseed/fish oil groups in both experiments. Eating quality was affected by diet in experiment 1 — the fish oil samples eliciting higher scores for ‘fishy’ and ‘rancid’ than controls and having lower ‘overall liking’ scores. Steaks from animals given the linseed diet (with high 18 : 3 n-3 proportions) had the highest ‘overall liking’ scores in experiment 1 but the cattle given linseed for the shorter time in experiment 2 were not different from controls. Despite their different PUFA profile in muscle, Welsh Blacks had similar eating quality scores to Holstein-Friesians which deposited more neutral lipid (marbling fat) in muscle.

scholarly journals 97 Impact of diet on shelf life of beef steaks

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 55-55
Author(s):  
Nicolas Bland ◽  
Felipe Ribeiro ◽  
Nicolas Herrera ◽  
Kellen Hart ◽  
Morgan Henriott ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Fatty Acid Content ◽  
Selection Criterion ◽  
Thiobarbituric Acid ◽  
Experimental Unit ◽  
Beef Steaks ◽  
Retail Display ◽  
Tbars Values

Abstract This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Discoloration and objective color (L*, a*, and b*) were determined daily and lipid oxidation (thiobarbituric acid reactive substances; TBARS) was measured after 0 and 7 d of retail display. Fatty acid profile of the lean was obtained. Minimal to no impacts of grade on color and lipid oxidation were found (P > 0.05). Steaks from cattle fed DRC were statistically or numerically lowest for discoloration and C18:2 (linoleic acid) and highest for redness compared to the other treatments (P < 0.05). Conversely, steaks from cattle fed SFC+DDGS had the most C18:2 and the worst (least desirable) values for discoloration and redness toward the end of retail display (P < 0.05). Steaks from cattle fed DRC had the lowest TBARS values, while steaks from cattle fed SFC+DDGS had the highest TBARS values (P < 0.05). These data suggest that steaks from cattle fed SFC+DDGS oxidize, discolor, and lose redness more quickly under retail display than steaks from cattle fed DRC, likely due to changes in fatty acid content.

scholarly journals Fatty acid profiles of muscle, liver, heart and kidney of Australian prime lambs fed different polyunsaturated fatty acids enriched pellets in a feedlot system

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Hung Van Le ◽  
Don Viet Nguyen ◽  
Quang Vu Nguyen ◽  
Bunmi Sherifat Malau-Aduli ◽  
Peter David Nichols ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profiles

scholarly journals PSXI-32 Effects of algae DHA on fatty acid profile of plasma red blood cell membrane and fecal microbiota of adult cats

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 319-319
Author(s):  
Carrie James ◽  
Sandra L Rodriguez-Zas ◽  
Maria R C de Godoy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Blood Cell ◽  
Fish Oil ◽  
Red Blood Cell ◽  
Fecal Microbiota ◽  
Fatty Acid Profiles ◽  
Male Adult ◽  
Poultry Fat ◽  
Adult Cats

Abstract There is evidence that algae can be a sustainable alternative of omega-3 polyunsaturated fatty acids (w-3 PUFA; DHA and EPA) in the diets of felines, but more information is needed to determine bioavailability of algal w-3 PUFAs in felines. Therefore, the objective of this study was to determine the effects of dietary supplementation of algae DHA on plasma and red blood cell (RBC) membrane fatty acid profiles and fecal microbiota of adult cats. A complete randomized design was utilized with thirty female and male adult cats (mean age: 1.8 ± 0.03 yr, mean BW: 4.5 ± 0.8 kg) which were fed an assigned diet for 90 d. Three diets were formulated with poultry fat alone or inclusion of 2% fish oil or 2% algae DHA meal. Blood samples were collected after fasting on 0, 30, 60 and 90 d to be analyzed for plasma and red blood cell fatty acid profiles. A fresh fecal sample was collected within 15 min of defecation from each cat to be analyzed for fecal microbiota. Illumina 16S rRNA sequencing from V4 region was completed using MiSeq and analyzed using QIIME 2. Plasma and RBC fatty acid concentrations at baseline were similar among all cats and treatment groups. However, dietary treatment had a significant effect on the concentrations of several fatty acids in plasma and RBC over time. Plasma and RBC concentrations of DHA were greater (P &lt; 0.05) for cats fed the algal DHA diet compared to the control and fish oil diets. Conversely, plasma and RBC concentrations of EPA did not differ among treatments when analyzed as a change from baseline. Beta- and alpha-diversity did not differ among treatments, indicating that 2% fish oil or algal-DHA meal does alter fecal microbiota of cats in contrast with cats fed a poultry fat-based diet.

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