Effect of Enhancement on Three Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of Australian Beef

ObjectivesImported meat products are commonly used in the value-addition sector of the US meat industry. Non-meat ingredients, such as sodium tripolyphosphate (STP), are often introduced into imported subprimals by the processor to mitigate potential palatability issues. Although STP can positively affect palatability attributes, its use in meat products can be concerning to some consumers. Our objectives were to determine the effects of enhancement with phosphate or alternative functional ingredients on the palatability of three imported Australian beef subprimals.Materials and MethodsRibeye rolls, strip loins, and eye of rounds were collected from carcasses (N = 69) at two commercial abattoirs in Australia. Subprimals were shipped under vacuum in a commercial refrigerated vessel at 0 to 2°C to the USA, where they were transported to Texas Tech University for processing. External fat, connective tissue, and accessory muscles were removed from subprimals, leaving the longissimus thoracics (LT), longissimus lumborum (LL), and the semitendinosus (ST). Muscles were then portioned into six equal sections. One section served as a non-enhanced control (CON), while the remaining five were injected to 112% of green weight with water, salt, and 1 of 5 ingredients: STP, sodium bicarbonate (SBC), sodium carbonate (SC), native potato starch (PS), or beef flavoring (BF). Sections were cut into steak pieces (5 × 5 × 2.5-cm thick) and frozen at 90 d postmortem. Thawed samples were cooked on a clamshell grill using a fixed time cooking schedule targeting a medium degree of doneness, cut into 2 equal portions, and served warm to 2 consumers. Panelists (n = 1380) evaluated each sample for tenderness, juiciness, flavor and overall liking on anchored 100-mm lines scales. Each consumer evaluated 6 test samples from the treatment combinations arranged in a predetermined, balanced order. Sensory data were analyzed using the GLIMMIX procedure of SAS using muscle, ingredient, and their interaction as fixed effects and abattoir as a random effect (α = 0.05).ResultsNo interactions were detected between muscle and ingredient (P ≥ 0.44); however, both muscle and ingredient affected (P < 0.01) consumer sensory ratings. The LL and LT similarly (P > 0.05) scored more tender, with greater flavor and overall liking (P < 0.05) than the ST. The LT was juicier than LL, which was intermediate, and ST was the least juicy (P < 0.05). Samples that were not enhanced were scored lower (P < 0.05) for all measured palatability attributes compared to all other treatments, except STP and CON had similar tenderness scores (P > 0.05). Of the injected samples, STP resulted in lower (P < 0.05) consumer sensory scores than all other treatments. Consumers rated SBC, SC, and PS as the most tender samples (P < 0.05). Samples enhanced with SBC and SC were juicier (P < 0.05) than all other treatments except PS. The flavor of SC was liked more (P < 0.05) than all other treatments except SBC and PS. Samples from SBC, SC, and PS had greater (P < 0.05) overall liking than STP and CON, but PS and BF were similar (P > 0.05).ConclusionUltimately, these results revealed that several alternative functional ingredients can be used to improve palatability scores of imported Australian beef while generating eating quality outcomes that are similar or superior to injection with STP.

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Effect of Enhancement of Two Beef Muscles with Phosphate or Alternative Functional Ingredients on the Eating Quality of US Beef

Meat and Muscle Biology ◽

10.22175/mmb.10692 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

B. I. Mills ◽

N. C. Hardcastle ◽

A. J. Garmyn ◽

M. F. Miller

Keyword(s):

Fixed Effects ◽

Sodium Tripolyphosphate ◽

Potato Starch ◽

Fixed Time ◽

Eating Quality ◽

Functional Ingredients ◽

Quality Grade ◽

Longissimus Lumborum ◽

Texas Tech University

ObjectivesConsumers are increasingly searching for more natural and healthier foods that avoid ingredients like phosphates (“clean label”). The objective of this study was to determine the effects of enhancement ingredients and quality grade on the eating quality of longissimus lumborum and semitendinosus.Materials and MethodsStrip loins (n = 36) and eye of rounds (n = 31) were collected from beef carcasses to equally represent USDA Prime, Average Choice, and Select quality grades at a commercial packing facility in Omaha, NE. Subprimals were shipped under refrigeration (0 to 2°C) to the Texas Tech University for processing. Subprimals were trimmed of all accessory muscles, external fat, and connective tissue, leaving longissimus lumborum (LL) and semitendinosus (ST). Each subprimal was equally portioned into 6 sections. One section served as a non-enhanced control (CON), while the remaining 5 sections were injected with 112% of green weight with water, salt, and either sodium tripolyphosphate (STP), native potato starch (NPS), sodium carbonate (SC), sodium bicarbonate (SB), or beef flavoring (BF). Sections were cut into steak pieces (5 × 5 × 2.5-cm thick) and frozen at 40 d postmortem. Steak pieces were cooked to a targeted medium degree of doneness on a clamshell grill using a fixed time cooking schedule. Each sample was portioned and served warm to 2 consumer panelists. Panelists (n = 1380) rated each sample for tenderness, juiciness, flavor, and overall liking on an anchored 100-mm line scale. During a session, panelists evaluated 6 samples representing each treatment combination, arranged in a predetermined, balanced order. Data were analyzed using PROC GLIMMIX (SAS) with fixed effects of muscle, enhancement, quality grade, and their interactions (α = 0.05).ResultsNo two-way or three-way interactions were detected for any palatability trait (P > 0.05). Enhancement ingredients influenced tenderness, juiciness, flavor, and overall liking (P < 0.01), regardless of muscle or quality grade. Samples from SC and SB had greater (P < 0.05) tenderness scores than samples enhanced with any other ingredient, except PS. Meanwhile, CON samples were the least tender, and STP was scored lowest for tenderness of the enhanced treatments (P < 0.05). Samples enhanced with BF, SC, and SB were rated juicier than STP and all enhanced samples were rated juicier than CON (P < 0.05). Samples enhanced with BF, SC, SB, and NPS were all similarly rated with greater flavor and overall liking than STP (P < 0.05), which was intermediate, and CON had the lowest flavor and overall liking compared to all other treatments (P < 0.05). Quality grade also affected tenderness, juiciness, flavor and overall liking (P < 0.05). Prime samples received the greatest ratings for all traits, over Average Choice, which was intermediate, and Select samples were scored lowest for all palatability traits. Lastly, muscle influenced all palatability traits (P < 0.01). Longissimus lumborum samples were more tender, juicier, more flavorful, and liked more than semitendinosus samples (P < 0.01).ConclusionResults showed consumers liked alternative functional ingredients over enhancement with phosphate and non-enhanced beef. This shows clean label ingredients are not only effective in increasing palatability but had superior eating quality over enhancement with phosphate.

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Effects of Enhancement with Phosphate or Sodium Bicarbonate on the Eating Quality of Five Beef Muscles Prepared as Fajita Meat

Meat and Muscle Biology ◽

10.22175/mmb.10697 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

C. Bendele ◽

A. J. Garmyn ◽

N. G. Hardcastle ◽

M. F. Miller

Keyword(s):

Sodium Bicarbonate ◽

Fixed Effects ◽

Value Added ◽

The United States ◽

Transversus Abdominis ◽

Eating Quality ◽

Meat Industry ◽

The Us ◽

Enhancement Method ◽

Texas Tech University

ObjectivesThe Australian meat industry exports over 70% of its beef, with a large portion going to the US. Due to the popularity of fajita meat in the US, there is an opportunity to export value-added fajita cuts from Australia to the United States. A consumer study was conducted to measure sensory differences between five muscles subjected to two different enhancement solutions.Materials and MethodsFive muscles were collected from cattle at a commercial abattoir in Rockhampton, Australia. The muscles included were top round cap/gracilis (n = 81), inside skirt/transversus abdominis (n = 81), outside skirt/diaphragm (n = 95), flank/rectus abdominis (n = 81), and sirloin flap/obliquus externus abdominis (n = 81). The muscles were vacuum packaged and shipped refrigerated to Texas Tech University for processing. All muscles were cut into equal halves, and then assigned to no enhancement (CON), phosphate enhancement (PHOS), sodium bicarbonate (SBC) enhancement. Muscles were vacuum tumbled to 115% of green weight with their respective solution. Muscles were cooked and sliced into 1.3-cm strips, 5-cm long, and kept warm until serving. The samples were cooked to a medium degree of doneness (71°C) and evaluated for juiciness, flavor liking, and overall liking on 100-mm line scales. Data were analyzed using PROC GLIMMIX of SAS using MSA carcass grade, muscle, enhancement, and their interactions as fixed effects (α = 0.05).ResultsNo interactions were detected for any eating quality traits (P > 0.05). MSA grade only influenced tenderness (P = 0.04), where Classic (4*) had greater (P < 0.05) tenderness scores than Premium (5*) and ungraded cuts but did not differ (P > 0.05) from Selected (3*). Muscle influenced all palatability traits (P < 0.0001). The sirloin flap (obliquus abdominis internus) steaks had the highest tenderness score (73.7), juiciness score (66.7), flavor score (67.5) and overall liking score (68.6), differentiating itself from the other 4 cuts (P < 0.0001). The top round cap/gracilis had the lowest tenderness scores (49.2), juiciness score (44.7) and overall liking score (51.2) (P < 0.01). Also, enhancement method influenced tenderness and juiciness (P < 0.0001). Between the phosphate enhancement, sodium bicarbonate enhancement and non-enhanced samples, the sodium bicarbonate samples were rated the highest for tenderness 64.1) (P < 0.0001). Moreover, clean enhanced fajita samples rated highest for overall liking (64.0), with phosphate being similar (63.2). The control samples were ranked the lowest in tenderness (46.7), juiciness (42.7), flavor (44.2) and overall liking (43.9).ConclusionThe sirloin flap/obliquus externus abdominis samples were rated highest in all palatability scores, while the top round cap/gracilis had the lowest tenderness, juiciness and overall liking scores. Between the 3 enhancement treatments, the sodium bicarbonate enhancement was significantly the highest rated on tenderness and juiciness. The sirloin flap/obliquus externus abdominis samples that are enhanced with the sodium bicarbonate treatment could maximize the highest palatability scores from consumers. The innovation muscle, the top round cap/gracilis, was rated the lowest of the five muscles in every palatability category but could improve scores through a sodium bicarbonate enhancement.

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Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

Socio-Economic Problems of the Modern Period of Ukraine ◽

10.36818/2071-4653-2020-3-7 ◽

2020 ◽

pp. 48-52

Author(s):

Olena Lyakhovska

Keyword(s):

Small Businesses ◽

Structural Changes ◽

Raw Materials ◽

Meat Products ◽

World Market ◽

Poultry Meat ◽

Positive Development ◽

Meat Production ◽

Meat Industry ◽

Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

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A random effects population dynamics model based on proportions-at-age and removal data for estimating total mortality

Canadian Journal of Fisheries and Aquatic Sciences ◽

10.1139/f2012-103 ◽

2012 ◽

Vol 69 (11) ◽

pp. 1881-1893 ◽

Cited By ~ 6

Author(s):

Verena M. Trenkel ◽

Mark V. Bravington ◽

Pascal Lorance

Keyword(s):

Population Dynamics ◽

Random Effects ◽

Fixed Effects ◽

Random Effect ◽

Total Mortality ◽

Estimation Bias ◽

Effective Sample Size ◽

Dynamics Model ◽

Population Dynamics Model ◽

Study Parameter

Catch curves are widely used to estimate total mortality for exploited marine populations. The usual population dynamics model assumes constant recruitment across years and constant total mortality. We extend this to include annual recruitment and annual total mortality. Recruitment is treated as an uncorrelated random effect, while total mortality is modelled by a random walk. Data requirements are minimal as only proportions-at-age and total catches are needed. We obtain the effective sample size for aggregated proportion-at-age data based on fitting Dirichlet-multinomial distributions to the raw sampling data. Parameter estimation is carried out by approximate likelihood. We use simulations to study parameter estimability and estimation bias of four model versions, including models treating mortality as fixed effects and misspecified models. All model versions were, in general, estimable, though for certain parameter values or replicate runs they were not. Relative estimation bias of final year total mortalities and depletion rates were lower for the proposed random effects model compared with the fixed effects version for total mortality. The model is demonstrated for the case of blue ling (Molva dypterygia) to the west of the British Isles for the period 1988 to 2011.

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Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽

10.3390/foods10020438 ◽

2021 ◽

Vol 10 (2) ◽

pp. 438

Author(s):

Micaela Álvarez ◽

Alicia Rodríguez ◽

Elena Bermúdez ◽

Elia Roncero ◽

María J. Andrade

Keyword(s):

Antifungal Agents ◽

Limit Of Detection ◽

Meat Product ◽

Meat Products ◽

Ergosterol Biosynthesis ◽

Array Detector ◽

Meat Industry ◽

Ergosterol Content ◽

Validation Parameters ◽

Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

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Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

Metabolites ◽

10.3390/metabo11030171 ◽

2021 ◽

Vol 11 (3) ◽

pp. 171

Author(s):

Robert S. Barlow ◽

Adam G. Fitzgerald ◽

Joanne M. Hughes ◽

Kate E. McMillan ◽

Sean C. Moore ◽

...

Keyword(s):

Mass Spectrometry ◽

Supply Chain ◽

Ex Vivo ◽

Meat Products ◽

Red Meat ◽

Ionization Mass ◽

Meat Industry ◽

Quality And Safety ◽

Australian Context ◽

Processing Plants

The red meat supply chain is a complex network transferring product from producers to consumers in a safe and secure way. There can be times when fragmentation can arise within the supply chain, which could be exploited. This risk needs reduction so that meat products enter the market with the desired attributes. Rapid Evaporative Ionisation Mass Spectrometry (REIMS) is a novel ambient mass spectrometry technique originally developed for rapid and accurate classification of biological tissue which is now being considered for use in a range of additional applications. It has subsequently shown promise for a range of food provenance, quality and safety applications with its ability to conduct ex vivo and in situ analysis. These are regarded as critical characteristics for technologies which can enable real-time decision making in meat processing plants and more broadly throughout the sector. This review presents an overview of the REIMS technology, and its application to the areas of provenance, quality and safety to the red meat industry, particularly in an Australian context.

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Determining the Rate of Ergot-alkaloid Degradation in Toxic Endophyte-infected Tall Fescue Hay and Haylage During Long Term Storage

Journal of Animal Science ◽

10.1093/jas/skab096.038 ◽

2021 ◽

Vol 99 (Supplement_2) ◽

pp. 22-22

Author(s):

Charles A Zumbaugh ◽

Susannah A Gonia ◽

Kathryn M Payne ◽

Thomas B Wilson

Keyword(s):

Tall Fescue ◽

Ergot Alkaloid ◽

Fixed Effects ◽

High Performance ◽

Nutritive Value ◽

Day Treatment ◽

Random Effect ◽

Storage Period ◽

Neutral Detergent Fiber ◽

Experimental Unit

Abstract The objectives of this experiment were to determine changes in the nutritive value and ergot alkaloid concentrations of endophyte-infected tall fescue hay and haylage during a 180-d storage period. Forage from a single field of Kentucky-31 tall fescue was cut for hay in late June and allowed to dry in the field. The dry matter (DM) of the windrow of cut forage was measured every 2 h after clipping. Forage was sampled from the windrow in 6 location blocks once forage DM reached target levels for haylage and hay treatments. Haylage and hay samples were taken when the DM of the windrow reached 50% and 80%, respectively. Seven subsamples of each treatment within block were chopped to 1.91 cm in length with a lettuce chopper and vacuum sealed in oxygen-excluding bags. Sample bags were stored indoors and opened at 30 d intervals over the 180-d storage period. Samples were analyzed for pH, nutritive value, and individual ergot alkaloid concentrations using high-performance liquid chromatography. Within each storage day, treatment within block was considered the experimental unit. Data were analyzed in SAS using the MIXED procedure with fixed effects of treatment, day, and the treatment by day interaction. Location block was considered a random effect. As expected, pH was decreased for haylage compared to hay at all time points (P < 0.01) and DM was greater (P < 0.01) for hay compared to haylage. Neutral detergent fiber values were greater (P < 0.01) for hay compared to haylage and declined during storage (P < 0.01). Total ergot alkaloid concentrations did not differ by treatment (P = 0.61), but ergovaline concentrations declined (P < 0.01) during storage. Collectively, these results indicate minimal differences in nutritive value and ergot alkaloid concentrations between hay and haylage during storage, and that ergovaline concentrations decline during storage.

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Effect of hay type on cecal and fecal microbiome and fermentation parameters in horses

Journal of Animal Science ◽

10.1093/jas/skaa407 ◽

2020 ◽

Author(s):

Rachel J Sorensen ◽

James S Drouillard ◽

Teresa L Douthit ◽

Qinghong Ran ◽

Douglas G Marthaler ◽

...

Keyword(s):

Fixed Effects ◽

Volatile Fatty Acids ◽

Random Effect ◽

Alpha Diversity ◽

Sampling Location ◽

Rrna Gene ◽

Illumina Hiseq ◽

Fecal Microbiome ◽

Β Diversity ◽

Fermentation Parameters

Abstract The effect of hay type on the microbiome of the equine gastrointestinal tract is relatively unexplored. Our objective was to characterize the cecal and fecal microbiome of mature horses consuming alfalfa or Smooth Bromegrass (brome) hay. Six cecally cannulated horses were used in a split plot design run as a crossover in 2 periods. Whole plot treatment was ad libitum access to brome or alfalfa hay fed over two 21-d acclimation periods with subplots of sampling location (cecum and rectum) and sampling hour. Each acclimation period was followed by a 24-h collection period where cecal and fecal samples were collected every 3 h for analysis of pH and volatile fatty acids (VFA). Fecal and cecal samples were pooled and sent to a commercial lab (MR DNA, Shallowater, TX) for amplification of the V4 region of the 16S rRNA gene and sequenced using Illumina HiSeq. Main effects of hay on VFA, pH, and taxonomic abundances were analyzed using the MIXED procedure of SAS 9.4 with fixed effects of hay, hour, location, period, all possible interactions and random effect of horse. Alpha and β diversity were analyzed using the R Dame package. Horses fed alfalfa had greater fecal than cecal pH (P ≤ 0.05) whereas horses fed brome had greater cecal than fecal pH (P ≤ 0.05). Regardless of hay type, total volatile fatty acid (VFA) concentrations were greater (P ≤ 0.05) in the cecum than in feces, and alfalfa resulted in greater (P ≤ 0.05) VFA concentrations than brome in both sampling locations. Alpha diversity was greater (P ≤ 0.05) in fecal compared to cecal samples. Microbial community structure within each sampling location and hay type differed from one another (P ≤ 0.05). Bacteroidetes were greater (P ≤ 0.05) in the cecum compared to the rectum, regardless of hay type. Firmicutes and Firmicutes:Bacteroidetes were greater (P ≤ 0.05) in the feces compared to cecal samples of alfalfa-fed horses. In all, fermentation parameters and bacterial abundances were impacted by hay type and sampling location in the hindgut.

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Corporate Ownership Structure and Its Effect on Capital Structure: Evidence from BSE Listed Manufacturing Companies in India

IIM Kozhikode Society & Management Review ◽

10.1177/2277975220968305 ◽

2021 ◽

pp. 227797522096830

Author(s):

Palaniappan Gurusamy

Keyword(s):

Capital Structure ◽

Ownership Structure ◽

Fixed Effects ◽

Random Effect ◽

Corporate Ownership ◽

Manufacturing Companies ◽

Hausman Test ◽

Lm Test ◽

Corporate Ownership Structure ◽

The Capital Structure

The study aims to examine the relationship between corporate ownership structure and capital structure of BSE listed manufacturing firms in India. The study has included the sample of 357 companies which covers 16 major sectors during the period of 2006–2015. Considering the dynamic panel nature of the data relating to the capital structure and the ownership structure variables. The analysis undertakes a novel approach of examining the determinants both single equation and reduced equation models. In order to determine the most appropriate model, based on the F test, the Breusch Pagan LM test and finally the Hausman Test is conducted. The Hausman test result has been estimated by the fixed effect model is better than the other two models such as pooled OLS and random effect estimation. Based on the fixed effects results, size, risk and profitability have a highly significant relationship with leverage. Meanwhile, the growth opportunities and tangibility represent insignificant values. The study found that the explanatory variables of the promoters’ ownership and the institutional ownership have a negative impact on leverage, while the corporate ownership has a positive influence on the capital structure decision. The individual or public ownership has a negative and significantly related to the capital structure, whereas the effect of the foreign ownership inversely related to the firm’s leverage.

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251 Evaluation of Condensed Algal Residue Solubles as an Ingredient in Cattle Finishing Diets

Journal of Animal Science ◽

10.1093/jas/skaa054.239 ◽

2020 ◽

Vol 98 (Supplement_3) ◽

pp. 137-138

Author(s):

Calvin Gibbons ◽

Andrea K Watson ◽

Galen E Erickson ◽

Bradley M Boyd ◽

Levi J McPhillips ◽

...

Keyword(s):

Great Plains ◽

Fixed Effects ◽

Block Design ◽

Random Effect ◽

Distillers Grains ◽

Experimental Unit ◽

Omega 3 ◽

Finishing Diets ◽

Randomized Block Design ◽

Algae Oil

Abstract Algae oil production for Omega-3 fatty acid supplementation yields a byproduct called Condensed Algal Residue Solubles (CARS; 25.4% DM, 19.3% CP, 8.3% Fat, 9.96% Na on DM basis), de-oiled algae cells with residual fermentation substrates. This study evaluated the use of CARS in feedlot finishing diets. Crossbreed steers, (n=480) were blocked and stratified by initial body weight (BW) into 4 blocks, and assigned randomly to treatments. Treatments were designed as a 2 x 3 factorial with 3 inclusions of CARS (0, 2.5, 5% of diet DM) and 2 different base diets representing Northern and Southern Great Plains diets. The Southern diets contained steam flaked corn and dry distillers grains while the Northern diets had dry rolled and high moisture corn with wet distillers grains. CARS replaced corn in both diets. All blocks were harvested after 148 days on feed. Performance data were analyzed as a randomized block design with CARS inclusion, base diet, and interactions as fixed effects, BW block as a random effect and pen (n=48) as the experimental unit. Orthogonal contrasts were used to test linear and quadratic effects of CARS inclusion. There were no significant interactions between CARS inclusion and diet type (P ≥ 0.49). Main effects of CARS indicated positive quadratic responses for carcass adjusted ADG, G:F, 12th rib back fat, yield grade (P < 0.01; increasing to 2.5% inclusion, decreasing at 5%) and hot carcass weight was both linear and quadratic (P ≤ 0.01 and P ≥ 0.06 respectively; 969, 977, 935 as CARS increased). Linear decrease in DMI, final adjusted BW and ribeye area (P ≤ 0.01) as CARS increased. Cattle fed the Southern diets had greater ADG and G:F compared to Northern diets (P < 0.01). Including 2.5% CARS in the diet improved feed efficiency in both Northern and Southern based feedlot diets.

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