Eating quality of beef from animals fed wet brewers' grains and wheat-based wet distillers' grains

1998 ◽  
Vol 78 (1) ◽  
pp. 143-146 ◽  
Author(s):  
P. J. Shand ◽  
J. J. McKinnon ◽  
D. A. Christensen
Keyword(s):  
Dietary Treatment ◽  
Distillers Grains ◽  
Eating Quality ◽  
Longissimus Muscle ◽  
Protein Sources ◽  
Alternative Protein ◽  
Beef Producers ◽  
Wet Distillers Grains ◽  
Distillers Grain

The eating quality of beef from steers fed either conventional, brewers' grain or wheat-based distillers' grain rations during backgrounding and finishing was assessed. Carcass traits, raw proximate composition and fatty acid composition of the longissimus muscle were generally unaffected (P < 0.05) by dietary treatment. Furthermore, diet had no effect on sensory properties (tenderness, juiciness, flavor) and shear values of loin roasts. Thus, beef producers can take advantage of these alternative protein sources to provide lean, nutritious beef for consumers. Key words: Feed, diet, beef, wet brewers' grains, wet distillers' grains, sensory evaluation

The quality of raw and cured hams as affected by the dietary replacement of soya bean meal with alternative protein sources

2009 ◽  
Vol 33 (S1) ◽  
pp. 289-291
Author(s):  
A. L. Mordenti ◽  
R. Boccuzzi ◽  
G. Martelli ◽  
G. Zaghini ◽  
L. Sardi
Keyword(s):  
Soya Bean ◽  
Protein Sources ◽  
Alternative Protein ◽  
Bean Meal ◽  
Soya Bean Meal

Effect of feeding soya-bean meal or distillers grains on the performance of silage fed beef cattle

2002 ◽  
Vol 2002 ◽  
pp. 119-119
Author(s):  
S.P Marsh ◽  
W.A.J Carr ◽  
M. Witt
Keyword(s):  
Beef Cattle ◽  
Soya Bean ◽  
Organic Production ◽  
Distillers Grains ◽  
Protein Sources ◽  
Beef Producers ◽  
Bean Meal ◽  
Soya Bean Meal ◽  
The Uk ◽  
Effect Of Feeding

Extracted soya-bean meal is used by many beef producers in the UK as a protein source for cattle. A number of farm assurance schemes and abattoirs now prohibit the use of this feedstuff due to the possible inclusion of genetically modified material. Organic production standards prohibit the feeding of solvent extracted feeding stuffs. Therefore, there is a requirement to evaluate alternative traceable protein sources for beef cattle. The objective of this trial was to determine the effect on cattle performance of feeding sugar beet feed with distillers grains or soya-bean meal to beef cattle on a silage based system.

Protein Inputs of Animal Origin Used in the Substitution of Fish Meal in Aquaculture Feed

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Daniel Enrique Godínez Siordia ◽  
Rogelia Guillermina Lorente-Adame ◽  
Ricardo Ornelas- Luna ◽  
Iván Hummel Bernal-Ornelas ◽  
José Ángel Hinojosa-Larios
Keyword(s):  
Information Search ◽  
Fish Meal ◽  
Energy Content ◽  
Aquatic Organisms ◽  
Animal Origin ◽  
Protein Sources ◽  
Advantages And Disadvantages ◽  
Alternative Protein ◽  
Aquaculture Feed

Objective: To highlight some studies carried out with alternative protein sources frombyproducts of animal origin to replace fish meal (FM) in the nutrition of aquaculturespecies.Design/Methodology/Approach: A search for new protein sources of animal origin wascarried out and experimentally evaluated with species of aquaculture interest, employingan information search methodology through the analysis of metadata kept in databasesthroughout the World Wide Web.Results: Advantages and disadvantages of including byproduct flours of animal origin inthe diet of aquatic organisms are pointed out. However, for worldwide aquaculture it isessential to emphasize that this protein exchange should not affect aquatic ecosystemsbut rather mitigate the effects of environmental impacts and promote the sustainability ofaquaculture.Study Limitations/Implications: The results of incorporating flours of animal origin insubstitution of FM in the diets of aquaculture species are experimentally indicated, whilespecifying that there are no reports indicating the transcendence of such substitution incommercially balanced meals.Findings/conclusions: Each of the dietary alternatives described here works at certainnutritional levels, decreases costs and increases the digestibility index, allowing for 2better water quality by disposing less nitrogen into the aquatic environment, withoutsacrificing the quality of the diets or the energy content of the final products.

scholarly journals Ensiling quality of maize as influenced by the addition of wet distillers grains with soluble

2016 ◽  
Vol 46 (1) ◽  
pp. 21
Author(s):  
RM Moyo ◽  
WA Van Niekerk ◽  
A Hassen ◽  
RJ Coertze ◽  
CJL Du Toit ◽  
...  
Keyword(s):  
Distillers Grains ◽  
Wet Distillers Grains

scholarly journals Nutritional quality of wet distillers’ grains co–ensiled with whole–plant maize and its feeding value for lambs

2022 ◽  
Vol 79 (2) ◽  
Author(s):  
Robin Moyo ◽  
Willem Adriaan van Niekerk ◽  
Abubeker Hassen ◽  
Cornelius Jacobus Lindeque du Toit ◽  
Roelf Coertze ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Distillers Grains ◽  
Whole Plant ◽  
Feeding Value ◽  
Wet Distillers Grains

scholarly journals Beef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles1,2

2012 ◽  
Vol 90 (12) ◽  
pp. 4625-4633 ◽  
Author(s):  
A. S. Mello ◽  
C. R. Calkins ◽  
B. E. Jenschke ◽  
T. P. Carr ◽  
M. E. R. Dugan ◽  
...  
Keyword(s):  
Distillers Grains ◽  
Beef Quality ◽  
Wet Distillers Grains

scholarly journals The inclusion of de-oiled wet distillers grains in feedlot diets reduces the expression of lipogenic genes and fat content in Longissimus muscle from F1 Angus-Nellore cattle

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e7699
Author(s):  
Mateus S. Ferreira ◽  
Laís A. Tomaz ◽  
Maria B. Niehues ◽  
Márcio M. Ladeira ◽  
Rogério A. Curi ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Distillers Grains ◽  
Longissimus Muscle ◽  
Initial Body Weight ◽  
Lipogenic Genes ◽  
Nellore Cattle ◽  
Wet Distillers Grains

The inclusion of agro-industry by-products originated from corn ethanol production has increased in animal nutrition in Brazil, reducing formulation costs. In the literature, there is no consensus on how the high inclusion of de-oiled wet distillers grains can affect beef quality and the expression of lipogenic genes in Longissimus muscle. The aim of this study was to evaluate the effects of WDG in the diet of F1 Angus-Nellore cattle on meat quality characteristics, chemical composition and expression of genes involved in lipid metabolism. A hundred F1 Angus-Nellore bulls, with average initial body weight (BW) of 369.5 ± 49 kg were used. The experiment was carried out in a randomized block design, and the animals were divided into two blocks (light and heavy) according to the initial body weight. The animals were fed diets containing levels of 0 (control), 15, 30 and 45% of WDG replacing dry corn and soybean meal. After 129 days of feedlot, the animals were slaughtered and samples of the longissimus thoracis (LT) muscle were collected for quality analyzes such as shear force (3, 10 and 17 aging days), color (luminosity, red, Chroma and Hue), cooking losses, pH and chemical composition (moisture, protein, lipids and ash contents). In addition, the expression of the PPARα, PPARγ, SREBP-1c, SCD1, LPL, FABP4, FASN, ACOX, CPT2, GPX1 and ACACA genes was investigated in the LT muscle by real-time reverse transcription polymerase chain reaction (RT-PCR). Data were analyzed using polynomial contrasts (linear, quadratic and control vs. WDG). There was no interaction (P > 0.05) between aging times and the inclusion of WDG in the diets on the meat quality (pH, cooking losses, coloration and tenderness). However, diets with increasing levels of WDG caused a linear reduction (P = 0.01) in the intramuscular fat of LT. The lipogenic genes SCD1, PPARγ, FASN and CPT2 were less expressed (P < 0.05) in response to the inclusion of WDG. These results suggest that the inclusion of WDG reduced the expression of lipogenic genes and consequently the marbling of LT muscle without affecting tenderness (shear force) and meat color traits.

scholarly journals Perspective: A Legal and Nutritional Perspective on the Introduction of Quinoa-Based Infant and Follow-on Formula in the EU

2021 ◽  
Author(s):  
Naomi Vita Venlet ◽  
Kasper Arthur Hettinga ◽  
Hanna Schebesta ◽  
Nadia Bernaz
Keyword(s):  
Protein Quality ◽  
Infant Nutrition ◽  
Legal Framework ◽  
The European Union ◽  
Protein Isolation ◽  
Protein Sources ◽  
Alternative Protein ◽  
Vulnerable Consumers ◽  
The Eu

ABSTRACT Infants are vulnerable consumers and highly depend on dietary proteins for growth and development during their first months of life. Infant formula (IF) and follow-on formula (FOF) have been developed to meet these requirements, although few protein sources are currently allowed to be used. At the same time, allergies to these available protein sources are becoming more frequent. There is thus a need to explore alternative protein sources for infant nutrition. One alternative could be quinoa, which is a pseudocereal that is naturally free from gluten and has a high protein content and quality. This review assessed the composition, nutritional properties, and applicability of quinoa proteins for IF and FOF as well as the legal framework for their use in the European Union (EU). The protein quality of isolated quinoa proteins (IQPs) is relatively high compared with other plant-based proteins like rice. Besides, during the protein isolation process, unfavorable compounds are mostly removed, ensuring that the final product can comply with the maximum residue concentrations allowed. Overall, IF and FOF are strictly regulated under the Foods for Specific Groups (FSG) Regulation (EU) No 609/2013 and more research is needed before the introduction of IQP in such products is considered, but this review shows it has several promising features that warrant further investigation.

scholarly journals Addition of an extract of lucerne ( Medicago sativa L.) to cattle diets – Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscle

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 69-80 ◽  
Author(s):  
Siân B. MacKintosh ◽  
Ian Richardson ◽  
Eun Joong Kim ◽  
Dirk Dannenberger ◽  
Didier Coulmier ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Medicago Sativa ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Eating Quality ◽  
Longissimus Muscle ◽  
Medicago Sativa L
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