ResearchEffects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of cooked ground beef patties during storage1
Section snippets
INTRODUCTION
The quantity and composition of animal fat affects many aspects of the quality and shelf life of animal products. Because of rumen biohydrogenation, beef contains less PUFA than nonruminant species, and shifts in dietary lipid sources result in less variation in the overall fatty acid composition than in nonruminant species (Wood et al., 2004). Lipid oxidation occurs more readily in PUFA than MUFA (Holman and Elmer, 1947). As a result, fatty acid composition and amount of PUFA in meat affects
Dietary Treatments and Beef Patty Manufacture
All animal protocols performed in this study were approved by the University of Nebraska–Lincoln Institutional Animal Care and Use Committee (Protocol #902). Crossbred steers (n = 32) were fed in a 2 × 2 factorial arrangement of treatments consisting of background supplementation and finishing diet. During backgrounding, cattle grazed on smooth bromegrass (Bromus inermis) and were supplemented with dry distillers grains plus solubles (DDGS) at 0.6% of BW per steer daily (DM basis) or received
RESULTS AND DISCUSSION
In raw beef patty samples, there were no significant differences observed for moisture (P ≥ 0.16) or fat content (P ≥ 0.15) for backgrounding diet, finishing diet, or the interaction (Table 2). In cooked samples, no significant differences were identified for moisture (P ≥ 0.41), fat (P ≥ 0.50), ash (P ≥ 0.06), or protein content (P ≥ 0.78) due to backgrounding diet, finishing diet, or the interaction.
There were no significant interactions between backgrounding supplementation and finishing
IMPLICATIONS
Feeding WDGS during finishing increases the amount of PUFA in beef, and minimal differences resulted from supplementing DDGS during backgrounding. However, supplementing DDGS during backgrounding increased lipid oxidation in cooked beef products, whereas including WDGS during finishing reduced lipid oxidation. Although lipid oxidation in cooked ground beef patties does not match the effects of feeding DG found in fresh, intact beef, distinct effects of feeding DDGS to cattle during
ACKNOWLEDGMENTS
This project was based on research partially supported by the Nebraska Agricultural Experiment Station with Hatch funding (232132) from the USDA National Institute of Food and Agriculture.
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Official Methods of Analysis
Fat (crude) or ether extract in meat. Official method 960.39
Distillers grains with solubles for feedlot cattle—Finishing performance, lipid metabolism, and ethanol greenhouse gas balance
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Cited by (1)
Effect of feeding distillers grains during different phases of production and addition of postmortem antioxidants on shelf life of ground beef
2017, Professional Animal ScientistCitation Excerpt :Much research has been conducted on feeding DGS in finishing diets to cattle on raw steak and ground beef characteristics (Jenschke et al., 2008; Depenbusch et al., 2009; Koger et al., 2010); however, few have investigated the effect of supplementation with DGS during backgrounding (Buttrey et al., 2012). Dierks et al. (2017) reported that supplementation of dried DGS (DDGS) during backgrounding resulted in greater lipid oxidation of cooked beef patties than nonsupplemented cattle. Dierks et al. (2017) also reported an unexpected reduction in lipid oxidation in cooked beef patties from cattle finished with WDGS than when no WDGS was fed.
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A contribution of the University of Nebraska Agriculture Research Division, supported in part by funds provided through the Hatch Act.