Characteristics of Beef Finished on Wet Distillers Grains with Varying Types and Levels of Roughage

Authors

Blaine E. Jenschke, University of Nebraska-Lincoln
Joshua R. Benton, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow
Timothy P. Carr, University of Nebraska-LincolnFollow
Kent M. Eskridge, University of Nebraska-LincolnFollow
Terry J. Klopfenstein, University of Nebraska-LincolnFollow
Galen E. Erickson, University of Nebraska-LincolnFollow

ORCID IDs

Kent M. Eskridge

Date of this Version

1-1-2008

Comments

Published in 2008 Nebraska Beef Cattle Report. Copyright © 2007 The Board of Regents of the University of Nebraska.

Abstract

Beef knuckles (n = 160) were obtained from source-verified cattle finished on 30% wet distillers grains plus solubles enriched with varying levels of alfalfa hay, corn silage, or corn stalks based on NDF. Our objectives were to determine if roughage inclusion, in conjunction with wet distillers grains plus solubles and cattle location affects beef flavor. Data from this study indicate type and level of roughage inclusion and cattle location have minimal effects on fatty acid profiles and sensory properties of the M. Rectus femoris. However, individual fatty acids of subcutaneous and intramuscular fat were significantly correlated with liver-like off flavor.