Animal Science Department

 

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 123-125.

Comments

Copyright © 2014 University of Nebraska.

Abstract

Crossbred steers (n = 64) were grazed on warm- or cool-season grass-dominated pastures, without or with energy supplementation of wet distillers grains with solubles (WDGS), and were finished on a corn-based diet with or without 35% WDGS. Finishing on corn increased desirable flavor notes and decreasedundesirable flavor notes in both L. dorsi and B. femoris steaks. In addition, grazing on warm-season grasses increased the prevalence of undesirable flavors but was often dissipated by the addition WDGS supplementation. Longer aging periods tended to increase the prevalence of undesirable flavors, especially in B. femoris steaks. It is recommended producers provide WDGS supplementation, especially when grazing on warm-season grasses, and finish on an all corn diet in order to create a favorable flavor palate.

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