Effect of Feeding Distillers Grains and Supplementing with Dietary Antioxidants on Ground Beef Color During Retail Display

Authors

Brandy D. Cleveland, University of Nebraska-LincolnFollow
Chad G. Bower, University of Nebraska-LincolnFollow
Amy L. Redfield Redfield, University of Nebraska-Lincoln
Gary A. Sullivan, University of Nebraska-LincolnFollow

Date of this Version

2014

Citation

2015 Nebraska Beef Cattle Report, University of Nebraska—Lincoln Extension, MP101.

Comments

Copyright © 2015 University of Nebraska.

Abstract

Ground beef patties from cattle fed corn-based diets with no wet distillers grains (control), wet distillers grains (WDGS), WDGS + 1000 IU/head/day vitamin E, WDGS + 150 ppm/head/day, Ethoxyquin/TBHQ (Agrado Plus, Novus International, St. Louis, Mo.), or WDGS + 500 IU/head/day vitamin E + 150 ppm/head/day Ethoxyquin/TBHQ during the finishing phase were compared to analyze color stability during retail display. As display time increased, patties from all dietary treatments had greater discoloration and became darker, less red, and more yellow. Therefore, beef patties discolored during retail display, but the rate and degree of discoloration were unaffected by diet or antioxidant supplementation.