Animal Science Department

 

Date of this Version

2016

Citation

2016 Nebraska Beef Cattle Reports

Comments

© The Board Regents of the University of Nebraska. All rights reserved.

Abstract

Steers were finished on either 0% or 30% wet distillers grains plus solubles with four antioxidant treatments (control; vitamin E; Agrado; vitamin E + Agrado). Feeding wet distillers grains plus solubles increased polyunsaturated fatty acids contents in SR membrane and altered sarcoplasmic reticulum phospholipid profiles. Steaks from steers fed wet distillers grains plus solubles also had more protein degradation. Supplementing vitamin E reversed the alteration of sarcoplasmic reticulum phospholipid profiles and prevented the accelerated protein degradation resulted from feeding wet distillers grains plus solubles. These findings suggest that feeding wet distillers grains plus solubles in the finishing diet may accelerate beef tenderization, while supplementing vitamin E may inhibit this distillers grains- induced beef tenderization effect.

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