Modified Wet Distillers Grains Finishing Diets May Increase the Levels of Polyunsaturated and Trans Fatty Acids of Beef

Authors

• Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
• Chris R. Calkins, University of Nebraska-LincolnFollow
• Lasika S. Senaratne, University of Nebraska-Lincoln
• Timothy P. Carr, University of Nebraska-LincolnFollow
• Galen E. Erickson, University of Nebraska-LincolnFollow
• Mike E. R. Dugan, Agriculture and Agri-Food Canada, Lacombe, AB, Canada
• Blaine E. Jenschke, University of Nebraska-Lincoln

Date of this Version

2009

Comments

Published in 2009 Nebraska Beef Cattle Report (Lincoln, NE: December, 2008). Copyright © 2008 The Board of Regents of the University of Nebraska.

Abstract

Yearling steers (n=268) were fed 0%, 10%, 20%, 30%, 40% or 50 % modified wet distillers grains with solubles (MWDGS; DM basis). Marbling attributes, intramuscular fat content and fatty acid profile of beef were analyzed. Treatments did not alter marbling score, marbling distribution or fat content. Slight differences were identified for marbling texture of Choice carcasses. Values of polyunsaturated, Omega 6 and trans fatty acids linearly increased as levels of modified wet distillers grains increased. Feeding this byproduct increases polyunsaturated, trans and Omega 6 fatty acids in beef.