Vitamin E Mitigates the Boost in Lipid Oxidation of Beef Due to Wet Distillers Grains Feeding

Authors

Lasika Senaratne, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Galen E. Erickson, University of Nebraska-LincolnFollow

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

Beef tenderloin and strip loin steaks were obtained from yearlings (n = 90) fed 0%, 20% and 40% wet distillers grains (DM basis) with or without distillers solubles and vitamin E supplementation. Our aim was to increase the shelf life of case-ready beef by vitamin E supplementation to minimize the potential of lipid oxidation due to wet distiller grains feeding. Data from this study indicate that vitamin E supplementation significantly mitigates the increased oxidation potential of tenderloin and strip loin steaks during retail display due to WDG feeding.