Effects of Feeding Wet Distillers Grains Plus Solubles and Vitamin E on Beef Tenderness and Color Under Different Packaging Systems

Authors

Amilton S. de Mello, University of Nebraska-LincolnFollow
Kanae Watanabe, University of Nebraska-Lincoln
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

Date of this Version

2010

Comments

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

Abstract

The effects of feeding wet distillers grains plus solubles (WDGS), vitamin E supplementation (E), and modified atmosphere packaging (MAP) on Warner Bratzler shear force (WBSF) and sensorial tenderness were investigated in m. longissimus lumborum aged 7 or 21 days. Steers (n = 90) were allocated to dietary treatments consisting of corn or 35% WDGS with 0, 100, 300, 500, and 1000 I.U. of E per head daily. Afteraging, muscles were displayed for 5 days under O2 permeable film, high O2 and low O2 atmospheres. Feeding 1000E extendedcolor stability of permeable film-packaged steaks during retail display. Feeding WDGS led to higher discoloration in steaks packaged under high O2 when compared to other treatments. High O2 packaging led to lower tenderness when compared to other packaging methods (P < 0.05), and vitamin E supplementation provided color stability to steaks from animals fed WDGS.