Fatty Acid Profile of Beef from Steers Fed Wet Distillers Grains Plus Solubles (WDGS) and Vitamin E

Authors

Amilton S. de Mello, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow
Kanae Watanabe, University of Nebraska-Lincoln
Lasika S. Senaratne, University of Nebraska-Lincoln
Timothy P. Carr, University of Nebraska-LincolnFollow
Galen E. Erickson, University of Nebraska-LincolnFollow
Judy A. Driskell, 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 aim of this work was to investigate the fatty acid profile of m. teres major (TER) and m. infraspinatus (INF) from steers fed 0 or 40% WDGS (DM basis) with or without 500 I.U. of vitamin E/steer daily for 100 days. Thirty-two steers were allocated to 4 treatments: Corn; Corn + vit. E; 40% WDGS; or 40% WDGS + vit. E. After 7 days of aging, 2 TER and 2 INF muscles were excised from the shoulder clods of each animal. Fatty acids were analyzed from raw TER and INF, pan fried TER and INF, and grilled INF. For all muscles, higher levels of polyunsaturated and 18:1 trans fatty acids and lower valuesof 18:1(n-7) were observed in beef from animals fed WDGS (P < 0.05). Vitamin E supplementation did not affect the fatty acid profile of either muscle. Feeding WDGS increasedpolyunsaturated fatty acids and decreased18:1 (n-7), which may lead to oxidation and off flavors, respectively