Low-fat Wet Distillers Grains and Beef Quality

Authors

Asia L. Haack, University of Nebraska-LincolnFollow
Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Siroj Pokharel Pokharel, University of Nebraska-Lincoln
Lasika Senaratne, University of Nebraska-Lincoln
Jerilyn Hergenreder, University of Nebraska-Lincoln
Kim Varnold, University of Nebraska-LincolnFollow
Chris Calkins, University of Nebraska-LincolnFollow
Galen Erickson, University of Nebraska-LincolnFollow
Timothy Carr, University of Nebraska-LincolnFollow
D. Dwain Johnson, University of Nebraska-Lincoln

Date of this Version

2011

Comments

Published in 2011 Nebraska Beef Cattle Report. Published by the Agricultural Research Division, University of Nebraska Extension, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln. Copyright © 2011 The Board of Regents of the University of Nebraska.

Abstract

A low-fat (4.72%) wet distillers grain (LFWDG) diet was compared to a traditional wet distillers grain with solubles (WDGS) diet and a corn-based diet. All wet distillers diets increased polyunsaturated fatty acids in comparison to the control. The LFWDG diet caused greater oxidative rancidity and had a decreased shelf life; however, there was no change in sensory properties. The LFWDG diet evaluated in this study caused decreased oxidative stability of the muscle compared to the TWDGS and the control diets.