Effects of the Synthetic Antioxidants on Shelf Life of m. psoas major and m. triceps brachii Muscles from Beef Fed Wet Distillers Grains

Authors

Lasika S. Senaratne, University of Nebraska-Lincoln
Chris Calkins, University of Nebraska-LincolnFollow
Judson Vasconcelos Vasconcelos, University of Nebraska-LincolnFollow
Amilton S. de Mello, University of Nebraska-LincolnFollow
M. A. Andersen, University of Nebraska-Lincoln
Stephanie A. Furman, University of Nebraska-LincolnFollow
Siroj Pokharel, 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

Feedlot finishing steers (n = 483) were randomly allotted to four dry-rolled corn based diets containing 0 or 30% wet distillers grains with or without the synthetic antioxidants supplementation (ethoxyquin and tertiary butyl hydroquinone in AGRADO®PLUS). This study intended to minimize detrimental effects of feeding wet distillers grains on color and lipidoxidation of beef tenderloin and clod heart muscles during retail display by feeding a synthetic antioxidant mixture. Feeding AGRADO®PLUS significantly reduced meat discoloration and lipid oxidation.