Condensed Distillers Solubles and Beef Shelf Life

Authors

Kimberley A. Varnold, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow
Asia L. Haack Haack, University of Nebraska-Lincoln
Jerilyn E. Hergenreder, University of Nebraska-Lincoln
Siroj Pokharel, University of Nebraska-Lincoln
Lasika S. Senaratne, University of Nebraska-Lincoln
Anna C. Pesta, University of Nebraska-LincolnFollow
Galen E. Erickson, University of Nebraska-LincolnFollow

Date of this Version

2012

Comments

Published in 2012 Beef Cattle Report (2012) p. 119-121. Copyright © 2012 The Board of Regents of the University of Nebraska.

Abstract

Condensed distillers solubles were fed to cattle at 0, 9, 18, 27, or 36% inclusion. There were no effects on objective steak color, subjective discoloration, Warner-Bratzler shear force, moisture content, fat content, or oxidation values. Diet did not affect polyunsaturated fatty acid levels in meat, but the control diet had higher total unsaturated fatty acids and monounsaturated fatty acids than all other treatments. Feeding condensed distillers solubles to cattle has no detrimental effects on shelf life.