Effect of Feeding De-oiled Wet Distillers Grains Plus Solubles on Beef Fatty Acid Profiles

Authors

Katherine I. Domenech, University of Nebraska–Lincoln
Kim A. Varnold, University of Nebraska–Lincoln
Michelle E. Semler Semler, University of Nebraska–Lincoln
Michael D. Chao, University of Nebraska–Lincoln
Tommi F. Jones, University of Nebraska–Lincoln
Galen E. Erickson, University of Nebraska–LincolnFollow
Chris R. Calkins, University of Nebraska–LincolnFollow

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 116-118.

Comments

Copyright © 2014 University of Nebraska.

Abstract

A total of 336 steers were fed one of seven finishing diets: a corn-based control, 35%, 50%, or 65% inclusion of wet distillers grains plus solubles (WDGS), either traditional (full-fat) or de-oiled. At harvest, 15 low USDA Choice carcasses within each dietary treatment (n = 105) were selected to evaluate the effect of diet on the fatty acid profile of strip loin steaks aged seven days. Feeding WDGS increased the amount of polyunsaturated fatty acids (PUFA) in comparison to a corn based diet. Feeding de-oiled WDGS resulted in less PUFA’s than the full-fat WDGS diets. It seems that the removal of the soluble fat portion of WDGS is effective at reducing the PUFA content and thus has the potential to reduce lipid oxidation in beef.