Effect of Feeding De-oiled Wet Distillers Grains Plus Solubles on Beef Oxidation and Tenderness

Authors

Katherine I. Domenech, University of Nebraska–Lincoln
Kim A. Varnold, University of Nebraska–Lincoln
Michelle E. 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. 114-115.

Comments

Copyright © 2014 University of Nebraska.

Abstract

Cattle fed a de-oiled wet distiller’s grains plus solubles (WDGS) diet were compared to cattle fed corn or traditional (full-fat) WDGS diets to determine effects on discoloration, oxidation, and tenderness of beef aged for seven and 21 days. At seven days of aging, dietary treatment had no effect on discoloration. At 21 days of aging, beef from cattle fed de-oiled WDGS had less oxidation than the corn control and several of the full-fat WDGS treatments. Although tenderness increased with aging and retail display, dietary treatment had no effect on tenderness. These findings suggest that these dietary treatments, followed by a short aging period, don’t have a large impact on shelf life stability and oxidation, but with prolonged aging periods and retail display, feeding de-oiled WDGS can reduce oxidation.