Effects of Feeding Distillers Grains in a Yearling Beef System on Meat Quality

Authors

Kelby M. Sudbeck, University of Nebraska–Lincoln
Kimberly A. Varnold, University of Nebraska–Lincoln
James C. MacDonald Donald, University of Nebraska–LincolnFollow
Chris R. Calkins, University of Nebraska–LincolnFollow
Galen E. Erickson, University of Nebraska–LincolnFollow

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 111-113.

Comments

Copyright © 2014 University of Nebraska.

Abstract

Distillers grains use while wintering on cornstalks during summer grazing and during the finishing period was evaluated to determine the effects of lifetime exposure to distillers grains on meat characteristics. Finishing diets with distillers grains increased discoloration in steaks following six days of retail display for steaks aged seven days, and after four days of retail display for steaks aged 21 days. Supplementation during summer grazing increased discoloration when cattle were not finished using distillers grains. There were no differences in oxidative rancidity among dietary treatments. Supplementing with distillers grains prior to finishing was not additive in impacting the color stability and overall shelf life of retail beef when cattle were finished using distillers grains. However, polyunsaturated fatty acids fed during the backgrounding phase can affect beef quality.