Effect of Feeding Different Types of Byproducts and Concentrations Throughout a Beef Growing System on Ground Beef Color and Lipid Oxidation

Authors

Joe O. Buntyn, University of Nebraska–Lincoln
Brandy D. Cleveland, University of Nebraska–LincolnFollow
Amy L. Redfield Redfield, University of Nebraska–Lincoln
James C. MacDonald, University of Nebraska–LincolnFollow
Galen E. Erickson, University of Nebraska–LincolnFollow
Tommi F. Jones, University of Nebraska–Lincoln
Ty B. Schmidt, University of Nebraska–LincolnFollow
Gary A. Sullivan, University of Nebraska–LincolnFollow

ORCID IDs

Ty B. Schmidt

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 105-106.

Comments

Copyright © 2014 University of Nebraska.

Abstract

The objective of this trial was to evaluate the effect of feeding different concentrations of wet distillers grains during winter backgrounding and either modified wet distillers grains or Sweet Bran^® during the finishing phase on ground beef color and lipid oxidation. After a 14 day aging period, ground beef patties were made and placed in a simulated retail display for seven days. There were no overall differences in lipid oxidation between treatments but was a treatment by day interaction for discoloration. Ground beef from heifers finished with modified wet distillers grains discolored at a greater extent when compared to ground beef from heifers finished with Sweet Bran.