The Effects of Diet on the Biochemical Constituents of Beef

Authors

Kimberly A. Varnold, University of Nebraska–Lincoln
Chris R. Calkins, University of Nebraska–LincolnFollow
Brandon L. Nuttelman Nuttelman, University of Nebraska–Lincoln
Lasika S. Senaratne-Lenagala, University of Nebraska–Lincoln
Justine J. Stevenson, 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

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 129-132.

Comments

Copyright © 2014 University of Nebraska.

Abstract

Crossbred steers (n = 64) were grazed on warm- or cool-season grasses, without or with energy supplementation of wet distillers grains with solubles (WDGS), and were finished on a corn-based diet with or without 35% WDGS. Grass-type was the major contributor in determining the biochemical composition of L. dorsi steaks, with warm-season grasses causing increased concentrations of moisture and zinc and decreased concentrations of magnesium. Aging 28 days instead of 7 days increased pH and caused an increased concentration of carbohydrates, and non-heme and heme iron in B. femoris steaks. Diet, especially grass type, during grazing, can alter the end composition of beef.