Grass Type, Grazing Supplementation, and Finishing Diets Affect Beef Fatty Acids

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
Tommi F. Jones, University of Nebraska–Lincoln
Timothy P. Carr, 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. 126-128.

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 fatty acid profile, especially in the neutral lipid layer. Warm-season grasses decreased concentrations of most fatty acids compared to cool-season grasses. The provision of WDGS as an energy supplement while grazing dissipated any differences caused by grass type.