Animal Science, Department of
Date of this Version
2014
Citation
2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 123-125.
Abstract
Crossbred steers (n = 64) were grazed on warm- or cool-season grass-dominated pastures, 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. Finishing on corn increased desirable flavor notes and decreasedundesirable flavor notes in both L. dorsi and B. femoris steaks. In addition, grazing on warm-season grasses increased the prevalence of undesirable flavors but was often dissipated by the addition WDGS supplementation. Longer aging periods tended to increase the prevalence of undesirable flavors, especially in B. femoris steaks. It is recommended producers provide WDGS supplementation, especially when grazing on warm-season grasses, and finish on an all corn diet in order to create a favorable flavor palate.
Included in
Large or Food Animal and Equine Medicine Commons, Meat Science Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
Comments
Copyright © 2014 University of Nebraska.