Chris R. Calkins, Ph.D. [email protected] 402-472-6314 Impacts of Distillers Grains Feeding on...
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Transcript of Chris R. Calkins, Ph.D. [email protected] 402-472-6314 Impacts of Distillers Grains Feeding on...
Chris R. Calkins, [email protected]
402-472-6314
Impacts of Distillers Grains Feeding on Carcass and Meat
Characteristics
Attributes 0% 15% 30% P-value
Scorea Slight93 Small03 Small04 0.46
Fat, % 5.44 5.91 5.94 0.19
aSlight = 300 - 399, Small = 400 - 499
Marbling attributes (Calf-fed)
Attributes 0% 15% 30% P-value
Score1 Small20 Small22 Small30 0.89
Fat, % 5.44 5.91 5.94 0.19
1Slight = 300 - 399, Small = 400 - 499
Marbling attributes (Yearlings)
Marbling Score
y = -0.0277x2 + 1.3078x + 517.53
0
100
200
300
400
500
600
700
0 10 20 30 40 50 60
Mar
blin
g S
core
WDGS Level Marbling 0 518
10 52820 53330 53240 52650 514
Predicted Values
Linear P = 0.05Quadratic P = 0.05
% WDGS (DM basis)
Marbling vs. % Fat (Calf-fed)
P = 0.72
P = 0.99
Marbling vs. % Fat (Yearlings)
12th Rib Fat Depth
y = -8E-05x2 + 0.0039x + 0.4912
0
0.2
0.4
0.6
0.8
1
0 10 20 30 40 50 60
Fat
Dep
th, i
n
WDGS Level FAT0 0.49
10 0.5220 0.5430 0.5440 0.5250 0.49
Predicted Values
Linear P < 0.01Quadratic P = 0.04
% WDGS (DM basis)
Yield Grade
y = -0.0002x2 + 0.0129x + 2.848
00.5
11.5
22.5
33.5
4
0 10 20 30 40 50 60
Diet DM % WDGS
Yie
ld G
rad
e WDGS Level YG 0 2.85
10 2.9520 3.0230 3.0440 3.0150 2.94
Predicted Values
Interceptcov. P = 0.03 L P < 0.01≠ 0 P < 0.01 Q P = 0.06
Take-Home Points
• Fat thickness– Slight increase, then back to normal
• Yield grade– Slight numerical increase, then back to normal
• Marblilng– No negative effect on amount of marbling– No effect on “visualization” of marbling by the
USDA grader
b
a
b
Polyunsaturated Fatty AcidsPolyunsaturated Fatty Acids
Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets.
Dietary treatments2 Effects3
Fatty acid 0 15 30 P-value Linear Quadratic18:0 13.76b 14.13b 15.03a 0.02 <0.01 0.3318:1t 2.28b 2.61b 3.76a <0.01 <0.01 0.3518:1(n-9) 36.14a 34.66b 34.02b <0.01 0.46 0.2018:1(n-7) 3.20a 2.77b 2.41c <0.01 0.02 0.1318:1∆13t 0.10c 0.51b 0.64a <0.01 <0.01 <0.0118:2(n-6) 3.27b 4.22a 4.50a <0.01 <0.01 0.04Total Trans 2.87c 3.61b 4.86a <0.01 <0.01 0.33PUFA 4.90b 5.91a 6.23a <0.01 <0.01 0.29Omega 3 * * * * * *Omega 6 4.62b 5.60a 5.86a <0.01 <0.01 0.47Omega6:Omega3 * * * * * *1 Weight percentage values are relative proportions of all peaks observed by GC.2 Wet distiller’s grains plus solubles (%, DM basis).3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P ≤ 0.05 level.*not estimated.
Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets.
Dietary treatments2 Effects3
Fatty acid 0 15 30 P-value Linear Quadratic18:0 15.64 15.46 16.58 0.15 0.12 0.2218:1t 1.30 2.09 1.72 0.56 0.57 0.3718:1(n-9) 35.31a 34.55a 33.12b <0.01 <0.01 0.5618:1(n-7) 1.43a 1.37a 1.26b 0.01 <0.01 0.6218:1∆13t 0.17c 0.27b 0.41a <0.01 <0.01 0.2018:1∆14t 0.26a 0.28a 0.21b <0.01 0.05 0.0118:2(n-6) 3.08c 4.07b 4.80a <0.01 <0.01 0.66Total Trans 3.22 4.05 3.66 0.59 0.59 0.52PUFA 4.76b 5.80a 6.50a <0.01 <0.01 0.91Omega 3 0.42 0.41 0.38 0.19 0.07 0.90Omega 6 4.34b 5.23a 6.05a <0.01 <0.01 0.92Omega6:Omega3 10.09c 12.95b 16.25a <0.01 <0.01 0.711 Weight percentage values are relative proportions of all peaks observed by GC.2 Wet distiller’s grains plus solubles (%, DM basis).3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P ≤ 0.05 level.
Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets.
Dietary treatments2 Effects3
Fatty acid 0 15 30 P-value linear quadratic18:0 14.52 14.51 15.37 0.19 0.07 0.3518:1t 2.17c 2.79b 4.03a <0.01 <0.01 0.2918:1(n-9) 38.46 37.37 36.52 0.06 0.02 0.8618:1(n-7) 1.73a 1.58b 1.47b <0.01 <0.01 0.8018:1∆13t 0.08c 0.23b 0.37a <0.01 <0.01 0.9518:1∆14t 0.38a 0.38a 0.28b <0.01 <0.01 0.0818:2(n-6) 3.00c 3.96b 4.78a <0.01 <0.01 0.82Total Trans 4.36b 4.98b 6.15a <0.01 <0.01 0.37PUFA 4.60b 5.38ab 6.40a <0.01 <0.01 0.81Omega 3 0.35 0.31 0.28 0.19 0.06 0.97Omega 6 4.24c 5.07b 6.10a <0.01 <0.01 0.80Omega6:Omega3 12.50b 18.15b 24.65a <0.01 <0.01 0.651 Weight percentage values are relative proportions of all peaks observed by GC.2 Wet distiller’s grains plus solubles (%, DM basis).3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P ≤ 0.05 level.
Fatty acids at the duodenum - Corn vs WDGS
Vander Pol et al. 2007
Take-Home Points
• Increase in polyunsaturated fatty acids
30% discoloration
Infraspinatus, aged 7 d
Dis
colo
rati
on
Lose about 10% of shelf life
Infraspinatus, aged 42 dD
isco
lora
tio
n
Lose about 40% of shelf life
Choice Strip steaks, aged 7 d
Dis
colo
rati
on
Lose about 10% of shelf life
Choice Strip steaks, aged 42 dD
isco
lora
tio
n
Lose about 17% of shelf life
Take-Home Points
• Feeding WDGS causes a decrease in shelf life of beef
Why Reduced Shelf-life?
• Color is compromised by oxidation.
• The red pigment is oxidized to brown.
Rancidity (TBA) during Retail Display
a
ab
b
a
a
b
a
b
b
Top Blade Strip Loin
Take-Home Points
• Oxidation– Cattle fed WDGS yield meat more susceptible
to oxidation during retail display
• Fatty acid composition– Feeding WDGS causes an increase in
polyunsaturated fatty acids (the ones most likely to oxidize)
Eating Quality
• Trained Evaluation (Jenschke et al., 2007)– Cattle fed 0, 10, 20, 30, 40, and 50 WDGS– No effect on tenderness– No treatment effects noted for:
• Metallic, sour, charred, oxidized , rancid or livery
• However, research done with meat directly removed from the vacuum bag – no retail display (no exposure to oxygen)
Liver FlavorLiver Flavor
Frequency of Liver Flavor, Aged 7 d
0
2
4
6
8
10
12
0% WDGS -No E
0% WDGS +E
40% WDGS -No E
40% WDGS +E
% o
f p
anel
ists
no
tin
g l
iver
fla
vor
Day 0
Day 7
a aa
b
aaa
a
P < 0.07
Liver FlavorLiver Flavor
Frequency of Liver Flavor, Aged 28 d
0
2
4
6
8
10
12
0% WDGS -No E
0% WDGS +E
40% WDGS -No E
40% WDGS +E
% o
f p
anel
ists
no
tin
g l
iver
fla
vor
Day 0
Day 7a a
aa
a
b
aa
How to Address the Issue?
• Vitamin E is an antioxidant• Can be fed during the finishing phase• Question – can feeding high doses of
vitamin E help to address the issue?
• Study – WDG at 0, 20 or 40% -- With or without solubles -- With or without vitamin E
(fed at 500 IU/head/d for entire feeding period)
Corn40% WDGS
Fatty Acids Composition of Strip Loins[40% WDGS vs Corn]
PUFA Levels of Strip Loins[0, 20, & 40% WDGS]
0
1
2
3
4
5
6
7
8
PUFA
Wei
gh
t %
on
To
tal
fatt
y ac
ids
c
a
b
0% WDGS20% WDGS40% WDGS
Fatty Acids Composition of Strip Loins[40% WDG with or without DS]
No DS DS
Take Home Point
• The increase in polyunsaturated fatty acids comes from the distillers grains, not the solubles
Mineral Composition of Strip Loins[40% WDG vs Corn]
Corn40% WDG
Mineral Composition of Strip Loins[WDG with or with out DS]
No DS DS
Take Home Point
• The solubles cause an increase in the mineral content of the muscles – minerals which support oxidation
Oxidative Rancidity of Strip Loins, Aged 7 & 28 d, at 7 d Retail Display
[WDG vs Corn]
WDG
NO WDG
7 d Aged 28 d Aged
ab
ab
a b
a
b
Oxidation Rancidity of Strip Loins Aged 7 & 28d at 7 d Retail Display
[E vs No E]
E
NO E
7 d Aged 28 d Aged
ab
ab
Take Home Points
• Feeding WDG causes an increase in oxidation• The effect is mitigated through feeding of
vitamin E
% Discoloration of Strip Loins [0,20,40% WDG with or without DS or E]
0% WDG20% WDG40% WDG
Take Home Points
• Retail color stability is less a problem if the beef is aged just 7 d. When beef is aged longer, discoloration is an issue.
• Solubles exagurate the discoloration
Livery Flavor of Strip Loins, Aged for 7 & 28 d, at 7 d Retail Display [0 & 40% WDG with and without DS and E]
0% WDG40% WDG
Take Home Points
• Vitamin E? – Vitamin E helps to minimize problems with
oxidation, discoloration and off-flavors when fed with WDG
• What is the optimal level of vitamin E?
So...what is the optimal level of Vitamin E?
Recent research (n=90 steers)
Corn WDGS WDGS + 100E WDGS + 300E WDGS + 500E WDGS + 1000E
Aging – 7 d Aging – 21 d
Permeable film High O2 Low O2
Discoloration (%) Corn vs WDGS vs WDGS + vit E
a a
a
a
a
b
P < 0.10
b
ab
a
ababab
P < 0.05
After 4 d of retail display, feeding 1,000 IU of vit. E was superior to all other levels.
Discoloration (%) Corn vs WDGS vs WDGS + vit E
P < 0.05
a
b
a a a a
After 4 d of retail display, any level of vitamin E was sufficient to preserve color.
Redness (a*) Corn vs WDGS vs WDGS + vit E
a
ab
bb
ab
b
bb
b
a
b
ab
P < 0.05
After 3 and 4 d of retail display, feeding 1,000 IU of vitamin E helped preserve the read color.
Redness (a*) Corn vs WDGS vs WDGS + vit E
P < 0.05
a
a
aa aa
aa
aab
ab
ab
ab
abab
ab
bbc
bc
b
abcabc
c
c
After 2, 3, or 4 d of retail display, feeding 300 IU (or more) of vitamin E helped to preserve the red color.
Discoloration (%) of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP.
MAP2 Treatment1 daysPermeable
film1 2 3 4
Corn 0D 1.60C 2.98B 3.94Aab
WDGS 0.88D 2.00C 3.13B 4.25Aa
100E 0.33C 1.89B 3.25A 3.92Aab
300E 0.54B 1.53B 2.77A 3.12Ab
500E 0D 1.34C 2.81B 4.06Aa
1000E 0C 1.08B 2.78A 3.17Ab
High O2
Corn 0.38Bb 0.19Bab 2.59A 2.01A
WDGS 1.75ABa 1.00Ba 2.62A 2.13A
100E 1.15Bab 0.57Bab 2.88A 2.59A
300E 0.98Bb 0.98Ba 2.94A 2.32A
500E 0Bc 0Bb 2.60A 2.81A
1000E 0.29Bbc 0.19Bab 2.59A 2.01A
Beef
dis
colo
rati
on
Table 4. Discoloration (%) of strip steaks aged 21d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP.
MAP2 Treatment1 daysPermeable
film1 2 3 4
Corn 0.22C 1.16C 8.33B 14.51Aa
WDGS 0.19C 1.11C 6.11B 17.96Aa
100E 0C 0.46C 6.24B 14.24Aa
300E 0.22C 0.66C 5.89B 15.51Aa
500E 0.22C 0.50C 7.00B 14.18Aa
1000E 0B 0.38B 4.61A 7.87Ab
High O2
Corn 0 0 0 0.51b
WDGS 0B 0B 0B 12.40Aa
100E 0 0 0 0.49b
300E 0 0 0 0.18b
500E 0 0 0 0.18b
1000E 0 0 0 0.17b
Beef
dis
colo
rati
on
Discoloration (%) Corn vs WDGS vs WDGS + vit EDiscoloration (%) Corn vs WDGS vs WDGS + vit E
Discoloration (%) Discoloration (%) Corn vs WDGS vs WDGS + vit ECorn vs WDGS vs WDGS + vit E
10%
Discoloration (%) Corn vs WDGS vs WDGS + vit EDiscoloration (%) Corn vs WDGS vs WDGS + vit E
Take Home Points
• The ideal level of vitamin E depends on the packaging system to be used
• With minimal aging (7 d), little to no vitamin E is needed
• With extended aging, up to 1,000 IU/head/day are necessary.
Summary
• Carcass traits– No negative effects on marbling traits
• Meat traits– Increased PUFA– Decreased shelf life– Increased off flavors– Vitamin E helps to mitigate these issues– Levels up to 1,000 IU/head/d are needed