Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins
M. D. Chao A B , K. I. Domenech-Pérez A , H. R. Voegele A , E. K. Kunze A and C. R. Calkins A C
+ Author Affiliations
- Author Affiliations
A Department of Animal Science, University of Nebraska-Lincoln, Lincoln, NE 68583-0908, USA.
B Present address: College of Agriculture, California State University, Chico, Chico, CA 95929, USA.
C Corresponding author. Email: Ccalkins1@unl.edu
Animal Production Science 58(10) 1949-1957 https://doi.org/10.1071/AN16719
Submitted: 5 November 2016 Accepted: 20 March 2017 Published: 17 May 2017
Abstract
Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.
Additional keywords: beef, lipid oxidation, subjective discolouration.
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