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Effects of dietary fat source on beef strip loin steak display life
- Source :
- Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual), Universidade de São Paulo (USP), instacron:USP
- Publication Year :
- 2018
- Publisher :
- Oxford University Press, 2018.
-
Abstract
- The effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Steers (n = 256) were fed for 134 d on either a corn, 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil diet. Twenty-four United States Department of Agriculture Choice carcasses (3 head/pen) were randomly selected within each dietary treatment and strip loins were collected and aged for 2, 9, 16, or 23 d. Steaks from each aging period were placed under retail display (RD) conditions for 0, 4, and 7 d. Stearic acid was predominant (C18:0; P = 0.03) in beef from the de-oiled MDGS plus oil treatment in comparison with all other dietary treatments. Feeding MDGS increased linoleic acid (C18:2; P < 0.01) and polyunsaturated fatty acids (PUFA; P = 0.01) in comparison to the corn diet. The de-oiled MDGS plus oil group had greater C18:3 content (P = 0.03) when compared to corn, but no differences were observed between all other diets. There were no differences among dietary treatments for L* (P = 0.74) and b* (P = 0.25) values. The de-oiled MDGS group had lower a* values than all other treatments (P < 0.01) at day 5 of RD. The corn treatment had greater a* values (P ≤ 0.05) than de-oiled MDGS and de-oiled MDGS plus oil at day 6 and 7 of RD. Strip loin steaks from cattle fed full-fat MDGS tended to have lower a* values (P = 0.10) than steaks from cattle fed corn at day 7 of RD. Feeding de-oiled MDGS resulted in greater discoloration (P ≤ 0.05) at days 5, 6, and 7 of RD when compared to corn. Steaks from the de-oiled MDGS plus oil and full-fat MDGS groups had greater discoloration scores at day 7 of RD in comparison to corn (P ≤ 0.05). Strip loin steaks from cattle fed corn tended to have lower thiobarbituric acid reactive substance (TBARS) values (P ≤ 0.10) in comparison to de-oiled MDGS and de-oiled MDGS plus oil at day 7 of RD. Results suggest that feeding MDGS to cattle reduces color and lipid stability in addition to increasing C18:2 and PUFA content of beef. Addition of corn oil to de-oiled MDGS decreased redness and increased discoloration and lipid oxidation in comparison to corn diets.
- Subjects :
- 0301 basic medicine
Male
VIDA-DE-PRATELEIRA
Linoleic acid
Color
Biology
Loin
Distillers grains
Cattle feeding
03 medical and health sciences
chemistry.chemical_compound
Animal science
Lipid oxidation
Genetics
TBARS
Animals
Meat Science
chemistry.chemical_classification
Fatty Acids
0402 animal and dairy science
food and beverages
04 agricultural and veterinary sciences
General Medicine
040201 dairy & animal science
Animal Feed
Dietary Fats
Diet
Red Meat
030104 developmental biology
chemistry
Food Storage
Animal Science and Zoology
Cattle
Corn Oil
Edible Grain
Oxidation-Reduction
Corn oil
Food Science
Polyunsaturated fatty acid
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual), Universidade de São Paulo (USP), instacron:USP
- Accession number :
- edsair.doi.dedup.....19e3233805b07608aa37bbb5319f110b