Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Mello, A. S. De; Jenschke, Blaine E.; Senaratne, Lasika S.; Carr, Timothy P.; Erickson, Galen E.; Calkins, Chris R.

doi:10.1016/j.meatsci.2017.10.001

Cited by 25 publications

(20 citation statements)

References 24 publications

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“…However, the proportions of C18:1 in the meat linearly decreased with higher levels of AER. A similar result was observed by De Mello et al [69], who reported that beef from steer fed higher distillers grains had proportions of C18:1 linearly decreased. The reason for this decrease is still unknown.…”

Section: Effect Of Aer In the Diet On Fatty Acid Profilesupporting

confidence: 88%

“…The ratio of saturated and unsaturated fatty acids in meat samples in this experiment was similar to that of previous research with crossbred bulls fed essential oils [55], with steers fed wet distillers grains plus solubles [69], with bulls fed concentrate and TMR [70], and with steers fed algal residue [71]. However, there were differences in the fatty acid composition of n-3, n-6, PUFA and PUFA/SFA among treatments.…”

Section: Effect Of Aer In the Diet On Fatty Acid Profilesupporting

confidence: 85%

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Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Prommachart

Cherdthong

Navanukraw

et al. 2021

Animals

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This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.

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Section: Effect Of Aer In the Diet On Fatty Acid Profilesupporting

confidence: 88%

Section: Effect Of Aer In the Diet On Fatty Acid Profilesupporting

confidence: 85%

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Prommachart

Cherdthong

Navanukraw

et al. 2021

Animals

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“…times more fat and protein than corn (Klopfenstein et al, 2008). Research has shown that feeding distillers grains to cattle could not only increase the concentration of polyunsaturated fatty acids (PUFA) in meat (Mello et al, 2012b;Domenech-Pérez et al, 2017;de Mello et al, 2018;Ribeiro et al, 2018) but also increase PUFA content of the sarcoplasmic reticulum (SR) membrane (Chao, 2017a). The mechanism of meat tenderization is a well-understood subject.…”

Section: Introductionmentioning

confidence: 99%

Feeding distillers grains to cattle may affect beef tenderness early postmortem1

Ribeiro

Domenech-Pérez

Contreras-Castillo

et al. 2018

Journal of Animal Science

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The objective of this study was to evaluate the effects of dietary fat source with modified distillers grains plus solubles (MDGS) on beef tenderness through examination of sarcoplasmic reticulum (SR) membrane fatty acid composition, changes in sarcoplasmic calcium concentration, Warner-Bratzler shear force (WBSF), sarcomere length, and proteolysis early postmortem. Steers (n = 256) were fed for 134 d on either corn, or a diet containing 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil. Twenty-four USDA Choice carcasses (three carcasses per pen; eight pens per treatment) were selected within each dietary treatment, and strip loins were collected and aged for 2, 9, 16, or 23 d postmortem and subject to retail display (RD) for an additional 7 d. Feeding MDGS increased (P < 0.05) concentrations of linoleic acid (18:2) and tended to increase (P = 0.06) total polyunsaturated fatty acids (PUFA) in the SR membrane. Steaks from cattle fed MDGS had greater sarcoplasmic calcium concentration than steaks from cattle fed corn at day 2 postmortem (P = 0.05). Steaks from steers fed de-oiled MDGS and de-oiled MDGS plus corn oil tended to have lower WBSF values (P = 0.08) than steaks from cattle fed corn at 2 d of aging with 0 d of RD. There were no differences among dietary treatments for sarcomere length (P = 0.92) and troponin-T degradation at 2 d postmortem (P = 0.60). Results suggest that feeding MDGS may increase early postmortem release of calcium into the sarcoplasm due to increased 18:2 and PUFA concentration in the SR membrane, which could result in increased beef tenderness early postmortem.

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“…Jiuzao is the solid residue remaining after Baijiu distillation (Fig. ) and it is customarily used as fodder for livestock . During the fermentation process, rice, wheat, sorghum, corn and other grains which contain a certain amount of protein are used as raw materials.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

et al. 2019

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BACKGROUND: Jiuzao is the residue after Bajiu distillation which is usually used as forage for livestock. However, it is not fully utilized yet considering the content of protein remained. The present study aimed to isolate antioxidant peptides from Jiuzao protein hydrolysates, then add these peptides into Baijiu product to enhance the healthy value of Baiju. Meanwhile environmental pollution caused by massive Jiuzao can be mitigated indirectly. RESULTS: Four peptides Ala-Tyr-Ile(Leu) (AYI(L)) andAsp-Arg-Glu-Ile(Leu) (DREI(L)) were identified from Jiuzao protein hydrolysates, the extraction contents of AYI + AYL and DREI + DREL were 896.10 and 110.51 mg kg −1 Jiuzao, respectively. On the one hand, antioxidant activities of these peptides were investigated. For in vitro antioxidant assays, AYI, AYL and DREI exhibited strong capacities in oxygen radical absorbance capacity (ORAC) assay. Furthermore, three levels of four peptides were assessed by 2,2'-azobis(2-methylpropanimidamidine) (AAPH)-induced HepG2 cells model. The results showed that these peptides exerted a degree of antioxidant activities in cells. Meanwhile, selected peptides concentrations according to cell assays remined at effective doses after in vitro digestion. On the other hand, the influence of these four peptides on the characteristic aroma compounds in Baijiu was studied. Most characteristic aroma compounds releases were increased with the addition of peptides.CONCLUSION: In the study, antioxidant activities of peptides were evaluated, the feasibility of utilizing Jiuzao protein hydrolysates to obtain beneficial peptides was also proved. Healthy effect of Baijiu or other food can be increased by adding these functional substances. The findings might contribute to food application and Baijiu industries.

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Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Cited by 25 publications

References 24 publications

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Feeding distillers grains to cattle may affect beef tenderness early postmortem1

Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu

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