Replacing cottonseed meal and sorghum grain with corn dried distillers’ grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits

Abstract

In a randomized design study, lambs were individually fed with ad libitum access to 70.9% concentrate diets for 56-d in individual pens. The positive control diet (CNTL) contained cotton seed meal (CSM), sorghum grain, and cotton seed hulls, but no DDGS. Four treatment diets were similar to CNTL but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS) or 100% (100DDGS) of the sorghum grain in the treatment diets. At 48-h postmortem, the longissimus muscle (LM) was removed from the carcass, cut into chops, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL were compared to 0DDGS using contrasts and linear and quadratic effects were evaluated among the four DDGS diets. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and LM area than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, marbling linearly decreased (P = 0.03), LM area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). As DDGS incrementally replaced sorghum grain, flavor attributes quadratically increased to 33DDGS then decreased (brown, roasted, umami; P ≤ 0.03), quadratically decreased to 33DDGS then increased (metallic; P = 0.004), or linearly decreased (lamb flavor identity; P = 0.03). Volatile aroma compounds 2-(hexyloxy)-ethanol decreased and 2,3-octanedione and methyl pyrazine increased quadratically with an increase in DDGS (P < 0.05). Additionally, 2-heptenal, heptanal, and 2-pentyl furan increased linearly, while 2-butanone decreased linearly as DDGS increased in the diet (P < 0.05). Results indicate that carcass and sensory characteristics and volatile aroma compounds are not negatively affected, in fact brown, roasted, and umami flavors are enhanced, when 33% DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.

Replacing cottonseed meal and sorghum with dried distillers’ grains with solubles enhances the growth performance, carcass traits, and meat quality of feedlot lambs

“…Increasing the DDGS levels in the diets quadratically increased shrunk BW ( P = 0.03) and HCW ( P = 0.02; Table 5 ), corroborating with Hodges et al (2020b) who tested replacing CMS and SG with DDGS in feedlot Dorper intact male lamb diets.…”

“…Increasing the DDGS levels in the diets quadratically increased the initial and sustained juiciness ( P < 0.02) and tenderness ( P < 0.009). According to Hodges et al (2020b) , although the addition of DDGS to feedlot lamb diets did not affect muscle fiber tenderness and connective tissue amount, it linearly increased meat tenderness. The increase of carcass backfat thickness and body wall from lambs fed with 25DDGS and 50DDGS may have reduced cold shortening ( Smith and Carpenter, 1973 ) and its effects on decreasing sarcomere length and increasing shear force ( Aalhus et al, 2001 ; Okeudo and Moss, 2005 ), which can be perceived by sensory panelists ( Destefanis et al, 2008 ).…”

“…Furthermore, DDGS contains high levels of rumen undegradable protein (RUP; 45% of total protein; Belyea et al, 2010 ) and sulfur (S, 0.11%-0.84%; Liu, 2011 ), which can enhance growth and wool production ( Hassan et al, 1991 ; Castro-Pérez et al, 2014 ), and fiber that help reduce acidosis problems ( Klopfenstein, 1996 ). Maximizing the inclusion rate of DDGS in small ruminant diets without negatively affecting growth, health, or end products will benefit not only corn growers and the ethanol industry but also the sheep industry by potentially reducing feed costs ( Felix et al, 2012 ; Hodges et al, 2020b ; Quadros et al, 2021 ).…”

Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex

“…Moreover, phytol was found in a greater amount in loin fat of a clover-finished lamb than in that of a maize-finished lamb [ 44 ]. Trimethylpyrazine has been well described in lamb meat [ 45 , 46 ], but it seems not to be related to diet characteristics [ 16 , 47 , 48 ].…”

​Use of Corn Dried Distillers Grains to Improve Feed Diets for Intensive Lamb Fattening

“…Protein and amino acid utilization of corn dried distillers grains has been evaluated in growing lambs and the results indicated that this by-product represents an excellent source of protein (Archibeque et al, 2008). Moreover, the high supply and corn price has made dried corn distillers grains a very attractive source of energy for ruminants (Klopfenstein et al, 2008;Hodges et al, 2020).…”