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Full-Text Articles in Life Sciences
Effects Of Feeding Modified Distillers Grains Plus Solubles On Marbling Attributes, Proximate Composition And Fatty Acid Profile Of Beef, A.S. Mello Jr., B.E. Jenschke, Lasika S. Senaratne, Timothy P. Carr, Galen E. Erickson, Chris R. Calkins
Effects Of Feeding Modified Distillers Grains Plus Solubles On Marbling Attributes, Proximate Composition And Fatty Acid Profile Of Beef, A.S. Mello Jr., B.E. Jenschke, Lasika S. Senaratne, Timothy P. Carr, Galen E. Erickson, Chris R. Calkins
Department of Animal Science: Faculty Publications
Wet distillers grains contain approximately 65% moisture. A partially dried product (modified distillers grains plus solubles; MDGS) contains about 50% moisture. However, both have similar nutrient composition on a dry matter basis. The objective of this study was to investigate the effects of finishing diets varying in concentration of MDGS on marbling attributes, proximate composition, and fatty acid profile of beef. Yearling steers (n = 268) were randomly allotted to 36 pens which were assigned randomly to 0, 10, 20, 30, 40 and 50% MDGS (DM basis) and fed for 176 d prior harvest. Forty-eight h postmortem marbling score, …
Beef Quality Of Calf-Fed Steers Finished On Varying Levels Of Corn-Based Wet Distillers Grains Plus Solubles, A. S. Mello Jr., C.R. Calkins, B. E. Jenschke, Timothy . P. Carr, M.E.R. Dugan, G. E. Erickson
Beef Quality Of Calf-Fed Steers Finished On Varying Levels Of Corn-Based Wet Distillers Grains Plus Solubles, A. S. Mello Jr., C.R. Calkins, B. E. Jenschke, Timothy . P. Carr, M.E.R. Dugan, G. E. Erickson
Department of Animal Science: Faculty Publications
Ninety-four, calf-fed crossbred steers were randomly allocated to three different dietary treatments (0%, 15% or 30% wet distillers grains plus solubles - WDGS – DM basis) and fed for 167 d to test the influence of different levels of WDGS on quality attributes of beef. At 48 h postmortem, marbling score, marbling texture, and marbling distribution were assessed by a USDA grader. After grading, one ribeye slice (Longissimus thoracis) about 7 mm thick was excised from each carcass, trimmed of subcutaneous fat, and analyzed for fatty acid profile and lipid content. At 7 d postmortem, 48 top blades (Infraspinatus), strip …