Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Meat Science
Effects Of Feeding Field Peas On Fresh Beef Quality, Hope Voegele
Effects Of Feeding Field Peas On Fresh Beef Quality, Hope Voegele
Department of Animal Science: Dissertations, Theses, and Student Research
The objective of this study was to evaluate the use of field peas during two phases of production (grazing and finishing) on fresh beef quality. A total of 232 crossbred steers and heifers were randomly assigned to one of six dietary treatments in a 3x2 factorial consisting of 3 pasture and 2 finishing supplementations. The pasture phase consisted of 1) no supplement, 2) field peas at 0.5% BW, or 3) dry-rolled corn supplement at 0.5% of BW. The finishing phase consisted of 1) field peas at 20% DM or 2) no field peas. During this two-year study, steers (year 1) …
Impact Of Finishing Diets With De-Oiled Distillers Grains Or Antioxidant Containing Supplement On Beef Shelf Life, Katherine I. Domenech-Perez
Impact Of Finishing Diets With De-Oiled Distillers Grains Or Antioxidant Containing Supplement On Beef Shelf Life, Katherine I. Domenech-Perez
Department of Animal Science: Dissertations, Theses, and Student Research
In its entirety this dissertation intended to address the impact of feeding several forms of de-oiled corn distillers grains plus solubles and the effect of supplementing OmniGen-AF as a potential antioxidant source for extending beef shelf life. In study one we learned that despite the de-oiling process, greater inclusion levels (65%, DM basis) of de-oiled wet distillers grains plus solubles (WDGS) causes an increase in polyunsaturated fatty acids (PUFA) similar to the levels obtained with full-fat WDGS. Lower inclusion levels (35 and 50%, DM basis) of de-oiled WDGS have intermediate PUFA content in comparison to 65% de-oiled WDGS, full-fat WDGS …