Beef Science Commons^™

Feeding Corn Milling Co-Products To Feedlot Cattle, 3rd Edition, Galen E. Erickson, Crystal D. Buckner, Terry J. Klopfenstein

University of Nebraska-Lincoln Extension: Historical Materials

Introduction

Two primary types of milling processes currently exist, resulting in quite different feed products. These processing plants produce and market a variety of feed products, but in general, the dry milling process produces distillers grains plus solubles (DGS), and the wet milling process produces corn gluten feed (CGF). These feeds can be marketed as wet feeds, or they can be dried and marketed as either dry corn gluten feed (DCGF) or dry distillers grains (DDG) with or without solubles.

For the purposes of this report, wet corn gluten feed (WCGF), wet distillers grains plus solubles (WDGS), DCGF and dried …

Feeding Corn Milling Co-Products To Forage Fed Cattle, 1st Edition, Aaron Stalker, Rick Rasby, Galen E. Erickson, Crystal Buckner, Terry J. Klopfenstein

University of Nebraska-Lincoln Extension: Historical Materials

Introduction

Beef calves from weaning until they enter feedlots, developing heifers, and beef cows are fed primarily forage diets. Especially in the winter, forages are low in protein and phosphorus and need to be supplemented. Corn milling co-products are excellent sources of both protein and phosphorus and fi t nicely into winter supplementation programs. Corn milling co-products are also an excellent source of energy and are particularly well suited to forage based diets.

Two primary types of milling processes currently exist, resulting in quite diff erent feed products. The dry milling process produces distillers grains plus solubles (DGS), and the …

Characterization Of Biological Types Of Cattle (Cycle Viii): Carcass, Yield, And Longissimus Palatability Traits, T. L. Wheeler, L. V. Cundiff, S. D. Shackelford, M. Koohmaraie

Roman L. Hruska U.S. Meat Animal Research Center: Reports

The objective of this experiment was to evaluate alternative sources of tropically adapted cattle germplasm and compare them with Angus- (AN) and Hereford- (HE) sired steers. Carcass, yield, and longissimus thoracis palatability traits from F₁ steers (n = 621) obtained from mating AN and United States Meat Animal Research Center III cows to HE, AN, Brangus (BR), Beefmaster (BM), Bonsmara (BO), or Romosinuano (RO) sires were compared. Data were adjusted to constant age (426 d), carcass weight (340 kg), fat thickness (1.0 cm), fat trim percentage (25%), and marbling (Small⁰⁰) endpoints. For Warner- Bratzler and slice …