Characteristics of Beef Finished on Wet Distillers Grains with Varying Types and Levels of Roughage
نویسندگان
چکیده
Beef knuckles (n = 160) were obtained from source-verified cattle finished on 30% wet distillers grains plus solubles enriched with varying levels of alfalfa hay, corn silage, or corn stalks based on NDF. Our objectives were to determine if roughage inclusion, in conjunction with wet distillers grains plus solubles and cattle location affects beef flavor. Data from this study indicate type and level of roughage inclusion and cattle location have minimal effects on fatty acid profiles and sensory properties of the M. Rectus femoris. However, individual fatty acids of subcutaneous and intramuscular fat were significantly correlated with liver-like off flavor.
منابع مشابه
Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
Beef knuckles (n = 160) were obtained from source-verified cattle finished on 30% wet distillers grains plus solubles enriched with varying levels of alfalfa hay (4 or 8%), corn silage (6 or 12%), or corn stalks (3 or 6%) based on NDF. Proximate analysis, pH, oxidation-reduction potential, fatty acid composition, and sensory analysis were conducted on the rectus femoris muscle to determine if r...
متن کاملBeef quality of calf-fed steers finished on varying levels of corn-based wet distillers grains plus solubles1,2
© 2012 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2012.90:4625–4633 doi:10.2527/jas2010-3239
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