scholarly journals Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

2018 ◽  
Vol 58 (12) ◽  
pp. 2215 ◽  
Author(s):  
M. D. Chao ◽  
K. I. Domenech-Perez ◽  
L. S. Senaratne-Lenagala ◽  
C. R. Calkins
Keyword(s):  
Fatty Acid ◽  
Sarcoplasmic Reticulum ◽  
Lipid Oxidation ◽  
Neutral Lipid ◽  
Sarcomere Length ◽  
Membrane Integrity ◽  
Distillers Grains ◽  
Free Calcium ◽  
Post Mortem ◽  
Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) increases polyunsaturated fatty acid (PUFA) levels in beef. It was hypothesised that WDGS in feedlot diets increases PUFA concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid intracellular calcium leakage and improved tenderness. The objective of this study was to evaluate this hypothesis. Ninety-six crossbred steers were fed either a corn-based diet with 0% WDGS or 50% WDGS. Fifteen strip loins per treatment were collected, fabricated into steaks, aged and placed under retail display conditions. Steaks were used to measure tenderness, proteolysis, free calcium concentrations, lipid oxidation, sarcomere length and SR membrane fatty acid, phospholipid lipid, neutral lipid and total lipid profiles. Compared with steaks from steers fed 0% WDGS, steaks from steers fed 50% WDGS were more tender (P < 0.05) and had greater (P < 0.05) free calcium concentrations early post-mortem. Feeding 50% WDGS also tended to increase (P < 0.10) total PUFA concentrations, decrease (P < 0.10) total phospholipid concentration and increase (P < 0.10) total neutral lipid concentration for SR membrane. Steaks from steers fed 0% WDGS had greater (P < 0.05) lipid oxidation (TBARS values) than steaks from steers fed 50% WDGS after extended aging. Although differences in tenderness between the two treatments were detected, there were no corresponding differences (P > 0.10) in sarcomere length or proteolysis. This study showed that feeding WDGS may increase tenderness, possibly by increasing free calcium in muscle early post-mortem. However, the true mechanism that contributes to these differences is still unclear.

Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins

2018 ◽  
Vol 58 (10) ◽  
pp. 1949 ◽  
Author(s):  
M. D. Chao ◽  
K. I. Domenech-Pérez ◽  
H. R. Voegele ◽  
E. K. Kunze ◽  
C. R. Calkins
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Distillers Grains ◽  
Fatty Acid Profiles ◽  
Dietary Antioxidant ◽  
Retail Display ◽  
Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

Effects of feeding de-oiled wet distillers grains plus solubles on beef fatty acid profiles

Meat Science ◽  
2015 ◽  
Vol 101 ◽  
pp. 142-143
Author(s):  
K. Domenech ◽  
C.R. Calkins ◽  
M.D. Chao ◽  
M.E. Semler ◽  
K.A. Varnold ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Distillers Grains ◽  
Fatty Acid Profiles ◽  
Wet Distillers Grains

Effects of finishing diets containing wet distillers grains plus solubles on beef quality attributes and fatty acid profile

Meat Science ◽  
2018 ◽  
Vol 136 ◽  
pp. 16-22 ◽  
Author(s):  
A.S. de Mello ◽  
B.E. Jenschke ◽  
L.S. Senaratne ◽  
T.P. Carr ◽  
G.E. Erickson ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Quality Attributes ◽  
Distillers Grains ◽  
Beef Quality ◽  
Finishing Diets ◽  
Wet Distillers Grains

Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition

2000 ◽  
Vol 71 (3) ◽  
pp. 471-482 ◽  
Author(s):  
L. Vatansever ◽  
E. Kurt ◽  
M. Enser ◽  
G. R. Nute ◽  
N. D. Scollan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Lipid Oxidation ◽  
Neutral Lipid ◽  
Acid Composition ◽  
Dry Matter ◽  
Eating Quality ◽  
Retail Display

AbstractTwo experiments were conducted with 32 Charolais cross steers (experiment 1) and 36 Holstein-Friesian and Welsh Black steers (experiment 2) to examine the effects of dietary n-3 polyunsaturated fatty acids (PUFA ) and breed on meat quality. Diets were comprised of grass silage and a concentrate (60 : 40 on a dry-matter basis). Lipid in the concentrate provided 30 g/kg diet dry matter derived from either linseed, fish oil or linseed/fish oil (experiment 1); and linseed or linseed/fish oil (experiment 2). These n-3 PUFA sources were compared with Megalac, a saturated fatty acid control, in both experiments. Diets were offered for 120 days (experiment 1) and 90 days (experiment 2). Measurements of meat quality included fatty acid composition, lipid oxidation and colour during retail display (i.e. shelf life parameters) and eating quality assessed by a trained taste panel. The samples examined were sirloin (longissimus) steaks and minced beef burgers produced from the forequarter muscles infraspinatus, supraspinatus and triceps brachii. The fatty acid results showed that linseed increased the proportion of 18 : 3 n-3 (a -linolenic acid) in neutral lipid of the burgers and approximately doubled it in the phospholipid. Increased synthesis of 20 : 4 n-3 and 20 : 5 n-3 also occurred, raising their levels in the phospholipid. Fish oil doubled the proportions of 20 : 5 n-3 and 22 : 6 n-3, with the linseed/fish oil results intermediate between linseed and fish oil. The Welsh Blacks in experiment 2 had higher proportions of 18 : 3 n-3 in neutral lipid and higher proportions of 18 : 3 n-3, 20 : 5 n-3 and 22 : 5 n-3 in phospholipid. This showed a clear genetic effect on fatty acid composition. The fish oil diet in experiment 1 greatly increased lipid oxidation during retail display in both overwrapped loin steaks and burgers packed in a modified atmosphere. Values for lipid oxidation in the burgers were much higher than in the steaks due to the intimate mixing of phospholipid fatty acids and prooxidants. Lipid oxidation was also greater in the linseed/fish oil samples than controls in both experiments but was similar in linseed and controls. Colour oxidation also proceeded more rapidly in the fish oil samples in experiment 1 and tended to be faster in the linseed/fish oil groups in both experiments. Eating quality was affected by diet in experiment 1 — the fish oil samples eliciting higher scores for ‘fishy’ and ‘rancid’ than controls and having lower ‘overall liking’ scores. Steaks from animals given the linseed diet (with high 18 : 3 n-3 proportions) had the highest ‘overall liking’ scores in experiment 1 but the cattle given linseed for the shorter time in experiment 2 were not different from controls. Despite their different PUFA profile in muscle, Welsh Blacks had similar eating quality scores to Holstein-Friesians which deposited more neutral lipid (marbling fat) in muscle.

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