Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain
One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for 84 d pre-slaughter. Animal performance was evaluated using the pen as the expe...
| Main Authors: | , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Elsevier
2023
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/16011 https://www.sciencedirect.com/science/article/pii/S0309174023001201 https://doi.org/10.1016/j.meatsci.2023.109214 |
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| author | Pouzo, Laura Beatriz Ceconi, Irene Davies, Patricio Mendez, Daniel Gustavo Ortiz Miranda, S.G. Testa, Maria Laura Pavan, Enrique |
| author_browse | Ceconi, Irene Davies, Patricio Mendez, Daniel Gustavo Ortiz Miranda, S.G. Pavan, Enrique Pouzo, Laura Beatriz Testa, Maria Laura |
| author_facet | Pouzo, Laura Beatriz Ceconi, Irene Davies, Patricio Mendez, Daniel Gustavo Ortiz Miranda, S.G. Testa, Maria Laura Pavan, Enrique |
| author_sort | Pouzo, Laura Beatriz |
| collection | INTA Digital |
| description | One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for 84 d pre-slaughter. Animal performance was evaluated using the pen as the experimental unit. Whereas for carcass and meat quality characteristics, meat oxidative stability, and the consumer sensory quality of longissimus thoracis muscle one animal from each pen was randomly selected and used as the experimental unit. No differences (P > 0.05) were observed for subcutaneous fat thickness, rib eye area, marbling score or pH, color parameters, proximate composition, sarcomere length, Warner Bratzler shear force, and cooking loss. Feeding WDGS linearly increased total PUFA (P = 0.05), C18:2 n-6 (P = 0.004) proportions, and n-6/n-3 ratio (P < 0.01) but reduced C16:1 to C18:0 ratio (P < 0.01). Lipid oxidation was greater in beef from steers fed 30% and 45% WDGS (P = 0.05). Dietary WDGS linearly improved (P < 0.05) flavor and overall linking score in the consumer sensory panel. |
| format | info:ar-repo/semantics/artículo |
| id | INTA16011 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA160112023-11-27T10:37:21Z Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain Pouzo, Laura Beatriz Ceconi, Irene Davies, Patricio Mendez, Daniel Gustavo Ortiz Miranda, S.G. Testa, Maria Laura Pavan, Enrique Carne de Res Ácidos Grasos Consumidores Propiedades Organolépticas Beef Fatty Acids Consumers Organoleptic Properties One hundred forty-four steers were group-housed in 24 pens that were randomly assigned to one of four dietary treatments defined by the proportion of wet distiller grain plus solubles (WDGS; 0, 15, 30, or 45%) and fed for 84 d pre-slaughter. Animal performance was evaluated using the pen as the experimental unit. Whereas for carcass and meat quality characteristics, meat oxidative stability, and the consumer sensory quality of longissimus thoracis muscle one animal from each pen was randomly selected and used as the experimental unit. No differences (P > 0.05) were observed for subcutaneous fat thickness, rib eye area, marbling score or pH, color parameters, proximate composition, sarcomere length, Warner Bratzler shear force, and cooking loss. Feeding WDGS linearly increased total PUFA (P = 0.05), C18:2 n-6 (P = 0.004) proportions, and n-6/n-3 ratio (P < 0.01) but reduced C16:1 to C18:0 ratio (P < 0.01). Lipid oxidation was greater in beef from steers fed 30% and 45% WDGS (P = 0.05). Dietary WDGS linearly improved (P < 0.05) flavor and overall linking score in the consumer sensory panel. EEA Balcarce FiL: Pouzo Laura Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. FiL: Pouzo Laura Beatriz. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Ceconi, Irene. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria General Villegas; Argentina. Fil: Davies, Patricio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria General Villegas; Argentina. Fil: Méndez, Daniel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria General Villegas; Argentina. Fil: Ortiz Miranda, S.G. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Testa, María Laura. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Fil: Pavan, Enrique. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Fil: Pavan, Enrique. Clemson University. Department of Animal and Veterinary Science; Estados Unidos. 2023-11-27T10:30:12Z 2023-11-27T10:30:12Z 2023-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/16011 https://www.sciencedirect.com/science/article/pii/S0309174023001201 0309-1740 (Print) 1873-4138 (Online) https://doi.org/10.1016/j.meatsci.2023.109214 eng info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Meat Science 204 : 109214 (October 2023) |
| spellingShingle | Carne de Res Ácidos Grasos Consumidores Propiedades Organolépticas Beef Fatty Acids Consumers Organoleptic Properties Pouzo, Laura Beatriz Ceconi, Irene Davies, Patricio Mendez, Daniel Gustavo Ortiz Miranda, S.G. Testa, Maria Laura Pavan, Enrique Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain |
| title | Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain |
| title_full | Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain |
| title_fullStr | Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain |
| title_full_unstemmed | Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain |
| title_short | Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain |
| title_sort | animal performance and meat quality characteristics from feedlot finished steers fed increasing levels of wet distillers grain |
| topic | Carne de Res Ácidos Grasos Consumidores Propiedades Organolépticas Beef Fatty Acids Consumers Organoleptic Properties |
| url | http://hdl.handle.net/20.500.12123/16011 https://www.sciencedirect.com/science/article/pii/S0309174023001201 https://doi.org/10.1016/j.meatsci.2023.109214 |
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