Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain

Autores
Pouzo, Laura Beatriz; Ceconi, Irene; Davies, Patricio; Mendez, Daniel Gustavo; Ortiz Miranda, S.G.; Testa, Maria Laura; Pavan, Enrique
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fuente
Meat Science 204 : 109214 (October 2023)
Materia
Carne de Res
Ácidos Grasos
Consumidores
Propiedades Organolépticas
Beef
Fatty Acids
Consumers
Organoleptic Properties
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/16011
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oai_identifier_str oai:localhost:20.500.12123/16011
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grainPouzo, Laura BeatrizCeconi, IreneDavies, PatricioMendez, Daniel GustavoOrtiz Miranda, S.G.Testa, Maria LauraPavan, EnriqueCarne de ResÁcidos GrasosConsumidoresPropiedades OrganolépticasBeefFatty AcidsConsumersOrganoleptic PropertiesOne 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 BalcarceFiL: 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.Elsevier2023-11-27T10:30:12Z2023-11-27T10:30:12Z2023-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/16011https://www.sciencedirect.com/science/article/pii/S03091740230012010309-1740 (Print)1873-4138 (Online)https://doi.org/10.1016/j.meatsci.2023.109214Meat Science 204 : 109214 (October 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo: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 consumidorinfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:46:12Zoai:localhost:20.500.12123/16011instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:46:13.434INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain
Pouzo, Laura Beatriz
Carne de Res
Ácidos Grasos
Consumidores
Propiedades Organolépticas
Beef
Fatty Acids
Consumers
Organoleptic Properties
title_short 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_sort Animal performance and meat quality characteristics from feedlot-finished steers fed increasing levels of wet distillers grain
dc.creator.none.fl_str_mv Pouzo, Laura Beatriz
Ceconi, Irene
Davies, Patricio
Mendez, Daniel Gustavo
Ortiz Miranda, S.G.
Testa, Maria Laura
Pavan, Enrique
author Pouzo, Laura Beatriz
author_facet Pouzo, Laura Beatriz
Ceconi, Irene
Davies, Patricio
Mendez, Daniel Gustavo
Ortiz Miranda, S.G.
Testa, Maria Laura
Pavan, Enrique
author_role author
author2 Ceconi, Irene
Davies, Patricio
Mendez, Daniel Gustavo
Ortiz Miranda, S.G.
Testa, Maria Laura
Pavan, Enrique
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Carne de Res
Ácidos Grasos
Consumidores
Propiedades Organolépticas
Beef
Fatty Acids
Consumers
Organoleptic Properties
topic Carne de Res
Ácidos Grasos
Consumidores
Propiedades Organolépticas
Beef
Fatty Acids
Consumers
Organoleptic Properties
dc.description.none.fl_txt_mv 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.
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.
publishDate 2023
dc.date.none.fl_str_mv 2023-11-27T10:30:12Z
2023-11-27T10:30:12Z
2023-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0309-1740 (Print)
1873-4138 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 204 : 109214 (October 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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