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http://dx.doi.org/10.5851/kosfa.2020.e28

Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts  

Giotto, Francine M. (Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada)
Fruet, Ana Paula B. (Department of Science and Food Technology, Federal University of Santa Maria)
Nornberg, Jose L. (Department of Science and Food Technology, Federal University of Santa Maria)
Calkins, Chris R. (Department of Animal Sciences, University of Nebraska)
de Mello, Amilton S. (Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada)
Publication Information
Food Science of Animal Resources / v.40, no.3, 2020 , pp. 484-494 More about this Journal
Abstract
This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef cuts (Petite Tender - M. teres major - TM, and Flat Iron - M. infraspinatus - INF). Crossbred steers were randomly assigned to one of three dietary treatments (CORN, 40% of DDGS with 8%-12% of moisture, and 40% of MDGS with 45%-55% of moisture - DM basis) and fed for 190 days. The TM muscle had higher concentrations of ω6 FAs and polyunsaturated fatty acids (PUFA) when compared to INF. Beef fed CORN showed greater C16:0 and lower C18:0 values when compared to beef fed distillers grains (DGS). Beef fed DDGS had higher concentrations of ω6 FAs when compared to MDGS. Different moisture levels only affected FAs containing 14, 16, and 17 carbons. Different muscles, diets, and moisture levels of DGS affected the deposition of FAs in the lean.
Keywords
beef; distillers grains; fatty acids; infraspinatus; teres major;
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