1. Chris R. Calkins, Ph.D. ccalkins1@unl.edu 402-472-6314 Impacts of Distillers Grains Feeding on Carcass and Meat Characteristics

2. Attributes0%15%30%P-value Score a Slight 93 Small 03 Small 04 0.46 Fat, %5.445.915.940.19 a Slight = 300 - 399, Small = 400 - 499 Marbling attributes (Calf-fed)

3. Attributes0%15%30%P-value Score 1 Small 20 Small 22 Small 30 0.89 Fat, %5.445.915.940.19 1 Slight = 300 - 399, Small = 400 - 499 Marbling attributes (Yearlings)

4. Marbling Score Linear P = 0.05 Quadratic P = 0.05 % WDGS (DM basis)

5. Marbling vs. % Fat (Calf-fed) P = 0.72

6. P = 0.99 Marbling vs. % Fat (Yearlings)

7. 12 th Rib Fat Depth Fat Depth, in Linear P < 0.01 Quadratic P = 0.04 % WDGS (DM basis)

8. Yield Grade Diet DM % WDGS Yield Grade Intercept cov. P = 0.03L P < 0.01 ≠ 0 P < 0.01 Q P = 0.06

9. Take-Home Points Fat thickness –Slight increase, then back to normal Yield grade –Slight numerical increase, then back to normal Marblilng –No negative effect on amount of marbling –No effect on “visualization” of marbling by the USDA grader

10. b a b Polyunsaturated Fatty Acids

11. Table 1. Weight percentage of fatty acids 1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets. Dietary treatments 2 Effects 3 Fatty acid01530P-valueLinearQuadratic 18:013.76 b 14.13 b 15.03 a 0.02<0.010.33 18:1t2.28 b 2.61 b 3.76 a <0.01 0.35 18:1(n-9)36.14 a 34.66 b 34.02 b <0.010.460.20 18:1(n-7)3.20 a 2.77 b 2.41 c <0.010.020.13 18:1∆13t0.10 c 0.51 b 0.64 a <0.01 18:2(n-6)3.27 b 4.22 a 4.50 a <0.01 0.04 Total Trans2.87 c 3.61 b 4.86 a <0.01 0.33 PUFA4.90 b 5.91 a 6.23 a <0.01 0.29 Omega 3****** Omega 64.62 b 5.60 a 5.86 a <0.01 0.47 Omega6:Omega3****** 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distiller’s grains plus solubles (%, DM basis). 3 Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P ≤ 0.05 level. *not estimated.

12. Table 2. Weight percentage of fatty acids 1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets. Dietary treatments 2 Effects 3 Fatty acid01530P-valueLinearQuadratic 18:015.6415.4616.580.150.120.22 18:1t1.302.091.720.560.570.37 18:1(n-9)35.31 a 34.55 a 33.12 b <0.01 0.56 18:1(n-7)1.43 a 1.37 a 1.26 b 0.01<0.010.62 18:1∆13t0.17 c 0.27 b 0.41 a <0.01 0.20 18:1∆14t0.26 a 0.28 a 0.21 b <0.010.050.01 18:2(n-6)3.08 c 4.07 b 4.80 a <0.01 0.66 Total Trans3.224.053.660.59 0.52 PUFA4.76 b 5.80 a 6.50 a <0.01 0.91 Omega 30.420.410.380.190.070.90 Omega 64.34 b 5.23 a 6.05 a <0.01 0.92 Omega6:Omega310.09 c 12.95 b 16.25 a <0.01 0.71 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distiller’s grains plus solubles (%, DM basis). 3 Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P ≤ 0.05 level.

13. Table 3. Weight percentage of fatty acids 1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets. Dietary treatments 2 Effects 3 Fatty acid01530P-valuelinearquadratic 18:014.5214.5115.370.190.070.35 18:1t2.17 c 2.79 b 4.03 a <0.01 0.29 18:1(n-9)38.4637.3736.520.060.020.86 18:1(n-7)1.73 a 1.58 b 1.47 b <0.01 0.80 18:1∆13t0.08 c 0.23 b 0.37 a <0.01 0.95 18:1∆14t0.38 a 0.28 b <0.01 0.08 18:2(n-6)3.00 c 3.96 b 4.78 a <0.01 0.82 Total Trans4.36 b 4.98 b 6.15 a <0.01 0.37 PUFA4.60 b 5.38 ab 6.40 a <0.01 0.81 Omega 30.350.310.280.190.060.97 Omega 64.24 c 5.07 b 6.10 a <0.01 0.80 Omega6:Omega312.50 b 18.15 b 24.65 a <0.01 0.65 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distiller’s grains plus solubles (%, DM basis). 3 Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P ≤ 0.05 level.

14. Fatty acids at the duodenum - Corn vs WDGS Vander Pol et al. 2007

15. Take-Home Points Increase in polyunsaturated fatty acids

16. 30% discoloration

17. Infraspinatus, aged 7 d Discoloration Lose about 10% of shelf life

18. Infraspinatus, aged 42 d Discoloration Lose about 40% of shelf life

19. Choice Strip steaks, aged 7 d Discoloration Lose about 10% of shelf life

20. Choice Strip steaks, aged 42 d Discoloration Lose about 17% of shelf life

21. Take-Home Points Feeding WDGS causes a decrease in shelf life of beef

22. Why Reduced Shelf-life? Color is compromised by oxidation. The red pigment is oxidized to brown.

23. Rancidity (TBA) during Retail Display a ab b a a b a b b Top BladeStrip Loin

24. Take-Home Points Oxidation –Cattle fed WDGS yield meat more susceptible to oxidation during retail display Fatty acid composition –Feeding WDGS causes an increase in polyunsaturated fatty acids (the ones most likely to oxidize)

25. Eating Quality Trained Evaluation (Jenschke et al., 2007) –Cattle fed 0, 10, 20, 30, 40, and 50 WDGS –No effect on tenderness –No treatment effects noted for: Metallic, sour, charred, oxidized, rancid or livery However, research done with meat directly removed from the vacuum bag – no retail display (no exposure to oxygen)

26. Liver Flavor aa a b a aa a P < 0.07

27. Liver Flavor aa a a a b a a

28. How to Address the Issue? Vitamin E is an antioxidant Can be fed during the finishing phase Question – can feeding high doses of vitamin E help to address the issue? Study – WDG at 0, 20 or 40% -- With or without solubles -- With or without vitamin E (fed at 500 IU/head/d for entire feeding period)

29. Corn 40% WDGS Fatty Acids Composition of Strip Loins [40% WDGS vs Corn]

30. PUFA Levels of Strip Loins [0, 20, & 40% WDGS] 0% WDGS 20% WDGS 40% WDGS

31. Fatty Acids Composition of Strip Loins [40% WDG with or without DS] No DS DS

32. Take Home Point The increase in polyunsaturated fatty acids comes from the distillers grains, not the solubles

33. Mineral Composition of Strip Loins [40% WDG vs Corn] Corn 40% WDG

34. Mineral Composition of Strip Loins [WDG with or with out DS] No DS DS

35. Take Home Point The solubles cause an increase in the mineral content of the muscles – minerals which support oxidation

36. Oxidative Rancidity of Strip Loins, Aged 7 & 28 d, at 7 d Retail Display [WDG vs Corn] WDG NO WDG 7 d Aged28 d Aged a b a b a b a b

37. Oxidation Rancidity of Strip Loins Aged 7 & 28d at 7 d Retail Display [E vs No E] E NO E 7 d Aged28 d Aged a b a b

38. Take Home Points Feeding WDG causes an increase in oxidation The effect is mitigated through feeding of vitamin E

39. % Discoloration of Strip Loins [0,20,40% WDG with or without DS or E] Aging 7 d Aging 28 d 0% WDG 20% WDG 40% WDG

40. Take Home Points Retail color stability is less a problem if the beef is aged just 7 d. When beef is aged longer, discoloration is an issue. Solubles exagurate the discoloration

41. Aging 7 d Aging 28 d Livery Flavor of Strip Loins, Aged for 7 & 28 d, at 7 d Retail Display [0 & 40% WDG with and without DS and E] 0% WDG 40% WDG

42. Take Home Points Vitamin E? – Vitamin E helps to minimize problems with oxidation, discoloration and off-flavors when fed with WDG What is the optimal level of vitamin E?

43. So...what is the optimal level of Vitamin E? Recent research (n=90 steers) CornWDGSWDGS + 100EWDGS + 300EWDGS + 500EWDGS + 1000E Aging – 7 dAging – 21 d Permeable filmHigh O 2 Low O 2

44. Discoloration (%) Corn vs WDGS vs WDGS + vit E a a a a a b P < 0.10 b ab a P < 0.05 After 4 d of retail display, feeding 1,000 IU of vit. E was superior to all other levels.

46. Discoloration (%) Corn vs WDGS vs WDGS + vit E P < 0.05 a b a aaa After 4 d of retail display, any level of vitamin E was sufficient to preserve color.

49. Redness (a*) Corn vs WDGS vs WDGS + vit E a ab b b b b b b a b P < 0.05 After 3 and 4 d of retail display, feeding 1,000 IU of vitamin E helped preserve the read color.

50. Redness (a*) Corn vs WDGS vs WDGS + vit E P < 0.05 a a a a a a a a a ab b bc b abc c c After 2, 3, or 4 d of retail display, feeding 300 IU (or more) of vitamin E helped to preserve the red color.

51. Discoloration (%) of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP. MAP 2 Treatment 1 days Permeable film 1234 Corn0D0D 1.60 C 2.98 B 3.94 Aab WDGS0.88 D 2.00 C 3.13 B 4.25 Aa 100E0.33 C 1.89 B 3.25 A 3.92 Aab 300E0.54 B 1.53 B 2.77 A 3.12 Ab 500E0D0D 1.34 C 2.81 B 4.06 Aa 1000E0C0C 1.08 B 2.78 A 3.17 Ab High O 2 Corn0.38 Bb 0.19 Bab 2.59 A 2.01 A WDGS1.75 ABa 1.00 Ba 2.62 A 2.13 A 100E1.15 Bab 0.57B ab 2.88 A 2.59 A 300E0.98 Bb 0.98 Ba 2.94 A 2.32 A 500E0B c 0B b 2.60 A 2.81 A 1000E0.29 Bbc 0.19 Bab 2.59 A 2.01 A Beef discoloration

52. Table 4. Discoloration (%) of strip steaks aged 21d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP. MAP 2 Treatment 1 days Permeable film 1234 Corn0.22 C 1.16 C 8.33 B 14.51 Aa WDGS0.19 C 1.11 C 6.11 B 17.96 Aa 100E0C0C 0.46 C 6.24 B 14.24 Aa 300E0.22 C 0.66 C 5.89 B 15.51 Aa 500E0.22 C 0.50 C 7.00 B 14.18 Aa 1000E0B0B 0.38 B 4.61 A 7.87 Ab High O 2 Corn0000.51 b WDGS0B0B 0B0B 0B0B 12.40 Aa 100E0000.49 b 300E0000.18 b 500E0000.18 b 1000E0000.17 b Beef discoloration

53. Discoloration (%) Corn vs WDGS vs WDGS + vit E

54. 10%

55. Discoloration (%) Corn vs WDGS vs WDGS + vit E

56. Take Home Points The ideal level of vitamin E depends on the packaging system to be used With minimal aging (7 d), little to no vitamin E is needed With extended aging, up to 1,000 IU/head/day are necessary.

57. Summary Carcass traits –No negative effects on marbling traits Meat traits –Increased PUFA –Decreased shelf life –Increased off flavors –Vitamin E helps to mitigate these issues –Levels up to 1,000 IU/head/d are needed