Chris R. Calkins, Ph.D.

1
Impacts of Distillers Grains Feeding on Carcass
and Meat Characteristics

• Chris R. Calkins, Ph.D.
• ccalkins1_at_unl.edu
• 402-472-6314

2
Marbling attributes (Calf-fed)
Attributes 0 15 30 P-value
Scorea Slight93 Small03 Small04 0.46
Fat, 5.44 5.91 5.94 0.19
aSlight 300 - 399, Small 400 - 499 aSlight 300 - 399, Small 400 - 499 aSlight 300 - 399, Small 400 - 499 aSlight 300 - 399, Small 400 - 499 aSlight 300 - 399, Small 400 - 499
3
Marbling attributes (Yearlings)
Attributes 0 15 30 P-value
Score1 Small20 Small22 Small30 0.89
Fat, 5.44 5.91 5.94 0.19
1Slight 300 - 399, Small 400 - 499 1Slight 300 - 399, Small 400 - 499 1Slight 300 - 399, Small 400 - 499 1Slight 300 - 399, Small 400 - 499 1Slight 300 - 399, Small 400 - 499
4
Marbling Score
Marbling Score
WDGS (DM basis)
Linear P 0.05
Quadratic P 0.05
5
Marbling vs. Fat (Calf-fed)
P 0.72
6
Marbling vs. Fat (Yearlings)
P 0.99
7
12th Rib Fat Depth
Fat Depth, in
WDGS (DM basis)
Linear P lt 0.01
Quadratic P 0.04
8
Yield Grade
Yield Grade
Diet DM WDGS
Intercept
cov. P 0.03 L P lt 0.01
? 0 P lt 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

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Polyunsaturated Fatty Acids
a
b
b
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Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets. Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets. Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets. Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets. Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets. Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets. Table 1. Weight percentage of fatty acids1 and fat content of ribeye slices (Longissimus thoracis) from steers fed WDGS finishing diets.
Dietary treatments2 Dietary treatments2 Dietary treatments2 Effects3 Effects3
Fatty acid 0 15 30 P-value Linear Quadratic
180 13.76b 14.13b 15.03a 0.02 lt0.01 0.33
181t 2.28b 2.61b 3.76a lt0.01 lt0.01 0.35
181(n-9) 36.14a 34.66b 34.02b lt0.01 0.46 0.20
181(n-7) 3.20a 2.77b 2.41c lt0.01 0.02 0.13
181?13t 0.10c 0.51b 0.64a lt0.01 lt0.01 lt0.01
182(n-6) 3.27b 4.22a 4.50a lt0.01 lt0.01 0.04
Total Trans 2.87c 3.61b 4.86a lt0.01 lt0.01 0.33
PUFA 4.90b 5.91a 6.23a lt0.01 lt0.01 0.29
Omega 3
Omega 6 4.62b 5.60a 5.86a lt0.01 lt0.01 0.47
Omega6Omega3
1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear 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. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear 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. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear 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. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear 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. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear 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. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear 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. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear 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.
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Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets. Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets. Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets. Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets. Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets. Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets. Table 2. Weight percentage of fatty acids1 and fat content of tenderloin steaks (Psoas major) from steers fed WDGS finishing diets.
Dietary treatments2 Dietary treatments2 Dietary treatments2 Effects3 Effects3
Fatty acid 0 15 30 P-value Linear Quadratic
180 15.64 15.46 16.58 0.15 0.12 0.22
181t 1.30 2.09 1.72 0.56 0.57 0.37
181(n-9) 35.31a 34.55a 33.12b lt0.01 lt0.01 0.56
181(n-7) 1.43a 1.37a 1.26b 0.01 lt0.01 0.62
181?13t 0.17c 0.27b 0.41a lt0.01 lt0.01 0.20
181?14t 0.26a 0.28a 0.21b lt0.01 0.05 0.01
182(n-6) 3.08c 4.07b 4.80a lt0.01 lt0.01 0.66
Total Trans 3.22 4.05 3.66 0.59 0.59 0.52
PUFA 4.76b 5.80a 6.50a lt0.01 lt0.01 0.91
Omega 3 0.42 0.41 0.38 0.19 0.07 0.90
Omega 6 4.34b 5.23a 6.05a lt0.01 lt0.01 0.92
Omega6Omega3 10.09c 12.95b 16.25a lt0.01 lt0.01 0.71
1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level.
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Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets. Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets. Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets. Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets. Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets. Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets. Table 3. Weight percentage of fatty acids1 and fat content of top blade steaks (Infraspinatus) from steers fed WDGS finishing diets.
Dietary treatments2 Dietary treatments2 Dietary treatments2 Effects3 Effects3
Fatty acid 0 15 30 P-value linear quadratic
180 14.52 14.51 15.37 0.19 0.07 0.35
181t 2.17c 2.79b 4.03a lt0.01 lt0.01 0.29
181(n-9) 38.46 37.37 36.52 0.06 0.02 0.86
181(n-7) 1.73a 1.58b 1.47b lt0.01 lt0.01 0.80
181?13t 0.08c 0.23b 0.37a lt0.01 lt0.01 0.95
181?14t 0.38a 0.38a 0.28b lt0.01 lt0.01 0.08
182(n-6) 3.00c 3.96b 4.78a lt0.01 lt0.01 0.82
Total Trans 4.36b 4.98b 6.15a lt0.01 lt0.01 0.37
PUFA 4.60b 5.38ab 6.40a lt0.01 lt0.01 0.81
Omega 3 0.35 0.31 0.28 0.19 0.06 0.97
Omega 6 4.24c 5.07b 6.10a lt0.01 lt0.01 0.80
Omega6Omega3 12.50b 18.15b 24.65a lt0.01 lt0.01 0.65
1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level. 1 Weight percentage values are relative proportions of all peaks observed by GC. 2 Wet distillers grains plus solubles (, DM basis). 3Linear and quadratic response to WDGS level. a,b,c Means in the same row having different superscripts are significant at P 0.05 level.
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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
Lose about 10 of shelf life
Discoloration
18
Infraspinatus, aged 42 d
Lose about 40 of shelf life
Discoloration
19
Choice Strip steaks, aged 7 d
Lose about 10 of shelf life
Discoloration
20
Choice Strip steaks, aged 42 d
Lose about 17 of shelf life
Discoloration
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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
b
Top Blade
Strip Loin
a
b
b
a
b
ab
a
a
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)

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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
P lt 0.07
a
b
a
a
a
a
a
a
27
Liver Flavor
b
a
a
a
a
a
a
a
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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
Fatty Acids Composition of Strip Loins40 WDGS
vs Corn
Corn 40 WDGS
30
PUFA Levels of Strip Loins0, 20, 40 WDGS
0 WDGS 20 WDGS 40 WDGS
31
Fatty Acids Composition of Strip Loins40 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 Loins40 WDG vs
Corn
Corn 40 WDG
34
Mineral Composition of Strip LoinsWDG 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 DisplayWDG vs Corn
7 d Aged
28 d Aged
a
a
b
a
b
a
b
b
WDG NO WDG
37
Oxidation Rancidity of Strip Loins Aged 7 28d
at 7 d Retail Display E vs No E
7 d Aged
28 d Aged
a
a
b
b
E NO E
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
0 WDG 20 WDG 40 WDG
Aging 7 d
Aging 28 d
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
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
Aging 7 d
Aging 28 d
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 (n90 steers)
Corn WDGS WDGS 100E WDGS 300E WDGS 500E WDGS 1000E
Aging 7 d Aging 21 d
Permeable film High O2 Low O2
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Discoloration () Corn vs WDGS vs WDGS vit E
P lt 0.05
After 4 d of retail display, feeding 1,000 IU of
vit. E was superior to all other levels.
a
a
a
a
a
P lt 0.10
a
b
ab
ab
ab
ab
b
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Discoloration () Corn vs WDGS vs WDGS vit E
P lt 0.05
After 4 d of retail display, any level of vitamin
E was sufficient to preserve color.
b
a
a
a
a
a
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Redness (a) Corn vs WDGS vs WDGS vit E
P lt 0.05
After 3 and 4 d of retail display, feeding 1,000
IU of vitamin E helped preserve the read color.
a
ab
b
b
b
a
b
ab
ab
b
b
b
50
Redness (a) Corn vs WDGS vs WDGS vit E
P lt 0.05
After 2, 3, or 4 d of retail display, feeding 300
IU (or more) of vitamin E helped to preserve the
red color.
a
ab
abc
abc
bc
a
c
a
a
a
a
a
ab
ab
a
ab
b
bc
a
ab
ab
ab
c
b
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Discoloration () of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP. Discoloration () of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP. Discoloration () of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP. Discoloration () of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP. Discoloration () of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP. Discoloration () of strip steaks aged 7d from steers fed WDGS, corn, and WDGS plus different concentrations of vit E displayed under different MAP.
MAP2 Treatment1 days days days days
Permeable film 1 2 3 4
Corn 0D 1.60C 2.98B 3.94Aab
WDGS 0.88D 2.00C 3.13B 4.25Aa
100E 0.33C 1.89B 3.25A 3.92Aab
300E 0.54B 1.53B 2.77A 3.12Ab
500E 0D 1.34C 2.81B 4.06Aa
1000E 0C 1.08B 2.78A 3.17Ab

High O2
Corn 0.38Bb 0.19Bab 2.59A 2.01A
WDGS 1.75ABa 1.00Ba 2.62A 2.13A
100E 1.15Bab 0.57Bab 2.88A 2.59A
300E 0.98Bb 0.98Ba 2.94A 2.32A
500E 0Bc 0Bb 2.60A 2.81A
1000E 0.29Bbc 0.19Bab 2.59A 2.01A
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. 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. 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. 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. 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. 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.
MAP2 Treatment1 days days days days
Permeable film 1 2 3 4
Corn 0.22C 1.16C 8.33B 14.51Aa
WDGS 0.19C 1.11C 6.11B 17.96Aa
100E 0C 0.46C 6.24B 14.24Aa
300E 0.22C 0.66C 5.89B 15.51Aa
500E 0.22C 0.50C 7.00B 14.18Aa
1000E 0B 0.38B 4.61A 7.87Ab

High O2
Corn 0 0 0 0.51b
WDGS 0B 0B 0B 12.40Aa
100E 0 0 0 0.49b
300E 0 0 0 0.18b
500E 0 0 0 0.18b
1000E 0 0 0 0.17b
Beef discoloration
53
Discoloration () Corn vs WDGS vs WDGS vit E
54
Discoloration () Corn vs WDGS vs WDGS vit E
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

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