Impact of feeding various amounts of wet and dry distillers grains to yearling steers on palatability, fatty acid profile, and retail case life of longissimus muscle.

Due to increased production of ethanol, abundance of distillers grains (DG) is increasing. Steers (n = 176) were assigned to 1 of 5 treatment groups: steam-flaked corn (SFC), 10% dry DG (DDG), 10% wet DG (WDG), 20% WDG, or 30% WDG. The objectives were to determine the effects of feeding greater amounts of WDG, or DDG on meat quality. Steaks, 2.54 cm, were cut from strip loins and identified for simulated retail display, Warner-Bratzler shear force analysis, palatability, and fatty acid composition. Steaks from cattle fed 10% WDG and 30% WDG had smaller (P < 0.05) Warner-Bratzler shear force values than steaks from cattle fed 20% WDG. Trained sensory panelists found no differences (P > 0.05) in overall tenderness and off-flavors. No differences were found in total SFA and MUFA composition among treatments; however, 20% and 30% WDG had a greater proportion of PUFA and n-6 fatty acids than 10% WDG. No differences were found during simulated retail display between various amounts of WDG. Further research needs to be conducted to evaluate methods that aid in increasing shelf life of steaks from cattle fed greater rates of WDG.