Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets
Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heifers. Thus, the aim of the present study was to...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Argentina |
| Institución: | Instituto Nacional de Tecnología Agropecuaria |
| Repositorio: | INTA Digital (INTA) |
| Idioma: | inglés |
| OAI Identifier: | oai:localhost:20.500.12123/15659 |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/15659 https://www.mdpi.com/2077-0472/13/10/1977 https://doi.org/10.3390/agriculture13101977 |
| Access Level: | acceso abierto |
| Palabra clave: | Fatty Acids Amino Acids Tenderness Meat Meat Quality Beef Pasture Feeding Ácidos Grasos Aminoácidos Ternura Carne Calidad de la Carne Carne de Res Alimentación en Pastoreo Fatty Acid Profile Amino Acid Profile Sensorial Analysis Distiller grains (DG) Meat Color Perfil de Acidos Grasos Perfil de Aminoácidos Análisis Sensorial Granos de Destilería (GD) Color de la Carne |
| Sumario: | Distiller grains (DG), which are the by-product from the bioethanol industry, represent an interesting alternative as animal feedstock. To our knowledge, little information is available on the inclusion of DG on the quality of meat from pasture-fed heifers. Thus, the aim of the present study was to evaluate the effect of DG inclusion in pasture-based systems on the main meat quality attributes of Charolais x Aberdeen Angus heifers. For this purpose, meat from heifers fed with a pasture-based diet without supplementation (P) or with 0.75% of live weight DG supplementation (PDG; DG plus dry-rolled corn, 50:50) or with 0.75% of live weight dry-rolled corn supplementation (PRC) was evaluated. Physical (pH, WHC, color, texture), sensory and nutritional (fat content, fatty acid, and amino acid profile) attributes were evaluated in beef samples. No effect of supplementation was observed on meat pH or color (p > 0.05). Meat from PDG heifers showed higher values of WBSF than meat from P heifers (p = 0.039). However, the overall tenderness evaluated by trained panelists showed no differences due to supplementation (p > 0.05). Our results indicate that the inclusion of DG as a partial corn-replacement supplementation for heifers under grazing represents a strategic tool not only related to meat quality, but also as an alternative to reduce food–feed competition. |
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