Effects of high-oil corn on feedlot performance, carcass characteristics, fatty acid profiles, beef palatability, and retail case life traits of beef top loin steaks

• Published in: Journal of animal science Vol. 89; no. 3; pp. 809 - 816
• Main Authors: Price, B.D, Garmyn, A.J, Derington, H.M, Galyean, M.L, Jackson, S.P, Smith, S.B, Miller, M.F
• Format: Journal Article
• Language: English
• Published: Champaign, IL American Society of Animal Science 01.03.2011
• Subjects: Angus; Animal Feed - analysis; Animal Nutritional Physiological Phenomena; animal performance; Animal productions; Animals; beef; Biological and medical sciences; Body Composition - drug effects; carcass characteristics; Cattle - growth & development; corn; Diet - veterinary; dietary fat; Dietary Fats - pharmacology; fatty acid composition; fatty acids; Food Handling; Food industries; Fundamental and applied biological sciences. Psychology; loins; Male; marbling; Meat - standards; Meat and meat product industries; meat carcasses; nuclear magnetic resonance spectroscopy; palatability; sensory evaluation; shear stress; slaughterhouses; steaks; steers; Terrestrial animal productions; Vertebrates; Weight Gain - drug effects; yellow grease; Zea mays - chemistry; High performance; feedlot performance; high-oil corn; Meat product; fatty acid; Lipids; Steak; Vegetable oil; Edible oil; Loin; Fatty acids; Carcass; Corn oil; Palatability; retail case life; Beef; Performance; Feedlot
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/jas.2010-3187

Our objective was to compare the effects of feeding steam-flaked, high-oil corn with normal steam-flaked corn to which yellow grease was added to equalize dietary fat on performance and carcass characteristics of finishing beef steers, and palatability, retail case life, and fatty acid composition of strip loins. Angus steers (n = 120; initial BW = 288 kg) were allotted to dietary treatments consisting of 1) normal mill-run, steam-flaked corn plus added fat (NMR) or 2) high-oil, steam-flaked corn (HOC) and assigned randomly to pens (12 pens/treatment with 5 steers/pen). Performance (ADG, DMI, and G:F) was measured over time, and cattle were shipped to a commercial abattoir for collection of carcass data after 165 d on feed. Carcass data were collected at 48 h postmortem on all carcasses, and 2 carcasses from each pen were selected randomly for collection of strip loins (IMPS #180A). At 14 d postmortem, 4 steaks (2.54 cm thick) were removed for retail display, trained sensory panel analysis, Warner-Bratzler shear force determination, and fatty acid analysis. Daily BW gain was greater (P = 0.03) and G:F was increased 8.4% (P = 0.01) for steers fed NMR compared with HOC, but DMI was not affected (P > 0.10) by treatment. No treatment differences were observed (P > 0.10) for HCW, 12th-rib fat, KPH, and yield grade. Marbling scores were greater (P = 0.01) for NMR than for HOC, and LM area tended (P = 0.07) to be greater in NMR than in HOC carcasses. The proportion of carcasses grading USDA Choice did not differ (P = 0.77) between treatments, but a greater (P = 0.04) proportion of carcasses graded in the upper two-thirds of Choice for NMR vs. HOC. Trained sensory panel traits and Warner-Bratzler shear force values did not differ between treatments (P > 0.10), and no differences (P > 0.10) were detected for purge loss or fatty acid composition. Overall, ADG and G:F were less and marbling score was decreased, but there were no differences between treatments in beef palatability, retail case life, or concentrations of fatty acids in strip loins.