Concentrate supplementation with dried corn gluten feed improves the fatty acid profile of longissimus thoracis muscle from steers offered grass silage. (12th February 2021)

• Record Type: Journal Article
• Authors: Salami, Saheed A; O'Grady, Michael N; Luciano, Giuseppe; Priolo, Alessandro; McGee, Mark; Moloney, Aidan P; Kerry, Joseph P
• Is Part Of: Journal of the science of food and agriculture. Volume 101:Number 11(2021)
• Page Start: 4768
• Page End: 4778
• Publication Date: 2021-02-12
• Subjects: corn gluten feed -- beef -- antioxidant potential -- fatty acids -- eating quality; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11123
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Concentrate supplementation of a grass silage‐based ration is a typical practice employed for indoor winter finishing of beef cattle in many temperate countries. Plant by‐products, such as dried corn gluten feed (CGF), can be used to replace conventional feedstuffs in a concentrate supplement to enhance the sustainability of ruminant production systems and to improve meat quality. This study examined the chemical composition, fatty acid profile, oxidative stability and sensory attributes of beef ( longissimus thoracis muscle) from steers offered grass silage and concentrate supplements containing varying levels (0%, 25%, 50%, 75%) of CGF substituted for barley / soybean meal. RESULTS: Feeding 50%CGF decreased the protein content and increased intramuscular fat in comparison with 25%CGF. Total phenol content and iron‐reducing antioxidant power followed the order: 0%CGF > 50%CGF and 25%CGF > 0%CGF = 50%CGF, respectively. Compared to 0%CGF, 25%CGF and 75%CGF decreased C14:0 and increased C22:2 n ‐6, C20:5 n ‐3 and total n ‐3 polyunsaturated fatty acids whereas 75%CGF increased conjugated linoleic acids and C18:3 n ‐3. Diet did not affect the oxidative stability and sensory attributes of beef patties. CONCLUSION: The inclusion of up to 75%CGF in a supplementary concentrate for steers increased the proportion of health‐promoting unsaturated fatty acids without negatively influencing the shelf‐life and eating quality of longissimus thoracis muscle. © 2021 Society of Chemical Industry