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作者 Hanger, Katie Guinn
書名 Methods to counteract the economically critical anti-quality meat characteristics imposed when feeding wet distillers grains to finishing cattle
國際標準書號 9781124052038
book jacket
說明 66 p
附註 Source: Masters Abstracts International, Volume: 48-06, page: 3464
Adviser: Gretchen G. Hilton
Thesis (M.S.)--Oklahoma State University, 2010
Scope and Method of Study. Due to the increase in distiller's grain by-products being used in beef finishing diets, and the anti-quality meat characteristics it causes in the beef, it is important to find a way to decrease lipid oxidation in this product and increase retail shelf life. The objectives of this study was to determine the impact that pre-harvest anti-oxidant supplementation to cattle fed wet distiller's grains has on not only carcass yield and quality grade, but also color stability and consumer acceptability. Two hundred and forty crossbred steers were fed 35% wet distiller's grains with the supplementation of four different levels of vitamin E: fine ground corn (CON), 125 IU/hd/d, 250 IU/hd/d, and 500 IU/hd/d. Chuck rolls (n = 69) and strip loins (n = 185) were collected and processed on 3 d and 7 d, respectively. Chucks were ground and separated into 0.23 kg samples and strip loins were faced and cut into 2.54 cm steaks and packaged in either polyvinyl chloride overwrapped (PVC) package, a vacuum package, a whirl package, or modified atmosphere packages (MAP), for further color, alpha-tocopherol, Thiobarbituric Acid Reactive Substance (TBAR), tenderness and palatability analysis, and proximate analysis
Findings and Conclusions. Results of this study indicate that the inclusion of different levels of vitamin E in a distiller's grain based diet will not have an effect on carcass characteristics, sensory attributes, or protein, fat and moisture content of beef. This study does indicate that to maximize retail shelf life and decrease lipid oxidation, the critical concentration of supplementation is 500 IU/hd/d of vitamin E in a 35% distiller's grain based diet (dry matter basis) for at least 97 d prior to harvest. It is evident that higher levels of vitamin E inclusions in the diet aid in the maintenance of shelf stability for MAP and PVC packaged strip steaks by sustaining muscle color and overall acceptability while decreasing percent discoloration by decreasing the rate at which of lipid oxidation occurs throughout a 156 h period. In consideration to package type, MAP seemed to maintain discoloration for a longer period, indicating it would be the preferred package for longer aging periods. Instrumental color measurements also prove that although brightness is not improved, higher levels of dietary vitamin E maintains redness and yellowness of steaks for a longer period of time. It is apparent that higher levels of vitamin E in the diet decrease lipid oxidation in ground beef, yet it has little effect on shelf stability and objective color measurements
School code: 0664
Host Item Masters Abstracts International 48-06
主題 Agriculture, Animal Culture and Nutrition
Alt Author Oklahoma State University. Animal Science
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