Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts

• 발행기관: 한국축산식품학회
• 저자명: Francine M. Giotto Ana Paula B. Fruet José L. Nö rnberg Chris R. Calkins Amilton S. de Mell
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제3호, 484~494쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.04.30

영문 초록

This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef cuts (Petite Tender - M. teres major - TM, and Flat Iron – M. infraspinatus - INF). Crossbred steers were randomly assigned to one of three dietary treatments (CORN, 40% of DDGS with 8%–12% of moisture, and 40% of MDGS with 45%–55% of moisture - DM basis) and fed for 190 days. The TM muscle had higher concentrations of ω6 FAs and polyunsaturated fatty acids (PUFA) when compared to INF. Beef fed CORN showed greater C16:0 and lower C18:0 values when compared to beef fed distillers grains (DGS). Beef fed DDGS had higher concentrations of ω6 FAs when compared to MDGS. Different moisture levels only affected FAs containing 14, 16, and 17 carbons. Different muscles, diets, and moisture levels of DGS affected the deposition of FAs in the lean.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

beef distillers grains fatty acids infraspinatus teres major