Meat Quality Traits in Beef from Heifers: Effect of including Distiller Grains in Finishing Pasture-Based Diets

Manuela Merayo (), Dario Pighin (), Sebastián Cunzolo, Mariela Veggetti, Trinidad Soteras, Verónica Chamorro, Adriana Pazos and Gabriela Grigioni
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Manuela Merayo: Centro de Investigaciones y Transferencia de Río Negro, Universidad Nacional de Río Negro—Consejo Nacional de Investigaciones Científicas y Técnicas, Viedma 8500, Argentina
Dario Pighin: Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria, Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, Consejo Nacional de Investigaciones Científicas y Técnicas, Castelar 1712, Argentina
Sebastián Cunzolo: Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria, Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, Consejo Nacional de Investigaciones Científicas y Técnicas, Castelar 1712, Argentina
Mariela Veggetti: Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria, Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, Consejo Nacional de Investigaciones Científicas y Técnicas, Castelar 1712, Argentina
Trinidad Soteras: Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria, Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, Consejo Nacional de Investigaciones Científicas y Técnicas, Castelar 1712, Argentina
Verónica Chamorro: Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria, Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, Consejo Nacional de Investigaciones Científicas y Técnicas, Castelar 1712, Argentina
Adriana Pazos: Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria, Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, Consejo Nacional de Investigaciones Científicas y Técnicas, Castelar 1712, Argentina
Gabriela Grigioni: Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria, Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, Consejo Nacional de Investigaciones Científicas y Técnicas, Castelar 1712, Argentina

Agriculture, 2023, vol. 13, issue 10, 1-18

Abstract: 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.

Keywords: fatty acid profile; amino acid profile; tenderness; sensorial analysis; meat; distiller grains; meat color (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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