The objective of this study was to evaluate the effects of feeding wet distillers grains plus solubles (WDGS) on quality attributes of three beef muscles (longissimus lumborum, psoas major, and infraspinatus). Ninety-six, yearlings crossbred steers were randomly assigned to one of three dietary treatments (Corn, 15%, or 30% WDGS - DM basis) and fed for 133 d. No significant differences were observed in marbling score (P = 0.89), marbling texture (P = 0.70), and marbling distribution (P = 0.36). Greater concentrations of PUFA and lower levels of 18:1(n-7) were observed in beef from steers fed 30% WDGS when compared to other treatments. Lipid oxidation was also greater in beef from steers fed 30% WDGS (P ≤ 0.05). No significant differences were observed in sensorial attributes and Warner-Bratzler shear force (WBSF) for all muscles (P > 0.05). Feeding WDGS increased PUFA and lipid oxidation, which may lead to shorter shelf life.

这项研究的目的是评估饲喂湿酒糟加可溶物（WDGS）对三种牛肉肌肉（腰长肌，腰大肌和下斜肌）的质量属性的影响。九十六岁一岁杂交育种的雄性被随机分配到三种饮食疗法中的一种（玉米，15％或30％WDGS-DM饮食），并饲喂133天。大理石花纹得分（P  = 0.89），大理石花纹纹理（P  = 0.70）和大理石花纹分布（P = 0.36）。与其他处理相比，在饲喂30％WDGS的公牛肉中观察到较高的PUFA浓度和较低的18：1（n-7）水平。脂质氧化在牛肉也变大从阉牛喂养30个％WDGS（P  ≤0.05）。所有肌肉的感觉属性和Warner-Bratzler剪切力（WBSF）均未观察到显着差异（P  > 0.05）。饲喂WDGS会增加PUFA和脂质氧化，这可能会导致货架期缩短。