Effects of dietary potato by-product and rumen-protected histidine on growth, carcass characteristics and quality attributes of beef

K. J. Thornton, R. P. Richard, M. J. Colle, M. E. Doumit, M. J. de Veth, C. W. Hunt, G. K. Murdoch

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n. = 20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n. = 20). Additionally, half of each dietary treatment received 50. g/hd/d rumen protected His (HS, n. = 20) while the other half received no supplement (NS, n. = 20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9. d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P<. 0.05) more color stable LT and GM steaks.

Original languageEnglish (US)
Pages (from-to)64-74
Number of pages11
JournalMeat Science
Volume107
DOIs
StatePublished - Sep 1 2015

Bibliographical note

Funding Information:
We gratefully acknowledge the financial support of this research by the Idaho Beef Council through the Beef Check off Program (IBC FY2011-BGK009 ) and the University of Idaho's Steer-a-Year Program for use of research steers.

Publisher Copyright:
© 2015 Elsevier Ltd.

Copyright:
Copyright 2015 Elsevier B.V., All rights reserved.

Keywords

  • Beef
  • Color stability
  • Histidine
  • Potato by-product
  • Warner-Bratzler shear force

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