Effects of Including Malting Industry Byproducts in Feedlot Diets on Performance and Beef Quality

C. R. Dahlen, C. M. Zehnder, Alfredo DiCostanzo, G. C. Lamb, L. R. Miller, Hugh Chester-Jones, K. A. Hachmeister, M. E. Dikeman

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1 Scopus citations


Eighty crossbred steers (436 kg) were used to determine effects of including a malting industry byproduct blend (MB) in finishing diets on performance, DM digestibility, carcass characteristics, meat color, tenderness, and sensory traits. Steers, blocked by BW, were randomly assigned to 1 of 16 pens. Dietary treatments (DM basis) were 1 (control) [78% corn grain (CG), 16% corn silage (S), 6% supplement (SUPP)]; 2 [66% CG, 11% S, 20% wet corn gluten feed (WGF), 3% SUPP]; 3 (64% CG, 13% S, 20% MB, 3% SUPP); and 4 [55% CG, 21% S, 14% MB, 7% condensed distillers’ solubles (DS), 3% SUPP]. Steers on Treatment 1 gained faster (P<0.05) than those on Treatments 3 or 4. Steers on Treatment 2 posted ADG that were intermediate to those of steers on the control treatment or on Treatments 3 or 4. Steers on Treatment 3 or 4 gained less efficiently (P<0.01) than those on the control treatment or Treatment 2. Diets fed to steers in the control group or in the group on Treatment 2 were more digestible and had greater estimated concentrations of ME (P<0.05) than those fed to steers on Treatments 3 and 4. The energy value of MB was estimated to range from 2.62 to 2.68 Mcal ME/kg of DM. Neither cooking loss nor Warner-Bratzler Shear Force (WBSF) was affected by dietary treatment. Steaks from steers on Treatment 4 were redder (greater a* values; P<0.05) than steaks from steers on Treatment 2. Results indicate that substituting some CG and S or all WGF in CG-based diets with MB alone or in combination with DS reduced diet DM digestibility and feed efficiency, but had no adverse effects on meat tenderness or sensory traits.

Original languageEnglish (US)
Pages (from-to)22-29
Number of pages8
JournalProfessional Animal Scientist
Issue number1
StatePublished - Feb 1 2005


  • Byproducts
  • Cattle
  • Digestibility
  • Malting Industry
  • Meat Quality

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