Eating quality of beef from animals fed wet brewers' grains and wheat-based wet distillers' grains

Abstract

The eating quality of beef from steers fed either conventional, brewers' grain or wheat-based distillers' grain rations during backgrounding and finishing was assessed. Carcass traits, raw proximate composition and fatty acid composition of the longissimus muscle were generally unaffected (P < 0.05) by dietary treatment. Furthermore, diet had no effect on sensory properties (tenderness, juiciness, flavor) and shear values of loin roasts. Thus, beef producers can take advantage of these alternative protein sources to provide lean, nutritious beef for consumers.