Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability
| Autor: | Jan R. Busboom, L. Falen, P. S. Kuber, Mark L. Nelson, L. E. Jeremiah, J. D. Cronrath, Susan K. Duckett |
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| Rok vydání: | 2000 |
| Předmět: |
Meat
Organoleptic Hordeum General Medicine Beef cattle Biology Animal Feed Zea mays Sensory analysis Crossbreed Tenderness Random Allocation Taste Feedlot Genetics medicine Animals Cattle Animal Science and Zoology Hordeum vulgare Palatability Food science medicine.symptom Solanum tuberosum Food Science |
| Zdroj: | Journal of Animal Science. 78:1837 |
| ISSN: | 0021-8812 |
| DOI: | 10.2527/2000.7871837x |
| Popis: | The objective of this study was to evaluate the effects of barley- or corn-based diets containing 0, 10, or 20% potato by-product (DM basis) on Warner-Bratzler shear force and palatability of beef. One hundred forty-four crossbred beef steers (333+/-.44 kg) were allotted within weight block (3) to a randomized complete block design with a 2 x 3 factorial arrangement of dietary treatments. Main effects were grain (barley or corn) and level of potato by-product (0, 10, or 20% of diet DM). There were a total of 18 pens with eight steers per pen and three pens per treatment. Steers were fed diets containing 83% concentrate (grain plus potato by-product), 10% supplement, and 7% alfalfa (DM basis) for an average of 130 d. Longissimus muscle cuts were used for Warner-Bratzler shear force determination (four steers per pen) and evaluation (two steers per pen) by a 10-member trained laboratory panel, a professional flavor/texture profile panel, and by consumer panels. Diet did not affect (P.10) Warner-Bratzler shear force or trained laboratory panel tenderness, juiciness, and flavor intensity scores. Flavor/texture profile panel scores indicated feeding a corn-based diet as opposed to barley-based diet produced a more appropriate well-balanced and well-blended beef flavor and texture. However, the magnitudes of the differences were relatively small, and flavor and texture amplitude ratings for both barley- and corn-fed beef were well above average. Beef from steers fed 10 or 20% potato by-product had lower (P.05) incidences of inappropriate aromatics and aftertastes, which may have a slightly beneficial effect on beef flavor, but flavor amplitude was not affected (P.05) by level of potato. Moreover, consumer panel overall acceptability scores were not affected by diet. Thus, feedlot diets containing corn or barley with or without potato by-product should result in palatable beef products. |
| Databáze: | OpenAIRE |
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