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Effects of supplementing growing steers with high levels of partially hydrogenated tallow on feed intake, digestibility, live weight gain, and carcass characteristics

Patil, A.R.; Goetsch, A.L.; Lewis, P.K.; Heird, C.E.

Journal of Animal Science 71(9): 2284-2292

1993


ISSN/ISBN: 0021-8812
PMID: 8407639
DOI: 10.2527/1993.7192284x
Accession: 002366618

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Effects of supplementing growing steers consuming forage-based diets with high levels of partially hydrogenated tallow on feed intake, digestibility, live weight gain, and carcass characteristics were determined in this study. In Exp. 1, Holstein steer calves were fed bermudagrass hay alone (Control) and with a ground corn-based concentrate at .95% BW (DM basis) plus partially hydrogenated tallow at 0 (Basal), .33 (low fat; LF), or .67% BW (high fat; HF) in a Latin square. Total DMI was increased by concentrate supplementation and was lower for HF than for LF (P < .05; 3.18, 3.83, 4.25, and 3.17 kg/d for Control, Basal, LF, and HF, respectively). In Exp. 2, grazing Angus x Hereford steers (270 kg +/- .4 initial shrunk BW) were fed the same supplements as in Exp. 1 for 84 or 98 d and slaughtered. Live weight gain was increased (P < .05) by concentrate supplementation (1.01, 1.34, 1.41, and 1.30 kg/d for Control, Basal, Low, and High, respectively). The concentration of total lipids in longissimus muscle was 2.51, 2.53, 3.05, and 3.03% of wet tissue for Control, Basal, LF, and HF, respectively (Basal > the mean of LF and HF; P < .07); the proportion of palmitic acid in total fatty acids was similar among treatments. Fat supplementation did not markedly affect sensory, taste, or tenderness characteristics of longissimus muscle. In conclusion, supplementing grazing beef steers with high levels of partially hydrogenated tallow, with slaughter at approximately 400-kg shrunk BW, tended to increase fat in longissimus muscle without altering the palmitic acid level in fatty acids, although sensory, taste, and tenderness characteristics were not modified.

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