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Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E
Author(s) -
Kim Y.N.,
Giraud D.W.,
Masrizal M.A.,
Hamouz F.L.,
Watanabe K.,
Schnepf M.I.,
De Mello, Jr A.S.,
Erickson G.E.,
Calkins C.R.,
Driskell J.A.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01471.x
Subject(s) - food science , vitamin , chemistry , vitamin e , zoology , biology , biochemistry , antioxidant
Vitamin E, thiamin, riboflavin, niacin, vitamin B 6 , and vitamin B 12 concentrations of flat iron steaks and petite tenders from steers fed finishing rations containing 0% and 40% corn wet distiller's grains and solubles (WDGS) with and without supplemental vitamin E were determined. Feeding treatment groups were: 0% WDGS with basal vitamin E, 0% WDGS with supplemental vitamin E (500 IU daily), 40% WDGS with basal vitamin E, and 40% WDGS and supplemental vitamin E. Cattle can be fed 40% WDGS diets more economically than corn diets. The incorporation of 40% WDGS, with and without vitamin E, was hypothesized to have little effect on the vitamin concentrations of these value meat cuts. Flat iron steaks and petite tenders were broiled and/or grilled to 70 °C internal temperature. Mean cooking yields ranged from 68.7% to 78.2%. The majority of the vitamin concentrations of broiled and of grilled meat were significantly different ( P < 0.05) from that of raw meat. Vitamin E concentrations of raw and cooked meat from steers that received supplemental vitamin E were significantly higher ( P < 0.05) than those fed basal vitamin E. Significant differences in thiamin, riboflavin, vitamin B 6 , and vitamin B 12 concentrations in raw flat iron steaks and in vitamin B 6 in raw petite tenders were observed by WDGS. Thiamin, vitamin B 6 , and vitamin B 12 concentrations of broiled flat iron steaks were significantly different ( P < 0.05) than grilled. A few differences in vitamin concentrations of the flat iron steaks and petite tenders were observed by WDGS, vitamin E supplementation, and cooking treatments, but most of the vitamin concentrations were statistically similar.