title: Effects of adding poultry fat in the finishing diet of steers on performance, carcass characteristics, sensory traits, and fatty acid profiles.
abstract: Use of poultry fat in the finishing diets of steers has not been studied as a potential source of added energy. Therefore, 60 Angus crossbred steers were fed 1 of 3 dietary treatments consisting of 1) a corn-soybean meal control diet devoid of added fat; 2) the control diet formulated with 4% tallow; or 3) the control diet formulated with 4% poultry fat. Addition of fat did not (P = 0.17) affect ADG for the 112-d study. The inclusion of tallow in the diet reduced (P < 0.05) ADFI of steers compared with those on the control diet; however, ADFI of steers fed poultry fat did not differ from those fed the control (P = 0.06) or the tallow (P = 0.36) diets. At d 55, steers consuming either fat source had improved (P < 0.05) G:F compared with steers fed the control diet. For the entire 112 d, steers consuming the poultry fat diet gained more efficiently (P < 0.05) than the control steers, and the tallow-fed steers were intermediate and not different from the other groups (P > or = 0.14). The inclusion of fat in the diet did not (P > or = 0.15) affect carcass characteristics. Steaks from the steers consuming diets with added fat were darker (lower L* value; P < 0.05) than the controls; however, dietary treatments did not (P > or = 0.10) affect any other objective color measurements or discoloration scores during retail display. Thiobarbituric acid reactive substances for LM steaks did not differ (P = 0.21) by dietary treatment. The cooked LM steaks from steers fed poultry fat did not (P > or = 0.80) differ in juiciness or flavor intensity from steaks of steers fed the control or tallow diets. There were also no differences (P = 0.18) in off flavors as a result of added dietary fat. In the LM and adipose tissue, percentages of total SFA were increased (P = 0.05) by adding supplemental fat to the diet, regardless of source. In the LM, total MUFA were decreased (P = 0.02) by adding supplemental fat. Conversely, diet did not (P > or = 0.14) affect the proportions of total PUFA in either tissue or total MUFA in the adipose tissue. Results indicated that replacing beef tallow in finishing diets with poultry fat, a more economical energy source, had no detrimental effects on growth performance, carcass characteristics, retail display life, fatty acid profiles, or palatability.
authors.affiliation: Department of Animal Science, University of Arkansas, Fayetteville, Arkansas 72701, USA.
authors.forename: S
authors.initials: S
authors.lastname: Hutchison
authors.forename: E B
authors.initials: EB
authors.lastname: Kegley
authors.forename: J K
authors.initials: JK
authors.lastname: Apple
authors.forename: T J
authors.initials: TJ
authors.lastname: Wistuba
authors.forename: M E
authors.initials: ME
authors.lastname: Dikeman
authors.forename: D C
authors.initials: DC
authors.lastname: Rule
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000821:Animal Feed / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001823:Body Composition / Q000502:physiology*; D002417:Cattle / Q000254:growth & development* / Q000502:physiology; D004032:Diet / Q000662:veterinary*; D004041:Dietary Fats / Q000008:administration & dosage / Q000494:pharmacology*; D005223:Fats / Q000378:metabolism; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D011200:Poultry
chemical_list: D004041:Dietary Fats; D005223:Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; C013698:tallow