title: Effects of dietary potato by-product and rumen-protected histidine on growth, carcass characteristics and quality attributes of beef.
abstract: We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n = 20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n = 20). Additionally, half of each dietary treatment received 50 g/hd/d rumen protected His (HS, n= 20) while the other half received no supplement (NS, n = 20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9 d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P < 0.05) more color stable LT and GM steaks.
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States. Electronic address: kjthornt@umn.edu.
authors.forename: K J
authors.initials: KJ
authors.lastname: Thornton
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: R P
authors.initials: RP
authors.lastname: Richard
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: M J
authors.initials: MJ
authors.lastname: Colle
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: M E
authors.initials: ME
authors.lastname: Doumit
authors.affiliation: Balchem Corporation, New Hampton, NY 10958, United States.
authors.forename: M J
authors.initials: MJ
authors.lastname: de Veth
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: C W
authors.initials: CW
authors.lastname: Hunt
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: G K
authors.initials: GK
authors.lastname: Murdoch
mesh_terms: D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002417:Cattle; D003116:Color; D004032:Diet; D019587:Dietary Supplements; D006639:Histidine; D001467:Hordeum; D006801:Humans; D018482:Muscle, Skeletal; D035281:Plant Tubers; D000069466:Red Meat / Q000032:analysis* / Q000592:standards; D012417:Rumen / Q000378:metabolism*; D011198:Solanum tuberosum; D015430:Weight Gain; D003313:Zea mays
chemical_list: D006639:Histidine
keywords: Beef; Color stability; Histidine; Potato by-product; Warner–Bratzler shear force