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Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits.
J Anim Sci. 2020 Jun 01; 98(6)JA

Abstract

In a randomized design study, lambs were individually fed with ad libitum access to 70.9% concentrate diets for 56 d in individual pens. The positive control diet (CNTL) contained cottonseed meal (CSM), sorghum grain, and cottonseed hulls, but no dried distillers' grains with solubles (DDGS). Four treatment diets were similar to CNTL but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS), or 100% (100DDGS) of the sorghum grain in the treatment diets. At 48-h postmortem, the longissimus muscle (LM) was removed from the carcass, cut into chops, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL were compared with 0DDGS using contrasts and linear and quadratic effects were evaluated among the four DDGS diets. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and LM area than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, marbling linearly decreased (P = 0.03), LM area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). As DDGS incrementally replaced sorghum grain, flavor attributes quadratically increased to 33DDGS then decreased (brown, roasted, umami; P ≤ 0.03), quadratically decreased to 33DDGS then increased (metallic; P = 0.004), or linearly decreased (lamb flavor identity; P = 0.03). Volatile aroma compounds 2-(hexyloxy)-ethanol decreased and 2,3-octanedione and methyl pyrazine increased quadratically with an increase in DDGS (P < 0.05). Additionally, 2-heptenal, heptanal, and 2-pentyl furan increased linearly, while 2-butanone decreased linearly as DDGS increased in the diet (P < 0.05). Results indicate that carcass and sensory characteristics and volatile aroma compounds are not negatively affected, in fact brown, roasted, and umami flavors are enhanced, when 33% DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.

Authors+Show Affiliations

Department of Animal Science, Texas A&M University, College Station, TX.Department of Animal Science, Texas A&M University, College Station, TX.Texas A&M AgriLife Research, San Angelo, TX.Department of Animal Science, Texas A&M University, College Station, TX.Department of Animal Science, Texas A&M University, College Station, TX.Department of Animal Science, Texas A&M University, College Station, TX.Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32504491

Citation

Hodges, Kade M., et al. "Replacing Cottonseed Meal and Sorghum Grain With Corn Dried Distillers' Grains With Solubles in Lamb Feedlot Diets: Carcass, Trained Sensory Panel, and Volatile Aroma Compounds Traits." Journal of Animal Science, vol. 98, no. 6, 2020.
Hodges KM, Kerth CR, Whitney TR, et al. Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits. J Anim Sci. 2020;98(6).
Hodges, K. M., Kerth, C. R., Whitney, T. R., Wall, K. R., Miller, R. K., Ramsey, W. S., & Woerner, D. R. (2020). Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits. Journal of Animal Science, 98(6). https://doi.org/10.1093/jas/skaa182
Hodges KM, et al. Replacing Cottonseed Meal and Sorghum Grain With Corn Dried Distillers' Grains With Solubles in Lamb Feedlot Diets: Carcass, Trained Sensory Panel, and Volatile Aroma Compounds Traits. J Anim Sci. 2020 Jun 1;98(6) PubMed PMID: 32504491.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Replacing cottonseed meal and sorghum grain with corn dried distillers' grains with solubles in lamb feedlot diets: carcass, trained sensory panel, and volatile aroma compounds traits. AU - Hodges,Kade M, AU - Kerth,Chris R, AU - Whitney,Travis R, AU - Wall,Kayley R, AU - Miller,Rhonda K, AU - Ramsey,W Shawn, AU - Woerner,Dale R, PY - 2020/03/02/received PY - 2020/06/02/accepted PY - 2021/06/06/pmc-release PY - 2020/6/7/pubmed PY - 2020/6/7/medline PY - 2020/6/7/entrez KW - carcass KW - dried distillers’ grain KW - gas chromatography/mass spectrometry KW - lamb KW - sensory KW - volatile aroma compound JF - Journal of animal science JO - J. Anim. Sci. VL - 98 IS - 6 N2 - In a randomized design study, lambs were individually fed with ad libitum access to 70.9% concentrate diets for 56 d in individual pens. The positive control diet (CNTL) contained cottonseed meal (CSM), sorghum grain, and cottonseed hulls, but no dried distillers' grains with solubles (DDGS). Four treatment diets were similar to CNTL but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS), or 100% (100DDGS) of the sorghum grain in the treatment diets. At 48-h postmortem, the longissimus muscle (LM) was removed from the carcass, cut into chops, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL were compared with 0DDGS using contrasts and linear and quadratic effects were evaluated among the four DDGS diets. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and LM area than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, marbling linearly decreased (P = 0.03), LM area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). As DDGS incrementally replaced sorghum grain, flavor attributes quadratically increased to 33DDGS then decreased (brown, roasted, umami; P ≤ 0.03), quadratically decreased to 33DDGS then increased (metallic; P = 0.004), or linearly decreased (lamb flavor identity; P = 0.03). Volatile aroma compounds 2-(hexyloxy)-ethanol decreased and 2,3-octanedione and methyl pyrazine increased quadratically with an increase in DDGS (P < 0.05). Additionally, 2-heptenal, heptanal, and 2-pentyl furan increased linearly, while 2-butanone decreased linearly as DDGS increased in the diet (P < 0.05). Results indicate that carcass and sensory characteristics and volatile aroma compounds are not negatively affected, in fact brown, roasted, and umami flavors are enhanced, when 33% DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets. SN - 1525-3163 UR - https://www.unboundmedicine.com/medline/citation/32504491/Replacing_cottonseed_meal_and_sorghum_grain_with_corn_dried_distillers'_grains_with_solubles_in_lamb_feedlot_diets:_carcass,_trained_sensory_panel,_and_volatile_aroma_compounds_traits L2 - https://academic.oup.com/jas/article-lookup/doi/10.1093/jas/skaa182 DB - PRIME DP - Unbound Medicine ER -
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