Table 5.
Effect of DDGS supplementation during grazing on subsequent steak shear force, color analysis, and sensory characteristics of steaks following a common finishing diet
| Treatment1 | ||||
|---|---|---|---|---|
| Item | CONT | SUP | SEM | P- value |
| Steaks, n | 40 | 40 | — | |
| Shear force, kg | 3.7 | 3.3 | 0.12 | 0.07 |
| Cooking loss2, % | 21.4 | 18.7 | 0.62 | 0.04 |
| Color3 | ||||
| L* | 45.5 | 46.5 | 0.27 | 0.01 |
| a* | 21.6 | 21.5 | 0.11 | 0.47 |
| b* | 9.4 | 9.3 | 0.05 | 0.11 |
| Sensory characteristics4 | ||||
| Tenderness | 5.5 | 5.9 | 0.11 | 0.02 |
| Juiciness | 5.5 | 5.6 | 0.07 | 0.20 |
| Flavor | 5.4 | 5.4 | 0.05 | 0.70 |
1CONT = 0% DDGS supplementation; SUP = 0.6% of BW DDGS supplementation.
2(Weight loss during cooking/weight before cooking) × 100.
3L* = white to black (100 = white, 0 = black); a* = red to green (35 = red, −35 = green); b* = yellow to blue (35 = yellow, −35 = blue).
4Tenderness (1 = extremely tough, 8 = extremely tender); juiciness (1 = extremely dry, 8 = extremely juicy); flavor (1 = extremely bland, 8 = extremely flavorful) as measured by a trained sensory panel.