Effect of distillers grain on beef quality
Dr. Allen Trenkle of Iowa State University has summarized four ISU
studies where cattle were fed up to 40% distillers grains. There was some
reduction in marbling at these high levels, but the net value of the carcasses
in a typical grid market did not differ greatly.
Taste panel analysis of tenderness, juiciness and flavor was
not changed. Interestingly, corn gluten feed did not change marbling scores when fed
up to 90% of the ration. Perhaps the fat content of the distillers
grains may be the reason of the change in marbling.
analysis indicated a decline in marbling with distillers grains feeding but not
until the level reached approximately 50% of the ration dry matter. No effect on
marbling was found when studies where wet distillers grains were
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