Date of Award
Master of Science
Mark P. Hoffman
The effect of feeding EssentialTM, a product of functional oils, on the meat quality of finishing cattle was observed in two one-year trials . Year one included 120 steer calves (average initial weight 322kg). Year two included 120 steer calves (average initial weight 344kg). In each year five treatments were utilized with four replications and six animals in each replication. Treatments were control (C), monensin (223 mg/hd/d; M), monensin (223 mg/hd/d) + EssentialTM (250 mg/kg DMI; ME), EssentialTM Low (250 mg/kg DMI; EL), and EssentialTM High (500 mg/kg DMI; EH). In year one all steers were fed the same diet (0.29 Mcal of NEg/kg DM, 0.41 Mcal of NEm/kg DM) on an ad libitum basis, treatments M and EL for 172 days and treatments C, ME, and EH for 179 days. Steers were harvested at an average weight of 617kg. In year two all steers were fed the same diet (0.29 Mcal of NEg/kg DM, 0.41 Mcal of NEm/kg DM) on an ad libitum basis, treatments M and ME for 154 days and treatments C, EL, and EH for 161 days. Steers were harvested at an average weight of 596kg. At the conclusion of the feeding trial, cattle were harvested and a ribeye steak was removed from each carcass for sensory evaluation. In year one, hot carcass weight showed no evidence of a difference among treatments. Quality grades (1=low standard, 7=low choice, 12=high prime) for C, ME and EL treatments were, 6.46, 6.50, and 6.57, respectively, and were higher (P<0.05) than the M treatment and lower (P<0.05) than the EH treatment, 6.25, and 7.06, respectively. There was no evidence of differences in ribeye area, backfat, KPH, or yield grade among treatments in the first year. In year two, yield grade was better (P<0.05) for ME when compared to EL, but no evidence of other differences were found. There was no evidence of differences in hot carcass weight, quality grade, ribeye area, backfat, or KPH between treatments in the second year. Sensory panel evaluations determined that juiciness, tenderness, and beef flavor were unaffected by treatments. There was no off flavor found for treatments C and EL. A small off flavor was found in treatments M, ME, and EH; however, there was no evidence of a difference among treatments for off flavor. Results of this study indicate that steer calves provided functional oils in their diet produce carcasses with acceptable yield and quality grades and that the eating qualities of the meat will be equally as good as cattle provided monensin or no monensin in their diet.
Megan Elaine Jedlicka
Jedlicka, Megan Elaine, "The effects of functional oils on sensory attributes of beef ribeye steaks" (2009). Graduate Theses and Dissertations. 10942.