Effects of feeding high-oil corn to beef steers on carcass characteristics and meat quality

To assess the effects of feeding high-oil corn on carcass characteristics and meat quality, 60 yearling steers were fed high concentrate diets containing either control corn (82% of diet), high-oil corn (82% of diet), or high-oil corn at a concentration that was isocaloric with the control diet (74% of diet). After being fed for 84 d, steers were slaughtered. At 72 h postmortem, carcass data were collected and rib sections from five steers grading U.S. Choice and five steers grading U.S. Select from each treatment were collected, vacuum packaged, and aged for 14 d. Three steaks (2.54 cm thick) were removed from each rib for Warner-Bratzler shear force measurement, sensory appraisal, and fatty acid composition analyses. Data were analyzed with treatment as the main effect for the carcass data and treatment, quality grade, and two-way interaction in the model for the longissimus data. The two-way interaction was nonsignificant (P [is greater than] 0.05) for all variables tested. No differences were detected (P [is greater than] 0.05) in carcass measurements except for marbling scores and quality grades, both of which were greater (P [is less than] 0.05) for carcasses from steers fed the high-oil corn. Overall, 78% of steers fed the high-oil corn graded U.S. Choice compared with 47% for the control and 67% for isocaloric group. Shear force and sensory properties of the longissimus were not different (P [is greater than] 0.05) among treatments. Steaks from U.S. Choice carcasses rated higher (P [is less than] 0.05) for tenderness and tended to rate higher (P [is less than] 0.10) for juiciness. Feeding the isocaloric and high-oil diets increased (P [is less than]0.05) linoleic acid, arachidonic acid, and the total PUFA content of lipid extracted from the longissimus. Saturated fatty acid percentage was lowest (P [is less than] 0.05) for high-oil corn and highest (P [is less than] 0.05) for control, with isocaloric being intermediate. Feeding high-oil corn increased (P [is less than] 0.05) pentadecyclic acid, margaric acid, and total odd-chain fatty acid content. Feeding high-oil corn in finishing beef cattle diets enhanced intramuscular lipid deposition and increased unsaturation of fatty acids of the longissimus. Key Words: Beef Cattle, Corn, Carcass Quality, Fatty Acids