WET DISTILLERS GRAINS PLUS SOLUBLES DO NOT INCREASE LIVER‐LIKE OFF‐FLAVORS IN COOKED BEEF FROM YEARLING STEERS*

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Abstract
One hundred eighty crossbred steers were organized in a 2 × 6 factorial arrangement to test the incidence of liver‐like off‐flavors in cattle finished on wet distillers grains plus solubles (WDGS). Cattle were finished with either 0, 10, 20, 30, 40 or 50% WDGS. Cattle finished with WDGS had heavier carcass weights (except for 50%) and a higher United States Department of Agriculture (USDA) yield grade (P < 0.001 and P = 0.04, respectively). USDA Choice steaks, when compared to Select, had significantly higher trained sensory muscle fiber tenderness scores (5.90 versus 5.39; P < 0.001), less detectable connective tissue (5.01 versus 4.51; P < 0.001), higher juiciness scores (5.24 versus 4.87; P < 0.001) and more intense off‐flavor ratings (5.51 versus 5.80; P = 0.002). USDA Choice steaks had a higher percentage of panelists denoted liver‐like (P = 0.03) and metallic off‐flavors (P < 0.001). Treatment did not significantly influence off‐flavor intensity. The frequency of liver‐like notes occurred in a quartic fashion; frequencies of liver‐like off‐flavor were always numerically lower in meat from distillers grain‐fed cattle than control cattle. Results from this study indicate that WDGS can be used to finish cattle without causing detrimental effects on the sensory profile.PRACTICAL APPLICATIONS: Results from this research suggest it is possible to include up to 50% wet distillers grains plus solubles (WDGS) in the diet of yearling steers with minimal effects on carcass characteristics. Generally, cattle finished on WDGS had higher U.S. Department of Agriculture yield grades and heavier carcass weights. Additionally, there were minimal effects on sensory traits (notably the incidence of liver‐like off‐flavor) when the meat was aged for 7 days. Therefore, WDGS can be used to finish cattle without causing detrimental effects on carcass or sensory attributes.