Department of Animal Science, Texas A&M University, College Station, TX.
Texas A&M AgriLife Research, San Angelo, TX.
J Anim Sci. 2020 Jun 1;98(6). doi: 10.1093/jas/skaa182.
In a randomized design study, lambs were individually fed with ad libitum access to 70.9% concentrate diets for 56 d in individual pens. The positive control diet (CNTL) contained cottonseed meal (CSM), sorghum grain, and cottonseed hulls, but no dried distillers' grains with solubles (DDGS). Four treatment diets were similar to CNTL but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS), or 100% (100DDGS) of the sorghum grain in the treatment diets. At 48-h postmortem, the longissimus muscle (LM) was removed from the carcass, cut into chops, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL were compared with 0DDGS using contrasts and linear and quadratic effects were evaluated among the four DDGS diets. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and LM area than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, marbling linearly decreased (P = 0.03), LM area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). As DDGS incrementally replaced sorghum grain, flavor attributes quadratically increased to 33DDGS then decreased (brown, roasted, umami; P ≤ 0.03), quadratically decreased to 33DDGS then increased (metallic; P = 0.004), or linearly decreased (lamb flavor identity; P = 0.03). Volatile aroma compounds 2-(hexyloxy)-ethanol decreased and 2,3-octanedione and methyl pyrazine increased quadratically with an increase in DDGS (P < 0.05). Additionally, 2-heptenal, heptanal, and 2-pentyl furan increased linearly, while 2-butanone decreased linearly as DDGS increased in the diet (P < 0.05). Results indicate that carcass and sensory characteristics and volatile aroma compounds are not negatively affected, in fact brown, roasted, and umami flavors are enhanced, when 33% DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.
在一项随机设计研究中，羔羊在单独的围栏中自由采食含有 70.9%浓缩饲料的日粮 56 天。阳性对照日粮（CNTL）含有棉籽粕（CSM）、高粱粒和棉籽壳，但不含干燥酒糟及其可溶物（DDGS）。四种处理日粮与 CNTL 相似，但不含 CSM。玉米 DDGS 分别替代处理日粮中 0%（0DDGS）、33%（33DDGS）、66%（66DDGS）和 100%（100DDGS）的高粱粒。在死后 48 小时，从胴体中取出背最长肌（LM），切成肉块，冷冻、解冻、煮熟，由经过培训的感官小组进行评估。用对比的方法将饲喂 CNTL 的羔羊与 0DDGS 进行比较，并评估四种 DDGS 日粮之间的线性和二次效应。饲喂 CNTL 的羔羊比饲喂 0DDGS 的羔羊具有更高的（P ≤ 0.03）热胴体重（HCW）和 LM 面积。随着 DDGS 逐渐替代高粱粒，大理石花纹线性减少（P = 0.03），LM 面积趋于线性增加（P = 0.06），骨骼成熟度趋于线性减少（P = 0.06）。随着 DDGS 逐渐替代高粱粒，风味属性呈二次增加至 33DDGS 后减少（棕色、烤味、鲜味；P ≤ 0.03），呈二次减少至 33DDGS 后增加（金属味；P = 0.004），或呈线性减少（羔羊风味特征；P = 0.03）。随着 DDGS 的增加，挥发性香气化合物 2-（己氧基）-乙醇减少，2,3-辛二酮和甲基吡嗪增加呈二次（P < 0.05）。此外，2-庚烯醛、庚醛和 2-戊基呋喃线性增加，而 2-丁酮随着日粮中 DDGS 的增加而线性减少（P < 0.05）。结果表明，当 33%的 DDGS 替代杜泊羔羊育肥日粮中的 CSM 和高粱粒时，胴体和感官特性以及挥发性香气化合物不受负面影响，实际上棕色、烤味和鲜味得到增强。
