Effects of Proportions of Wet Corn Gluten Feed and Distiller’s Dried
Grains with Solubles in Steam Flaked, Corn-Based Diets on Performance and Carcass Characteristics of Feedlot Cattle1
J. T. Vasconcelos2 and M. L. Galyean, PAS Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409 ABSTRACT
Two hundred crossbred steers (initial
BW = 388; SE = 7.9 kg) were fed 5 diets
to evaluate the effect of the proportion of
wet corn gluten feed (WCG), distiller’s
dried grains with solubles (DDGS), or
both in diets based on steam-flaked corn
on performance and carcass characteristics.
Dietary treatments reflected ingredients
available for use in feedlot diets in
the Southern Great Plains region and consisted of the following (DM basis): 1) a
steam-flaked, corn-based, high-concentrate
diet with no WCG or DDGS (CON); 2) a diet with 7% DDGS; 3) a diet with 20% WCG; 4) a diet with 13% WCG and 7% DDGS; and 5) a diet with 20% WCG and 7% DDGS.
Steers were weighed individually and
1This experiment was supported by a grant
from Cargill Corn Milling, Blair, NE, and by
funds from the Jessie W. Thornton Chair in
Animal Science Endowment at Texas Tech
University. 2Corresponding author: judson.vasconcelos @ttu.edu
sorted to 1 of 25 pens (8 steers/pen in 5
blocks with 5 pens/block). Final BW and
carcass-adjusted (to a constant dressing
percent) final BW tended to be greater
(P = 0.07) for the average of all 4 WCG
and DDGS treatments than for CON,
but no differences were noted among the
4 WCG and DDGS treatments (P >
0.10). Average daily gain was greater by
steers in the 4 WCG and DDGS treatments
than by steers fed the CON treatment
from d 0 to 84 (P = 0.01) and
overall (P = 0.04), and there was a tendency (P = 0.08) for greater ADG by
steers in the 4 WCG and DDGS treatments
from d 0 to 42. Carcass-adjusted
ADG also was greater (P = 0.04) for the
average of the 4 WCG and DDGS treatments than for CON but not different
among the 4 WCG and DDGS treatments.
Dry matter intake was less by cattle fed the CON diet than by the cattle in the other treatments from d 0 to 42 (P = 0.03), d 0 to 84 (P = 0.02), and for the overall study period (P = 0.02). The G:F ratio did not differ among CON and the WCG and DDGS treatments (P > 0.10). Hot carcass weight tended to be less (P = 0.07) for cattle fed the CON diet than for cattle fed the other diets, but no differences were observed between the CON and the WCDG and DDGS treatments for other carcass characteristics.
Percentage of cattle grading USDA Choice or greater was not affected by dietary treatment. Data suggest that up to 20% WCG and 7% DDGS can be effectively
used in feedlot cattle steam-flaked, corn-based diets alone or in combination.
Key words: beef cattle, distiller’s dried grains with solubles, feedlot, wet corn gluten feed.

Staying the Course
The first checkoff-funded National Beef Tenderness
Survey was conducted in 1990 to compile baseline information on the tenderness of beef in the retail case. The 1990 Survey utilized Warner-Bratzler shear (WBS) force tests and trained sensory panels to evaluate the tenderness of retail beef and found significant problems with tenderness in cuts from the chuck, round and top sirloin. Recommendations made following this survey led to significant improvements in overall beef tenderness. The 1999 National Beef Tenderness Survey was commissioned to evaluate the industry for progress made in tenderness following the findings of the 1990 Survey.

Unlike the first study, the 1999 version was expanded to include products from food service facilities in order to fully characterize the state of beef tenderness throughout the industry. The 1999 Survey revealed a 20% increase in tenderness as compared to 1990, indicating significant improvements in the management of our product. This 20% increase was attributed to several factors. First, the 1999 Survey discovered fewer ‘no-roll’ steaks (steaks without a grade designation) and more steaks grading High Choice or Prime than in the 1990 study. The 1999 National Beef Tenderness Survey also noted longer, more gradual chilling procedures than those seen in 1990. This shift away from rapid chilling likely reduced toughness problems associated with cold shortening/cold toughening.

Top sirloin steaks demonstrated improved performance over 1990, explained by a decrease in the incidence of injectionsite blemishes and associated toughness. Continuing education efforts, supported by The Beef Checkoff, are credited with this reduction and subsequent tenderness increase.

Tenderness aging periods for retail also increased as compared to 1990 survey records. “Each time we measure the eating quality of beef in these surveys, it keeps getting better. The impact of science and technology to understand and improve beef palatability, much of which has been funded by The Beef Checkoff program, is making a difference,” says Jeff Savell, Ph.D., Texas A&M University.

Despite noticeable improvements over 1990, 1999 Survey results indicated that tenderness issues still existed and needed to be properly addressed. These issues were most noticeable in cuts originating from the round.

Providing a benchmark for beef tenderness allows the industry to identify where improvements have been made and where tenderness issues may still exist. In 2005, The Beef Checkoff commissioned a follow-up study to the 1990 and 1999 Surveys to quantify continuing progress made by the beef industry to improve tenderness. “Although the beef industry has made significant advancements through The Beef Checkoff program with regard to enhancing beef tenderness and consistency, it is critical that the industry remains committed to improving beef tenderness, especially in the chuck and round cuts of the carcass,” says J.O. ‘Bo’ Reagan, Ph.D., Vice President of Research & Knowledge Management at NCBA.

Researchers at Texas A&M University collaborated with researchers from California Polytechnic State University, Oklahoma State University, Pennsylvania State University, South Dakota State University, Texas Tech University, the University of Florida, and the University of Missouri to complete the survey.