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Conger, MN | I looked into my own question, and some fairly detailed research has been done on the impact of feeding DDGs on meat quality.
The studies I looked at said that feeding DDGs did not change the marbling, alter taste, or reduce tenderness, but it did negatively effect the color and shelf life of steaks.
Steaks from calves fed DDGs appear to oxidize and brown sooner compared to those fed a diet without DDGs. This becomes important when steaks will be left in a display case or cooler . . .which can reduce the attractiveness to potential buyers.
The degree of browning is effected by the amount and type of DDGs fed. The higher the % of the diet made up of DDGs, and the wetter the DDGs, the more the more prominent the browning becomes.
This can be offset by adding Vitamin E to the diet.
Although this probably is not of concern to most cattle producers, it is something to be aware of to people selling to grocery stores, butcher shops, and restaurants.
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