Research has shown that feeding cattle high levels of wet distillers’ grains changes the fatty acid profile of beef, with high levels of polyunsaturated fatty acids potentially decreasing shelf life by diminishing color and consumer appeal. University of Nebraska researchers recently completed trials to determine if supplementing rations with vitamin E, which reduces oxidation and extends shelf life, could counter these effects. The researchers tested beef tenderloin and strip loin steaks from 90 yearlings fed 0 percent, 20 percent and 40 percent wet distillers’ grains (DM basis) with or without distillers’ solubles and vitamin E supplementation. Their aim was to increase the shelf life of case-ready beef by vitamin E supplementation to minimize the potential of lipid oxidation due to wet distiller grains feeding. Data from this study indicate that vitamin E supplementation significantly mitigates the increased oxidation potential of tenderloin and strip loin steaks during retail display due to WDG feeding. The full report is available here.