One hundred forty British x Exotic
crossbred, yearling steers (370 kg) were used in a 2
x 2 factorial experiment to evaluate main effects
and the interaction of grain type (steam-flaked
sorghum grain [SFSGI or steam-flaked corn [SFCI)
and level of supplemental fat (0 or 4% yellow
grease WGll on feedlot performance, diet NE
concentration, carcass traits, and chemical composition
and sensory properties of longissimus
muscle. Steer performance and estimated dietary
NE, and NE, values were not different between
SFSG and SFC. Supplemental YG improved CP 5
.05) gain/feed and estimated NE, and NE, of both
SFSG and SFC diets. Compared with steers fed
SFSG, steers fed SFC had a more yellow (P c .05)
subcutaneous fat color. Supplemental YG had an
additive effect (P c .025) on yellow color of
subcutaneous fat but improved (P c .08) the lean
color of longissimus muscle. Grain type or supplemental
YG had no effect on sensory properties or mechanical shear of longissimus muscle. Longissimus
muscle cholesterol content was elevated (P
c .05) by supplemental YG (.49 vs .52 mg/g of wet
tissue for 0 vs 4% YG, respectively); however, the
biological significance of this result is question ,-
ble. Similarly, effects of YG on increased (P c .05)
stearic acid concentration and a higher concentration
(P c .051 of linoleic acid measured in longissimus
muscle of steers fed SFSG vs SFC were
small in magnitude. These data indicate that
under the conditions of this experiment, NE
contents of SFSG and SFC were similar. Beef
produced from sorghum grain is similar in quality
and sensory properties to that produced from
corn. There was no correlation (r = -.001) between
degree of marbling and tissue cholesterol content,
suggesting that for closely trimmed beef cuts,
selection for higher quality by consumers will not
elevate cholesterol intake.
