Effect of full-fat corn germ and Vitamin E on finishing performance and carcass characteristics of beef heifers (2003)

Authors

Sean P. Montgomery
J.J. Sindt
M.A. Greenquist
E.J. Good
E.R. Loe
M.J. Sulpizio
T.J. Kessen
James S. Drouillard
Brandon E. Depenbusch

Keywords

Cattlemen's Day, 2003; Kansas Agricultural Experiment Station contribution; no. 03-272-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908; Beef; Vitamin E; Full-fat corn germ; Finishing performance; Carcass characteristics; Heifers

Abstract

Eight hundred eighty-eight crossbred beef heifers weighing 837 lb were used in a 105- day finishing study to evaluate full-fat corn germ as a lipid source and added vitamin E in finishing diets containing steam-flaked corn. Treatments were arranged in a 2 x 4 factorial and consisted of finishing diets formulated to provide no added fat (Control), 4% tallow (Tallow), or 10% or 15% full fat corn germ on a dry matter basis (10%FFG and 15%FFG, respectively) with or without 2000 IU of additional vitamin E per heifer daily. No fat x vitamin E interaction was detected. Fat addition decreased (P0.12). This study suggests that full fat corn germ can serve as a supplemental lipid source for finishing cattle. Responses to 10% full fat corn germ were similar to those obtained when an equal amount of fat from tallow was incorporated into the diet.

Recommended Citation

Montgomery, Sean P.; Sindt, J.J.; Greenquist, M.A.; Good, E.J.; Loe, E.R.; Sulpizio, M.J.; Kessen, T.J.; Drouillard, James S.; and Depenbusch, Brandon E. (2003) "Effect of full-fat corn germ and Vitamin E on finishing performance and carcass characteristics of beef heifers (2003)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1690