Comparing total tract lipid digestibility and fatty acid profiles of high-fat byproducts used in western Canadian beef finishing diets through a three-step in vitro method

Growing beef for consumption requires a high-energy diet. Fat is 2.25 times more energy dense than carbohydrates. To increase the energy in the diet, feedlot nutritionists will add high-fat ingredients to the diet. In western Canada, these sources were traditionally tallow, corn oil, or yellow grease, but byproducts from the ethanol and oilseed industries offer attractive, safe, and lower-cost alternatives to these traditional sources. The feeding value of these alternatives comes from not only high-fat content, but also how well the fat is digested. This project investigates fat digestibility of three byproducts commonly used in western Canadian beef diets (whole corn germ, cold-pressed canola cake, and whole-fat, off-grade crushed canola seed) and compares them to a traditional source, yellow grease. With this information, nutritionists can better understand the value of these high-fat byproducts when adding them to beef diets.

Faculty Supervisor:

Greg Penner;Gabriel Ribeiro

Student:

Partner:

Cattle Health Management Ltd.

Discipline:

Life Sciences

Sector:

Agriculture

University:

University of Saskatchewan

Program: