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.
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
How to Cite:
Montgomery, S. P., Sindt, J., Greenquist, M., Good, E., Loe, E., Sulpizio, M., Kessen, T., Drouillard, J. S. & Depenbusch, B. E., (2003) “Effect of full-fat corn germ and Vitamin E on finishing performance and carcass characteristics of beef heifers”, Kansas Agricultural Experiment Station Research Reports 1(1), 180-184. doi: https://doi.org/10.4148/2378-5977.1690
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