Effects of Lubabegron Supplementation on Dimensionality and Palatability of Strip Loin Steaks From Holstein Steers

Lubabegron fumarate (LUB) was recently approved by the US Food and Drug Administration for the reduction of ammonia gas emissions, although it is currently widely unexplored in terms of its effects on meat quality. Therefore, the purpose of this study was to explore the effects of LUB on meat quality in a specific subset of the cattle population: Holstein steers. LUB was administered at doses of 3.5 mg × kg−1 of dry matter for 0 d (control [CON]), 28 d (LUB28), 56 d (LUB56), or 84 d (LUB84). Strip loins fro m 212 carcasses were collected across 4 US Department of Agriculture (USDA) quality grades (N = 212) and subjected to steak dimensionality analysis, sensory evaluation, shear force analysis, and fatty-acid profile. Results from the trained sensory evaluation indicated that LUB supplementation decreased tenderness, with LUB84 steaks being less tender than CON (P < 0.05), while LUB28 and LUB56 were not different from the CON and LUB84 (P > 0.05). Slice shear force analysis resulted in LUB56 and LUB84 steaks having greater shear force values at 7 d of aging, although no differences occurred among any treatments past 21 d of aging, under the threshold in which consumers are likely to detect alterations in tenderness. Fatty-acid analysis revealed no changes in total saturated or monounsaturated fatty acids (P > 0.05), but certain fatty acids, including myristic acid, were significantly increased in LUB56 treatments (P < 0.01). Overall, while 84 d of LUB supplementation negatively impacted tenderness, it did not substantially affect other sensory attributes, steak dimensionality, or fatty-acid composition. Moreover, supplementation of LUB for 28 d and 56 d had minimal impact on any meat quality attribute when compared to the CON. These findings suggest that LUB supplementation in Holstein steers alters meat quality, albeit at levels not likely detectable by a consumer.