Animal Science Department

 

Date of this Version

2011

Comments

Published in 2010 Nebraska Swine Report. Published by Extension Division, Agricultural Research Division, Institute of Agriculture and Natural Resouces, University of Nebraska-Lincoln. Copyright ©2010 Regents of the University of Nebraska.

Abstract

A study was conducted to evaluate the effect of feeding 0, 5, 10, or 15% distillers dried grains with solubles (DDGS) on carcass quality, color stability, and sensory characteristics of the longissimus muscle (LM) of finishing pigs. Two hundred forty pigs (61.7 lb) were assigned to 1 of 4 dietary treatments with varying concentrations of DDGS (0, 5, 10, and 15%). Live weight, hot carcass weight, and dressing percentage did not change in response to increased dietary DDGS (P = 0.491, 0.807, 0.316, respectively). After 7 days of retail display, yellowness changed due to DDGS inclusion (P = 0.016). No differences in shear force were observed (P = 0.06). Total polyunsaturated fatty acids increased and total saturated fatty acids decreased (P < 0.01, and 0.04, respectively) as dietary DDGS increased. Treatments did not differ in sensory characteristics (P > 0.10). The results of this investigation suggest that increasing dietary DDGS did not affect carcass quality as evaluated by color, chemical composition, and sensory characteristics of LM of finishing pigs. Increasing concentration of DDGS altered the backfat fatty acid profile of pigs by reducing saturated fatty acids and increasing unsaturated fatty acid concentration which may result in increased carcass softness.

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