Animal Science Department

 

Date of this Version

January 2008

Comments

Published in 2008 Nebraska Swine Report. Prepared by the staff in Animal Science and cooperating Departments for use in Extension, Teaching, and Research programs. Copyright © 2007 by The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln.
Web site: http://www.ianr.unl.edu/pubs/swine/pigpdf.htm

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. Live weight and hot carcass weight decreased as dietary DDGS increased (P < 0.05). Dressing percentage did not differ among treatments (P - 0.72). After 10 days of retail display, no differences were observed among treatments for color or color change (P > 0.05). No differences in shear force were observed (P = 0.34). Total unsaturated fatty acids increased and total saturated fatty acids decreased (P < 0.05) as dietary DDGS increased. Treatments did not affect sensory characteristics (P > 0.05). The results of this investigation suggest that dietary DDGS inclusion altered fatty acid profile of the backfat of pigs by reducing total saturated fatty acid and increasing total unsaturated fatty acid concentration. Increasing the concentration of dietary DDGS did not affect color, chemical composition, or sensory characteristics of the LM.

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