Effect of feeding finishing pigs extruded full-fat soybeans on performance and pork quality

• Published in: Journal of animal science Vol. 70; no. 7; p. 2167
• Main Authors: Leszczynski, D.E. (The Harlan E. Moore Heart Research Foundation, Champaign, IL), Pikul, J, Easter, R.A, McKeith, F.K, McLaren, D.G, Novakofski, J, Bechtel, P.J, Jewell, D.E
• Format: Journal Article
• Language: English
• Published: United States 01.07.1992
• Subjects: Adipose Tissue - growth & development; Animal Feed; Animals; AROMA; Body Composition; CALIDAD; CARNE; CERDO; COMPOSICION DE LA CANAL; COMPOSITION DE LA CARCASSE; CONTENIDO DE HUMEDAD; CONTENIDO DE LIPIDOS; CORPS GRAS; CRECIMIENTO; CROISSANCE; DIETA; Dietary Fats - administration & dosage; Dietary Fats, Unsaturated - administration & dosage; Fats; Female; FLAVEUR; Glycine max; GRASAS; LARD DE POITRINE; Least-Squares Analysis; Male; Meat - standards; Muscles - anatomy & histology; OXIDACION; OXYDATION; PORCIN; QUALITE; REGIME ALIMENTAIRE; SEBO; Sex Factors; SOJA; SUIF; Swine - growth & development; TENEUR EN EAU; TENEUR EN LIPIDES; TOCINO MAGRO; VIANDE
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/1992.7072167x

This experiment was designed to test whether changing the type and amount of added dietary fat would affect performance or meat quality. Dietary fat was added as tallow or extruded full-fat soybeans (FFS). Isoenergetic diets containing 10% FFS, 20% FFS, or 4% tallow were fed for 3 or 6 wk before slaughter. A conventional corn-soybean meal diet served as a no-added-fat control. Each of the seven dietary groups contained 20 pigs, equally distributed among four pens, with barrows and gilts segregated. Significance of treatment, sex, and interaction effects were evaluated for 34 meat quality, composition, and sensory evaluation traits. Treatment X sex interactions were not detected (P 0.05). Treatment main effects were detected for percentage of fat and water in the bacon and for lipid oxidation in bacon and the longissimus muscle. The 6 df for treatment were partitioned into six contrasts to test for time trends within and between diets. A trend toward reduced fat and increased moisture in bacon was detected in the 10% FFS diet over time (P 0.05). In general, lipid oxidation of bacon and longissimus muscle increased with level of FFS in the diet, length of time on the diet, and storage time of the meat. Although statistically significant, the magnitude of these effects was small and did not affect the sensory characteristics of longissimus muscle samples. It was concluded that short-term feeding of FFS before slaughter did not adversely affect animal growth or meat quality