Effects of feeding pelleted diets without or with distillers dried grains with solubles on fresh belly characteristics, fat quality, and commercial bacon slicing yields of finishing pigs

M. F. Overholt, J. E. Lowell, K. B. Wilson, R. J. Matulis, H. H. Stein, A. C. Dilger, D. D. Boler

Research output: Contribution to journalArticlepeer-review

Abstract

One hundred ninety-two pigs were blocked by age and stratified by initial BW (25.7 ± 2.3 kg) into pens (2 barrows and 2 gilts/pen), and within blocks, pens were assigned randomly to 1 of 4 treatments in a 2 × 2 factorial arrangement, with main effects of diet form (meal vs. pelleted) and distillers dried grains with solubles (DDGS) inclusion (0% vs. 30%). Pigs were slaughtered after a 91-d feeding trial, and carcasses were fabricated after a 24-h chilling period. Belly dimensions and flop distance were measured, and an adipose tissue sample from each belly was collected for fatty acid analysis. Bacon was manufactured at a commercial processing facility before being returned to the University of Illinois Meat Science Laboratory for further evaluation. Although bellies from pigs fed pelleted diets were 5.3% heavier (P < 0.01) than bellies from mealfed pigs, belly weight as a percentage of chilled side weight (P = 0.55) and fresh belly dimensions (P ≥ 0.11) were not affected by diet form. Slab bacon weight and cooked yield were greater (P ≤ 0.01) for bellies from pellet-fed than meal-fed pigs. Despite pellet-fed pigs having a 3.1-unit greater iodine value (IV) than meal-fed pigs, there was no effect (P ≥ 0.16) of diet form on commercial bacon slicing yields. Bacon slabs from pellet-fed pigs produced more (P < 0.01) total bacon slices, but 3.1% fewer (P < 0.01) slices per kilogram than slabs from meal fed pigs. Inclusion of 30% DDGS reduced belly thickness (P < 0.001), flop distance (P < 0.001), and initial belly weight (P = 0.04) by 0.32 cm, 4.97 cm, and 2.85, respectively, and increased (P < 0.001) belly fat IV by 7.1 units compared with bellies from pigs fed 0% DDGS. Feeding 0% DDGS produced more (P < 0.01) total bacon slices than feeding 30% DDGS. Distillers dried grains with solubles inclusion had no effect on slice yields (P ≥ 0.14) or slices per kilogram (P = 0.08). Overall, bellies from pellet-fed pigs were heavier and had greater IV but did not differ in commercial slicing yields from meal-fed pigs. Feeding pigs 30% DDGS produced thinner, softer bellies with greater IV, but slicing yields were not different from bellies of pigs fed 0% DDGS. Thus, swine producers can feed pelleted diets, without or with 30% DDGS, without negatively affecting commercial bacon slicing yield.

Original languageEnglish (US)
Pages (from-to)2198-2206
Number of pages9
JournalJournal of animal science
Volume94
Issue number5
DOIs
StatePublished - May 2016

Keywords

  • Commercial bacon slicing
  • Diet form
  • Distillers dried grains with solubles
  • Iodine value
  • Pelleting
  • Pork belly

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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