TY - JOUR
T1 - 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
AU - Overholt, M. F.
AU - Lowell, J. E.
AU - Wilson, K. B.
AU - Matulis, R. J.
AU - Stein, H. H.
AU - Dilger, A. C.
AU - Boler, D. D.
N1 - Publisher Copyright:
© 2016 American Society of Animal Science. All rights reserved.
PY - 2016/5
Y1 - 2016/5
N2 - 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.
AB - 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.
KW - Commercial bacon slicing
KW - Diet form
KW - Distillers dried grains with solubles
KW - Iodine value
KW - Pelleting
KW - Pork belly
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U2 - 10.2527/jas.2015-0203
DO - 10.2527/jas.2015-0203
M3 - Article
C2 - 27285715
AN - SCOPUS:84975761190
SN - 0021-8812
VL - 94
SP - 2198
EP - 2206
JO - Journal of animal science
JF - Journal of animal science
IS - 5
ER -