A total of 40 pens containing 22 crossbred barrows (initial BW = 43.07 ± 1.61 kg; PIC 1050 × PIC 337 genetics) were housed in a commercial wean to finish facility. Pens were randomly allotted to dietary treatments in a 2 × 3 factorial arrangement with 2 levels of dried distillers grains with solubles (DDGS; 0% or 20%) and chosen for 1 of 3 marketing cuts removing 4, 8, and 10 animals from each pen. Fat tissue samples were removed from the anterior tip of the jowl and posterior to the sternum on the belly edge 1d postmortem. Fatty acid composition was determined via the Folch method, and iodine values (IV) were calculated from chemical titrations, fatty acid profile (GC IV), and in-plant Bruker near-infrared (NIR) spectroscopy. Pearson's correlation coefficients for IV determination methods were estimated. Inclusion of 20% DDGS did not change ( > 0.05) growth performance, whereas marketing cut affected performance, with the second cut producing the most efficient pigs ( < 0.01). Total SFA and MUFA concentrations were higher ( < 0.01) in belly and jowl fat from pigs fed 0% DDGS. Total PUFA and the PUFA:SFA in belly and jowl fat was higher ( < 0.01) when 20% DDGS was fed. Dried distillers grains with solubles inclusion increased IV in belly and jowl as determined by all 3 methods. Regardless of dietary treatment or fat depot, Pearson correlation coefficients between titration and GC IV, titration and NIR, and GC IV and NIR were 0.46 ( < 0.01), 0.68 ( < 0.01), and 0.43 ( < 0.01), respectively. These correlations suggest methods may rank samples equally but do not provide the same absolute IV. Belly fat had a lower IV ( < 0.01) than jowl fat using titration or GC IV methods, suggesting pigs have varied degrees of physiological maturity at specific fat depots when weight end points are used during the finishing phase. In conclusion, feeding 20% DDGS negatively affected fat quality but not growth performance, and marketing time changed growth performance.

Objectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then fabricated. M. semimembranosus muscles were removed along with 2 fat sources (kidney and pelvic = KP and subcutaneous = S from the same carcass) and ground to achieve 75 and 95% lean. Fatty acid profile and thiobarbituric acid reactive substances (TBARS) were determined over a 7 d simulated retail display period. Saturated fat differed (P = 0.0004) by fat source, with KP having a higher percentage than S. Thiobarbituric acid reactive substances were higher for (P < 0.05) for patties made with S compared to KP. In Experiment 2 beef carcasses (n = 20), were fabricated and blended into ground beef as described in Experiment 1. After designated display time patties were removed and instrumental color measurement, myoglobin concentration, TBARS, and aerobic plate counts (APC) were collected. Oxymyoglobin (OMb) percentage decreased (P < 0.0001) by storage day and had source x formulated fat percentage interaction (P = 0.011). Inversely, storage day increased metmyoglobin (MMb) percentage (P < 0.0001) where d 1 < d 3 < d 5 < d 7, respectively. Changes in myoglobin form contributed to decreased a* values (P < 0.0001) over time. However, APC did not differ (P > 0.05) for d, fat source, or fat percentage. Discoloration in ground beef over 7 d of retail display was more a function of muscle pigment oxidation (OMb to MMb) than aerobic microbial spoilage.

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ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P < 0.05.ResultsCON pens had a greater (P < 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P < 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P < 0.0001), but no treatment or interaction effects were observed. Diet changed (P < 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P < 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

This research was performed to determine the true efficacy of measuring both Warner-Bratzler shear force (WBSF) and slice shear force (SSF) in the same steak. The objectives were to compare cooking methods commonly used in preparing steaks for WBSF and SSF procedures and compare them at different cooling times. United States Department of Agriculture select strip loins (n = 240) were aged for either 7 or 14 d to increase the variation in tenderness. Each strip loin was then frozen and cut into 2.54-cm steaks. Steaks were then cooked to an internal temperature of 71°C using a convection conveyor oven (conveyor), a convection oven, clamshell grill, or an open hearth grill. Steaks were allotted to 4 different cooling times to create the combinations of: WBSF 4 h/SSF 0 h, WBSF 4 h/SSF 4 h, WBSF 24 h/SSF 0 h, WBSF 24 h/SSF 24 h. Five 1.25-cm cores were used for WBSF and one 1- by 5-cm slice for SSF. The WBSF from steaks cooked with conveyor were tougher than convection oven cooked steaks [51.9 Newtons (N) vs. 46.1 N; P < 0.05]. However, SSF were tougher when cooked in oven compared with those cooked in conveyor (267.5 N vs. 237.2 N; P < 0.05). Correlations for WBSF and SSF performed in the same steak ranged from 0.51 to 0.88 (P < 0.0001). The WBSF 24 h/SSF 0 h and WBSF 4 h/SSF 4 h had the strongest relationships (0.88 and 0.82, respectively; P < 0.05) between WBSF and SSF when using clamshell method. Performing WBSF and SSF in the same steak was successful based on moderate to high correlation values but the magnitude of the relationship is dependent on the combination of cooking method and cooling time.