Comparison of grain sources for swine diets and their effect on meat and fat quality traits1

Lampe, Jay; Baas, Thomas J.; Mabry, John W.

doi:10.2527/2006.8441022x

Cited by 23 publications

(21 citation statements)

References 11 publications

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“…There exist controversial data about the effects of the replacement of corn with other cereal grains with lower C18:2n-6 content on pig fat hardness (Johnston and Li, 2011). In agreement with our results, Lampe et al (2006) found that barley reduced PUFA content and increased the SFA level of SC. Carr et al (2005) found no differences in the fatty acid composition of carcass fat when comparing corn, wheat, and barley in pig diets.…”

Section: Discussionsupporting

confidence: 93%

Characterization of protected designation of origin Italian meat products obtained from heavy pigs fed barley-based diets1

Prandini

Sigolo

Gallo

et al. 2015

Journal of Animal Science

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A study was conducted to evaluate the quality and sensory properties of protected designation of origin (PDO) Parma ham and Piacentina neck obtained from heavy pigs (Italian Duroc × Italian Large White) fed barley-based diets. Four diets were tested: 1) a corn-based diet (control), 2) the control diet with 80% of a normal-amylose hulled barley variety (Cometa), 3) the control diet with 80% of a normal-amylose hulless barley variety (Astartis), and 4) the control diet with 80% of a low-amylose hulless barley variety (Alamo). All the meat products were analyzed for physicochemical and color parameters. The dry-cured hams and necks were also evaluated for sensory properties. The data of physicochemical, color, and sensory parameters were separately analyzed by multivariate factor analysis, and interpretation of each extracted factor was based on specific original variables loading on each one. The meat products obtained from pigs fed the barley-based diets differed from those obtained from the control pigs on the PUFA factors characterized by C18:2-6 and omega-3:omega-6 ratio. In particular, the meat products obtained from pigs fed the barley-based diets had a lower content of C18:2-6 and a higher omega-3:omega-6 ratio ( < 0.05) than the control. In fresh hams, iodine number and SFA (C16:0 and C18:0) in addition to PUFA and omega-3:omega-6 ratio loaded on the PUFA/SFA factor. The fresh hams produced from pigs fed the barley-based diets had subcutaneous fat (SC) with a lower iodine number and a higher SFA level compared with those produced from the control pigs ( < 0.05). A sex effect was measured for PUFA/SFA and oleic acid factors. In particular, the barrow SC had a lower SFA content, higher PUFA and C18:1-9 levels, and a higher iodine number ( < 0.05) than the gilt SC. There were no appreciable differences in the color and sensory properties of meat products obtained from pigs fed the different diets. The hams from barrows differed from those obtained from gilts on the lean properties factor describing properties related to aspect and odor of dry-cured hams. Indeed, the hams from barrows were depreciated compared with the hams from gilts for minor intensity, brightness, and uniformity of the lean, pinkish intermuscular fat and cured odor. In conclusion, barley could be used as a replacement for corn in heavy pig diets for the production of PDO Italian products without negative effects on the physicochemical, color, or sensory characteristics of meat products.

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Section: Discussionsupporting

confidence: 93%

Characterization of protected designation of origin Italian meat products obtained from heavy pigs fed barley-based diets1

Prandini

Sigolo

Gallo

et al. 2015

Journal of Animal Science

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“…), whereas Lampe et al . () indicated that barley has greater levels of SFA and MUFA, and lower levels of unsaturated fatty acids and PUFA, in the subcutaneous fat of pigs fed maize diets. In our study, the water‐soaked barley improved PUFA content and decreased SFA contents in the LM.…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary water‐soaked barley on amino acid digestibility, growth performance, pork quality and Longissimus dorsi muscle fatty acid profiles in pigs

Wang

Kim

2014

Animal Science Journal

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Two experiments were conducted to assess the feeding value of water-soaked barley (WB) as a replacement for dehulled barley (DB) in pigs. In experiment (Exp.) 1, eight barrows (body weight = 30.56 ± 0.78 kg) were fitted with a T-cannula and allotted to a duplicated 4 × 4 Latin square design: WB10, 100g/kg WB; WB20, 200 g/kg WB; DB10, 100 g/kg DB; and DB20, 200 g/kg DB. In Exp. 2, 80 barrows (body weight = 70.56 ± 1.29 kg) were used in a 56-day experiment: (i) WB15, 150 g/kg WB; (ii) WBD10, 100 g/kg WB and 50 g/kg DB; (iii) WBD5, 50 g/kg WB and 100 g/kg DB; and (iv) DB15, 150 g/kg DB. In Exp. 1, the apparent ileal digestibilities of total essential amino acids were higher (P < 0.05) in WB10 treatment than DB20. For Exp.2, the WB15 and WBD10 had higher pH and lower cooking loss (P < 0.05) than other two treatments. The WB15 treatment decreased (P < 0.05) the contents of palmitic acid (C16:0) in Longissimus dorsi muscle than WBD5 and DB15 treatments. In conclusion, it is suggested that water-soaked barley improved some amino acid digestibility and the cooking loss and moderate fatty acid profiles in Longissimus dorsi muscle.

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“…Because a growing percentage of U.S. pork is exported to international markets, sorghum DDGS may have an important role in the future of swine diets because of its ability to produce pork fat that is lighter in color and less yellow. Previous research conducted to determine the effects of diet composition on fat color found no differences when feeding barley or yellow or white corn, but the barley-based diet was found to produce harder fat compared with yellow and white corn-based diets (Lampe et al, 2006). Xu et al (2010) observed no differences for fat a* for pigs fed increasing corn DDGS, but pigs fed DDGS had darker fat (L*) and increased yellowness (b*) compared with pigs fed the corn-based control diet.…”

Section: Discussionmentioning

confidence: 90%

The effects of feeding sorghum dried distillers grains with solubles on finishing pig growth performance, carcass characteristics, and fat quality12

Sotak¹,

Houser²,

Goodband³

et al. 2015

Journal of Animal Science

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The objective of this study was to determine the effects of feeding sorghum dried distillers grains with solubles (DDGS) in grain sorghum– or corn-based diets on pig growth performance, carcass characteristics, and carcass fat quality. A total of 288 finishing pigs (BW 58.8 ± 4.43 kg; Line TR 4 × 1050, PIC, Hendersonville, TN) were used in a 73-d study. Pigs were allotted to 1 of 6 dietary treatments with 6 pens of 8 pigs per treatment. Treatments included grain sorghum–based diets with 0%, 15%, 30%, or 45% sorghum DDGS (29.0% CP, 7.2% ether extract); a grain sorghum–based diet with 30% corn DDGS (25.7% CP, 8.7% ether extract); and a corn-based diet with 30% corn DDGS. The diets were formulated to 0.95%, 0.83%, and 0.71% standardized ileal digestible Lys in phases 1, 2, and 3, respectively, and were not balanced for energy. On d 73, a subsample of 72 pigs (1 barrow and 1 gilt/pen) was harvested at Kansas State University’s Meats Laboratory. Carcass traits were calculated, as well as 10th-rib LM color, marbling and firmness, and fat color score. Fat samples from the 10th rib were collected and analyzed for fatty acid profile, which was used to calculate iodine value (IV). The remaining pigs were transported to a commercial packing plant (Triumph Foods, St. Joseph, MO) for carcass measurement and jowl IV determinations. Overall, increasing the dietary sorghum DDGS reduced (linear, P < 0.01) ADG and increased (linear, P < 0.01) back fat IV. Pigs fed increasing sorghum DDGS had decreased 10th-rib fat a* (less red) and b* (less yellow; P < 0.01 and 0.06, respectively). No differences were observed in growth performance or back fat IV among pigs fed corn- or grain sorghum–based diets with 30% corn DDGS. Pigs fed the grain sorghum–based diet with 30% corn DDGS had fat color that was more yellow (b*; P < 0.03) than that of pigs fed the grain sorghum–based diet with 30% sorghum DDGS. Pigs fed the grain sorghum–based diet with 30% sorghum DDGS also had decreased back fat IV (P < 0.01) and fat that was whiter (L*; P < 0.02) than that of those fed the grain sorghum–based diet with corn DDGS. Pigs fed grain sorghum with 30% sorghum DDGS had lower (P < 0.01) back fat IV than pigs fed corn with 30% corn DDGS. Feeding a grain sorghum–based diet with increasing sorghum DDGS reduces ADG when diets are not balanced for energy but, when fed at 30% of the diet, produces firmer pork fat than feeding a corn-based diet with 30% corn DDGS, which may be preferred for pork export markets.

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Comparison of grain sources for swine diets and their effect on meat and fat quality traits1

Cited by 23 publications

References 11 publications

Characterization of protected designation of origin Italian meat products obtained from heavy pigs fed barley-based diets1

Characterization of protected designation of origin Italian meat products obtained from heavy pigs fed barley-based diets1

Effects of dietary water‐soaked barley on amino acid digestibility, growth performance, pork quality and Longissimus dorsi muscle fatty acid profiles in pigs

The effects of feeding sorghum dried distillers grains with solubles on finishing pig growth performance, carcass characteristics, and fat quality12

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