Effects of Using Corn Dried Distillers’ Grains with Solubles (cDDGS) as a Partial Replacement for Soybean Meal on the Outcomes of Pig Fattening, Pork Slaughter Value and Quality

Abstract

The present study set out to determine the effects of incorporating cDDGS into starter, grower, and finisher diets (containing 5%, 10%, and 15% of cDDGS, respectively) on growth performance, carcass and meat quality, and cost effectiveness of pig fattening. Sixty-four pigs (mean body weight of 15.0 ± 2.1 kg) were divided into two groups (n = 32) and fed a control diet (cereal–soybean meal-based) or cDGGS-containing diets (with soybean meal partially replaced with cDDGS). Live weights of pigs as well as weight gains/daily weight gains across all fattening phases did not differ between the two groups of fattener pigs studied (p > 0.05). Addition of cDDGS decreased feed intake per pig during the grower (p < 0.05) and finisher (p < 0.01) phases, and, as a result, throughout the entire fattening period (254 vs. 245 kg for control and cDDGS groups, respectively; p < 0.01). The feed conversion ratio (FCR) for the entire fattening period was significantly less for cDDGS-fed fatteners (2.77) than for controls (2.91; p < 0.05). Carcass weights, fat thickness, and meatiness did not vary between the two groups of animals (p > 0.05). Loin depth was greater in the cDDGS group by ~5 mm (p < 0.05). Slaughter value was higher for the cDDGS group (76.1% vs. 77.0%, p < 0.05). The total cost of fattening and total cost of 1 kg of body weight decreased in cDDGS compared with the control subset of fatteners by ~7% and 8% during the grower and finisher phases, respectively (p < 0.01). The simplified direct surplus per pig was approximately 63% higher for the cDDGS group. Our results indicate that even moderate inclusion of cDDGS to concentrate mixtures (or a partial replacement of soybean meal with cDDGS) may improve FCR without any substantial changes in meat and back fat characteristics as well as significantly decrease the cost of feeding and increase the profitability of pig production.

The Effect of Dietary Supplementation with GUAR (Cyamopsis tetragonoloba) Meal Protein on the Quality and Chemical Composition of Pig Carcasses

“…The fat and fatty acids contained in guar meal can alter the fatty acid content of meat. In a study by Schwarz et al (2021), mean values of the a* color component in the CIE Lab system were lower than those determined in the current study. The applied dietary treatments had no significant effect on muscle color (L*, a* and b*), which is consistent with the results of recent studies by Alonso et al ( 2010) Dannenberger et al (2012) and Guo et al (2011).…”

“…Considering this bottleneck, action is required to evaluate alternative feed components. Research has been conducted to increase the availability of low-cost and high-quality feed ingredients, safe for both animals and humans (Okorski et al, 2017(Okorski et al, , 2022Pedersen et al, 2017;Schwarz et al, 2021). Non-GMO plant-based protein sources for livestock feed have also been studied (Cromwell et al, 2011), including food processing by-products such as rapeseed meal, distiller's dried grains with solubles (Świątkiewicz et al, 2021), legume seeds (faba bean, lupine, field pea), and imported feedstuffs.…”

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage

“…Antioxidant properties of pork loin as raised under different selenium supplementation conditions and storage period. Se15, pork loin from feeding organic Se 0.15 ppm + inorganic Se 0.10 ppm; Se45, pork loin from feeding organic Se 0.45 ppm + inorganic Se 0.10 ppm; TBARS, 2-thiobarbituric acid reactive substances; ABTS, 2,2′-azinobis-(3ethylbenzothiazoline-6-sulfonic acid); DPPH, 2,2-diphenyl-1-picrylhydrazyl 1 Standard error of mean (n = 15). 2 Standard error of mean (n = 15).…”

Correlations among Ultrasonographic, Physicochemical and Sensory Characteristics of Pectoralis Major Muscles in Turkeys Reared in a Sustainable Farming System

“…Shear force and Texture Profile Analysis (TPA) values were calculated using the Exponent for Windows ver. 6.1.10.0 (Stable Micro Systems Ltd., Godalming, Surrey, UK; [ 35 ]). Breast muscle samples were subjected to sensory analysis by a team of five tasters trained in quality control in accordance with the guidelines described by Baryłko-Pikielna and Matuszewska [ 36 ] to assess meat tenderness, cohesiveness, juiciness, aroma (intensity and desirability), and flavor (intensity and desirability); meat flavor was assessed after cooking.…”

“…Muscle samples weighing ~120 g were wrapped in aluminum foil and heated in an electric oven at 180 • C until the attainment of an internal temperature of 90 • C. After the heat treatment and subsequent cooling on ice, the thermal weight loss was calculated. Shear (cutting) force was measured using a TA-XT plus texture analyzer (Stable Micro Systems, Godalming, UK) equipped with the Warner-Bratzler shear force attachment [35]. Meat samples (approximately 10 mm × 10 mm × 10 mm) were cut perpendicularly to the visible muscle fibers with a penetration speed of 2 mm/s.…”