Influence of dietary fat source and feeding duration on finishing pig growth performance, carcass composition, and fat quality1,2

Abstract

A total of 160 finishing pigs (PIC 327 × 1050; initially 45.6 kg) were used in an 84d experi ment to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass char acteristics, and carcass fat quality. There were 2 pigs per pen with 8 pens per treatment. The 10 dietary treat ments were a corn-soybean meal control diet with no added fat and a 3 × 3 factorial with main effects of fat source (4% tallow, 4% soybean oil, or a blend of 2% tallow and 2% soybean oil) and feeding duration (d 0 to 42, 42 to 84, or 0 to 84). The control cornsoybean meal diet was fed in place of added fat diets when needed for duration treatment purposes. On d 0, 1 pig was identified in each pen and fat biopsy samples of the back, belly, and jowl were collected on d 0, 41, and 81 for fatty acid analysis. At the conclusion of the study, all pigs were harvested, carcass characteristics were determined, and back, belly, and jowl fat samples were collected for analysis. Overall (d 0 to 84), there were no differences among pigs fed the different fat sources for growth and carcass characteristics; howev er, pigs fed diets with added fat for the entire study had improved (P = 0.036) G:F compared with pigs fed the

Effect of Duration of Dietary Rapeseed and Soybean Oil Feeding on Physical Characteristics, Fatty Acid Profile, and Oxidative Stability of Pig Backfat

“…In accordance with our results, Park et al [ 25 ], in a study testing soybean oil as a lipid source for pig diets, showed that the content of PUFA, especially n-3 FAs, in the carcass can be linearly increased depending on the length of the feeding period of a diet supplemented with soybean oil. Similar findings were obtained by Stephenson et al [ 26 ] who stated that increasing the duration of feeding with soybean oil lowered MUFA and increased PUFA concentrations for all fat depots. When pigs are fed diets with n-3 fatty acids, pork and pork products could be recognized as functional foods with new health-promoting properties [ 27 ].…”

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability12

“…Therefore, livestock producers have studied novel means to manipulate the n-3 PUFA content of their protein products. Stephenson et al (2016) demonstrated the ability of dietary components to alter the fatty acid composition of multiple fat depots within the pig. In the literature, a plethora of studies show dietary ingredients such as linseed/flaxseed and fish oil/meal increased meat n-3 PUFA content in various body adipose depots ( Otten et al, 1993 ; Cherian and Sim, 1995 ; Juarez et al, 2010 ).…”

Comprehensive approach to dietary inclusion of high oleic soybean oil in monogastrics

“…Results from the analysis of carcass compositions and quality showed no significant effect of dietary oil source, or rate of inclusion on pork carcass composition and quality. Stephenson et al (2016) saw no difference as a result of dietary fat source in HCW, loin eye area, and percent yield in pigs. Results from the carcass analysis further supports the case that traditionally dietary oil sources can be replaced successfully with novel high oleic soybean oils, without resulting in deleterious effects on carcass weights and lean meat yields.…”

“…The addition of five percent of a variety of animal and plant fat sources had no measurable impact on carcass primal yields, or the percentage of lean and fat from those primal cuts (Apple et al, 2009b). Furthermore, adding beef tallow, soybean oil, or a 50:50 combination of the two at a dietary inclusion rate of four percent had showed no impact across treatments on the hot carcass weight, loin eye area, and percent yield of pigs (Stephenson et al, 2016). While fat source appears not to have an impact on lean carcass yield, the same cannot be said for the amount of fat include in the diet.…”

“…While fat source appears not to have an impact on lean carcass yield, the same cannot be said for the amount of fat include in the diet. The potential exists for altering carcass composition when increasing the amount of fat supplied through the diet, regardless of source, has the potential to increase backfat and reduce the percent lean of carcasses (Stephenson et al, 2016).…”