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W. E. Magee, C. Huang, D. A. Griffing, J. E. Smith, L. I. Chiba, C. L. Bratcher, 048 Carcass Composition and Meat Quality Assessment of Pork Fed Poultry Fat, Flaxseed Oil and Supplemented with Vitamin E, Journal of Animal Science, Volume 95, Issue suppl_1, December 2016, Page 24, https://doi.org/10.2527/ssasas2017.048
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Abstract
The objective of this research was to understand carcass and meat quality characteristics of pigs fed a combination of poultry fat, flaxseed oil and Vitamin E. Yorkshire pigs (n = 96) weighing 50kg were allocated to pens based on weight and sex (2 gilts or 2 barrows per pen). Forty-eight pens were randomly assigned to 8 dietary treatments in a 4x2 factorial arrangement. Corn-soybean meal finisher diets (n = 2; 1-50 to 80kg, 2-80 to 110kg) contained 0, 2, 4 or 6% lipids and 11 or 220 IU Vitamin E/kg (VE). 1% flaxseed oil was included in all diets with lipids and remaining lipids supplied by poultry fat. Pigs were harvested at an average pen weight of 110 ± 3kg. Carcass characteristics including: last rib fat thickness (LRFT), tenth rib fat thickness (TRFT), loineye area (LEA), muscle score (MS), percent fat-free-lean (FFL), color (L*, a*, b*), pH ham (pHH) and loin (pHL), National Pork Producers Council color (NPPCCol) and marbling score (NPPCMar) were determined on the loineye at the 10th/11th rib after chilling 24h at 4 ± 2°C prior to carcass fabrication. Pork chops (2.54-cm) were fabricated, individually vacuum packaged, and frozen at -20 ± 2°C for further analysis. Belly firmness, skin-side up (SSU) and skin-side down (SSD) was determined following carcass fabrication. Chops were thawed at 4 ± 2°C for analysis of drip loss (DL), vacuum purge loss (VP), marinade uptake (MU), marinade cook loss (MCL), cook loss (CL) and WBS. Statistical analysis was conducted with Proc GLM in SAS (2002) using pen as experimental unit. Lipid and VE had no effect (P > 0.05) on; LRFT, LEA, MS, FFL, L*, a*, b*, pHL, pHH, NPPCCol, SSD, SSU, VP, MU, MCL, CL or WBS. VE concentration affected (P < 0.05) TRFT and NPPCMar. There was a Lipid*VE interaction for TRFT (P = 0.0483) and FFL (P = 0.0309); Trial*VE interaction for pHH (P = 0.0350) and DL (P = 0.0460). Feeding low levels of VE in combination with low levels of fat increases FFL by decreasing TRFT. Trial 1 had higher (P < 0.001) values of pHH (5.84 vs. 5.53), pHL (5.65 vs. 5.45), and NPPCMar (P < 0.05) (1.90 vs. 1.48). Trial 2 had higher (P < 0.05) values for NPPCCol (3.21 vs 2.81) and DL (4.10 vs. 3.36). There was an abnormal temperature fluctuation during the month pigs from trial 1 were harvested. A feeding program utilizing poultry fat in combination with flaxseed oil, and VE at these levels will not negatively affect meat quality but further analysis is needed before producer recommendation can be made.
