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Effects on bacon quality of feeding increasing glycerol and dried distillers grains with solubles to finishing pigs

Pork quality is not affected by glycerol and DDGS inclusion in finishing diets.
7 February 2011
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A total of 84 barrows (initially 31.0 kg) were fed a corn-soybean meal-based diet with added dried distillers grains with solubles (DDGS; 0 or 20%) and increasing glycerol (0, 2.5, or 5%) to determine the effects on belly quality. Criteria that were evaluated included: belly length, thickness, firmness, and slice yield; proximate and fatty acid analyses; iodine values; and sensory characteristics.

There were no (P > 0.08) DDGS x glycerol interactions on any criteria measured. Inclusion of 20% DDGS in the diet decreased belly firmness (P < 0.04), as measured by the belly flop test (fat-side down method). Twenty percent DDGS decreased (P < 0.01) the percentage of myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, vaccenic acid, total saturated fatty acids, and total monounsaturated fatty acids. In contrast, 20% DDGS increased (P < 0.01) the percentage of linoleic acid, α-linolenic acid, eicosadienoic acid, total polyunsaturated fatty acids, unsaturated:saturated fatty acid ratios, polyunsaturated:saturated fatty acid ratios, and iodine values. The inclusion of 0, 2.5, and 5% glycerol in swine diets did not affect any measured criteria in this study.

In conclusion, feeding DDGS at a level of 20% decreased belly firmness and changed the fatty acid profile; however, it did not affect belly processing or sensory characteristics. Glycerol fed at 2.5 or 5.0% did not affect belly quality, fatty acid profile, or sensory characteristics of bacon.

BL Goehring, TA Houser, JM DeRouchey, MC Hunt, MD Tokach, RD Goodband, JL Nelssen, SS Dritz, JA Unruh, and BM Gerlach, 2010. Swine day, Kansas State University, Report progress 1038: 136-143.

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