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Journal of Animal Science, Vol 70, Issue 12 3734-3741, Copyright © 1992 by American Society of Animal Science

JOURNAL ARTICLE

Effect of feeding high-oleic-acid peanuts to growing-finishing swine on resulting carcass fatty acid profile and on carcass and meat quality characteristics

R. O. Myer, D. D. Johnson, D. A. Knauft, D. W. Gorbet, J. H. Brendemuhl and W. R. Walker
Department of Animal Science, University of Florida, Gainesville 32611.

A high-oleic-acid peanut breeding line was used in a study designed to determine the effects of feeding swine diets containing elevated levels of monounsaturated fatty acids as a means to increase the level of monounsaturates and total unsaturates in the resulting carcass fat. Forty-eight pigs were allotted to four treatments that consisted of corn-soybean meal diets that contained 1) high-oleic peanuts (HOP), 2) regular commercial peanuts (RP), or 3) canola oil (CO), each added at a dietary level to provide 10% added fat/oil, and 4) a control diet with no added fat/oil. The oil of HOP averaged 75% oleic acid vs 60% for CO and 53% for RP. The pigs were fed the experimental diets from 33 to 102 kg BW, after which all pigs were slaughtered. All three dietary oil sources resulted in increases (P < .01) of monounsaturates in the backfat; the HOP diet resulted in the greatest increase (32% greater than control). Both CO and RP increased (P < .01) the level of polyunsaturates by nearly twofold; HOP resulted in a small decrease. Total unsaturates increased (P < .01) by 24, 24, and 27% for HOP, RP, and CO treatments, respectively, over that obtained from the control treatment. Carcass fat was softer/oilier (P < .05) from pigs fed CO and RP diets, but not from those fed HOP diets, compared with carcass fat of pigs fed the control diet. Dietary fat/oil source had no effect (P > .05) on other carcass compositional traits and various meat quality attributes.(ABSTRACT TRUNCATED AT 250 WORDS)


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Copyright © 1992 by the American Society of Animal Science.