Journal of Animal Science, Vol 79, Issue 6 1491-1501, Copyright © 2001 by American Society of Animal Science

JOURNAL ARTICLE

Effects of choice white grease or poultry fat on growth performance, carcass leanness, and meat quality characteristics of growing-finishing pigs

J. J. Engel, J. W. Smith 2nd, J. A. Unruh, R. D. Goodband, P. R. O'Quinn, M. D. Tokach and J. L. Nelssen
Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506, USA.

Eighty-four crossbred gilts were used to evaluate the effects of dietary choice white grease (CWG) or poultry fat (PF) on growth performance, carcass characteristics, and quality characteristics of longissimus muscle (LM), belly, and bacon of growing-finishing pigs. Pigs (initially 60 kg) were fed a control diet with no added fat or diets containing 2, 4, or 6% CWG or PF. Diets were fed from 60 to 110 kg and contained 2.26 g lysine/Mcal ME. Data were analyzed as a 2 x 3 factorial plus a control with main effects of fat source (CWG and PF) and fat level (2, 4, and 6%). Pigs fed the control diet, 2% fat, and 4% fat had greater (P < 0.05) ADFI than pigs fed 6% fat. Pigs fed 6% fat had greater (P < 0.05) gain/feed (G/F) than pigs fed the control diet or other fat levels. Subcutaneous fat over the longissimus muscle from pigs fed CWG had more (P < 0.05) moisture than that from pigs fed PF. Feeding dietary fat (regardless of source or level) reduced (P < 0.05) the amount of saturated fats present in the LM. Similarly, 4 or 6% fat decreased (P < 0.05) the amount of saturated fats and increased unsaturated fats present in the bacon. No differences (P > 0.05) were observed for ADG, dressing percentage, leaf fat weight, LM pH, backfat depth, LM area, percentage lean, LM visual evaluation, LM waterholding capacity, Warner-Bratzler shear and sensory evaluation of the LM and bacon, fat color and firmness measurements, or bacon processing characteristics. Adding dietary fat improved G/F and altered the fatty acid profiles of the LM and bacon, but differences in growth rate, carcass characteristics, and quality and sensory characteristics of the LM and bacon were minimal. Dietary additions of up to 6% CWG or PF can be made with little effect on quality of pork LM, belly, or bacon.

This article has been cited by other articles:

				J. K. Apple, C. V. Maxwell, D. L. Galloway, S. Hutchison, and C. R. Hamilton Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. Growth performance and longissimus muscle fatty acid composition J Anim Sci, April 1, 2009; 87(4): 1407 - 1422. [Abstract] [Full Text] [PDF]

				J. K. Apple, C. V. Maxwell, D. L. Galloway, C. R. Hamilton, and J. W. S. Yancey Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat J Anim Sci, April 1, 2009; 87(4): 1423 - 1440. [Abstract] [Full Text] [PDF]

				J. K. Apple, C. V. Maxwell, D. L. Galloway, C. R. Hamilton, and J. W. S. Yancey Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: III. Carcass and fatty acid compositions J Anim Sci, April 1, 2009; 87(4): 1441 - 1454. [Abstract] [Full Text] [PDF]

				S. T. Larsen, B. R. Wiegand, F. C. Parrish Jr., J. E. Swan, and J. C. Sparks Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources J Anim Sci, January 1, 2009; 87(1): 285 - 295. [Abstract] [Full Text] [PDF]

				J. K. Apple, C. V. Maxwell, B. R. Kutz, L. K. Rakes, J. T. Sawyer, Z. B. Johnson, T. A. Armstrong, S. N. Carr, and P. D. Matzat Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display J Anim Sci, October 1, 2008; 86(10): 2711 - 2722. [Abstract] [Full Text] [PDF]

				J. K. Apple, C. V. Maxwell, J. T. Sawyer, B. R. Kutz, L. K. Rakes, M. E. Davis, Z. B. Johnson, S. N. Carr, and T. A. Armstrong Interactive effect of ractopamine and dietary fat source on quality characteristics of fresh pork bellies J Anim Sci, October 1, 2007; 85(10): 2682 - 2690. [Abstract] [Full Text] [PDF]