High inclusion levels of unsaturated dietary fat sources negatively impacts pork fat quality. Thus, the objective of this study was to evaluate supplementing swine diets with saturated animal fats to improve the fatty acid profile of pork carcasses. Forty individually reared barrows (100 kg ± 3 kg, PIC C23 x 337) were randomly assigned to one of five treatments containing dried distillers grains with solubles and 3% added fat to determine the resulting carcass characteristics and fresh pork quality. The treatments included (1) a positive control containing a corn and soybean meal base with 3% choice white grease (PCON), (2) 30% high protein dried distillers grain and 3% choice white grease (HPDDG), or 30% DDGS... More
High inclusion levels of unsaturated dietary fat sources negatively impacts pork fat quality. Thus, the objective of this study was to evaluate supplementing swine diets with saturated animal fats to improve the fatty acid profile of pork carcasses. Forty individually reared barrows (100 kg ± 3 kg, PIC C23 x 337) were randomly assigned to one of five treatments containing dried distillers grains with solubles and 3% added fat to determine the resulting carcass characteristics and fresh pork quality. The treatments included (1) a positive control containing a corn and soybean meal base with 3% choice white grease (PCON), (2) 30% high protein dried distillers grain and 3% choice white grease (HPDDG), or 30% DDGS with (3) no added fat (DDGS), (4) 3% choice white grease (DDGS + CWG), or (5) 3% butter oil (DDGS + BO). Postmortem carcass characteristics and quality attributes were not different between diets (P > 0.08) except the semimembranosus muscle from pigs fed HPDDGS had a more basic ultimate pH (P = 0.01) compared to all other treatments. Approximately 5x5 cm square fat samples were collected at the cranial tip of the jowl at the site of head removal, on the evisceration midline caudal to sternum, but anterior to mammary tissue, and the three quarter distance around the LM at the 10th rib. Subcutaneous back fat was separated into inner and outer layers. Intramuscular fat was collected via a composite sample of the 10th rib loin chop. Diet changed (P < 0.01) SFA, MUFA and PUFA in subcutaneous, intramuscular, belly and jowl fat depots. Both layers of subcutaneous fat and belly fat were the most saturated in pigs fed PCON diet (P < 0.01) and contained the greatest proportions of SFA and MUFA. Including 30% DDGS in the diet increased (P < 0.01) PUFA and decreased MUFA content in subcutaneous fat layers, jowl and belly fat. However, in IMF, 30% DDGS in the diet increased (P < 0.01) SFA and MUFA. Butter oil in the diet markedly increased (P < 0.01) CLA (18:9c11t isomer) in subcutaneous, jowl and belly fat. Although added fat in the diet altered fatty acid composition in multiple fat depots, adding additional saturated fat in the form of butter oil to the diet did not significantly improve other measures of carcass quality.
