Title: Effect of Phase-Feeding Beef Tallow along with Dried Distiller Grains on Pork Quality

Principle Investigator: Jason Apple


Scientific Abstract:

Soft pork fat in fresh  pork bellies has become a major concern of pork processors.   Soft pork bellies have been associated with fabrication difficulties, reduced product yields, unattractive  bacon slices, reduced product shelf-life, and subsequent  consumer  discrimination.  The  increased  incidence of soft  pork fat  and  bellies  has been attributed  to the elevation of the polyunsaturated fatty acid (PUFA) composition of diets by feeding large amounts of dried distillers’ grains with solubles (DOGS). There does not appear to be a cost- effective, nutritional method of reversing the deleterious effects of feeding highly polyunsaturated fat sources, along with DOGS, on pork fat and belly firmness    issues.

Previous research indicated that almost 70% of the fatty acid composition of pork fat was established in the first 17.4 kg (50 lbs) of body weight gain (Apple et al., 2009b).

Moreover, the half-life of linolenic acid in porcine subcutaneous fat is approximately 300 days (Anderson et al., 1972). Thus, it was hypothesized that feeding a more saturated fat source during the growing phases would establish more saturated pork fat depots, so, when large amounts of DOGS and/or polyunsaturated fat sources were fed in later dietary phases, the negative effects of elevating dietary PUFA on belly firmness would be negligible.



Arkansas Animal Science Department Report 2011

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