DIETARY FAT SOURCE ALTERS PORK FAT QUALITY

152 Pages·2010·0.76 MB·English

DIETARY FAT SOURCE ALTERS PORK FAT QUALITY
________________________________________________________________________

A thesis presented to
the Faculty of the Graduate School
at the University of Missouri - Columbia

________________________________________________________________________

In Partial Fulfillment
of the Requirements for the Degree

Master of Science

________________________________________________________________________

by
DANIEL POMPEU
Dr. Bryon R. Wiegand, Thesis Supervisor

JULY 2010
The undersigned, appointed by the Dean of the Graduate School, have examined the
thesis entitled

DIETARY FAT SOURCE ALTERS PORK FAT QUALITY

presented by Daniel Pompeu

a candidate for the degree of Master of Science

and hereby certify that in their opinion it is worthy of acceptance.

______________________________________
Dr. Bryon R. Wiegand

______________________________________
Dr. Carol L. Lorenzen

______________________________________
Dr. George E. Rottinghaus

______________________________________
Dr. Scott N. Carr
ACKNOWLEDGENTS

First of all, I would like to acknowledge my advisor Dr. Bryon Wiegand for the
opportunity that was given to me and for all the support during these two years. Also, I’d
like to thank all my committee members (Dr. Carol Lorenzen, Dr. George Rottinghaus
and Dr. Scott Carr) and some other faculty members (Dr. Ledoux, Dr. Shannon and Dr.
Allee) for all the help and attention provided during my masters degree. Moreover, I’d
like to thank all my family, especially my wife Lucy. Additionally, I’d like to
acknowledge my friends at work, my Brazilian friends in Columbia and some staff
members, including Doris, Mary, JP and Rick. Finally, I’d like to thank God for this
wonderful time I spent in Columbia, and for all the good things and friends I got in these
two years.
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TABLE OF CONTENTS
ACKNOWLEDGMENTS……………………………………………………………. ii
LIST OF TABLES……………………………………………………………………. vii
LIST OF FIGURES…………………………………………………………………… x
Chapter
1. LITERATURE REVIEW…..…………………….……………………….….… 1
Swine Industry………….…...………………………………………….…… 1
Fat in Swine Nutrition……………………………………………………….. 2
Dietary Lipid Metabolism……………………………………………… 2
Endogenous Fat Metabolism…………………………………………… 3
Regulation……………………………………………….……….... 6
Utilization of Fat Stored in Adipose Tissue as Energy Source….…….... 7
Fat Quality………………………………………………………………..….. 7
Importance of Fatty Acids on Pork Quality……………………………. 9
Impact of Fat on Human Health…………………………………….…... 11
Fatty Acids Differences Between Species…………………………….... 12
Soft Fat……………………………………………………….…………….... 13
Sources of Fat in Swine Diets and Their Impact on Pork Quality…………... 14
Vegetable Oil Sources………………………………………..……….... 15
Dried Distillers Grains with Solubles…………….……………….. 17
Nutritional Value of DDGS……………………………………….. 18
DDGS Application in Swine Nutrition During Growing-
19
Finishing Phase…………………..………………….………….
Animal Fat Sources…………………………………………………….. 23
Metabolic Modifiers………………………………………………………… 27
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Ractopamine Hydrochloride (RAC)…………………………………… 27
Mechanism of Action……………………………………………... 28
Ractopamine Application in Swine Nutrition……………………… 29
Conjugated Linoleic Acid……………………………………………… 33
Mechanism of Action……………………………………....……... 34
CLA Application in Swine Nutrition……………………………... 35
2. DIETARY INCLUSION OF CORN DRIED DISTILLERS GRAINS WITH
SOLUBLES (DDGS) UP TO FORTY FIVE PERCENT DOES NOT
CHANGE PIG GROWTH PERFORMANCE OR CARCASS TRAITS
BUT INCREASES IODINE VALUE TO UNACCEPTABLE
VALUES……………………….................................................................... 42
Abstract………………………………………………..…………….……….. 42
Introduction……………….………………………………………………….. 43
Materials and Methods………….……………………………………………. 44
Animals and Diets……………………………………………………….. 44
Growth Performance..………………………………………………..….. 45
Harvest and Carcass Quality..………………………………………..….. 45
Fat Sample Collection and Fatty Acid Procedure……………….……..... 46
Statistical Analysis……………………………………...……………..… 48
Results and Discussion………………...……………………………………... 48
Growth Performance…….……………………………………..……..…. 48
Carcass and Meat Quality…….………………………………………..... 50
Fatty Acid Profiles………………………….………………………..….. 52
Implications……………….……………………………………..………….... 55
3. DIETARY INCLUSION OF CONJUGATED LINOLEIC ACID (CLA)

CHANGES FATTY ACID PROFILES OF PIGS FED THIRTY

PERCENT CORN DRIED DISTILLERS GRAINS WITH SOLUBLES
(DDGS) DURING GROWING-FINISHING PHASE………….………..... 65
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Abstract…..…………………………………………..……………………… 65
Introduction……...……….………………………………………………….. 66
Materials and Methods………….…………………………………………… 67
Animals and Diets………………………………………….…………... 67
Growth Performance……………………………….…………………... 68
Harvest and Carcass Quality Evaluation.……………………………… 69
Meat Quality Evaluation…………………………………...…………... 69
Statistical Analysis………………………………………….…..……… 70
Results and Discussion………..…………………...………………………... 71
Growth Performance……………….…………………..………………. 71
Carcass and Meat Quality……………………………………….….….. 73
Fatty Acid Profiles……………………………………………………... 77
Implications……………………………………………………….………… 82
4. EFFECTS OF THE INCLUSION OF CONJUGATED LINOLEIC ACID
(CLA) AND RACTOPAMINE (PAYLEAN®) ON GROWTH

PERFORMANCE AND FAT QUALITY CHARACTERISTICS OF
GROWING-FINISHING PIGS…………………………………….............. 92
Abstract…………………………………………….………………………... 92
Introduction…………….……………………………………………………. 93
Materials and Methods……………………………………………….……… 94
Animals and Diets………………………………………………….….... 94
Growth Performance………………………………………….…….…... 95
Harvest and Carcass Quality………………………………………..…... 95
Fat Sample Collection and Fatty Acid Procedure………………….….... 96
Statistical Analysis……………………………………………….……... 97
Results and Discussion…………………………………………………....….. 98
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Growth Performance…………………………………...………….……. 98
Carcass Quality……………...……………….………..…………….….. 102
Fatty Acid Profiles…………………..…….………..……………….….. 104
Implications…....……………………....………….……………………….… 111
LITERATURE CITED…………………………………………………………….…. 128

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LIST OF TABLES

Table Page
1.1. Changes in loin eye area, carcass backfat and slaughter weight, 1956-
1999………………………………………………………………..… 41
2.1. Percentage composition of experimental diets (as fed basis)……….…... 56
2.2. Analyzed composition of DDGS source………………………………... 57
2.3. Effects of DDGS on growth performance of growing-finishing pigs…... 58
2.4. Effects of feeding DDGS on carcass and meat quality of growing-
finishing pigs…………………………………………………………. 59
2.5. Effects of increasing levels of DDGS on fatty acid profile (indicated as
percentages) of belly fat of growing-finishing pigs………………….. 60
2.6. Effects of increasing levels of DDGS on fatty acid profile (indicated as
percentages) of jowl fat of growing-finishing pigs…………………... 61
2.7. Effects of increasing levels of DDGS on fatty acid profile (indicated as
percentages) of subcutaneous fat of growing-finishing pigs……….... 62
2.8. Effects of increasing levels of DDGS on fatty acid profile (indicated as
percentages) of longissimus muscle of growing-finishing pigs…….... 63
3.1. Percentage composition of experimental diets (as fed basis) during
phases 1 (d 1-10) and 2 (d 11-38) of the study………………............. 83
3.2. Effects of DDGS and CLA inclusion on growth performance of
growing-finishing pigs during phases 1, 2 and the total experimental
period………………………………………………………………… 84
3.3. Effects of DDGS and CLA inclusion on carcass quality of growing-
finishing pigs………………………………………….……………… 85

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3.4. Effects of DDGS and CLA inclusion on meat quality of growing-
finishing pigs………………………………………………................. 86
3.5. DDGS by dietary CLA treatment subclass for fatty acid profile of jowl
samples of growing-finishing pigs………………………………...… 87
3.6. Main effects of DDGS and CLA inclusion on fatty acid profile of jowl
fat samples of growing-finishing pigs……………………………….. 88
3.7. DDGS by dietary CLA treatment subclass for fatty acid profile of belly
samples of growing-finishing pigs…………………………………... 89
3.8. Main effects of DDGS and CLA inclusion on fatty acid profile of belly
fat samples of growing-finishing pigs……………………………….. 90
3.9. Iodine value (IV) correlation analysis between belly and jowl fat
depot...................................................................................................... 91
4.1. Percentage composition of pre-study diets (as fed basis)…………......... 112
4.2. Percentage composition of treatment diets (as fed basis)…………......... 113
4.3. Effect of diet source, ractopamine, and dietary CLA on weekly and
overall performance traits of growing-finishing pigs………………... 114
4.4. Diet source by dietary CLA treatment subclass means for performance
traits of growing-finishing pigs………………………………………. 115
4.5. RAC by dietary CLA treatment subclass means for performance traits
of growing-finishing pigs…………………………………………… 116
4.6. Diet source by dietary RAC treatment subclass means for performance
traits of growing-finishing pigs………………………………………. 117
4.7. Effects of diet source, ractopamine, and dietary CLA on carcass traits
of growing-finishing pigs…………………………………………….. 118
4.8. Main effects of diet source, ractopamine, and dietary CLA on fatty acid
profile of belly samples of growing-finishing pigs………………...... 119
4.9. Diet RAC by dietary CLA treatment subclass means for fatty acid
profile of belly samples of growing-finishing pigs………………….. 120
4.10. Diet source by dietary RAC treatment subclass means for fatty acid
profile of belly samples of growing-finishing pigs………………..… 121

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4.11. Diet source by dietary CLA treatment subclass means for fatty acid
profile of belly samples of growing-finishing pigs………………..… 122
4.12. Main effects of diet source, ractopamine, and dietary CLA on fatty acid
profile of jowl samples of growing-finishing pigs…….…………….. 123
4.13. Diet source by dietary CLA treatment subclass means for fatty acid
profile of jowl samples of growing-finishing pigs………..…….…… 124
4.14. Diet RAC by dietary CLA treatment subclass means for fatty acid
profile of jowl samples of growing-finishing pigs……….………..… 125
4.15. Diet source by dietary RAC treatment subclass means for fatty acid
profile of jowl samples of growing-finishing pigs……..………….… 126
4.16. Correlation analysis between iodine value (IV) of belly and jowl fat
depots of growing-finishing pigs……..……………………………… 127
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