title: Characterization of lipid in loin and bacon from finishing pigs fed full-fat soybeans or tallow.
abstract: This experiment tested whether the lipid composition of pork could be altered by changes in dietary lipid, that what effects these changes would have on production and meat characteristics. Pigs were fed diets containing 10 or 20%+ extruded full-fat soybeans (FFS) or 4% tallow for a 3- or 6-wk finishing period, with a corn-soybean meal diet fed as a control. Seventy barrows and 70 gilts were allotted into seven treatment groups with four pens per group. Analysis was on 28 experimental units, which were composite samples from pens. The significance of treatment, sex, and treatment x sex interaction F-statistics was evaluated on chloroform-methanol extractable total lipid, triacylglycerol, phospholipids, cholesterol, individually fatty acids (FA), and the major classes of FA obtained from longissimus muscle and bacon. Treatment effects (P less than .05) were detected for cholesterol content of longissimus and for total lipid and phospholipid content of bacon. Treatment effects (P less than .01) were detected for monoenoic, dienoic, and polyenoic (P) FA in both tissues, and for saturated (S) FA in bacon (P less than .05). Treatment effects (P less than .001) were detected in both tissues for the P:S ratio. The P:S ratio increased 54% for longissimus and 100% for bacon in the pigs fed FFS for 6 wk compared with pigs consuming a corn-soybean meal diet.
authors.affiliation: Harlan E. Moore Heart Research Foundation, Champaign, IL 61820.
authors.forename: D E
authors.initials: DE
authors.lastname: Leszczynski
authors.forename: J
authors.initials: J
authors.lastname: Pikul
authors.forename: R A
authors.initials: RA
authors.lastname: Easter
authors.forename: F K
authors.initials: FK
authors.lastname: McKeith
authors.forename: D G
authors.initials: DG
authors.lastname: McLaren
authors.forename: J
authors.initials: J
authors.lastname: Novakofski
authors.forename: P J
authors.initials: PJ
authors.lastname: Bechtel
authors.forename: D E
authors.initials: DE
authors.lastname: Jewell
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry*; D000821:Animal Feed; D000818:Animals; D002784:Cholesterol / Q000032:analysis; D005223:Fats; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005260:Female; D016018:Least-Squares Analysis; D008055:Lipids / Q000032:analysis* / Q000737:chemistry; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D010743:Phospholipids / Q000032:analysis; D013025:Glycine max; D013552:Swine / Q000254:growth & development*; D014280:Triglycerides / Q000032:analysis
chemical_list: D005223:Fats; D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D008055:Lipids; D010743:Phospholipids; D014280:Triglycerides; D002784:Cholesterol; C013698:tallow