Author ORCID Identifier
Date Available
5-4-2020
Year of Publication
2020
Degree Name
Master of Science (MS)
Document Type
Master's Thesis
College
Agriculture, Food and Environment
Department/School/Program
Animal and Food Sciences
First Advisor
Dr. Gregg Rentfrow
Abstract
Two separate studies were conducted to evaluate the potential interaction of fat sources and vitamin E (VE) on heavy slaughter weights. In Study 1, a total of 64 individually-fed pigs (28.41 ± 0.83 kg) were randomly assigned to 8 dietary treatments in a 4×2 factorial arrangement. Fat treatments included cornstarch (CS), tallow (TW), corn oil (CO), and coconut-oil (CN). VE treatments were dietary alpha-tocopheryl-acetate (ATA) at 11 and 200 ppm. In Study 2, a total of 72 individually fed pigs (28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were TW and CO. VE treatments included four levels of ATA (11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily gamma-tocopherol (γ-T); 40 and 100 ppm). For Study 2, slaughter weight (P = 0.04) and pork sensory attributes such as tenderness (P < 0.01), juiciness (P < 0.01) and overall approval (P < 0.01) increased with increasing dietary ATA VE. Feeding γ-T at 40 ppm, resulted in a higher L* and hue as well as a lower a*, a/b, and chroma. Furthermore, feeding γ-T at 100 ppm resulted in a lower L* and hue (P < 0.05) as well as a higher a*, a/b, and chroma (P < 0.05). During extended shelf life measurements, TW tended to have a higher L* (P < 0.05) and b* (P < 0.05). γ-T VE chops exhibited less of an off-flavor (P = 0.05). Bellies from pigs fed higher saturated fat acids displayed a greater belly depth (P < 0.05), a larger belly angle (P < 0.05), and a lower bacon fat shatter score (P < 0.05). Overall, feeding a higher percentage of statured fatty acids leads to a more desirable pork belly and supplementing higher levels of γ-T could improve shelf life color and consumer sensory analysis.
Digital Object Identifier (DOI)
https://doi.org/10.13023/etd.2020.110
Funding Information
Funding from the National Pork Board, Fats and Proteins Research Foundation, and DSM received in 2018.
Recommended Citation
Kelley, Marlee, "Effect of Different Fat Sources and Vitamin E Isoforms/ Levels on Carcass Characteristics, Meat Quality, and Belly/Bacon Characteristics of Pigs Grown to Heavy Slaughter Weights (>150kg)" (2020). Theses and Dissertations--Animal and Food Sciences. 118.
https://uknowledge.uky.edu/animalsci_etds/118
