Author ORCID Identifier

https://orcid.org/0000-0002-4303-8709

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.

Included in

Meat Science Commons

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