University of Kentucky, Lexington, KY 40546, USA.
J Anim Sci. 2012 Nov;90(11):4148-56. doi: 10.2527/jas.2011-4779. Epub 2012 Sep 5.
The high cost of feed grains has led swine producers to seek alternative feedstuffs, such as distillers dried grains with solubles (DDGS). However, little is known about the effects of high levels of DDGS in swine diets on pork quality. The objective of this study was to evaluate belly processing and bacon, sausage, and loin quality of pigs fed high levels of DDGS. Sixty pigs averaging 34 kg BW were fed fortifi ed corn-soybean meal diets containing 0%, 15%, 30%, or 45% DDGS. At 120 kg BW, the pigs were humanely harvested and bellies, loins, and shoulders were removed from the left side of each carcass. Flex tests of bellies indicated that they became softer (linear, P < 0.03) as DDGS levels increased. The PUFA in backfat and belly fat increased linearly (P < 0.005), as did iodine values with increasing 0DDGS in the diet. Bellies were pumped to target 12% brine retention, cooked, and sliced at a commercial facility. Slicing yield was not affected by DDGS level fed. Fresh bacon slices were scored 1 to 6 with 1 representing no visible cracks in the fat and 6 representing a spider weblike shattering of the fat. Shatter scores decreased (linear, P < 0.001) with increasing dietary DDGS. Bratwurststyle sausage was produced by combining ground Boston butts and picnics to target 30% fat, blended with commercial seasonings, and stuffed into natural casings. Loose sausage was placed on trays, overwrapped with polyvinyl chloride wrap, and stored under constant, cool white fl orescent lighting (1,300 lx) at 4°C. Objective color values (L*, a*, and b*) were taken on loosepackaged sausage mix at 6 locations at the same time daily for 7 d. Sausage was also sampled for thiobarbituric acid reactive substances (TBARS) at the same time daily on d 0, 3, 5, and 7. Color scores of sausage were not consistently affected by DDGS level in the diet and the changes were slight. The TBARS in sausage from pigs fed the 30% and 45% DDGS diets increased to a greater extent from d 0 to 7 than in those fed the control or 15% DDGS diets. An 8-member, trained panel evaluated the sensory attributes of bacon slices, sausage, and loin chops. The DDGS resulted in a softer texture (P < 0.004) and increased juiciness (P < 0.04) in sausages, but no differences in sensory scores were found in bacon slices or loin chops. The results indicate that the softer bellies, greater concentrations of PUFA in carcass fat, and greater iodine values associated with feeding increased DDGS did not negatively affect slicing yield of cured bellies, quality of fresh bacon slices, or eating quality of bacon, sausage, or loin chops.
高饲料谷物成本导致生猪生产者寻求替代饲料，如玉米干酒糟及其可溶物（DDGS）。然而，人们对猪日粮中高水平 DDGS 对猪肉质量的影响知之甚少。本研究的目的是评估饲喂高水平 DDGS 的猪的腹部加工和培根、香肠和腰肉质量。60 头平均体重为 34 公斤的猪饲喂添加了 0%、15%、30%或 45% DDGS 的强化玉米-豆粕日粮。在 120 公斤体重时，猪被人道屠宰，从每头胴体的左侧取出腹部、腰肉和肩部。腹部的 Flex 测试表明，随着 DDGS 水平的升高，它们变得更柔软（线性，P <0.03）。背部脂肪和腹部脂肪中的多不饱和脂肪酸（PUFA）呈线性增加（P <0.005），而日粮中 0DDGS 的碘值也随着增加。腹部被泵入目标 12%盐水保留率，在商业设施中煮熟并切片。切片产量不受 DDGS 水平的影响。新鲜培根片的评分从 1 到 6，1 表示脂肪中没有可见的裂缝，6 表示脂肪呈蜘蛛网状碎裂。随着日粮中 DDGS 的增加，碎裂评分呈线性下降（P <0.001）。 bratwurst 风格的香肠通过将绞碎的波士顿臀肉和野餐肉混合在一起，以达到 30%的脂肪含量，混合使用商业调味料，并填充到天然肠衣中制成。松散的香肠放在托盘上，用聚氯乙烯包装包裹，在 4°C 下恒定的冷白光（1300 lx）下储存。每天在同一时间对松散包装的香肠混合物的 6 个位置进行客观颜色值（L*、a和 b）测量，持续 7 天。在每天的同一时间，从第 0 天、第 3 天、第 5 天和第 7 天对香肠进行硫代巴比妥酸反应物质（TBARS）取样。日粮中 DDGS 水平对香肠的颜色评分没有一致影响，而且变化很小。饲喂 30%和 45% DDGS 日粮的猪的香肠中的 TBARS 从第 0 天到第 7 天的增加幅度大于饲喂对照或 15% DDGS 日粮的猪。一个由 8 名训练有素的专家组成的小组评估了培根片、香肠和腰肉排的感官属性。DDGS 使香肠的质地更柔软（P <0.004），汁液更多（P <0.04），但培根片或腰肉排的感官评分没有差异。结果表明，与饲喂高 DDGS 相关的更柔软的腹部、胴体脂肪中更高浓度的多不饱和脂肪酸和更高的碘值并没有对腌制腹部的切片产量、新鲜培根片的质量或培根、香肠或腰肉排的食用质量产生负面影响。
