Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL, USA.
J Anim Sci. 2022 Oct 1;100(10). doi: 10.1093/jas/skac284.
Feeding growing-finishing pigs supplemental fat is a common practice in the swine industry and can result in improved feed efficiency and reduced feed intake; however, dietary lipids also play a key role in determining pork quality. Objectives of the study were to evaluate the effects of feeding graded levels of high oleic soybean oil (HOSO) on loin and belly quality. A total of 288 pig raised in two separate blocks (144 pigs each) were assigned to one of four diets containing either 25% dried distiller's grains with solubles (DDGS), 2% high oleic soybean oil (HOSO2), 4% high oleic soybean oil (HOSO4), or 6% high oleic soybean oil (HOSO6). Following the conclusion of the feeding trial, 144 pigs were slaughtered at the University of Illinois Meat Science Laboratory. Following fabrication, loins were collected for the evaluation of fresh quality measurements and color stability. Belly quality and fatty acid composition were evaluated using skin-on natural fall bellies. There were no differences (P ≥ 0.11) in pH, visual color, lightness (L*), drip loss, or WBSF among dietary treatments. However, visual marbling was increased (P ≤ 0.01) in loin chops from pigs fed HOSO4 and HOSO6 treatments compared with chops from pigs fed the DDGS dietary treatment. Additionally, loin chops were more red (a*) (P ≤ 0.01) from pigs fed HOSO diets when compared with pigs fed DDGS. Extractable lipid was decreased (P ≤ 0.01) in fresh loin chops from pigs fed DDGS and HOSO2 diets compared with pigs fed HOSO6. There were no differences (P ≥ 0.75) in trained sensory tenderness, juiciness, or flavor for loin chops from pigs fed different dietary treatments. Pork fatty acid composition was altered by dietary HOSO inclusion, with pigs fed DDGS having (P ≤ 0.01) the greatest concentration of C16:0 and was decreased with increasing levels of HOSO inclusion. Inversely, the percentage of C18:1n-9 was least (P ≤ 0.01) in pigs fed DDGS and increased with increasing levels of HOSO inclusion. Pigs fed DDGS produced wider (P ≤ 0.03) and thinner (P ≤ 0.04) bellies with reduced flop distance compared with pigs fed HOSO diets. Overall, HOSO diets did not negatively affect fresh loin quality or sensory traits of loin chops. Furthermore, feeding HOSO to swine resulted in bellies containing greater percentages of oleic acid and reduced percentages of palmitic and linoleic acid.
在养猪业中，给生长育肥猪补充脂肪是一种常见的做法，这样可以提高饲料效率和降低采食量；然而，日粮中的脂肪也在很大程度上决定了猪肉的质量。本研究的目的是评估不同水平的高油酸大豆油（HOSO）对腰肉和腹部品质的影响。总共 288 头猪在两个独立的区块（每个区块 144 头）中饲养，分为四组日粮中的一组，日粮中分别含有 25%的干酒糟及其可溶物（DDGS）、2%的高油酸大豆油（HOSO2）、4%的高油酸大豆油（HOSO4）或 6%的高油酸大豆油（HOSO6）。在饲养试验结束后，144 头猪在伊利诺伊大学肉品科学实验室进行屠宰。在屠宰后，收集猪的腰肉进行新鲜质量和颜色稳定性的评估。腹部品质和脂肪酸组成采用带皮天然腹部进行评估。各组日粮处理之间的 pH 值、视觉颜色、亮度（L*）、滴水损失或 WBSF 均无差异（P≥0.11）。然而，与 DDGS 日粮组相比，HOSO4 和 HOSO6 日粮组的猪腰肉的视觉大理石花纹增加（P≤0.01）。此外，与 DDGS 日粮组相比，HOSO 日粮组的猪腰肉更红（a*）（P≤0.01）。与 HOSO6 日粮组相比，DDGS 和 HOSO2 日粮组新鲜腰肉中的可提取脂质减少（P≤0.01）。不同日粮处理组的猪腰肉的感官嫩度、多汁性和风味没有差异（P≥0.75）。日粮中添加 HOSO 会改变猪肉的脂肪酸组成，与 DDGS 日粮组相比，HOSO 日粮组的 C16:0 浓度最高（P≤0.01），且随着 HOSO 添加水平的增加而降低。相反，C18:1n-9 的百分比最低（P≤0.01），与 DDGS 日粮组相比，随着 HOSO 添加水平的增加而增加。与 HOSO 日粮组相比，饲喂 DDGS 的猪生产的腹部更宽（P≤0.03）、更薄（P≤0.04），且下垂距离更小。总的来说，HOSO 日粮不会对新鲜腰肉的质量或腰肉排的感官特性产生负面影响。此外，给猪饲喂 HOSO 会导致腹部油酸含量增加，棕榈酸和亚油酸含量减少。
