Slide 1 Hello, my name is Jung Wook Lee. I am a graduate research assistant working for Dr. Stein at the University of Illinois, and I'm going to be talking about effects of including tallow, palm kernel oil, corn germ, or glycerol to diets containing DDGS on pork fat quality of growing to finishing pigs. Slide 2 Today, I will begin with a short introduction. Then I will briefly talk about how we conducted this experiment. I will also explain what iodine value and iodine value product are. I'll present the results and end with conclusions. Slide 3 It has been reported that up to 30% of DDGS inclusion in swine diets showed acceptable pig performance. Currently, many swine producers are using greater inclusion rates of DDGS because there has been increased availability of DDGS in the market due to the greater production rate from the ethanol industry. However, it has been reported that inclusion of DDGS at 20% or more in the diet may result in soft belly production. Slide 4 A soft belly has undesirable physiochemical properties. High DDGS inclusion results in poor bacon slicing, and lean and fat separation. It is also susceptible to oxidation and therefore reducing shelf life. Overall, swine producers and packers may be financially penalized by these undesirable low belly quality and problems associated with soft belly production. Slide 5 Therefore, the objective of our experiment was to determine if negative effects of DDGS on belly softness can be ameliorated by including tallow, palm kernel oil, corn germ, or glycerol in diets fed to finishing pigs. The second objective of this study was to test the hypothesis that dietary IVP values may be used to predict backfact IV and belly fat IV of pigs fed diets containing DDGS. Slide 6 We used six dietary treatments. Diet 1 consists of a corn and soybean meal based control diet with no DDGS and no added fat. Diet 2 consists of a corn and soybean meal diet with 30% DDGS. For Diet 3, it is similar to Diet 2 except that we added 15% corn germ. Previous studies have shown that inclusion of 10% corn germ did not negatively affect pig performance, and result in reduced iodine value of belly fat. Therefore, we increased the inclusion of corn germ to 15%. For Diet 4 and Diet 5, they are similar to Diet 2 except that we added 3% tallow and palm kernel oil to the diets. Tallow and palm kernel oil were the dietary sources of saturated fatty acids added to the diet. For Diet 6, it is similar to Diet 2 except that we added 5% glycerol to the diet. Previous European studies have shown that inclusion of glycerol resulted in lower IV and firmer backfat. Slide 7 A total of 36 barrows and 36 gilts with an initial body weight of approximately 43.7 kg were used in our experiment. There were 12 pigs per diet. All pigs were housed individually and pigs were allowed ad libitum access to feed and water throughout the experiment. To answer the first objective of this study, growth perfomance data such as average daily gain, average daily feed intake, gain:feed and carcass composition data were collected and these data were presented at the Midwestern Meeting earlier this year. For this presentation, I will present the results of belly flop test which is a measure of belly firmness. Slide 8 A belly flop test was performed by draping a belly sample over a suspended, stainless steel rod with the skin side down. The distance from skin surface to skin surface was measured at a standardized point, and this point was 10 cm down from the stainless steel rod for each belly. Slide 9 To answer the second objective of this study, fatty acid analysis of diets, ingredients, and belly fat and backfat samples were conducted to calculate IV and IVP of the samples. Slide 10 These are the equations that show how we calculated IV and dietary IVP. Iodine value (IV) is an indicator for the degree of unsaturation of fatty acids in that particular source of fat. IV was calculated using the equation from AOCS. There were two equations to calculate dietery IVP. Dietary iodine value product is an indicator for the total quantity of unsaturated fatty acids fed to pigs. The first equation determined dietary IVP1. Dietary IVP1 was calculated by multiplying IVP of each ingredient by concentration of each ingredient in the diet. The second equation determined dietary IVP2. Dietary IVP2 was calculated by multiplying analyzed IV of dietary lipids by concentration of concentration of dietary lipids and 0.10. This is the equation developed by Madsen in 1992. Slide 11 Data were analyzed as a randomized complete block design using the PROC MIXED of SAS. The interaction between treatments and sex was not significant, so I will be presenting only treatment effects in this presentation. Regression analyses were performed using the PROC REG of SAS to determine the relationship between dietary IVP and backfat and belly fat IV. Slide 12 For the results ... Slide 13 Let me take a moment to set up the slide. In Y-axis, is the response criteria, and belly flop tests were expressed in centimeters. On the x axis are the six dietary treaments used in this study. Yellow bar represents the control diet. Green bar represents the DDGS diet. Red bar represents the corn germ diet. The blue bar represents the tallow diet. The purple bar represents the palm kernel oil diet. The gray bar represents the glycerol diet. As mentioned previously, belly flop test can be used to determine belly firmness of each pig. Therefore, a reduction in belly flop distance indicates belly softness. The flop distance was greater for pigs fed the control diet than for pigs fed the other five diets containing DDGS. However, there were no differences in belly flop distance among the diets containing DDGS. The results of this test showed that adding DDGS into the diet significantly reduced belly flop distance and therefore, belly firmness. Addition of corn germ, tallow, or glycerol did not ameliorate the negative effects of DDGS associated with soft belly production. Therefore, we rejected our first hypothesis. Slide 14 Moving on to answer the second objective of this study, there are the IVs of the diets. As expected, the IVs of the diets containing tallow and palm kernel oil were lower compared with the other four diets used in this experiment. Whereas IVs of the DDGS, corn germ, and glycerol diets were comparable to the IV of the control diet. Slide 15 Here are the dietary IVP values calculated using the first equation. The dietary IVP of the DDGS diet doubled compared with the dietary IVP of the control diet from 28.9 to 53.6 g/100g of fat. When corn germ was added to the DDGS based diet, [it] further increased the dietary IVP from 53.6 to 75.7 g/100g of fat. The dietary IVP of the tallow and palm kernel oil diets were lower compared with the dietary IVP of the corn germ diet. The dietary IVP of the glycerol diet was fairly similar to the dietary IVP of the DDGS diet. Slide 16 Here are the dietary IVP calculated using the second equation developed by Madsen. Dietary IVP of the control diet was the lowest and the dietary IVP of the DDGS diet was comparable to the dietary IVP of the glycerol diet. Dietary IVP of the tallow, corn germ and palm kernel oil diets were relatively greater compared with the other three diets. Slide 17 Here are the analyzed backfat IV. When DDGS was added to the control diet, backfat IV increased from 72.7 to 78.6 g/100g of fat. There was also a huge variability within treatment groups. Therefore, we were not able to detect any differences in backfat IV among the treatments. Slide 18 Here are the analyzed belly fat IV. When DDGS was added to the diet, belly fat IV increased from 74.9 to 79.5 g/100g of fat. Belly fat IV of pigs fed the other four diets ranged from 75.4 to 79.1 g/100g of fat. Again, we did not see any differences in belly fat IV and there were no effects of dietary treatment on belly fat IV. Slide 19 This slide shows the relationship between the dietary IVP calculated using the first equation and observed backfat IV. Backfat IV tended to be positively correlated with dietary IVP1. Using this calculation, IVP1 explained 63% of the variability in observed backfat IV. Using dietary IVP1, backfat IV was predicted with the following equation presented in this slide. Slide 20 Using the second equation, we had R^2 value of 0.52. Therefore, our results show that dietary IVP1 and dietary IVP2 explained more than 50% of the variablity in observed backfat IV. In U.S the bellies are a more premium cut sold in the market. Therefore, we wanted to know if a dietary IVP equation used in Denmark to predict backfat IV can also be used to predict belly fat IV. Slide 21 This slide shows the relationship between dietary IVP1 and belly fat IV. Using the first equation, there was no relationship between dietary IVP and belly fat IV. Slide 22 Again, there was no relationship between dietary IVP calculated using the second equation and belly fat IV. Therefore, our results indicate that belly fat IV may not be predicted by using either dietary IVP1 or dietary IVP2. Slide 23 Conclusions: the negative effects of DDGS on belly softness were not ameliorated by including tallow, palm kernel oil, corn germ, or glycerol in diets fed to finishing pigs. Dietary IVP was not a strong predictor of backfat IV. Dietary IVP may not be used to predict belly fat IV. Slide 24 If you are interested in more swine nutrition topics, you can visit the web site nutrition.ansci.illinois.edu. Thank you for your attention.