Meat quality

Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial

Lowell, J. E., B. M. Bohrer, K. B. Wilson, M. F. Overholt, B. N. Harsh, H. H. Stein, A. C. Dilger, and D. D. Boler. 2018. Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial. Meat Sci. 136:93-103. Link to abstract

Effects of different levels of full fat or defatted rice bran on growth performance and carcass quality of pigs

Rice bran is the main coproduct of the production of white rice for human consumption, and is used in livestock diets around the world. Rice bran can be full fat (FFRB), with 14 to 25% fat, or defatted (DFRB), containing 3 to 5% fat.

The type of fat in the diet affects the quality of fat in the pig, because pigs deposit fatty acids in approximately the same proportions as they exist in the diet. A high consumption of unsaturated fat can inhibit the pig's own synthesis of fat, which tends to be more saturated. The amount of unsaturated fatty acids  in fat can be expressed using the iodine value (IV), where high IVs correspond to more unsaturated fat. Increased IV in pig fat can lead to softer bellies, which are less valuable due to reduced shelf life, increased susceptibility to oxidative damage, and reduced belly sliceability.

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Effects of feeding pelleted diets without or with distillers dried grains with solubles on fresh belly characteristics, fat quality, and commercial bacon slicing yields of finishing pigs

Overholt, M. F., J. E. Lowell, K. B. Wilson, R. J. Matulis, H. H. Stein, A. C. Dilger and D. D. Boler. 2016. Effects of feeding pelleted diets without or with distillers dried grains with solubles on fresh belly characteristics, fat quality, and commercial bacon slicing yields of finishing pigs. J. Anim. Sci. 94:2198-2206. Link to full text (.pdf)

Effects of pelleting growing-finishing swine diets on growth, carcass, and bacon characteristics

Boler, D. D., M. F. Overholt, J. E. Lowell, A. C. Dilger, and H. H. Stein. 2015. Effects of pelleting growing-finishing swine diets on growth, carcass, and bacon characteristics. Pages 23-30 in Proc. Midwest Swine Nutr. Conf. Indianapolis, IN, Sep. 10, 2015. Link to full text (.pdf)

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Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured bacon

Little, K. L., B. M. Bohrer, H. H. Stein, and D. D. Boler. 2015. Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured bacon. Meat Sci. 103:28-38. Link to full text (.pdf)

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Feeding field peas to market pigs had minimal effects on carcass composition, meat quality or cooked pork palatability

Everts, A., H. H. Stein, D. Peters, C. Pedersen, K. Sweeter, D. Wulf, and R. Maddock. 2005. Feeding field peas to market pigs had minimal effects on carcass composition, meat quality or cooked pork palatability. Pages 12-13 in Proc. 51st Intl. Cong. Meat Sci. Technol., Baltimore, Maryland, USA, August 7-12, 2005 (Abstr.) Link to abstract (.pdf)

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