Comparison of grain sources for swine diets and their effect on meat and fat quality traits

Journal of Animal Science

Volumn 84, Issue 4, 2006, Pages 1022-1029

  Lampe, J F ^a   Baas, T J ^a   Mabry, J W ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Energy; Grain source; Pig; Pork quality

Indexed keywords

ANIMALIA; HORDEUM VULGARE SUBSP. VULGARE; SUS SCROFA; ZEA MAYS;

EID: 33748805255     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2006.8441022x     Document Type: Article

References (23)

1. AMSA. 1995. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat. Am. Meat Sci. Assoc., Chicago, IL.
2. Averette Gatlin, L., M. T. See, J. A. Hansen, D. Sutton, and J. Odle. 2002. The effects of dietary fat sources, levels, and feeding intervals on pork fatty acid composition. J. Anim. Sci. 80:1606-1615.
3. Ball, R. O., J. P. Gibson, C. A. Aker, K. Nadarajah, B. E. Uttaro, and A. Fortin. 1996. Differences among breeds, breed origins, and sex for growth, carcass composition, and pork quality. Pages 12-20 in Proc. Ontario Pork Carcass Appraisal Project Symp. Ontario Swine Improvement Inc., Guelph, ON, Canada.
4. Bee, G., S. Gebert, and R. Messikommer. 2002. Effect of dietary energy supply and fat source on the fatty acid pattern of adipose and lean tissues and lipogenesis in the pig. J. Anim. Sci. 80:1564-1574.
5. Bligh, E. G., and W. J. Dyer. 1959. A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol. 3:911-917.
6. Camp, L. K., L. L. Southern, and T. D. Binder. 2003. Effect of carbohydrate source on growth performance, carcass traits, and meat quality of growing-finishing pigs. J. Anim. Sci. 81:2488-2495.
7. Fent, R. W., G. L. Allee, S. N. Carr, F. K. McKeith, G. F. Hartnell, and P. D. Matzat. 2003. Effects of a white versus yellow corn variety on growth performance and carcass characteristics of growing-finishing pigs. J. Anim. Sci. 81(Suppl. 2):81. (Abstr.)
8. Jurgens, M. H. 1993. Animal Feeding and Nutrition. 7th ed. Kendall/Hunt, Dubuque, IA.
9. Makise, K. 2002. Maintaining and expanding pork export to Japan. Adv. Pork Prod. 13:5-14.
10. McConnell, J. C., G. C. Skelley, D. L. Handlin, and W. E. Johnston. 1975. Corn, wheat, milo, and barley with soybean meal or roasted soybeans and their effect on feedlot performance, carcass traits and pork acceptability. J. Anim. Sci. 41:1021-1030.
11. Miller, M. F., S. D. Shackelford, K. D. Hayden, and J. O. Reagan. 1990. Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet. J. Anim. Sci. 68:1624-1631.
12. Morgan, J. B., G. C. Smith, S. K. Fitzgerald, J. A. Sherbeck, C. C. Kukay, W. L. Rodakovich, and S. W. Neel. 1995. International Pork Quality Audit: A foreign market audit of U.S. Pork. A final report to U.S. Meat Export Federation. Colorado State Univ., Fort Collins.
13. Nakai. H. 1991. Meat color evaluation: The evaluation of beef color with standard models. Pages 175-198 in Proceedings of the Electronic Evaluation of Meat in Support of Value-Based Marketing. M. E. D. Judge, ed. Purdue Univ., West Lafayette, IN.
14. NPPC. 1995. Genetic Evaluation/Terminal Line Program Results. R. Goodwin and S. Burroughs, ed. Natl. Pork Prod. Counc., Des Moines, IA.
15. NPPC. 2000. Composition and Quality Assessment Procedures. E. Berg, ed. Natl. Pork Prod. Counc., Des Moines, IA.
16. NRC. 1998. Nutrient Requirements of Swine. 10th ed. Natl. Acad. Press, Washington, DC.
17. Park, P. W., and R. E. Goins. 1994. In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods. J. Food Sci. 59:1262-1266.
18. Patience, J. F., and C. F. M. de Lange. 1996. Swine nutrition in the 21st century. Anim. Feed. Sci. Technol. 58:19-27.
19. Ringkob, T. P. 2003. Comparing pork fat color from barley and corn fed pork using image analysis. In Proc. Reciprocal Meat Conf., Columbia, MO. Am. Meat Sci. Association, Savoy, IL.
20. Schinckel, A. P., S. E. Mills, T. E. Weber, and J. M. Eggert. 2002. A review of genetic and nutritional factors affecting fat quality and belly firmness. Pages 89-113 in Proc. Natl. Swine Improv. Fed. Annu. Mtg., Nashville, TN.
21. Skelley, G. C., R. Borgman, D. L. Handlin, J. C. Acton, J. C. McConnell, F. B. Wardlaw, and E. J. Evans. 1975. Influence of diet on quality, fatty acids and acceptability of pork. J. Anim. Sci. 41:1298-1304.
22. Vonada, M. L., B. S. Bidner, K. E. Belk, F. K. McKeith, W. R. Lloyd, M. E. O'Connor, and G. C. Smith. 2000. Quantification of pork belly and boston butt quality attribute preferences of South Korean customers. J. Anim. Sci. 78:2608-2614.
23. Wiseman, J., and J. A. Agunbiade. 1998. The influence of changes in dietary fat and oils on fatty acid profiles of carcass fat in finishing pigs. Livest. Prod. Sci. 54:217-227.