The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods

Meat Science

Volumn 90, Issue 3, 2012, Pages 643-652

  Rickard, J W ^a   Wiegand, B R ^a   Pompeu, D ^a   Hinson, R B ^a   Gerlemann, G D ^a   Disselhorst, R ^a   Briscoe, M E ^a   Evans, H L ^a   Allee, G L ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Conjugated linoleic acid; DDGS; Pork; Ractopamine; Shelf life

Indexed keywords

CONJUGATED LINOLEIC ACID; DDGS; PORK; RACTOPAMINE; SHELF LIFE;

IODINE; MEATS; POLYUNSATURATED FATTY ACIDS;

LINOLEIC ACID;

SUIDAE; ZEA MAYS;

9,11 LINOLEIC ACID; 9,11-LINOLEIC ACID; CONJUGATED LINOLEIC ACID; PHENETHYLAMINE DERIVATIVE; RACTOPAMINE;

ADIPOSE TISSUE; ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; DIET; DRUG EFFECT; FOOD HANDLING; FOOD STORAGE; MAIZE; MEAT; METHODOLOGY; SOYBEAN; SWINE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; BODY COMPOSITION; DIET; FOOD HANDLING; FOOD STORAGE; LINOLEIC ACIDS, CONJUGATED; MEAT; PHENETHYLAMINES; SOYBEANS; SWINE; ZEA MAYS;

EID: 84355162084     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.10.007     Document Type: Article

References (57)

1. AMSA Meat evaluation handbook 2001, American Meat Science Association, Savoy, Il.
2. AOAC Official methods of analysis of the Association of Official Analytical Chemists 2006, Association of Official Analytical Chemists, Inc., Arlington, VA. 18th Ed.
3. AOCS Recommended practice Cd 1c-85. Official Methods and Recommended Practices of the AOCS 1998, American Oil Chemists Society, Champaign, Il. 5th ed.
4. Apple J.K. Nutritional effects on pork quality in swine production. National swine nutrition guide 2002, Available at:. http://www.usporkcenter.org/home/porjects/national-swine-nutrition-guide.aspx.
5. Apple J.K., Maxwell C.V., Kutz B.R., Rakes L.K., Sawyer J.T., Johnson Z.B., et al. Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display. Journal of Animal Science 2008, 86:2711-2722.
6. Apple J.K., Maxwell C.V., Sawyer J.T., Kutz B.R., Rakes L.K., Davis M.E., et al. Interactive effect of ractopamine and dietary fat source on quality characteristics of fresh pork bellies. Journal of Animal Science 2007, 85:2682-2690.
7. Armstrong T.A., Ivers D.J., Wagner J.R., Anderson D.B., Weldon W.C., Berg E.P. The effect of dietary ractopamine concentration and duration of feeding on growth performance, carcass characteristics, and meat quality of finishing pigs. Journal of Animal Science 2004, 82:3245-3253.
8. Averette Gatlin L., See M.T., Hansen J.A., Sutton D., Odle J. The effects of dietary fat sources, levels, and feeding intervals on pork fatty acid composition. Journal of Animal Science 2002, 80:1606-1615.
9. Averette-Gatlin L., See M.T., Larick D.K., Lin X., Odle J. Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality. Journal of Nutrition 2002, 132:3105-3112.
10. Barton-Gade P.A., Demeyer D., Honikel K.O., Joseph R.L., Poulanne E., Severini M., et al. Reference methods for water holding capacity in meat and meat products. Procedures recommended by an OECD working group. Proc. 40th Int. Congr. Med. Sci. Tech., The Hague, The Netherlands, S-V. 05 1993.
11. Blankson H., Stakkestad J.A., Fagertun H., Thom E., Wadstein J., Gudmundsen O. Conjugated linoleic acid reduces body fat mass in overweight and obese humans. Journal of Nutrition 2000, 130:2943-2948.
12. Boggs D.L., Merkel R.A., Doumit M.E. Livestock and carcasses: An integrated approach to evaluation, grading, and selection 1998, Dubuque, IA., Kendall/Hunt Publishing Co. 5th ed.
13. Brewer M.S., McKeith F.K. Consumer-related quality characteristics as related to purchase intent of fresh pork. Journal of Food Science 1999, 64:171-174.
14. Carr S.N., Hamilton D.N., Miller K.D., Schroeder A.L., Fernandez-Duenas D., Killefer J., et al. The effect of ractopamine hydrochloride (Paylean®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets. Meat Science 2009, 81:533-539.
15. Carr S.N., Rincker P.J., Killefer J., Baker D.H., Ellis M., McKeith F.K. Effects of different cereal grains and ractopamine hydrochloride on performance, carcass characteristics, and fat quality in late-finishing pigs. Journal of Animal Science 2005, 83:223-230.
16. Cordero G., Isabel B., Menoyo D., Daza A., Morales J., Piñeiro C., et al. Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. Meat Science 2010, 85:235-239.
17. De Smet S., Raes K., Demeyer D. Meat fatty acid composition as affected by fatness and genetic factors: A review. Animal Research 2004, 53:81-98.
18. Dinh T.T.N., Blanton J.R., Riley D.G., Chase C.C., Coleman S.W., Phillips W.A., et al. Intramuscular fat and fatty acid composition of longissimus muscle from divergent pure breeds of cattle. Journal of Animal Science 2010, 88:756-766.
19. Dransfield E. The taste of fat. Meat Science 2008, 80:37-42.
20. Eggert J.M., Belury M.A., Kempa-Steczko A., Mills S.E., Schinckel A.P. Effects of conjugated linoleic acid on the belly firmness and fatty acid composition of genetically lean pigs. Journal of Animal Science 2001, 79:2866-2872.
21. Ellis N.R., Isbell H.S. Soft pork studies II: The influence of the character of the ration upon the composition of the body fat of hogs. Journal of Biological Chemistry 1926, 69:219-238.
22. Elson C.E., Fuller W.A., Kline E.A., Hazel L.N. Effect of age on the growth of porcine muscle. Journal of Animal Science 1963, 22:946-952.
23. Evans H.L., Hinson R.B., Gerlemann G.D., Pompeu D., Carr S.N., Ritter M.J., et al. Fatty acid profiles of pork fat are altered when ractopamine (Paylean), CLA, and DDGS are fed. Journal of Animal Science 2010, 88(E-Supplement 4).
24. Evans H.L., Hinson R.B., Wiegand B.R., Ritter M.J., Carr S.N., Roberts K.S., et al. Fatty acid profiles of and iodine value correlations between four carcass fat depots from pigs fed varied combinations of ractopamine and energy. Sectional meeting abstracts. Journal of Animal Science 2009, 87(E-Suppl. 3).
25. Folch J., Lees M., Sloan-Stanley G.N. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 1957, 226:497-509.
26. Holden P.J., Ensminger M.E. Swine science 2006, Pearson Prentice Hall. Pearson Education, Inc, Upper Saddle River, New Jersey 07458. 7th Ed.
27. Jeremiah L.E. Packaging alternatives to deliver fresh meats using short- or long-term distribution. Food Research International 2001, 34:749-772.
28. Judge M.D., Cahill V.R., Kunkle L.E., Bruner W.H. Pork quality. I. Influences of some factors on pork muscle characteristics. Journal of Animal Science 1959, 18:448-452.
29. Larsen S.T., Wiegand B.R., Parrish F.C., Swan J.E., Sparks J.C. Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources. Journal of Animal Science 2009, 87:285-295.
30. Leick C.M., Puls C.L., Ellis M., Killefer J., Carr T.R., Scramlin S.M., et al. Effect of distillers dried grains with soluble and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon. Journal of Animal Science 2010, 88:2751-2766.
31. Lindahl G., Karlsson A.H., Lundstrom K., Andersen H.J. Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds. Meat Science 2006, 72:603-612.
32. Martin D., Muriel E., Gonzalez E., Viguera J., Ruiz J. Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs. Livestock Science 2008, 117:155-164.
33. Martinez S.W., Zering K. Pork quality and the role of market organization. USDA Agricultural Economic Report Number 835 2004.
34. Morrison W.R., Smith L.M. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. Journal of Lipid Research 1964, 5:600-608.
35. NAMP Meat buyer's guide 2007, North American Meat Processors Association, Reston, VA.
36. NRC Nutrient requirements of swine 1998, National Academy Press, Washington, D.C. 10th Ed.
37. Peterson D.G., Kelsey J.A., Bauman D.E. Analysis of variation in cis-9, trans-11 conjugated linoleic acid (CLA) in milk fat of dairy cows. Journal of Dairy Science 2002, 85:2164-2172.
38. Pettigrew J.E., Esnaola M.A. Swine nutrition and pork quality: A review. Journal of Animal Science 2001, 79:316-342. [E. Suppl.].
39. Rentfrow G., Sauber T.E., Allee G.L., Berg E.P. The influence of diets containing either conventional corn, conventional corn with choice white grease, high oil corn, or high oil high oleic corn on belly/bacon quality. Meat Science 2003, 64:459-466.
40. Romans J.R., Costello W.J., Carlson C.W., Greaser M.L., Jones K.W. The meat we eat 2001, Interstate Publishers, Inc, Danville, Il. 14th ed.
41. See M.T., Armstrong T.A., Weldon W.C. Effect of a ractopamine feeding program on growth performance and carcass composition in finishing pigs. Journal of Animal Science 2004, 82:2474-2480.
42. 9 desaturase index and stearoyl coenzyme A desaturase enzyme activity in porcine subcutaneous adipose tissue. Journal of Animal Science 2002, 80:2110-2115.
43. Stein H.H., Shurson G.C. Board-invited review: The use and application of distillers dried grains with soluble in swine diets. Journal of Animal Science 2009, 87:1292-1303.
44. Stoller G.M., Zerby H.N., Moeller S.J., Baas T.J., Johnson C., Watkins L.E. The effect of feeding ractopamine (Paylean) on muscle quality and sensory characteristics in three diverse genetic lines of swine. Journal of Animal Science 2003, 81:1508-1516.
45. Thiel-Cooper R.L., Parrish F.C., Sparks J.C., Wiegand B.R., Ewan R.C. Conjugated linoleic acid changes swine performance and carcass composition. Journal of Animal Science 2001, 79:1821-1828.
46. Tikk K., Lindahl G., Karlsson A.H., Andersen H.J. The significance of diet, slaughter weight and aging time on pork colour and colour stability. Meat Science 2008, 79:806-816.
47. Viana E.S., Gomide L.A.M., Vanetti M.C.D. Effect of modified atmospheres on microbiological, color, and sensory properties of refrigerated pork. Meat Science 2005, 71:696-705.
48. Warnants N., Van Oeckel M.J., Boucque C.V. Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. Journal of Animal Science 1999, 77:2478-2490.
49. Weber T.E., Richert B.T., Belury M.A., Gu Y., Enright K., Schinckel A.P. Evaluation of the effects of dietary fat, conjugated linoleic acid, and ractopamine on growth performance, pork quality, and fatty acid profiles in genetically lean gilts. Journal of Animal Science 2006, 84:720-732.
50. White H.M., Richert B.T., Radcliffe J.S., Schinckel A.P., Burgess J.R., Koser S.L., et al. Feeding conjugated linoleic acid partially recovers carcass quality in pigs fed dried corn distillers grains with solubles. Journal of Animal Science 2009, 87:157-166.
51. Whitney M.H., Shurson G.C., Johnston L.J., Wulf D.M., Shanks B.C. Growth performance and carcass characteristics of grower-finisher pigs fed high-quality corn distillers dried grain with soluble originating from a modern Midwestern ethanol plant. Journal of Animal Science 2006, 84:3356-3363.
52. Wiegand B.R., Hinson R.B., Ritter M.J., Carr S.N., Allee G.L. Fatty acid profiles and iodine value correlations between four carcass fat depots from pigs fed varied combinations of ractopamine (Paylean) and energy http://jas.fass.org/content/early/2011/05/27/jas.2010-3303.
53. Wiegand B.R., Roberts K.S., Evans H.L., Hinson R.B., Cousins B., Allee G.L. Dietary inclusion of conjugated linoleic acid changes fatty acid profile and certain processing characteristics of injected and tumbled bacon. Proceedings of the 62nd Reciprocal Meats Conference. June 2009, Rogers, AR 2009.
54. 3 improves color but does not change tenderness of pork-loin chops. Journal of Animal Science 2002, 80:2116-2121.
55. Wiegand B.R., Sparks J.C., Parrish F.C., Zimmerman D.R. Duration of feeding conjugated linoleic acid influences growth performance, carcass traits, and meat quality of finishing barrows. Journal of Animal Science 2002, 80:637-643.
56. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., et al. Effects of fatty acids on meat quality: A review. Meat Science 2003, 66:21-32.
57. Xu G., Baidoo S.K., Johnston L.J., Bibus D., Cannon J.E., Shurson G.C. Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality. Journal of Animal Science 2010, 88:11398-11410.