A total of 288 finishing pigs (PIC TR4 × 1050, initially 129.6 lb) were utilized as
part of a 73-d feeding study to determine the effects of sorghum dried distillers grains
with solubles (S-DDGS) in sorghum- or corn-based diets on ground pork quality. The
dietary treatments included sorghum-based diets with 0, 15, 30, or 45% S-DDGS, a
sorghum-based diet with 30% corn DDGS (C-DDGS), and a corn-based diet with
30% C-DDGS. Shoulders from 24 barrow and 24 gilt carcasses were ground, packaged,
and evaluated for proximate and fatty acid composition, iodine value (IV), objective
color and oxidation shelf-life, and sensory attributes. Finishing diet and gender did not
interact to affect composition, fatty acid profile, color, or oxidative rancidity (P > 0.05).
Pork from gilts contained less fat and more moisture (P < 0.001), was less saturated
with a greater IV and total percentage of polyunsaturated fatty acids (P < 0.01), and was
also darker (P < 0.001) and more red (P = 0.004) than pork from barrows. Gender did
not affect (P > 0.05) total color change from 0 to 120 h, oxidative rancidity, or sensory
attributes of ground pork. Finishing diet had no effect on total fat, moisture, or protein
composition. Increasing S-DDGS resulted in a linear (P < 0.001) decrease in saturated
and monounsaturated fatty acids (MUFA) and an increase (P < 0.01) in polyunsaturated
fatty acids (PUFA) and pork IV. Pork from pigs fed 30% S-DDGS had a greater
percentage of MUFA, a lower percentage of PUFA, and reduced IV compared with
pork from pigs fed 30% C-DDGS. Diet did not affect oxidative rancidity (P = 0.37) or
objective color CIE L* (brightness), a* (redness), or b* (yellowness) values (P ≥ 0.09),
but was shown to influence total color change (P = 0.01), with pork from pigs fed
sorghum grain and 30% S-DDGS showing less total change than all other dietary treatments. All pork products were characterized with similar sensory descriptors.
Overall, increasing S-DDGS during finishing resulted in ground pork with a more
unsaturated fatty acid profile. Utilization of S-DDGS compared with an equal level
of C-DDGS resulted in pork with a more saturated fatty acid profile and reduced IV;
however, product differences were not carried through to alter oxidative rancidity or
sensory attributes.
