Effect of sorghum dried distillers grains with solubles on composition, retail stability, and sensory attributes of ground pork from barrows and gilts

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dc.contributor.author Skaar, G.R.
dc.contributor.author Houser, Terry A.
dc.contributor.author Sotak, K.M.
dc.contributor.author Goehring, B.L.
dc.contributor.author Stickel, A.
dc.contributor.author Gerlach, B.M.
dc.contributor.author Steele, K.
dc.contributor.author Goodband, Robert D.
dc.date.accessioned 2012-02-16T19:47:04Z
dc.date.available 2012-02-16T19:47:04Z
dc.date.issued 2012-02-16
dc.identifier.uri http://hdl.handle.net/2097/13503
dc.description.abstract 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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine Day, 2011 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 12-064-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1056 en_US
dc.subject Swine en_US
dc.subject DDGS en_US
dc.subject Gender en_US
dc.subject Pork quality en_US
dc.subject Sensory attributes en_US
dc.subject Sorghum en_US
dc.title Effect of sorghum dried distillers grains with solubles on composition, retail stability, and sensory attributes of ground pork from barrows and gilts en_US
dc.type Conference paper en_US
dc.date.published 2011 en_US
dc.citation.epage 353 en_US
dc.citation.spage 341 en_US
dc.description.conference Swine Day, Manhattan, KS, November 17, 2011 en_US
dc.contributor.authoreid houser en_US
dc.contributor.authoreid goodband en_US

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