Eighty-four crossbred gilts were used to examine the effects of increasing dietary additions of poultry fat (PF) or choice white
grease (CWG) on longissimus muscle (LM), belly, and bacon quality. Pigs fed PF had
greater LM cooking loss values than those fed CWG. As PF increased in the diet, LM
Minolta L* and belly lean values decreased.
then increased. Neither fat source nor level
significantly affected other LM quality or
sensory traits. As PF increased, bacon slicing score decreased. Although all taste panel scores were well within acceptable ranges, bacon from pigs fed PF had higher sensory panel "off flavor" scores than bacon from those fed CWG. These data indicate that PF and CWG can be added to finishing pig diets with minimal affects on LM, belly, and bacon quality.
