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

dc.contributor.authorSkaar, G.R.
dc.contributor.authorHouser, Terry A.
dc.contributor.authorSotak, K.M.
dc.contributor.authorGoehring, B.L.
dc.contributor.authorStickel, A.
dc.contributor.authorGerlach, B.M.
dc.contributor.authorSteele, K.
dc.contributor.authorGoodband, Robert D.
dc.description.abstractA 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.description.conferenceSwine Day, Manhattan, KS, November 17, 2011en_US
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfSwine Day, 2011en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 12-064-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1056en_US
dc.subjectPork qualityen_US
dc.subjectSensory attributesen_US
dc.titleEffect of sorghum dried distillers grains with solubles on composition, retail stability, and sensory attributes of ground pork from barrows and giltsen_US
dc.typeConference paperen_US


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