D. M. Wulf

Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork 1

An experiment was conducted to investigate pig performance, carcass quality, and palatability of pork from pigs fed distillers dried grains with solubles (DDGS), high-protein distillers dried grains (HPDDG), and corn germ. Eighty-four pigs (initial BW, 22 +/- 1.7 kg) were allotted to 7 dietary treatments with 6 replicates per treatment and 2 pigs per pen. Diets were fed for 114 d in a 3-phase program. The control treatment was based on corn and soybean meal. Two treatments were formulated using 10 or 20% DDGS in each phase. Two additional treatments contained HP-DDG in amounts sufficient to substitute for either 50 or 100% of the soybean meal used in the control treatment. An additional 2 treatments contained 5 or 10% corn germ, which was calculated to provide the same amount of fat as 10 or 20% DDGS. Results showed that for the entire experiment, pig performance was not affected by DDGS or HP-DDG, but final BW increased (linear, P < 0.05) as corn germ was included in the diets. Carcass composition and muscle quality were not affected by DDGS, but LM area and LM depth decreased (linear, P < 0.05) as HP-DDG was added to the diets. Lean meat percentage increased and drip loss decreased as corn germ was included in the diets (quadratic, P < 0.05). There was no effect of DDGS on fat quality except that belly firmness decreased (linear, P < 0.05) as dietary DDGS concentration increased. Including HP-DDG or corn germ in the diets did not affect fat quality, except that the iodine value increased (linear, P < 0.05) in pigs fed HP-DDG diets and decreased (linear, P < 0.05) in pigs fed corn germ diets. Cooking loss, shear force, and bacon distortion score were not affected by the inclusion of DDGS, HP-DDG, or corn germ in the diets, and the overall palatability of the bacon and pork chops was not affected by dietary treatment. In conclusion, feeding 20% DDGS or high levels of HP-DDG to growing-finishing pigs did not negatively affect overall pig performance, carcass composition, muscle quality, or palatability but may decrease fat quality. Feeding up to 10% corn germ did not negatively affect pig performance, carcass composition, carcass quality, or pork palatability but increased final BW of the pigs and reduced the iodine value of belly fat.

Evaluation of corn grain with the genetically modified input trait DAS-59122-7 fed to growing-finishing pigs.

A growth performance experiment was conducted to assess the feeding value of a double-stacked transgenic corn grain for growing-finishing pigs. The genetically modified corn grain contained event DAS-59122-7, which expresses the Cry34/35Ab1 binary insecticidal protein for the control of corn rootworm. This modified transgenic grain is resistant to western corn rootworm and is also tolerant to herbicides containing the active ingredient glufosinate-ammonium. The modified grain (59122), a nontransgenic near-isoline grain (control corn), and a commercial corn (Pioneer brand hybrid 35P12) were grown in a 2005 production trial in individually isolated plots that were located 201 m apart. A total of 108 pigs were allotted to corn-soybean meal diets containing 1 of the 3 grains as the sole source of corn. There were 3 pigs per pen and 12 replicate pens per treatment. Pigs were fed grower diets from 37 to 60 kg, early finisher diets from 60 to 90 kg, and late finisher diets from 90 to 127 kg. Within each phase, data for ADG, ADFI, and G:F were calculated. At the conclusion of the experiment, pigs were slaughtered and data for carcass quality were collected. Differences between 59122 and the control corn were evaluated, with statistical significance at P<0.05. No differences in ADG, ADFI, or G:F between pigs fed the control corn and pigs fed the modified corn were observed during the grower, early finisher, or late finisher phases. For the entire experimental period, no difference between pigs fed the control and the 59122 corn were observed for final BW (128.9 vs. 127.1 kg), ADG (1.02 vs. 1.00 kg), ADFI (2.88 vs. 2.80 kg), or G:F (0.356 vs. 0.345 kg/kg). Likewise, no differences in dressing percentage (76.48 vs. 76.30%), LM area (49.8 vs. 50.4 cm(2)), 10th-rib back fat (2.20 vs. 2.12 cm), and carcass lean content (52.9 vs. 53.4%) were observed between pigs fed the control and the 59122 corn grain. It was concluded that the nutritional value of the modified transgenic corn grain containing event DAS-59122-7 was similar to that of the nontransgenic near-isoline control.

Factors associated with surface iridescence in fresh beef

The objective of this study was to investigate factors associated with surface iridescence in fresh beef. Eight muscles were evaluated for occurrence of surface iridescence: Biceps femoris (BF), Gluteus medius (GM), Longissimus lumborum (LD), Psoas major (PM), Rectus femoris (RF), Semimembranosus (SM), Semitendinosus (ST), and Tensor fasciae latae (TF). Incidence of surface iridescence was 91% for ST, 34% for SM, 27% for LD, 20% for GM, 12% for RF, 9% for BF, 8% for TF, and 6% for PM (P<0.05). Factors associated with surface iridescence in the ST were further examined because iridescence was observed to a much higher degree in the ST as compared with other muscles evaluated. Greater ST surface iridescence was associated with larger ribeye areas, more youthful lean maturity scores, higher L(∗), a(∗) and b(∗) colorimeter values, lower ultimate pH values, and faster cooking (P<0.05).

Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution.

Cooking yield, cooked pH, purge loss, moisture, lipid oxidation, external and internal color, break strength and elongation distance were assessed for pale (PALE), average (AVG) and dark (DARK) inside hams injected with either a control cure solution (CON) or BPI-processing technology cure solution (BPT). Following enhancement, muscles were chunked, vacuum tumbled, smoked and cooked to 66 degrees C. Cooked ham pH was 6.49 for DARK, 6.40 for AVG, and 6.30 for PALE, respectively (P<0.0001). Cooked pH was higher (P<.0001) for BPT than CON. Cooked ham moisture content was higher (P<0.0001) for BPT hams than CON hams (74.83 vs. 74.11%) but BPT did not significantly influence cooking yield or lipid oxidation. Consumers (n=150) of diverse demographics rated hams for appearance and taste. Results indicated that BPI-processing technology improved visual appearance of hams made from pale, average, and dark muscles and improved the eating quality of hams made from pale muscles.

Effects of potential antimicrobial ingredients used to control Listeria monocytogenes on quality of natural casing frankfurters

Listeriosis concerns have led to increased antimicrobial use; reformulation may affect quality. The objective was to determine the effects of potential antimicrobials on quality of natural casing frankfurters. Eleven treatments were used: no antimicrobials (control); 3.0% sodium lactate and sodium diacetate blend (SL+SD); 1.0%, 2.5%, and 3.5% buffered sodium citrate (SC); 1.0%, 2.5%, and 3.5% buffered sodium citrate and sodium diacetate blend (SC+SD); and 1.0%, 2.5%, and 5.0% whey protein peptides (WP). Trained and consumer panelists analyzed sensory characteristics. Cooking yield was unaffected by treatment (P>0.05). Addition of SC and SC+SD decreased pH (P<0.05). Texture profile analysis was conducted. Hunter color values and growth of aerobic bacteria and lactic acid bacteria were monitored over 15 weeks of storage. No samples reached spoilage. SL+SD 3% caused few changes; WP caused changes perceived as negative; and SC and SC+SD caused changes often perceived as positive.

Enhancement technology improves palatability of normal and callipyge lambs

The objective of this research was to determine if BPI Processing Technology (BPT) improved palatability of normal (NN) and callipyge (CN) lamb meat and to determine the mechanism by which palatability was improved. Ten ewe and 10 wether lambs of each phenotype were slaughtered, and carcass traits were assessed by a trained evaluator. The LM was removed at 2 d postmortem. Alternating sides served as controls (CON) or were treated with BPT. Muscles designated BPT were injected to a target 120% by weight with a patented solution containing water, ammonium hydroxide, carbon monoxide, and salt. Muscle pH, cooking loss, Warner-Bratzler shear force (WBS), sarcomere length, cooked moisture retention, and desmin degradation were measured. A trained sensory panel and a take-home consumer panel evaluated LM chops. Callipyge had a heavier BW and HCW, less adjusted fat thickness, reduced yield grades, and greater conformation scores than NN (P < 0.05). For LM, NN had shorter sarcomeres, smaller WBS values, greater juiciness ratings, more off-flavors, reduced consumer ratings for raw characteristics (like of portion size, like of color, like of leanness, overall like of appearance) and greater consumer ratings for eating characteristics (like of juiciness, like of flavor) than CN (P < 0.05). For LM, BPT had greater cooked moisture retention, smaller WBS values, greater juiciness ratings, less off-flavors, and greater consumer ratings for raw characteristics (like of portion size, like of color, overall like of appearance) and eating characteristics (like of juiciness, like of flavor) than CON (P < 0.05). Significant phenotype × treatment interactions occurred for LM muscle pH, desmin degradation, tenderness, consumer like of texture/tenderness, and consumer overall like of eating quality (P < 0.05). For LM, BPT increased muscle pH more for NN than CN (P < 0.01) and increased desmin degradation for NN but decreased desmin degradation for CN (P < 0.01). The BPT enhancement improved LM tenderness ratings for CN more than NN (P < 0.05). For consumer like of texture/tenderness, BPT improved ratings for CN more than NN (P < 0.01). For consumer overall like of eating quality, BPT improved ratings for CN more than NN (P < 0.05). In summary, BPT had little to no effect on sarcomere length and desmin degradation, but improved palatability of NN and CN lamb by increasing cooked moisture retention, improving consumer acceptability of CN to near-normal levels.