Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Objective and sensory measures of meat quality and fatty acid profile of longissimus intramuscular lipid from pigs fed crude glycerol

item Lammers, P
item Kerr, Brian
item Weber, Thomas
item Bregendahl, K
item Lonergan, S
item Prusa, K
item Ahn, D
item Stoffregen, William
item Dozier Iii, William
item Honeyman, M

Submitted to: Journal of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: 7/7/2008
Publication Date: 7/11/2008
Citation: Lammers, P., Kerr, B.J., Weber, T.E., Bregendahl, K., Lonergan, S., Prusa, K., Ahn, D., Stoffregen, W.C., Dozier Iii, W.A., Honeyman, M. 2008. Objective and sensory measures of meat quality and fatty acid profile of longissimus intramuscular lipid from pigs fed crude glycerol [abstract]. Journal of Animal Science. 86(E-Suppl. 2):317.

Interpretive Summary:

Technical Abstract: The longissimus dorsi from 87 pigs (43 barrows, 44 gilts) fed corn-soybean meal based diets containing 0, 5, or 10% crude glycerol for 138 days were examined for objective and sensory measures of meat quality and the fatty acid profile of LD lipid was determined. Crude glycerol was obtained from AG Processing Inc., Sergeant Bluff, IA, and contained 84.51% glycerol, 11.95% water, 2.91% sodium chloride, and 0.32% methanol. Diets were fed in five phases, with each diet within a phase formulated to be equal in ME, NaCl, and Lys with other AA balanced on an ideal AA basis. On day 138, all pigs were weighed (133 ± 6 kg BW) and on the morning of day 139, pigs were transported to the abattoir. Pigs were subsequently stunned and exsanguinated on day140, chilled overnight (0°C), and on the following morning the loin from the left side of each carcass was removed, vacuum packaged, placed on ice, transported to Iowa State University, and stored at 0°C until subsequent analysis. Loin marbling scores and purge and drip loss and color scored of 2.54 cm thick boneless LD chops were determined following 12 days of storage. Two 2.54 cm thick loin chops were removed from the center of 48 loins (24 barrows, 24 gilts) for sensory and instrumental texture analysis. Lipid was extracted, quantified, and subsequently analyzed for fatty acid profile. Data were analyzed with JMP 6.0 (SAS Institute, Inc. Cary, NC) by using a regression model to test for effect of dietary treatment, pig gender, and diet × gender interaction. There was no diet × gender interaction for any measure examined and neither diet nor gender affected any meat quality or sensory evaluation measure of loin chops. There was a trend (P = 0.06) for pigs fed 5 or 10% crude glycerol to have a higher ultimate pH than control animals. Eicosapentaenoic acid increased with increasing crude glycerol supplementation (P = 0.02) and pigs fed 10% crude glycerol had lower levels of linoleic acid than the other dietary treatments (P = 0.01). The results of this study demonstrate that up to 10% crude glycerol can be fed to pigs with little to no effect on meat quality. The noted differences in fatty acid profile and trend in ultimate pH may warrant further examination.

Last Modified: 10/17/2017
Footer Content Back to Top of Page