The Effect of Corn Distillers Dried Grains With Solubles (DDGS) on Carcass Quality, Color Stability, and Sensory Characteristics of Pork

Dietary DDGS did not alter the sensory characteristics of the LM (Table 5; P > 0.10). This is in agreement with results reported in similar studies. The inclusion of RAC resulted in increased toughness (P = 0.04) and a trend for increased chewiness (P = 0.08), which is in agreement with other studies in which the use of RAC resulted in reduced tenderness and increased chewiness. The inclusion of RAC also resulted in reduced scores for general appearance (P = 0.03) which is an indication of reduced uniformity in meat color. Despite the lack of treatment effect (P = 0.65), LM showed a tendency to have a reduced aftertaste pork fl avor, and overall acceptability in response to RAC inclusion (P = 0.09). No effect of DDGS withdrawal was detected for any of the sensory characteristics evaluated in the present study (P > 0.10); however, the general appearance of the LM showed a tendency to be less uniform with DDGS withdrawal (P = 0.07). Summary The results of this investigation suggest that increasing dietary concentration of DDGS, ractopamine inclusion, or DDGS withdrawal did not affect carcass characteristics of growing-fi nishing pigs from the UNL Nutrition Line. Sensory characteristics, color, and chemical composition of longissimus muscle did not change in response to increasing concentration of DDGS up to 40%, or DDGS withdrawal. The inclusion of RAC resulted in altered color characteristics of the longisimuss muscle at days 0 and 7 of retail display. The inclusion of RAC 4 weeks before harvesting did not alleviate the changes in fatty acid profi le that resulted from the inclusion of DDGS in the diet of growing-fi nishing pigs. The results of the present study suggest dietary inclusion of DDGS may result in an increase in TUSFA and a decrease in TSFA in backfat of growing-fi nishing pigs; however, withdrawing DDGS during the last 4 weeks of the fi nishing period may partially reverse the changes in fatty acid profi le that result from the inclusion of dietary DDGS up to 40%. The " soft pork " problems associated with changes in fatty acid profi le due to dietary DDGS inclusion, may be partially resolved by withdrawing DDGS from the diet of fi nishing pigs 4 weeks prior harvesting. Dietary distillers dried grain with soluble (DDGS) inclusion decreased saturated fatty acid and increased unsatu-rated fatty acid concentrations in fat samples from growing-fi nishing pigs. Concentration …