Utilizing Dried Distillers Grains With Solubles and Phytase to Alleviate Phosphorus Costs in Finishing Swine

percentage resulted from the inclusion of increasing dietary DDGS concentration (P < 0.01). Despite the lack of treatment effect (P = 0.29), total monounsaturated fatty acids mass percentage linearly decreased in response to increased dietary DDGS (P = 0.04). Total polyunsaturated fatty acid mass % increased linearly in response to increased concentrations of dietary DDGS (P < 0.01) The outer layer backfat mass percentage of myristic, palmitic, palmito-leic, oleic, and total monounsaturated fatty exhibited no response to treatment (P > 0.05). However, mass percentage of stearic linearly decreased with increasing DDGS inclusion in the diets (P = 0.01). Mass percentage of linoleic in the outer layer of backfat exhibited treatment response (P < 0.01) and linearly increased with increased dietary DDGS (P < 0.01). Despite the lack of treatment effect (P = 0.09), total saturated fatty acid mass percentage, linearly decreased with increased inclusion of dietary DDGS concentration (P = 0.01). In contrast total polyunsatu-rated fatty acids exhibited a positive linear response to inclusion of increasing dietary DDGS inclusion (P < 0.01). Evidence reported in the literature indicates that the inclusion of unsat-urated fatty acids in the diets of growing-fi nishing pigs results in a reduction in the content of saturated fatty acids in adipose tissue. The results of the present study support those fi ndings. The inclusion of DDGS in the diets of growing-fi nishing pigs increases the concentration of dietary unsaturated fatty acids and in consequence increases concentrations of unsaturated in the adipose tissue. Interestingly, iodine value results determined at the packing plant do not support the fatty acid results. The effects of DDGS inclusion on sensory characteristics of longissimus muscle of fi nishing pigs are provided in Table 6. The inclusion of increasing dietary concentration of DDGS had minimal effects on sensory characteristics evaluated in the present study. Dietary treatment allowed (P < 0.05) toughness, but this effect was not consistent with increasing dietary DDGS concentration. Conclusions These results suggest that the inclusion of increasing levels of DDGS in diets of fi nishing pigs from the UNL nutrition line did not affect carcass characteristics. Increasing dietary concentration of DDGS did not change ash or moisture concentration; however, fat concentration was reduced and protein concentration showed a tendency to increase. Dressing percentage, color, and sensory characteristics of the LM did not exhibit changes in response to the inclusion of dietary DDGS up to 15%. The results of this …