Distillers’ dried grains with solubles had little effect on loin quality but decreased belly quality, bacon processing characteristics and fat stability, according to C.M. Leick, University of Illinois and co-authors. Ractopamine had no negative effects on these characteristics and does not interact with DDGS, according to the authors.
Leick and colleagues along with Cargill Meat Solutions, The Maschhoffs LLC and Elanco Animal Health have published a paper in the Journal of Animal Science on the effects of DDGS and ractopamine on the quality and shelf-life of fresh pork and bacon.
They allotted pigs (n=240) in a 5×2 factorial arrangement with five levels of DDGS: 0, 15, 30, 45 and 60 percent, and two ractopamine levels: 0 and 5 mg/kg. Four pigs per pen (two barrows and two gilts) closest to pen mean bodyweight were used for meat quality evaluation:
- Loins (n=119) were evaluated for objective color; moisture and fat; subjective color, marbling and firmness as well as drip loss.
- Bellies (n=119) were evaluated for weight, length, width, thickness, objective fat color, and firmness.
- Cured bellies were evaluated for pump yield, cook loss, and sliced bacon cook loss.
- Loin thiobarbituric acid reactive substances were evaluated on enhanced (salt and phosphate) boneless chops held in modified atmosphere (80 percent oxygen / 20 percent carbon dioxide) packages for 0, 7, 14 and 21 days.
- Bacon TBARS were evaluated on sliced bacon held in vacuum packages for 0, 28, 56, and 84 d.
- Fat samples were collected from each jowl and belly and evaluated for fatty acid profile and iodine value (IV).
Increasing DDGS decreased subjective marbling (P=0.0134) and firmness (P=0.0235) and increased drip loss (P=0.0046). DDGS did not affect loin pH, subjective or objective colour, percentage moisture or percentage fat (P>0.05).