Influence of Feeding Growing-Finishing Pigs Triticale, Wheat or Maize Based Diets on Resulting Carcass Composition, and on Taste and Quality Characteristics of Pork
A study was conducted to determine the effect of feeding triticale (X Triticosecale Wittmack), soft red winter wheat (Triticum aestivum) or maize (Zea mays L.) based diets to growing-finishing pigs (25 to 100 kg) on resulting carcass composition, and on taste and quality of pork. Dietary grain source did not influence (P >.05) carcass lean content or quality characteristics of the longissimus muscle, such as amount of marbling, muscle texture, firmness or color. Slightly lower levels of total (P <.05) polyunsaturated fatty acids were noted in the backfat from pigs fed triticale or wheat based diets compared to that from pigs fed the maize based diets. Juiciness, flavor and tenderness of broiled loin chops did not differ (P >.10) due to dimly grain source. The feeding of triticale based diets resulted in small changes in carcass fat composition, however, there was no evidence that the taste of broiled loin chops was different from the taste of broiled loin chops from pigs fed maize based diets.
KeywordsCooking Loss Taste Panel Backfat Thickness Longissimus Muscle Carcass Characteristic
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