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Corn dried distillers grains with soluble (C-DDGS), have been a popular feed ingredient in swine diets in the past decade. The inclusion at 20 to 30% hinders pork quality by increasing unsaturated fatty acid profile and the iodine value (IV). As a result, this leads to softer fat, fabrication difficulties, reduced bacon yields, unattractive products and reduced shelf-life. Sorghum grains offer an alternative by not affecting growth performance or IV in finishing diets. Therefore, the objective of this study was to determine the effects of increasing sorghum DDGS (S-DDGS) in sorghum- or corn-based diets on ground pork composition, fatty acid profile, and sensory attributes as well as retail display objective color and oxidative rancidity. A total of 288 finishing pigs (initially 59 kg) were utilized as part of a 73-d feeding study to determine the effects of S-DDGS in sorghum- or corn-based diets on ground pork quality. The dietary treatments included sorghum-based diets with 0, 15, 30, or 45% S-DDGS, a sorghum-based diet with 30% corn DDGS (C-DDGS), and a corn-based diet with 30% C-DDGS. Shoulders from 24 barrow and 24 gilt carcasses were ground, packaged, and evaluated for proximate and fatty acid composition, IV, objective color and oxidation shelf-life, and sensory attributes.
Finishing diet and gender did not interact to affect composition, fatty acid profile, color, or oxidative rancidity (P > 0.05). Pork from gilts contained less fat and more moisture (P < 0.001), was less saturated with a greater IV and total percentage of polyunsaturated fatty acids (P < 0.01), and was also darker (P < 0.001) and more red (P = 0.004) than pork from barrows. Gender did not affect (P > 0.05) total color change from 0 to 120 h, oxidative rancidity, or sensory attributes of ground pork. Finishing diet had no effect on total fat, moisture, or protein composition. Increasing S-DDGS resulted in a linear (P < 0.001) decrease in saturated and monounsaturated fatty acids (MUFA) and an increase (P < 0.01) in polyunsaturated fatty acids (PUFA) and pork IV. Pork from pigs fed 30% S-DDGS had a greater percentage of MUFA, a lower percentage of PUFA, and reduced IV compared with pork from pigs fed 30% C-DDGS. Diet did not affect oxidative rancidity (P = 0.37) or objective color CIE L* (brightness), a* (redness), or b* (yellowness) values (P ≥ 0.09), but was shown to influence total color change (P = 0.01), with pork from pigs fed sorghum grain and 30% S-DDGS showing less total change than all other dietary treatments. All pork products were characterized with similar sensory descriptors. Overall, increasing S-DDGS during finishing resulted in ground pork with a more unsaturated fatty acid profile.
Utilization of S-DDGS compared with an equal level of C-DDGS resulted in pork with a more saturated fatty acid profile and reduced IV; however, product differences were not carried through to alter oxidative rancidity or sensory attributes
GR Skaar, TA Houser, KM Sotak, RD. Goodband, BL Goehring, A Stickel, BM Gerlach and K Steele. Effect of sorghum dried distillers grains with soluble on composition, retail stability, and sensory attributes of ground pork from barrows and gilts. 2011. Swine Day, Kansas State University, 341-353.