21 research outputs found

    Effects of pelleting growing-finishing diets with distillers dried grains with solubles (DDGS) on growth performance, carcass characteristics, and commercial bacon slicing yields of barrows and gilts

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    Barrows and gilts (192, initial BW = 25.75 ± 2.29 kg) were allotted to two 24-pen blocks with 2 barrows and 2 gilts per pen. A 2 × 2 factorial arrangement of treatments in a randomized complete block design was used with two diet forms (meal or pellet) and two levels of distillers dried grains with solubles (DDGS, 0 or 30%) resulting in four treatment combinations. Pigs were weighed at the beginning of the experiment and again at the end of each of the 3 feeding phases (d 35, 70, 91). Pigs were slaughtered at the University of Illinois Meat Science Laboratory at the end of the 91 d feeding trial. Full gastrointestinal (GI) tract and GI tract component weights were recorded immediately following evisceration. Carcass characteristics and meat quality were determined after a 24 h chill. Carcasses were fabricated and the bellies were collected for manufacture into bacon. Belly dimensions and flop distance were measured. A fat sample from each belly was collected for fatty acid analysis. Bacon was manufactured at a commercial processor and then returned to the University of Illinois Meat Science Laboratory for further evaluation. Overall ADG was increased (P < 0.01) by 3.2% when pelleted diets were fed. Overall ADFI of pigs fed 30% DDGS was 4.7% greater (P < 0.01) than pigs fed 0% DDGS in meal form diets. Overall ADFI of pellet-fed pigs did not differ (P ≥ 0.19) between the 30% and 0% DDGS diets. Pigs fed 0% DDGS had 2.7% greater (P = 0.02) overall G:F than pigs fed 30% DDGS in meal form diets. There was no difference (P = 0.42) in overall G:F regardless of DDGS inclusion in pigs fed pelleted diets. Full GI tracts of pellet-fed pigs represented 0.33 percentage units less (P = 0.03) of the ending live weight than meal-fed pigs due to decreased (P < 0.01) gut fill. Inclusion of DDGS increased (P = 0.03) full GI tract weight, large intestine weight (P < 0.01), and gut fill (P = 0.02). Severity of parakeratosis of the pars oesophagae was greater (P < 0.01) in stomachs of pellet-fed pigs than in meal-fed pigs, but the magnitude of the difference was likely not great enough to negatively affect drop value of stomachs. There was no effect of DDGS inclusion on overall ADG (P = 0.46) regardless of diet form. Pellet-fed pigs had 2.9% heavier HCW (P = 0.01), 10.4% thicker 10th rib back fat (P = 0.01), and 1.8 percentage unit less estimated lean percentage (P = 0.04) than meal-fed pigs. Bellies from pellet-fed pigs were 5.3% heavier (P < 0.01) but, were not proportionally different (P = 0.55) from meal-fed pigs. There were no differences (P ≥ 0.11) in belly dimensions between meal and pellet-fed pigs. Belly fat iodine value (IV) of pellet-fed pigs was 3.1 units greater (P < 0.0001) than meal-fed pigs. Pellet-fed pigs had heavier belly green weight and those differences persisted throughout processing. Despite pellet-fed pigs having a greater IV than meal fed pigs, there were no differences in commercial bacon slicing yields among treatment groups. Even so, bellies from pellet-fed pigs produced more total bacon slices (P < 0.01) than bellies from meal-fed pigs, but had 3.1% fewer (P < 0.01) slices/kg of sliced belly. Inclusion of DDGS resulted in a 0.32 cm decrease (P < 0.0001) in belly thickness, a 4.97 cm decrease (P < 0.0001) in flop distance, and a 2.8% decrease (P = 0.04) in green weight. Belly fat of DDGS-fed pigs had a 7.1 unit greater (P < 0.0001) IV than pigs fed 0% DDGS diet. There was no effect (P ≥ 0.41) of DDGS on slicing yields. In conclusion, feeding pelleted diets improved growth performance, decreased the weight of the gastrointestinal tract, and increased carcass weight and carcass fatness. The increased carcass weight and fatness was reflected in the fresh bellies; which were heavier and fatter than bellies from meal-fed pigs. But feeding pelleted diets increased belly fat IV. As expected feeding 30% DDGS resulted in bellies that were thinner, had decreased flop distance, and a greater IV than pigs fed 0% DDGS. Despite pelleting increasing belly fat IV 3.1 units compared with meal-fed pigs, there was no effect of diet form on commercial bacon slicing yields. Moreover, even though bellies of 30% DDGS-fed pigs had a 7.1 unit greater IV than 0% DDGS-fed pigs, there was no difference in commercial bacon slicing yields. Overall, pig producers can take advantages in efficiency and rate of gain offered by pelleting growing-finishing diets while increasing saleable pounds of carcass and, bacon manufacturers can use bellies from pigs fed pelleted diets without concern of negatively affecting slicing yields

    Feeding peroxidized soybean oil to finishing pigs: Effects on performance, nutrient digestibility, carcass characteristics, and the shelf-life of loin chops and commercially manufactured bacon

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    Fifty-six barrows (46.7 ± 5.1 kg initial BW) were randomly assigned to 1 of 4 diets in each of two dietary phases, containing either 10% fresh SO (22.5°C) or thermally processed SO (45°C for 288 h, 90°Cfor 72 h, or 180°C for 6 h), each infused with of 15 L/min of air. Peroxide values were 2.0, 17.4, 123.6, and 19.4 mEq/kg; 2,4-decadienal values were 2.07, 1.90, 912.15, and 915.49 mg/kg; and 4-hydroxynonenal concentrations were 0.66, 1.49, 170.48, and 82.80 mg/kg, for the 22.5, 45, 90 and 180°C processed SO, respectively. Pigs were individually housed and fed ad libitum for 81 d to measure growth performance, including a metabolism period to collect urine and feces for determination of GE, lipid, N digestibility, and N retention. Following the last day of fecal and urine collection when pigs were in the metabolism crates, lactulose and mannitol were fed and subsequently measured in the urine to evaluate gut permeability, while markers of oxidative stress were evaluated in plasma, urine, and liver. At 82 d pigs were slaughtered and hot carcass weight (HCW) and liver weights were recorded. Carcass characteristics and fresh loin quality were evaluated 1 d post-mortem. Loin chops from each carcass were overwrap-packaged and subjected to a 10 d simulated retail display. Daily measurements of L*, a*, b*, reflectance and visual discoloration were conducted, evaluation of cooking loss and Warner-Bratzler shear force were conducted on chops stored 0, 5, and 10 d, and thiobarbituric acid reactive substances (TBARS) were evaluated on chops stored 0 and 10 d. On d 83 carcasses were fabricated and bellies collected for recording of weight, dimensions, and flop distance. Belly adipose tissue cores were collected for analysis of iodine value (IV) by near-infrared spectroscopy (NIR-IV). Bacon was manufactured at a commercial processing facility and sliced bacon was subsequently transferred to food-service style packaging and subjected to 0, 30, 60, or 90 d storage at -20°C. Stored bacon was evaluated for thiobarbituric acid reactive substances (TBARS) and trained sensory evaluation of oxidized odor and flavor. Growth performance, nutrient digestibility, carcass traits, and bacon slicing yields were analyzed as a one-way ANOVA with the fixed effect of SO. Additionally, initial body weight was used as a covariate for analyses of growth performance and carcass traits. Shelf-life traits for both loin chops and sliced bacon were conducted as repeated measures in time using the mixed model approach, with fixed effects of SO and storage time. There were no differences observed in ADFI (P = 0.91), but ADG and GF were decreased in pigs fed 90°C SO diet (P ≤ 0.07) compared to pigs fed the other SO diets. Pigs fed the 90°C and 180°C SO had the lowest (P = 0.05) DE as a % of GE compared to pigs fed the 22.5°C SO, with pigs fed the 45°C SO being intermediate. Lipid digestibility was similarly affected (P = 0.01) as energy digestibility, but ME as a % of DE was not affected by dietary treatment (P = 0.16). There were no effects of lipid peroxidation on N digested, N retained, or the urinary lactulose:mannitol ratio (P ≥ 0.25). Pigs fed the SO processed at 90°C and 180°C had lower concentrations (P < 0.01) of plasma Trp compared to pigs fed the 22.5°C and 45°C SO treatments. Pigs fed 90°C SO had the greatest (P < 0.01) concentrations of F2-Isoprostane in plasma and urine TBARS compared to the other SO treatments. Carcasses of 90°C pigs weighed 6.0, 8.6, and 6.9 kg less than (P 0.14) of SO on cooking loss, WBSF, L*, a*, b*, hue angle, reflectance, discoloration, or TBARS; however, there was a tendency (P = 0.09) for chops of 45°C pigs to have greater (P < 0.04) chroma than either 22.5°C or 180°C, with 90°C being intermediate. There was no effect (P ≥ 0.30) of SO on belly weight, length, width, or thickness; but bellies of pigs fed 90°C SO had greater (P ≤ 0.04) flop distance (more firm) than all other SO treatments. Belly fat NIR-IV of pigs fed 90°C SO were 10.22 units less (P < 0.0001) than pigs fed 180°C SO, which were 2.99 and 3.29 units less than belly adipose tissue of pigs fed 22.5°C and 45°C SO, respectively. There was no effect of SO on brine uptake or cooking yield of commercially manufactured bacon. There was a trend (P = 0.09) for bacon manufactured from bellies of pigs fed 45°C and 90°C SO to have greater slicing yields than those from pigs fed 22.5°C and 180°C SO. There were no SO × storage time interactions (P ≥ 0.27) for any shelf life trait. There was no difference in TBARS, oxidized odor, or oxidized flavor among the four SO treatments, though all three shelf life metrics increased (P < 0.0001) with storage time. Overall, the change in FA composition and/or the presence of lipid peroxidation products in thermally peroxidized SO resulted in increased markers of oxidative stress and digestibility of GE and ether extract, resulting in drastically reduced growth performance and significantly lighter carcasses. Despite the negative effect on digestibility and growth, feeding thermally peroxidized SO had no effect on the shelf life of loin chops or bacon. In conclusion, pig producers should be weary of feeding thermally peroxidized fat sources, but packers and processors have little cause for concern when it comes to the stability and quality of their pork products

    Eag and HERG potassium channels as novel therapeutic targets in cancer

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    Voltage gated potassium channels have been extensively studied in relation to cancer. In this review, we will focus on the role of two potassium channels, Ether à-go-go (Eag), Human ether à-go-go related gene (HERG), in cancer and their potential therapeutic utility in the treatment of cancer. Eag and HERG are expressed in cancers of various organs and have been implicated in cell cycle progression and proliferation of cancer cells. Inhibition of these channels has been shown to reduce proliferation both in vitro and vivo studies identifying potassium channel modulators as putative inhibitors of tumour progression. Eag channels in view of their restricted expression in normal tissue may emerge as novel tumour biomarkers

    Characteristics of Ham Knuckles and Bacon Cured Using Different Brine and Meat Temperatures

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    Three experiments were conducted to evaluate the effect of brine and meat temperature on the processing characteristics of pork knuckle hams and bacon. Experiment 1 used 111 pork knuckles tempered to 4°C, randomly allotted to 1 of 3 in-going brine temperatures; 1) –1°C (Cold), 2) 7.2°C (Medium), or 3) 15°C (Warm). Experiment 2 used 59 hams, randomly allotted to 1 of 3 brine temperatures similar to Experiment 1 but meat was tempered to match brine temperature resulting in treatments of: 1) Cold/Cold, 2) Medium/Medium, and 3) Warm/Warm. Experiment 3 used the same treatments as Experiment 1, but applied to bellies ( = 60). Experiments 1 and 3 were analyzed as randomized complete block designs and Experiment 2 was analyzed as a completely randomized design. In Experiment 1, there was no effect ( ≥ 0.32) of brine temperature on processing traits, but L* of warm-brine hams were 1.2 units greater ( = 0.02) than cold-brine hams, but not different ( = 0.19) than medium-brine. Cold-brine hams tended ( = 0.07) to have greater a* than warm-brine hams. In Experiment 2, drained-brine-uptake of Warm/Warm and Medium/Medium hams were 14 and 10% units greater ( < 0.0001) than Cold/Cold hams, resulting in 9.09 and 10.65% units greater ( < 0.0001) overall yield. Warm/Warm and Medium/Medium hams had greater moisture content ( < 0.01) and tended to have reduced ( = 0.10) L* than Cold/Cold hams, but did not differ ( = 0.18) a*. In Experiment 3, brine temperature had no effect ( ≥ 0.14) on any bacon processing trait, composition, or sensory traits. Overall, brine temperature alone had minimal effects on ham or bacon processing traits, but in combination with meat temperature, may influence processing yields and product quality

    Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

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    The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 different suppliers. Fresh bellies were weighed to determine an initial weight (green weight). Then, bellies were randomly assigned to salt levels of 1.2, 1.5, or 1.8% in the final product and manufactured into bacon. Bacon was stored frozen, in aerobic packages, for approximately 0 d, 30 d, 60 d, or 90 d and analyzed for lipid oxidation. Sensory analysis was conducted approximately 14 d after slicing and again 90 d later. Cook yield was increased ( ≤ 0.05) in 1.2% bacon compared with 1.5 and 1.8% bacon, but slicing yield was 1% unit greater ( ≤ 0.05) in 1.8% bacon compared with 1.2% bacon. Increasing salt content from 1.5 to 1.8% increased the number of bacon slices generated from a slab of bacon by 12 slices and by nearly 16 slices when compared with the 1.2% treatment. Sensory saltiness increased ( ≤ 0.05) as intended salt level increased. Lipid oxidation and oxidized odor and flavor intensity was not different among salt treatment levels within any storage period. Reducing salt from 1.8 to 1.2% in bacon can adversely affect slicing yield, but was not detrimental to cook yield and did not reduce the rate of lipid oxidation of bacon
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