Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial

Lowell, J. E.; Bohrer, Benjamin M.; Wilson, K. B.; Overholt, M. F.; Harsh, B. N.; Stein, Hans-Henrik; Dilger, A. C.; Boler, D. D.

doi:10.1016/j.meatsci.2017.10.011

Cited by 11 publications

(11 citation statements)

References 22 publications

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“…The primary difference between these 2 populations was the IV of the belly adipose tissue. The across-treatment mean IV reported by Lowell et al (2018) was 69.05 compared with the across-treatment mean of 88.82 observed in the present study. This appears to indicate that although increased IV reduces slicing yield, it may also result in more inconsistent slicing.…”

Section: Bacon Processing Characteristicscontrasting

confidence: 67%

“…Although there were meaningful numerical differences in slicing yield among treatments, with a difference of approximately 12 percentage units between the lowest and greatest SO treatments, the variability in yield was greater than anticipated, thus preventing the detection of any statistical differences. A second experimental population of bellies with a similar number of observations were processed on the same day, using the same equipment, reported substantially less variability in bacon slicing yields (SEM = 0.12 to 0.86; Lowell et al, 2018) compared with our study (SEM = 3.65 to 3.77). The primary difference between these 2 populations was the IV of the belly adipose tissue.…”

Section: Bacon Processing Characteristicssupporting

confidence: 46%

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Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon1

Overholt

Lowell

Kim

et al. 2018

Journal of Animal Science

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Objectives were to evaluate effects of feeding soybean oil (SO) with varying levels of peroxidation on fresh belly characteristics, processing yields, and shelf life of commercially manufactured bacon stored under food-service-style conditions. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 L/min. Individually housed pigs were provided ad libitum access to feed for 81 d. On day 82, pigs were slaughtered, and on day 83, carcasses were fabricated and bellies collected for recording of weight, dimensions, and flop distance. Belly adipose tissue cores were collected for the 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. Fresh belly and bacon processing traits were analyzed as a 1-way ANOVA with the fixed effect of SO, whereas shelf life traits were analyzed as a 1-way ANOVA repeated in time. 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 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 and 90 °C SO to have greater slicing yields than those from pigs fed 22.5 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 4 SO treatments, although all 3 shelf life metrics increased (P < 0.0001) with storage time. Overall, feeding SO thermally processed at 90 and 180 °C reduced belly adipose tissue IV, but feeding peroxidized SO did not affect processing yields or shelf life characteristics of commercially manufactured bacon.

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Section: Bacon Processing Characteristicscontrasting

confidence: 67%

Section: Bacon Processing Characteristicssupporting

confidence: 46%

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon1

Overholt

Lowell

Kim

et al. 2018

Journal of Animal Science

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“…Domestic-style sides were weighed and then fabricated similarly to Lowell et al (2018) . Initially, sides were cut into a whole shoulder (NAMP #403), skin-on whole loin (NAMP #410), whole belly (NAMP #408), pork leg (NAMP #401), and jowl (NAMP #419).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of alternative fabrication specifications to increase gross value of pork carcasses

Bryan

Overholt

Kim

et al. 2018

Translational Animal Science

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Modifying fabrication specifications of domestic pork carcasses to reflect product specifications in key export markets may increase gross value for U.S. pork. Changes in specifications may also yield value-added cuts that increase demand for U.S. pork in both export and domestic markets. The objective was to evaluate differences in value of carcasses fabricated using either typical U.S. cutting specifications, or alternative specifications. Paired left and right sides (30 sides total; n = 15) were weighed and cut into primal and subprimal pieces according North American Meat Institute (NAMP, DOM) or alternative-style specifications (ALT). Alternative-style carcasses were separated into shoulder (4th/5th rib separation), loin, belly, and ham (sirloin-on) primals. Alternative-style shoulders were fabricated into a cellar-trimmed (CT) butt, triceps brachii (cushion), boneless picnic, and a brisket. Carcass values for all three pricing scenarios were calculated using the USDA Agriculture Marketing Service Carlot Report values from the weeks of April 5, 2013, to April 7, 2017. Value for the pork brisket was estimated based on relative value of the beef brisket compared to the beef shoulder clod (NAMP #114) resulting in a value of $2.485/kg for the pork brisket. Comparisons between fabrication styles and value of each side were made using a paired T-test. Whole bone-in loin yields of ALT carcasses were 6.23 units less (P < 0.0001) than DOM carcasses. Similarly, yields from trimmed and squared bellies of ALT carcasses were 0.83 units less than (P ≤ 0.01) DOM carcasses. In contrast, trimmed shoulders of ALT carcasses were 3.81 units greater (P < 0.0001) and hams were 3.39 units greater (P < 0.0001) than DOM carcasses. Despite reductions in yield of loins and bellies, ALT carcasses were numerically $1.29 (P = 0.17) and $0.66 (P = 0.56) more valuable than DOM carcasses in the 4 yr average and best pricing scenarios, respectively. Alternative-style carcasses were $1.99 (P = 0.03) more valuable than DOM carcass when using the most depressed pricing scenario. Fabricating pork carcasses using alternative-style specifications reduced the yield, and therefore the value, of the loin and belly compared with DOM carcasses. However, added value from the pork brisket and CT butt recuperated this value. Therefore, alternative-style fabrication methods may increase gross carcass value in some pricing scenarios.

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“…The 10 th rib back fat depth (TRFD) was measured at three quarters of the distance of the lumber muscle from the dorsal process of the vertebral column (Lowell et al, 2018), using a digital venier caliper (VonHaus 6'' 150 mm Digital Caliper Micrometer Vernier Gauge Tool, UK).…”

Section: Slaughter and Carcass Characteristicsmentioning

confidence: 99%

“…The fat-free index (FFI) was estimated using the following equation, described in procedure 1 for ribbed carcasses (Burson, 2010) and used by Lowell et al (2018). Where FFI = fat free index, HCW = hot carcass weight, TRFD = 10 th rib fat depth, LEA = loin eye area.…”

Section: Slaughter and Carcass Characteristicsmentioning

confidence: 99%

Black soldier fly larvae as a sustainable animal feed ingredient in Kenya

Chia

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Table of contents Chapter 1 General introduction Chapter 2 Insects for sustainable animal feed: inclusive business models involving smallholder farmers Chapter 3 Knowledge and willingness of smallholder farmers in Kenya to pay for insect-based feeds Chapter 4 Effects of waste stream combinations from brewing industry on performance of black soldier fly Hermetia illucens (Diptera: Stratiomyidae) Chapter 5 Threshold temperatures and thermal requirements of black soldier fly Hermetia illucens: Implications for mass production Chapter 6 Nutritional composition of black soldier fly larvae feeding on agro-industrial by-products Chapter 7 Effect of dietary replacement of fishmeal by insect meal on growth performance, blood profiles and economics of growing pigs in Kenya Chapter 8 Black soldier fly larval meal in feed enhances growth performance, carcass yield and meat quality of finishing pigs Chapter 9 General Discussion Summary Appendices Acknowledgements

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Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial

Cited by 11 publications

References 22 publications

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon1

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon1

Evaluation of alternative fabrication specifications to increase gross value of pork carcasses

Black soldier fly larvae as a sustainable animal feed ingredient in Kenya

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