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• W2741699186 abstract "Crossbred pigs (n = 216) were used to test the effect of supplemental L-carnitine (CARN) on the fatty acid composition and quality characteristics of fresh pork bellies from pigs fed diets formulated with different inclusion levels of corn oil. Pigs were blocked by BW (43.6 ± 1.0 kg) and allotted randomly to pens of 6 pigs within blocks. Then, within blocks, pens were 1 The authors wish to express their sincere appreciation to Lonza Inc. (Allendale, NJ) for financial support of this experiment, and the employees of Cargill Meat Solutions (Beardstown, IL) for their kind assistance with fresh belly procurement during carcass fabrication. Additionally, the authors gratefully acknowledge the assistance of C. Bradley (University of Arkansas Division of Agriculture) for animal care, J. Caldwell, A. Cantrell, A. Kelch, M. Lee, B. Lockhart, J. Machette, J. Reynolds, J. Roberts, M. Schultz and D. Wharton (University of Arkansas Division of Agriculture) for assistance with belly quality data collection, and D. L. Galloway (University of Arkansas Division of Agriculture) for conducting the fatty acid analysis. 2 Corresponding author: japple@uark.edu 3 Current address: Department of Animal Sciences, Tarleton State University, Stephenville, TX 76402 4 Current address: Diamond V, Inc., Cedar Rapids, IA 52407 5 Current address: VAST/NutriQuest, Mason City, IA 50401 Published Online First on May 13, 2011 as doi:10.2527/jas.2011-3933 by guest on August 31, 2012 www.journalofanimalscience.org Downloaded from 2 assigned randomly to 1 of 6 dietary treatments in a 2 × 3 factorial arrangement, with either 0 or 100 mg/kg of supplemental CARN and 3 dietary inclusion levels (0, 2 or 4%) of corn oil (OIL). When the lightest block weighed 125.0 kg, all pigs were slaughtered, and left-side bellies were captured during carcass fabrication for quality data collection. Fresh pork bellies were evaluated for length, width, thickness, and firmness (bar-suspension and Instron-compression methods) before a 2.5-cm-wide strip of belly was removed and subsequently dissected into s.c. fat, primary lean (latissimus dorsi), secondary lean (cutaneous trunci) and intermuscular fat for fatty acid composition determination. Although neither belly length, width, nor thickness of fresh pork bellies was affected by CARN (P ≥ 0.128) or OIL (P ≥ 0.073), belly firmness decreased linearly (P < 0.001) with increasing dietary OIL, but there was no (P ≥ 0.137) effect of CARN on any belly firmness measure. Dietary CARN increased (P < 0.05) the proportion of total SFA in the intermuscular fat layer, increased (P < 0.05) the proportion of total MUFA in the primary and secondary lean layers, and decreased (P < 0.05) the proportion of total PUFA in the intermuscular fat and secondary lean layers of pork bellies. Moreover, the SFA and MUFA compositions decreased linearly (P < 0.001) with increasing dietary OIL, and the rate of the decrease in SFA composition was greater (P < 0.001) in the fat layers than the lean layers. Conversely, the PUFA content increased linearly (P < 0.001) with increasing dietary OIL, and the rate of the increase in PUFA was greater (P < 0.001) in the fat than the lean layers, and greater (P = 0.022) in the primary than secondary lean layer. Results from this study would indicate that differences in the amount and rate of fatty acid deposition associated with feeding high amounts of OIL, along with moisture differences among the belly layers, combine to negatively impact fresh pork belly firmness." @default.
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• W2741699186 title "Bellies from Pigs Fed Three Levels of Corn Oil Effects of l-Carnitine Supplementation on Quality Characteristics of Fresh Pork" @default.
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