Effects of Feeding Poultry Fat and Finishing with Supplemental Beef Tallow on Pork Quality and Carcass Composition

Purdue University 1999 Swine Research Report. Recycling of trimmed fat from pork, poultry and beef, and processed plant oils, into hog feed adds value to these low-value products and is a common practice in todays industry. However, feeding of fat may translate into variability in the fat and meat products produced. Problems with soft fat and soft, exudative lean have been attributed to dietary fat, particularly in high lean-growth genotypes. Our main objective with this trial was to compare different qualities of rendered poultry fat on the quality of fat and meat products in two lines of hogs. Quality grades of the poultry fat were based on fatty acid composition and contamination by trans fatty acids. Half of the pigs also received replacement beef tallow from 176 to 253 lb, to determine if tallow will improve the quality of the meat in pigs fed poultry fat. By comparing high and low quality poultry fat, we are able to determine whether meat quality problems are associated with differences in fatty acid profiles of dietary fat. Furthermore, we will determine if different genotypes are more susceptible to dietary fat quality because of differences in natural rates of fat accretion and composition. Supplemental beef tallow will provide practical information as to whether quality problems associated with poultry fat can be reversed by feeding a more saturated fat source.