Browsing by Subject "Pork quality"

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    The impact of growing winter hybrid rye to feed and bed organic pigs on pork quality and economic viability
    (2024-08) Kavanagh, Megan
    Organic pigs make up a small proportion of swine raised in the United States; however, this type of production is growing in popularity with consumers. Cost of organic production is one of the biggest challenges that organic pig producers face. In organic pig production, hybrid rye grain and straw can be used as feed and bedding, respectively, to reduce production costs. However, there is a concern that replacing corn with hybrid rye in pig diets may affect pork quality. The two objectives of this study were to: 1) investigate whether inclusion of hybrid rye in pig diets affected quality and consumer acceptability of pork from organically raised pigs, and 2) assess effects of replacing corn with hybrid rye in feed on growth performance of growing-finishing pigs raised organically and evaluate costs and returns of integrating hybrid rye into an organic pig production system.In this study, winter hybrid rye was grown on 7 hectares of organically certified land from 2021 to 2023 and pigs were raised from the fall of 2022 until the spring of 2024. Pigs (n = 500, initial weight = 27.8 ± 3.5 kg, 10 weeks of age) were assigned to Control or Rye treatments (50 pigs/pen; 5 pens/treatment) within a hoop barn and stratified for weight and sex across pens. Control pigs received corn, soybean meal-based diets. Rye pigs were fed diets in which hybrid rye replaced 50% of the corn in control diets. Pigs were weighed individually at the start of the study and every 4 weeks thereafter until they reach market weight (127 kg, approximately 23 weeks of age) to calculate daily gain. Bedding usage and feed intake was recorded throughout the study. Near market weight (average = 127 kg, 23 weeks of age), 8 pigs per pen (4 barrows and 4 gilts) closest to the average weight of all pigs in the pen were selected for evaluation of pork quality and consumer acceptability. Carcass pH at 45 min and 24 h postmortem in the ham, and objective color scores (L*, a*, b*), shear force, and subjective color and marbling scores were collected from a loin chop. Loin chops were kept at or below -18°C until a consumer taste panel was conducted to assess overall liking, flavor liking, texture liking, toughness, juiciness, and off-flavor of pork from the cooked loin chops. Liking ratings were made on 120-point scales (0 - strongest dislike imaginable, 120 - strongest like imaginable). Toughness, juiciness, and off-flavor were ranked on 20-point scales (0 - none, 20 - extremely tough, juicy, or intense, respectively). Rye production costs were determined using data from FINBIN as well as the grain and straw yield from each respective year. Costs of other feed ingredients (e.g. corn and soybean meal) were based on the market price of the ingredient around the same time each year. Revenue was determined by multiplying average carcass weight and price of organic pigs per kg carcass weight. Net return was determined by subtracting cost of feed and bedding from revenue. Potential cost savings from growing hybrid rye to replace 50% of corn in pig diets was determined from the difference in feed and bedding costs between control and rye-fed pigs. Likewise, changes in net revenue were determined from the difference in net revenue between control and rye pigs. Data were analyzed using the Glimmix or Analysis of Variance procedure of SAS. Measures of pork quality (pH at 45 min and 24 h, L*, a*, b*, shear force, and subjective marbling and color scores) were not different between treatments (all P > 0.13). Generally, the taste panel did not detect a difference in acceptability of pork from Control and Rye-fed pigs. Juiciness and off flavor were scored very similarly (all P > 0.35) by panelists. However, pork from Rye-fed pigs tended (P = 0.075) to be tougher than pork from Control pigs. Liking attributes (overall liking, flavor liking, and texture liking) were scored similarly between Rye-fed and Control pigs (all P > 0.67) and generally better than neutral (neutral=60/120) by panelists. These data suggest that replacing 50% of corn with hybrid rye in diets for growing-finishing pigs may not negatively impact quality or consumer acceptability of pork. In 2022 hybrid rye yield was 6531 kg/ha grain and 4037 kg/ha straw. In 2023 hybrid rye yield was 4346 kg/ha grain and 2243 kg/ha straw. There were no differences in pig performance, specifically final body weight or dressing percentage between control and rye pigs. Cost savings from replacing 50% of corn with hybrid rye to feed and using rye straw to bed organic pigs was $30.09 in 2022 and $9.06 in 2023. Consequently, the increase in net revenue was $22.22 in 2022 and $1.18 in 2023. The reduced net revenue from 2022 to 2023 is mainly due to lower yield of hybrid rye crop. Regardless, growing hybrid rye for organic pig production could potentially increase farmers’ net revenue an average of $11.70/pig from the years 2022 and 2023. These findings suggest that growing hybrid rye could reduce feed and bedding costs and increase net revenue in organic pig production but cost savings can be dependent on crop yield.