{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T12:27:46Z","timestamp":1790684866416,"version":"4.1.0"},"reference-count":44,"publisher":"Oxford University Press (OUP)","issue":"10","license":[{"start":{"date-parts":[[2022,8,27]],"date-time":"2022-08-27T00:00:00Z","timestamp":1661558400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"funder":[{"DOI":"10.13039\/100012009","name":"United Soybean Board","doi-asserted-by":"publisher","award":["USB 1930-362-0602-B"],"award-info":[{"award-number":["USB 1930-362-0602-B"]}],"id":[{"id":"10.13039\/100012009","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2022,10,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Feeding growing-finishing pigs supplemental fat is a common practice in the swine industry and can result in improved feed efficiency and reduced feed intake; however, dietary lipids also play a key role in determining pork quality. Objectives of the study were to evaluate the effects of feeding graded levels of high oleic soybean oil (HOSO) on loin and belly quality. A total of 288 pig raised in two separate blocks (144 pigs each) were assigned to one of four diets containing either 25% dried distiller\u2019s grains with solubles (DDGS), 2% high oleic soybean oil (HOSO2), 4% high oleic soybean oil (HOSO4), or 6% high oleic soybean oil (HOSO6). Following the conclusion of the feeding trial, 144 pigs were slaughtered at the University of Illinois Meat Science Laboratory. Following fabrication, loins were collected for the evaluation of fresh quality measurements and color stability. Belly quality and fatty acid composition were evaluated using skin-on natural fall bellies. There were no differences (P \u2265 0.11) in pH, visual color, lightness (L*), drip loss, or WBSF among dietary treatments. However, visual marbling was increased (P \u2264 0.01) in loin chops from pigs fed HOSO4 and HOSO6 treatments compared with chops from pigs fed the DDGS dietary treatment. Additionally, loin chops were more red (a*) (P \u2264 0.01) from pigs fed HOSO diets when compared with pigs fed DDGS. Extractable lipid was decreased (P \u2264 0.01) in fresh loin chops from pigs fed DDGS and HOSO2 diets compared with pigs fed HOSO6. There were no differences (P \u2265 0.75) in trained sensory tenderness, juiciness, or flavor for loin chops from pigs fed different dietary treatments. Pork fatty acid composition was altered by dietary HOSO inclusion, with pigs fed DDGS having (P \u2264 0.01) the greatest concentration of C16:0 and was decreased with increasing levels of HOSO inclusion. Inversely, the percentage of C18:1n-9 was least (P \u2264 0.01) in pigs fed DDGS and increased with increasing levels of HOSO inclusion. Pigs fed DDGS produced wider (P \u2264 0.03) and thinner (P \u2264 0.04) bellies with reduced flop distance compared with pigs fed HOSO diets. Overall, HOSO diets did not negatively affect fresh loin quality or sensory traits of loin chops. Furthermore, feeding HOSO to swine resulted in bellies containing greater percentages of oleic acid and reduced percentages of palmitic and linoleic acid.<\/jats:p>","DOI":"10.1093\/jas\/skac284","type":"journal-article","created":{"date-parts":[[2022,8,27]],"date-time":"2022-08-27T16:57:58Z","timestamp":1661619478000},"source":"Crossref","is-referenced-by-count":7,"title":["Effects of feeding high oleic soybean oil to growing\u2013finishing pigs on loin and belly quality"],"prefix":"10.1093","volume":"100","author":[{"given":"Katelyn N","family":"Gaffield","sequence":"first","affiliation":[{"name":"Department of Animal Sciences, University of Illinois , Urbana\u2013Champaign, IL , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dustin D","family":"Boler","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, University of Illinois , Urbana\u2013Champaign, IL , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2538-2845","authenticated-orcid":false,"given":"Ryan N","family":"Dilger","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, University of Illinois , Urbana\u2013Champaign, IL , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna C","family":"Dilger","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, University of Illinois , Urbana\u2013Champaign, IL , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7146-4182","authenticated-orcid":false,"given":"Bailey N","family":"Harsh","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, University of Illinois , Urbana\u2013Champaign, IL , USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2022,8,27]]},"reference":[{"key":"2022100304083759900_CIT0001","doi-asserted-by":"crossref","first-page":"1248","DOI":"10.2527\/jas1971.3361248x","article-title":"Influence of level of dietary fat on adipose tissue lipogenesis and enzymatic activity in the pig","volume":"33","author":"Allee","year":"1971","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0002","volume-title":"Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat","author":"American Meat Science Association.","year":"2016","edition":"4"},{"key":"2022100304083759900_CIT0003","volume-title":"Guide for the care and use of agricultural animals in research and teaching","author":"American Society of Animal Science (ASAS).","year":"2020","edition":"4"},{"key":"2022100304083759900_CIT0004","volume-title":"Official methods and recommended practices of the American oil chemist society","author":"AOCS.","year":"2009"},{"key":"2022100304083759900_CIT0005","first-page":"95","article-title":"Fat in swine nutrition.","volume-title":"Swine nutrition","author":"Azain","year":"2001"},{"key":"2022100304083759900_CIT0006","doi-asserted-by":"crossref","first-page":"2189","DOI":"10.2527\/jas.2010-3640","article-title":"Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs","volume":"89","author":"Boler","year":"2011","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0007","doi-asserted-by":"crossref","first-page":"359","DOI":"10.2527\/jas.2013-6863","article-title":"Effects of immunological castration (Improvest) on changes in dressing percentage and carcass characteristics of finishing pigs","volume":"92","author":"Boler","year":"2014","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0008","volume-title":"Colorimetry \u2013 Part 4: CIE 1976 L*a*b* colour space","author":"Commission Internationale de l\u2019Eclairage (CIE).","year":"1976"},{"key":"2022100304083759900_CIT0009","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/S0021-9258(18)84609-9","article-title":"Soft pork studies: III. The effect of food fat upon body fat, as shown by the separation of the individual fatty acids of the body fat","volume":"69","author":"Ellis","year":"1926","journal-title":"J. Biol. Chem"},{"key":"2022100304083759900_CIT0010","first-page":"1","article-title":"Nutritional influences on pork quality.","volume-title":"Pork fact sheets","author":"Ellis","year":"1999"},{"key":"2022100304083759900_CIT0011","article-title":"Effects of feeding high oleic soybean oil to growing-finishing pigs on growth performance and carcass characteristics","volume":"100","author":"Gaffield","year":"2022","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0012","doi-asserted-by":"crossref","first-page":"1441","DOI":"10.2527\/jas1987.6451441x","article-title":"Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet","volume":"64","author":"St. John","year":"1987","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0013","doi-asserted-by":"crossref","first-page":"4223","DOI":"10.2527\/jas.2014-7988","article-title":"Effects of immunological castration (Improvest) on further processed belly characteristics and commercial bacon slicing yields of finishing pigs","volume":"92","author":"Kyle","year":"2014","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0014","doi-asserted-by":"crossref","first-page":"2751","DOI":"10.2527\/jas.2009-2472","article-title":"Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon","volume":"88","author":"Leick","year":"2010","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0015","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/S0022-2275(20)38861-1","article-title":"Direct transesterification of all classes of lipids in a one-step reaction","volume":"27","author":"Lepage","year":"1986","journal-title":"J. Lipid Res"},{"key":"2022100304083759900_CIT0016","volume-title":"Consumer quality audit summary","author":"Levy","year":"1994"},{"key":"2022100304083759900_CIT0017","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1016\/j.meatsci.2005.03.003","article-title":"Current research in meat color","volume":"71","author":"Mancini","year":"2005","journal-title":"Meat Sci"},{"key":"2022100304083759900_CIT0018","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.meatsci.2012.03.016","article-title":"The labile lipid fraction of meat: from perceived disease and waste to health and opportunity","volume":"92","author":"Mapiye","year":"2012","journal-title":"Meat Sci"},{"key":"2022100304083759900_CIT0019","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.livsci.2007.12.005","article-title":"Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs","volume":"117","author":"Martin","year":"2008","journal-title":"Livest. Sci"},{"key":"2022100304083759900_CIT0020","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1021\/jf9028078","article-title":"Production of docosahexaenoic acid (DHA) enriched bacon","volume":"58","author":"Meadus","year":"2010","journal-title":"J. Agric. Food Chem"},{"key":"2022100304083759900_CIT0021","doi-asserted-by":"crossref","first-page":"1624","DOI":"10.2527\/1990.6861624x","article-title":"Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet","volume":"68","author":"Miller","year":"1990","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0022","doi-asserted-by":"crossref","first-page":"3734","DOI":"10.2527\/1992.70123734x","article-title":"Effect of feeding high-oleic-acid peanuts to growing-finishing swine on resulting carcass fatty acid profile and on carcass and meat quality characteristics","volume":"70","author":"Myer","year":"1992","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0023","volume-title":"Procedures to evaluate market hogs","author":"National Pork Producers Council (NPPC).","year":"1991","edition":"3"},{"key":"2022100304083759900_CIT0024","volume-title":"Official color and marbling standards","author":"National Pork Producers Council (NPPC).","year":"1999"},{"key":"2022100304083759900_CIT0025","volume-title":"Pork composition and quality assessment procedures","author":"National Pork Producers Council (NPPC).","year":"2000"},{"key":"2022100304083759900_CIT0026","volume-title":"Nutrient Requirements of Swine","author":"National Research Council (NRC).","year":"2012","edition":"11"},{"key":"2022100304083759900_CIT0027","doi-asserted-by":"crossref","first-page":"129770","DOI":"10.1016\/j.foodchem.2021.129770","article-title":"Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork","volume":"357","author":"Navarro","year":"2021","journal-title":"Food Chem"},{"key":"2022100304083759900_CIT0028","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.foodqual.2005.07.001","article-title":"International preferences for pork appearance: I. Consumer choices","volume":"18","author":"Ngapo","year":"2007","journal-title":"Food Qual. Prefer"},{"key":"2022100304083759900_CIT0029","volume-title":"The meat buyer\u2019s guide","author":"North American Meat Institute (NAMI).","year":"2014","edition":"8"},{"key":"2022100304083759900_CIT0030","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1111\/j.1365-2621.1989.tb08556.x","article-title":"Composition of cooked pork chops: effect of removing subcutaneous fat before cooking","volume":"54","author":"Novakofski","year":"1989","journal-title":"J. Food Sci"},{"key":"2022100304083759900_CIT0031","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/S0309-1740(02)00215-2","article-title":"The influence of diets containing either conventional corn, conventional corn with choice white grease, high oil corn, or high oil high oleic corn on belly\/bacon quality","volume":"64","author":"Rentfrow","year":"2003","journal-title":"Meat Sci"},{"key":"2022100304083759900_CIT0032","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/0309-1740(88)90034-4","article-title":"Fatty acid profiles of the total lipids and lipid oxidation in pork muscles as affected by canola oil in the animal diet and muscle location","volume":"23","author":"Rhee","year":"1988","journal-title":"Meat Sci"},{"key":"2022100304083759900_CIT0033","doi-asserted-by":"crossref","first-page":"621","DOI":"10.1111\/j.1365-2621.1990.tb05191.x","article-title":"Acceptability of bacon as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine","volume":"55","author":"Shackelford","year":"1990","journal-title":"J. Food Sci"},{"key":"2022100304083759900_CIT0034","volume-title":"Corn DDGS is a High-Value Feed Ingredient for Swine: Part 7","author":"Shurson","year":"2019"},{"key":"2022100304083759900_CIT0035","doi-asserted-by":"crossref","first-page":"325","DOI":"10.4141\/cjas-2014-121","article-title":"Review: pork belly quality, bacon properties and recent consumer trends","volume":"95","author":"Soladoye","year":"2015","journal-title":"Can. J. Anim. Sci"},{"key":"2022100304083759900_CIT0036","article-title":"Use of distillers dried grains with solubles (DDGS) in swine diets.","volume":"60","author":"Thaler","year":"2002","journal-title":"SDSU Ext. Extra Arch"},{"key":"2022100304083759900_CIT0037","volume-title":"Use Soy-Benefits","author":"United Soybean Board.","year":"2021"},{"key":"2022100304083759900_CIT0038","doi-asserted-by":"crossref","first-page":"891","DOI":"10.2527\/jas1971.325891x","article-title":"Effect of cooked soybeans on performance, fatty acid composition and pork carcass characteristics","volume":"32","author":"Wahlstrom","year":"1971","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0039","doi-asserted-by":"crossref","first-page":"475","DOI":"10.2527\/jas1987.652475x","article-title":"Carcass and meat quality characteristics and backfat fatty acid composition of swine as affected by the consumption of peanuts remaining in the field after harvest","volume":"65","author":"West","year":"1987","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0040","doi-asserted-by":"crossref","first-page":"157","DOI":"10.2527\/jas.2007-0734","article-title":"Feeding conjugated linoleic acid partially recovers carcass quality in pigs fed dried corn distillers grains with solubles","volume":"87","author":"White","year":"2009","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0041","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1017\/S0003356100000829","article-title":"Comparison of boars and castrates for bacon production 2. Composition of muscle and subcutaneous fat, and changes in side weight during curing","volume":"35","author":"Wood","year":"1982","journal-title":"Anim. Sci"},{"key":"2022100304083759900_CIT0042","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/S0309-1740(03)00022-6","article-title":"Effects of fatty acids on meat quality: a review","volume":"66","author":"Wood","year":"2004","journal-title":"Meat Sci"},{"key":"2022100304083759900_CIT0043","doi-asserted-by":"crossref","first-page":"1398","DOI":"10.2527\/jas.2008-1404","article-title":"Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality","volume":"88","author":"Xu","year":"2010","journal-title":"J. Anim. Sci"},{"key":"2022100304083759900_CIT0044","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1111\/j.1745-4573.1999.tb00391.x","article-title":"Relationship between instrumental and visual color in a raw, fresh beef and chicken model system.","volume":"10","author":"Zhu","year":"1999","journal-title":"J. Musc. Foods"}],"container-title":["Journal of Animal Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/academic.oup.com\/jas\/advance-article-pdf\/doi\/10.1093\/jas\/skac284\/45599307\/skac284.pdf","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jas\/article-pdf\/100\/10\/skac284\/46305642\/skac284.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/jas\/article-pdf\/100\/10\/skac284\/46305642\/skac284.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,10,3]],"date-time":"2022-10-03T04:10:22Z","timestamp":1664770222000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/jas\/article\/doi\/10.1093\/jas\/skac284\/6678000"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,8,27]]},"references-count":44,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2022,8,27]]},"published-print":{"date-parts":[[2022,10,1]]}},"URL":"https:\/\/doi.org\/10.1093\/jas\/skac284","relation":{},"ISSN":["0021-8812","1525-3163"],"issn-type":[{"value":"0021-8812","type":"print"},{"value":"1525-3163","type":"electronic"}],"subject":[],"published-other":{"date-parts":[[2022,10,1]]},"published":{"date-parts":[[2022,8,27]]},"article-number":"skac284"}}