Effect of Different Fat Sources and Vitamin E Levels on Growth Performance, Carcass Characteristics, and Meat Quality of Pigs Grown to 150 Kg

The study objective was to assess the contribution of fat source and vitamin E supplementation on growth, carcass traits, and pork quality at a heavy slaughter weight (149.38 ± 1.56 kg). A total of 64 individually-fed pigs (32 barrows, 32 gilts; 28.41 ± 0.83 kg) were randomly assigned to 8 dietary treatments in a 4 × 2 factorial arrangement. Fat treatments included corn-starch (CS), tallow (TW), corn oil (CO) and coconut oil (CN); the corn-starch diet was formulated to equalize presumed daily intake of non-fat ingredients to the 5% fat added diets. Vitamin E (VE) supplementation was at 11 and 200 IU/kg. When slaughtered at 150 kg, carcass traits and primal cuts were measured, plasma and loin muscles were collected. Data were analyzed for main effects and interaction as a complete block factorial arrangement. No interactions were observed (P > 0.10) except plasma VE concentration (P = 0.0077). Pigs fed with CO diet had highest plasma VE concentration (CS 1.44, TW 2.06, CO 2.46, and CN 1.79 ppm; P < 0.05) when supplemented with 11 IU/kg VE. While pigs fed with CN and TW diet had higher plasma VE concentration (CS 4.35, TW 5.63, CO 4.43, and CN 5.71 ppm; P < 0.05) when supplemented with 200 IU/kg VE. No difference in average daily gain, carcass traits, subjective meat quality, and yield of boston-butt, picnic-shoulder, and spare-rib were observed (P > 0.10). Improving VE level from 11 to 200 IU/kg improved ham yield (12.28 vs 12.95 kg; P < 0.05) and plasma VE concentration (1.94 vs 5.03 ppm; P < 0.0001), while decreased belly depth (55.06 vs 52.09 mm; P < 0.05). Pigs from CS group had greater area of loin-muscle than CN and CO group (CS 64.07, TW 60.40. CO 56.65 and CN 58.69 cm²; P < 0.05). Belly depth for pigs from CN group was greater than the other fat treatments (CS 53.45, TW 51.80, CO 50.33, and CN 58.72 cm; P < 0.05). The pigs fed with CN diet had the highest lateral flex test (CS 19.53, TW 20.18, CO 11.25, and CN 31.84 cm; P < 0.05) and lowest vertical flex test (CS 26.67, TW 25.31, CO 32.27, and CN 16.31 cm; P < 0.05). Under conditions of this study, both dietary fat source and VE supplementation affected the response measures.