Effect of Different Fat Sources and Vitamin E Status on Antioxidant Status, Carcass Characteristics, and Meat Quality of Pigs Grown to Heavy Slaughter Weight

This research will provide information about carcass characteristics and meat quality of pigs at heavy slaughter weight associated with dietary fat sources that are commonly used in the swine diets and supplementation levels and sources of vitamin E; additionally, the effects of these treatments on health status during the latter growth stage will be assessed. Specifically, the vast majority of studies for growth and meat quality are designed and conducted to confirm the macro]nutrient impacts (i.e. fat source) on pre]slaughter growth performance and on post slaughter carcass measures and meat quality. This is certainly important information because of the well]known issue of soft]fat in pork, an issue that probably intensifies at heavy slaughter weight. Supplementing higher levels and/or forms of vitamin E in the diets containing different fat sources will demonstrate potential differential effects on lipid oxidation in the diets and the resultant pork and thereby on improving pork quality (e.g., drip loss and color, important aspects of shelf]life). Additionally, this research will demonstrate potential health impacts prior to slaughter of these treatments. Fatty acid impacts on human health are an important area of research and the same ill]health effects of a diet high in n]6 fatty acids that exist in humans undoubtedly exist in pigs. This project will provide accurate, statistically valid information about pig health and pork quality that will be increasingly meaningful pigs taken to heavy slaughter weights.