Effects of dietary hybrid rye on quality and consumer eating quality of pork from pigs raised under organic conditions

Abstract Winter hybrid rye has become of interest to organic farmers in the Midwest region of the United States due to its potential for high yields, hardy overwintering, and environmental benefits. We investigated whether inclusion of hybrid rye in swine diets affected quality and consumer eating quality of organic pork. Pigs ( n =500, initial weight=27.8±3.5kg, 10 weeks of age) were assigned to Control or Rye treatments (50 pigs/pen; 5 pens/treatment). Control pigs received corn, soybean meal-based organic diets and rye pigs received diets with organic hybrid rye replacing 50% of the corn in control diets. At market weight (average=127 kg, 23 weeks of age), 40 pigs/treatment were selected for evaluation of carcass and pork quality. A consumer panel consisting of 72 adults conducted sensory evaluations of pork from 16 pigs/treatment. Data were analyzed using the Glimmix or Analysis of Variance procedure of SAS. Measures of carcass (carcass weight and length, dressing %, chill loss, backfat thickness and loin area) and pork quality (pH at 45 min and 24 h, objective color scores of L*, a*, b*, subjective marbling and color scores, and shear force) were not different between treatments (all P >0.13). The consumer panelists did not detect differences in juiciness, off-flavor, or liking ratings of pork between treatment groups (all P >0.35), except a tendency ( P =0.075) of tougher pork from Rye pigs than from Control pigs. These data indicate that replacing 50% of corn with hybrid rye in diets for growing-finishing pigs did not negatively impact quality or consumer eating quality of organic pork.