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The evaluation of liquid de‐oiled herring silage in diets for growing pigs: Palatability studies
Author(s) -
Parry Doreen A.,
Hillyer G. Michael,
Fraser James C.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330104
Subject(s) - palatability , aroma , dry matter , food science , silage , subcutaneous fat , chemistry , flavour , zoology , biology , biochemistry , adipose tissue
Triangle tests were used to detect possible differences in the aroma of subcutaneous fat of growing pigs receiving de‐oiled herring offal silage as a protein supplement at high (HS) and medium (MS) levels, i.e. at levels of 150 and 75 kg t −1 dry matter (DM), when compared with samples from matched controls. Tests were carried out on samples from pigs slaughtered at 60 and 90 kg. Statistically significant differences in the aroma of subcutaneous fat were detected at both feeding levels (HS and MS) and at each slaughter weight (60 and 90 kg). Correct identification of the odd samples was 60% in pigs slaughtered at 60 kg at both feeding levels. At 90 kg slaughter weight, there were 56 and 76% correct identifications at HS and MS levels, respectively. Paired Comparison (Preference) tests were used to determine if such differences were associated with flavour defects and consequent loss of palatability. Roasted pork joints and pork/rusk loaves from HS and MS pigs were compared with matched controls (HC and MC). As a result of these tests it was concluded that detectable differences from controls in aroma of subcutaneous fat in samples from HS and MS pigs were not associated with alteration in consumer preference for cooked meats. There was no evidence of taint in meats from either HS or MS groups.