Caitlyn R Sullivan, Robert C Thaler, Kiah M Berg, Jon A De Jong, Joe P Ward, Paul F Frahm, Mike J Boerboom

The objective of this trial was to determine the effects of hybrid rye (KWS Bono) inclusion rate on lean muscle deposition and product quality of grow-finish pigs. A total of 2,400 barrows and gilts (FAST x PIC 800, 44.9 kg) were randomly allotted to 1 of 4 dietary treatments. Diets were corn-soybean based with hybrid rye replacing either 0, 40, 70 or 100% of the corn in the diet. All diets were formulated to meet or exceed the 2012 NRC requirements for all nutrients, and a five-phase feeding program was utilized (44.9 to 56.0, 56.0 to 69.0, 69.0 to 87.9, 87.9 to 107.5, and 107.5 to 111.6 kg). Pigs were weighed and feed disappearance measured at each phase change. Pigs were marketed across three events and (%) Yield, Hot Carcass Weight (HCW), Backfat (BF) and Iodine Value (IV) were measured at the procurement facility. Two primal sections (loins and bellies) were removed from 88 pigs (22/treatment) and sent to the KSU Meat Lab Facility to be cooked or smoked for a trained, sensory panel evaluation. Data were analyzed using the GLIMMIX procedure of SAS, with block as a random effect and pre-planned linear and quadratic contrast statements to analyze the inclusion of hybrid rye. Results indicate that increasing hybrid rye inclusion rate from 0 to 100% decreased (P < 0.001) average market BW, % Yield, HCW, BF and IV all decreased (P < 0.001) as hybrid rye inclusion rate increased (Table 1). The sensory measures for loin chops for Initial Juiciness, Sustained Juiciness, Myofibrillar Tenderness and Overall Tenderness decreased (P < 0.05) with increasing hybrid rye. Connective Tissue Amount, Pork-Flavor Intensity and Off-Flavor Intensity were not affected (P > 0.10) by dietary treatment. All bacon measures including Texture, Saltiness, Smoke Intensity, Bacon Flavor and Off Flavor were not affected by hybrid rye inclusion (P > 0.10). In summary, while there was a reduction in HCW, BF, % Yield, IV and certain sensory values for loins as hybrid rye increased, there was no effect on any of the bacon variables measured. Therefore, depending on economics, hybrid rye can be an acceptable replacement for corn in finishing pig diets.