Document Type

Thesis - Open Access

Award Date


Degree Name

Master of Science (MS)

Department / School

Animal Science

First Advisor

Robert Thaler


The objective of this trial was to determine the effects of increasing dietary levels of hybrid rye on growth performance, carcass characteristics, and product quality of growing-finishing pigs. A total of 2,400 barrows and gilts (FAST x PIC 800, initial wt. 44.9 kg) were utilized, as pigs were randomly assigned to one of the four dietary treatments. Diets were corn-soybean based and hybrid rye replaced corn at 0, 40, 70, or 100%. All diets were formulated to meet or exceed the 2012 NRC requirements for all nutrients and fed through a five-phase feeding program (44.9 to 125 kg, respectively). Pigs were weighed and feed disappearance measured to calculate ADG, average ADFI, and G:F at each dietary phase change. Pigs were marketed at a constant weight across three events and measured for carcass characteristics (yield %, HCW, BF, and IV) at the procurement facility. Two primal sections (loins and bellies) were removed from 88 pigs of approximately the same weight (22/trt) and sent to the KSU Meat Lab Facility for sensory panel evaluation. Data was analyzed using the GLIMMIX procedure of SAS with the PROC IML function of SAS to normalize data for unequal spacing of treatments. Pre-planned linear and quadratic contrast statements to analyze the effects of hybrid rye. Overall (d 0 to 89), increasing levels of hybrid rye linearly decreased (P < 0.001) average market BW, ADG, ADFI, yield %, HCW, BF, and IV with no difference (P > 0.10) in G:F. The sensory chop measurements for initial juiciness, sustained juiciness, myofibrillar tenderness, and overall tenderness decreased (P < 0.05) with increasing levels of hybrid rye. Connective Tissue Amount, pork-flavor intensity, and off-flavor intensity were not affected (P > 0.10) by dietary treatment. All belly measures including texture, saltiness, smoke intensity, bacon flavor, and off flavor were not affected by level of hybrid rye (P > 0.10). In summary, while increasing levels of hybrid rye did impact ADG, ADFI, carcass characteristics and certain product sensory values, G:F and other sensory parameters were unaffected. Hybrid rye may be a suitable replacement for corn in swine growing-finishing diets depending on economics.


South Dakota State University



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