Effects of increasing inclusion of camelina press cake in diets fed to growing-finishing pigs on pork quality

ABSTRACT Objective We investigated whether increasing inclusion of camelina press cake (CPC) in pig diets would influence carcass traits, pork quality, and belly firmness. Materials and Methods Pigs (initial weight = 35.3 ± 2.8 kg) were fed diets based on corn–soybean meal with 0, 5, 10, or 15% CPC to replace corn and soybean meal for 12 wk. There were 6 pens of 8 pigs each per dietary treatment. At 23 wk of age, gilts (n = 22), each from a different pen, were slaughtered for pork quality evaluation. Data were analyzed using the Glimmix models of SAS. Results and Discussion Increasing dietary inclusion of CPC decreased (P 0.10). Increasing CPC inclusion decreased (P Implications and Applications Increasing dietary inclusion of CPC up to 15% decreased hot carcass weight, DP, and belly thickness but increased lean percentage of carcasses.