Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon.

Objectives were to evaluate effects of feeding soybean oil (SO) with varying levels of peroxidation on fresh belly characteristics, processing yields, and shelf life of commercially manufactured bacon stored under food-service-style conditions. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 L/min.

Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops.

The objective of this study was to evaluate the effect of feeding soybean oil (SO) with varying levels of peroxidation on carcass traits and shelf life of loins. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 liter/min.