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Noticed a big shift in pork quality since the local feed mill changed their corn source about 8 months ago.
The fat on the shoulders went from flabby to firm and the color deepened to a nicer pink, has anyone else seen this change with their suppliers?
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michael8071mo ago
Bet that corn source change is doing something with the starch content or maybe the mineral profile from whatever soil it came from. Have you pulled any lab tests on the fat composition to see if the fatty acid ratios actually shifted? I'm curious if the firmness is from more saturated fats or if it's something trickier like different marbling patterns. The color change to a nicer pink makes me wonder if there's a vitamin E or beta carotene difference between the old and new corn too. Would love to hear if anyone's got grain analysis numbers from before and after the switch.
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brooke4751mo ago
Never thought about it that way before... you convinced me.
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