Microbial activity in the gut of pigs may influence meat eating quality through the fermentation of dietary substrates to intermediate and end products which can be absorbed and concentrated in tissue. In turn, it may thus be possible to modify the eating quality of pig meat by dietary manipulation of gut microbial activity. This can be achieved by using feed ingredients with high levels of fibre (non-starch polysaccharides NSP). The response may differ depending on NSP composition, its effects on microbial activity and the concentration of substrates which are fermented to compounds having either negative or positive effects on meat quality. For example, Lundstrom et al. (1988) were able to formulate a high-fibre diet which increased fat skatole concentrations and associated undesirable flavours in meat from boars. On the other hand Longland et al. (1991) found that the overall acceptability of meat from growing pigs was enhanced by feeding up to 300 g/kg of dried sugar beet pulp (SBP), which is a rich source of readily fermentable NSP.

The aim of this study was to compare effects on meat eating and fat quality from growing pigs fed SBP (unmolassed) and oatfeed (OF), a cereal by-product high in insoluble NSP which is less readily degraded.