Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights
1
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a*, b*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.
Abstract
The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on Longissimus lumborum (LL) and Semitendinosus (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet (p < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows (p = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a*, b*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.
참고문헌 (42)
- Joo ST, "Control of meat quality", pp.1~29 (2011), Research Signpost
- Font-i-Furnols M, "Consumer preference, behavior and perception about meat and meat products : an overview", Meat Sci, 98, pp.361~371 (2014)[DOI]
- Castell AG, "Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine : energy ratio", Can J Anim Sci, 74, pp.519~528 (1994)[DOI]
- Hocquette JF, "Intramuscular fat content in meat-producing animals : development, genetic and nutritional control, and identification of putative markers", Animal, 4, pp.303~319 (2010)[DOI]
- Suzuki K, "Genetic parameter estimates of meat quality traits in Duroc pigs selected for average daily gain, longissimus muscle area, backfat thickness, and intramuscular fat content", J Anim Sci, 83, pp.2058~2065 (2005)[DOI]
- Casellas J, "Genetics of serum and muscle lipids in pigs", Anim Genet, 44, pp.609~619 (2013)[DOI]
- Estany J, "Triennial growth and development symposium : genetics and breeding for intramuscular fat and oleic acid content in pigs", J Anim Sci, 95, pp.2261~2271 (2017)[DOI]
- Poklukar K, "Lipid deposition and metabolism in local and modern pig breeds : a review", Animals, 10, pp.424~ (2020)[DOI]
- Kerr BJ, "Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented diets", J Anim Sci, 73, pp.433~440 (1995)[DOI]
- Cisneros F, "The influence of short-term feeding of amino acid-deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle", Anim Sci, 63, pp.517~522 (1996)[DOI]
- Witte DP, "Effect of dietary lysine level and environmental temperature during the finishing phase on the intramuscular fat content of pork", J Anim Sci, 78, pp.1272~1276 (2000)[DOI]
- Lebret B, "Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs", Animal, 2, pp.1548~1558 (2008)[DOI]
- Suárez-Belloch J, "Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs", Animal, 9, pp.1731~1739 (2015)[DOI]
- Schiavon S, "Effects of feed allowance and indispensable amino acid reduction on feed intake, growth performance and carcass characteristics of growing pigs", PLOS ONE, 13, pp.e0195645~ (2018)[DOI]
- Chul Young Lee, "Effects of the plane of nutrition for grower pigs on their grow-finish performance and meat quality in winter", 한국축산학회지, 61(1), pp.1~9 (2019), 한국축산학회[DOI]
- Madeira MS, "Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality", J Anim Sci, 93, pp.4721~4733 (2015)[DOI]
- 정진연, "Effects of Increasing Slaughter Weight on Production Efficiency and Carcass Quality of Finishing Gilts and Barrows", 한국축산식품학회지, 30(2), pp.206~215 (2010), 한국축산식품학회
- 박병철, "Feasibility of Increasing the Slaughter Weight of Finishing Pigs", 한국축산학회지, 53(3), pp.211~222 (2011), 한국축산학회
- Wu F, "A review of heavy weight market pigs : status of knowledge and future needs assessment", Transl Anim Sci, 1, pp.1~15 (2017)[DOI]
- Ba HV, "Live weights at slaughter significantly affect the meat quality and flavor components of pork meat", Anim Sci J, 90, pp.667~679 (2019)[DOI]
- 황영화, "Effects of carcass weight increase on meat quality and sensory properties of pork loin", 한국축산학회지, 62(5), pp.753~760 (2020), 한국축산학회[DOI]
- Sang-Hyon Oh, "Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality", 한국축산학회지, 64(2), pp.353~364 (2022), 한국축산학회
- National Academies Press, , 2012
- Joo ST, "Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin", J Anim Sci, 80, pp.108~112 (2002)[DOI]
- 주선태, "Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load", 한국축산식품학회지, 38(4), pp.823~828 (2018), 한국축산식품학회
- AOAC International, "International", 2006
- Folch J, "A simple method for the isolation and purification of total lipides from animal tissues", J Biol Chem, 226, pp.497~509 (1957)[DOI]
- 황영화, "Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle", 한국축산식품학회지, 37(2), pp.153~161 (2017), 한국축산식품학회
- Meilgaard MC, "Sensory evaluation techniques" (2006), CRC Press
- Meilgaard MC, "Sensory evaluation techniques" (1999), CRC Press
- National Academy Press, , 1998
- Johnson RK, "Evaluation of procedures to predict fat-free lean in swine carcasses", J Anim Sci, 82, pp.2428~2441 (2004)[DOI]
- Chul Young Lee, "Effects of the plane of nutrition during the latter grower and entire finisher phases on grow-finish pig performance in summer", 한국축산학회지, 61(1), pp.10~17 (2019), 한국축산학회[DOI]
- Listrat A, "How muscle structure and composition influence meat and flesh quality", Sci World J, 2016, pp.3182746~ (2016)[DOI]
- Chen FF, "Differences between porcine longissimus thoracis and semitendinosus intramuscular fat content and the regulation of their preadipocytes during adipogenic differentiation", Meat Sci, 147, pp.116~126 (2019)[DOI]
- Lefaucheur L, "The rearing system modulates biochemical and histological differences in loin and ham muscles between Basque and Large White pigs", Animal, 14, pp.1976~1986 (2020)[DOI]
- 성필남, "냉장저장 중 돼지 저지방 부위 근육들의 이화학적 특성 변화", 한국축산식품학회지, 29(2), pp.213~219 (2009), 한국축산식품학회
- Warner RD, "Muscle protein changes post mortem in relation to pork quality traits", Meat Sci, 45, pp.339~352 (1997)[DOI]
- Joo ST, "The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle", Meat Sci, 52, pp.291~297 (1999)[DOI]
- Cheng H, "Frozen", thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles, 2021, pp.11, 13354~
- Wood JD, "Fat deposition, fatty acid composition and meat quality : a review", Meat Sci, 78, pp.343~358 (2008)[DOI]
- Burnett DD, "Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat", J Anim Sci, 98, pp.skaa033~ (2020)[DOI]