Effects of Plane of Nutrition on Growth Performance and Meat Quality Traits in Finishing Pigs
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
The present study was performed to investigate the effects of the plane of nutrition on growth performance and meat quality traits, especially marbling and PSE(pale, soft, and exudative), in finishing pigs. One hundred and four barrows and 102 gilts born to Yorkshire×Landrace dams and Duroc sires were randomly allocated to 16 pens at approximately 80-kg body weight, with 13 animals housed per pen except for two pens. Each eight pens received a diet containing either 3.4 Mcal ME/kg and 0.98% total lysine(high plane) or 3.1 Mcal ME/kg and 0.81% total lysine(medium plane). All animals were slaughtered at approximately 112 kg BW on an average, after which the Longissimus muscle(LM) was analyzed physicochemically. The ADG, ADFI, gain:feed as well as marbling score did not differ between the two dietary groups, whereas backfat thickness was greater in the high-plane group than in the medium-plane group(24.1 vs. 22.5 mm P<0.05). No LM exhibited PSE, i.e. L*(lightness)>50, pH<6.0 and drip loss>5.0%, nor were these PSE-related variables influenced by the dietary treatment. Contents of crude protein and fat in LM did not differ between the two dietary groups. In conclusion, the present results suggest that growth performance and the occurrence of the PSE or ‘watery’ carcass are not influenced significantly by increasing the plane of nutrition in finishing pigs when the finisher is adequate nutritionally for supporting maximal lean growth. However, increasing the plane of nutrition is likely to result in an increase in fat deposition.
Abstract
The present study was performed to investigate the effects of the plane of nutrition on growth performance and meat quality traits, especially marbling and PSE(pale, soft, and exudative), in finishing pigs. One hundred and four barrows and 102 gilts born to Yorkshire×Landrace dams and Duroc sires were randomly allocated to 16 pens at approximately 80-kg body weight, with 13 animals housed per pen except for two pens. Each eight pens received a diet containing either 3.4 Mcal ME/kg and 0.98% total lysine(high plane) or 3.1 Mcal ME/kg and 0.81% total lysine(medium plane). All animals were slaughtered at approximately 112 kg BW on an average, after which the Longissimus muscle(LM) was analyzed physicochemically. The ADG, ADFI, gain:feed as well as marbling score did not differ between the two dietary groups, whereas backfat thickness was greater in the high-plane group than in the medium-plane group(24.1 vs. 22.5 mm P<0.05). No LM exhibited PSE, i.e. L*(lightness)>50, pH<6.0 and drip loss>5.0%, nor were these PSE-related variables influenced by the dietary treatment. Contents of crude protein and fat in LM did not differ between the two dietary groups. In conclusion, the present results suggest that growth performance and the occurrence of the PSE or ‘watery’ carcass are not influenced significantly by increasing the plane of nutrition in finishing pigs when the finisher is adequate nutritionally for supporting maximal lean growth. However, increasing the plane of nutrition is likely to result in an increase in fat deposition.
참고문헌 (29)
- AOAC, "Official Methods of Analysis 15th ed" (1990), Association of Official Analytical Chemists
- Apple, J. K., "Effects of dietary lysine and energy density on performance and carcass characteristics of finishing pigs fed ractopamine", J. Anim. Sci, 82, pp.3277~3287 (2004)
- Barbut, S, Sosnicki, A. A., "Progress in reducing the pale, soft and exudative(PSE) problem in pork and poultry meat", Meat Sci, 79, pp.46~63 (2008)
- Bee, G., "Effect of dietary energy supply and fat source on the fatty acid pattern of adipose tissue and lean tissues and lipogenesis in the pig", J. Anim. Sci, 80, pp.1564~1574 (2002)
- Buckley, D. J., "Influence of dietary vitamin E on the oxidative stability and quality of pig meat", J. Anim. Sci, 73, pp.3122~3130 (1995)
- Recommendations on uniform color spaces-color difference equations, psychometric color terms. Supplement no. 2 to CIE Publication No. 15(E-1.3.1) 1971, "(TC-1-3)", CIE, 1978
- 하덕민, "Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs", 한국동물자원과학회지, 52(3), pp.191~198 (2010), 한국동물자원과학회
- 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
- 정태삼, "성장단계별 사료급여 방법이 육성－비육돈의 성장과 육질 그리고 생산비에 미치는 영향", 한국동물자원과학회지, 52(1), pp.29~36 (2010), 한국동물자원과학회
- 진상근, "교잡종 돼지에서 비육기간에 따른 돈육 등심의 이화학적 특성 변화", 한국동물자원과학회지, 46(5), pp.811~820 (2004), 한국동물자원과학회
- Kim, H. S., "Strategies for producing high-quality domestic pork Handon which is distinct from imported pork(published in Korean)", The Korean Swine Journal Aug, pp.226~232 (2012)
- 이철영, "비육후기 사료의 에너지 수준이 ‘고체중’ 출하돈의 성장효율 및 도체특성에 미치는 영향", 한국동물자원과학회지, 49(4), pp.471~480 (2007), 한국동물자원과학회
- Lee, C. Y., "Effects of restricted feeding, low-energy diet, and implantation of trenbolone acetate plus estradiol on growth, carcass traits, and circulating concentrations of insulin-like growth factor (IGF)-I and IGF-binding protein-3 in finishing barrows", JOURNAL OF ANIMAL SCIENCE, 80, pp.84~93 (2002), AMER SOC ANIMAL SCIENCE
- Lee, Y. B., "PSE(pale, soft, exudative) pork: the causes and solutions", Asian-Aust. J. Anim. Sci, 12, pp.244~252 (1999)
- MIFAFF, "Grading Standards for Livestock Products", Notification No. 2011-46 of the Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea, ~ (2011)
- MIFAFF, "Statistics", The Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea, ~ (2012)
- 문홍길, "사료 중 Lysine과 Leucine 수준별 첨가가 비육돈의 생산성 및 육질특성에 미치는 영향", 한국동물자원과학회지, 50(5), pp.687~694 (2008), 한국동물자원과학회
- NSNG, "National Swine Nutrition Guide" (2010), Iowa State University
- 박만종, "비육돈에서 사료의 에너지 수준과 도살체중이 성장성적과 도체의 등급 및 육질특성에 미치는 영향", 한국동물자원과학회지, 51(2), pp.143~154 (2009), 한국동물자원과학회
- Pettigrew, J. E., "Swine nutrition and pork quality: a review", J. Anim. Sci, 79, pp.E316~E342 (2001)
- J. R. Piao, "Effects of Sex and Market Weight on Performance, Carcass Characteristics and Pork Quality of Market Hogs", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 17(10), pp.1452~1458 (2004), 아세아·태평양축산학회
- RDA, "Pork Quality and Sanitation Guide", Rural Development Administration, Republic of Korea, ~ (2010)
- Rehfeldt, C., "Myogenesis and postnatal skeletal muscle cell growth as influenced by selection", Livest. Prod. Sci, 66, pp.177~188 (2000)
- Ruusunen, M., "The effect of dietary protein supply on carcass composition, size of organs, muscle properties and meat quality of pigs", Livest. Sci, 107, pp.170~181 (2007)
- SAS, "SAS User's Guide: Statistics" (1996), SAS Inst., Inc.
- A.P. Schinckel, "The Impact of Feeding Diets of High or Low Energy Concentration on Carcass Measurements and the Weight of Primal and Subprimal Lean Cuts", ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 25(4), pp.531~540 (2012), 아세아·태평양축산학회
- Sutton, D. S., "Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles", Meat Sci, 46, pp.173~180 (1997)
- van Wijk, H. J., "Genetic parameters for carcass composition and pork quality estimated in a commercial production chain", J. Anim. Sci, 83, pp.324~333 (2005)
- Warner, R. D., "Muscle protein changes post mortem in relation to pork quality traits", Meat Sci, 45, pp.339~352 (1997)