Effects of Dietary Energy Level on Growth Efficiency and Carcass Quality Traits of Finishing Pigs
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A total of 96 non-lean-type(Yorkshire×Landrace)×Duroc gilts and barrows weighing approximately 80kg were randomly allocated to 24 pens under a 2(sex)×3[diet; 3.4, 3.2, and 3.0McalDE/kg{‘high’-, ‘medium’-, and ‘low’-energy diets(HE, ME, and LE), respectively}] factorial arrangement of treatments. All animals were slaughtered approximately at 115kg, after which carcass quality traits and grades and physicochemical and sensory characteristics of the loin related to meat quality were analyzed. The ADG and gain:feed were not affected by the sex or dietary treatment, whereas ADFI was greater in the ME vs HE group. Backfat thickness was greater in barrows vs gilts and also in ME and HE vs LE only in barrows. Enumerated carcass marbling and quality grade, which were highly correlated(r=0.56; P<0.01), were greater in barrows vs gilts. Physicochemical characteristics including the color, pH, drip loss and contents of moisture, protein, and fat of fresh loin, as well as sensory characteristics of fresh and cooked loin, were not affected by the sex or dietary treatment, except for shear force for cooked loin which was greater(P<0.05) in LE and ME vs HE. In conclusion, it is thought that ME is comparable to HE in terms of the effect on growth and carcass quality of finishing pigs, but that the relative effect of LE vs ME needs to be further studied.
Abstract
A total of 96 non-lean-type(Yorkshire×Landrace)×Duroc gilts and barrows weighing approximately 80kg were randomly allocated to 24 pens under a 2(sex)×3[diet; 3.4, 3.2, and 3.0McalDE/kg{‘high’-, ‘medium’-, and ‘low’-energy diets(HE, ME, and LE), respectively}] factorial arrangement of treatments. All animals were slaughtered approximately at 115kg, after which carcass quality traits and grades and physicochemical and sensory characteristics of the loin related to meat quality were analyzed. The ADG and gain:feed were not affected by the sex or dietary treatment, whereas ADFI was greater in the ME vs HE group. Backfat thickness was greater in barrows vs gilts and also in ME and HE vs LE only in barrows. Enumerated carcass marbling and quality grade, which were highly correlated(r=0.56; P<0.01), were greater in barrows vs gilts. Physicochemical characteristics including the color, pH, drip loss and contents of moisture, protein, and fat of fresh loin, as well as sensory characteristics of fresh and cooked loin, were not affected by the sex or dietary treatment, except for shear force for cooked loin which was greater(P<0.05) in LE and ME vs HE. In conclusion, it is thought that ME is comparable to HE in terms of the effect on growth and carcass quality of finishing pigs, but that the relative effect of LE vs ME needs to be further studied.
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