Effects of an extra-high slaughter weight and a low-lysine diet on growth and meat quality of finishing gilts

IF 2.7 3区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Journal of Animal Science and Technology Pub Date : 2023-10-10 DOI:10.5187/jast.2023.e108

Chul Young Lee, Eun-Yeong Lee, Tae-Whan Park, Yeon-Hae Jeong, Yu Min Son, Sang-Hyon Oh, Seon-Tea Joo, Jae-Cheol Jang

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Abstract

The present study aimed to find out the feasibility of increasing the meat quality of finishing gilts by increasing their slaughter weight (SW) to an extra-high (XH) level and also by using a low-lysine (lys) diet in XH-weight pig production. Twenty-four gilts and eights barrows were divided into four treatments (T) by gender, SW, and diet: T1 [barrow; 116-kg SW; Medium (Med)-lys (0.80%) diet], T2 [gilt; 116-kg SW; Med-lys], T3 [gilt; XH (150 kg) SW; Med-lys], and T4 [gilt; XH SW, Low-lys (0.60%)]. Growth performance from 85 kg of body weight to SW was measured only for T3 and T4. All animals were slaughtered at their target SW, followed by physicochemical analyses and sensory evaluation on the Longissimus lumborum muscle (LL). Average daily gain did not differ between T3 and T4. Dressing percentage was greater for T3 vs. T2. Backfat thickness was greater for T1 vs. T2 and T3 vs. T2, not being different between T3 and T4. The LL pH was lower and Warner-Bratzler Shear force value was greater for T3 vs. T2. Other physicochemical measurements including the intramuscular fat content were not different or different narrowly if different at all (p < 0.05) between T3 and T2 or T4, but not between T1 and T2. The percentages of major fatty acids including 16:0, 18:0, 18:1, and 18:2 in LL, which did not differ between T2 and T3, differed between T3 and T4 apparently resulting from a difference in composition of the ingredients of the two diets. The sensory texture score was greater for T3 vs. T2 in fresh LL; in cooked LL, juiciness and umami scores were greater for T3 vs. T2, flavor score being less for T4 vs. T3. The gender effects on physicochemical and sensory pork quality were small, if any. Overall, the meat quality of finishing gilts could be improved by increasing the SW to the XH level, but not by using the Low-lys diet, suggesting that it will be feasible to produce XH-weight market gilts if the increased meat quality can make up for the expected decrease in production efficiency accompanying the increased SW.

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超高屠宰重和低赖氨酸饲粮对育肥猪生长和肉品质的影响

本研究旨在探讨通过提高母猪屠宰重(SW)至超高(XH)水平和在XH体重猪生产中使用低赖氨酸(lys)饲粮来提高育肥猪肉质的可行性。24头后备母猪和8头母猪按性别、SW和日粮分为4个处理(T): T1 [barrow;116公斤西南;中(Med)-赖氨酸(0.80%)日粮]，T2[后备母猪;116公斤西南;Med-lys]， T3[镀金;XH (150 kg) SW;Med-lys]， T4[镀金;XH SW, Low-lys(0.60%)]。从85 kg体重到SW的生长性能仅在T3和T4进行测定。所有的动物在目标SW处屠宰，然后进行理化分析和对Longissimus </italic>< lumborum</italic>肌肉(LL)。T3和T4的平均日增重没有差异。T3组的敷料率高于T2组。背膘厚度T1大于T2, T3大于T2, T3与T4之间无差异。T3比T2的LL pH值更低，Warner-Bratzler剪切力值更大。包括肌内脂肪含量在内的其他物理化学测量结果没有差异，如果有差异，差异也很小(<italic>p</italic>, lt;T3与T2或T4之间差异无统计学意义(0.05)。LL中16:0、18:0、18:1和18:2主要脂肪酸的百分比在T2和T3之间没有差异，而在T3和T4之间存在差异，这显然是由于两种日粮成分组成的差异。新鲜LL中T3比T2的感官质地评分更高;煮熟的LL中，T3的多汁性和鲜味评分高于T2，而T4的风味评分低于T3。性别对猪肉理化品质和感官品质的影响很小，如果有的话。综上所述，将SW添加到XH水平可以改善育肥猪的肉质，而使用低赖氨酸日粮则不能改善育肥猪的肉质，说明如果SW添加后肉质的提高能够弥补生产效率的降低，那么生产XH重的市场后备母猪是可行的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Animal Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

4.50

自引率

8.70%

发文量

审稿时长

7 weeks

期刊介绍： Journal of Animal Science and Technology (J. Anim. Sci. Technol. or JAST) is a peer-reviewed, open access journal publishing original research, review articles and notes in all fields of animal science. Topics covered by the journal include: genetics and breeding, physiology, nutrition of monogastric animals, nutrition of ruminants, animal products (milk, meat, eggs and their by-products) and their processing, grasslands and roughages, livestock environment, animal biotechnology, animal behavior and welfare. Articles generally report research involving beef cattle, dairy cattle, pigs, companion animals, goats, horses, and sheep. However, studies involving other farm animals, aquatic and wildlife species, and laboratory animal species that address fundamental questions related to livestock and companion animal biology will also be considered for publication. The Journal of Animal Science and Technology (J. Anim. Technol. or JAST) has been the official journal of The Korean Society of Animal Science and Technology (KSAST) since 2000, formerly known as The Korean Journal of Animal Sciences (launched in 1956).