Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs

The aim of this study was to evaluate the effects of including cashew bagasse bran (CBB) as a food ingredient in qualitative feed restriction programs on the carcass traits and meat quality of barrows and gilts. Twenty–four crossbred pigs (12 barrows and 12 gilts) were used, with an average initial body weight of 57.93 ± 3.67 kg/LW. The experimental design was a randomized block 3x2 factorial arrangement with three levels (0%, 15% and 30% CBB), two sexes (barrows and gilts) and four repetitions. The treatments were composed of the basal diet (BD) formulated with corn, soybean meal and a commercial base mix for finishing pigs, to which different levels of CBB were added. At the end of the trial period, the animals were slaughtered for the evaluation of the meat quality and carcass traits. The inclusion of CBB in the diets did not affect the carcass traits of the gilts but affected the carcass traits of the barrow positively, increasing theyield of meat in the chilled carcass and reducing the thickness of subcutaneous fat. In the longissimus dorsi muscle and in the adipose tissue of the pigs, the myristic (C14:0), palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3) and arachidonic (C20:4) fatty acids were evaluated, and no effect was observed (P > 0.05) from the levels of CBB in the diets. In the comparisons between the sexes, a greater concentration of C20:4 fatty acid was observed in the carcass of the gilts. In this context, CBB was considered for use as a feed ingredient in programs of qualitative feed restriction for finishing pigs.

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Effects of supplementing low-protein diets with sodium dichloroacetate and glucose on growth performance, carcass traits and meat quality of growing-finishing pigs

Journal of Animal Science ◽

10.1093/jas/skab359 ◽

2021 ◽

Author(s):

Yetong Xu ◽

Huiyuan Chen ◽

Ke Wan ◽

Kaifeng Zhou ◽

Yongsheng Wang ◽

...

Keyword(s):

Growth Performance ◽

Protein Content ◽

Meat Quality ◽

Carcass Traits ◽

Experimental Period ◽

Finishing Pigs ◽

Protein Levels ◽

Low Protein ◽

Protein Diets

Abstract The objective of this study was to evaluate the effects of supplementing low-protein diets with sodium dichloroacetate (DCA) and glucose on growth performance, carcass traits, and meat quality of growing-finishing pigs. A total of 80 crossbred (Duroc × Landrace × Large White) growing barrows (27 ± 0.4 kg body weight) were allocated randomly to one of the five treatments during three successive 4-week periods. There were five diets in each phase. Diet 1 was the control diet with normal protein levels (CON) where protein levels in the three phases were 18%, 16.5%, and 15.5%, respectively. The dietary protein levels of Diets 2, 3, 4, and 5 (the low-protein diets, LP) were decreased by 4.5% compared to Diet 1. Additionally, Diets 3 and 4 were supplemented with an extra 120 mg/kg DCA (LP + DCA) or 1.8% glucose (LP + GLUC), respectively. Diet 5 was further supplemented with an extra 120 mg/kg DCA and 1.8% glucose (LP + DCA + GLUC). The LP + DCA diet increased the average daily weight gain of pigs compared to the CON and LP diet in phase 3 and the overall experimental period (P < 0.001). The LP diet reduced the gain:feed ratios of the pigs compared to the CON, LP + DCA, and LP + DCA + GLUC diets in phase 1 and the overall experimental period (P < 0.001). Furthermore, gain:feed ratios in LP + DCA and LP + DCA + GLUC groups did not differ from that of the CON group (P > 0.10). Pigs fed the LP + DCA diet had higher pH values of meat at 24 h post-mortem than the CON group (P < 0.05). The LP + DCA + GLUC diet increased the total protein content in the longissimus dorsi (LD) muscle of pigs, compared to the other dietary treatments (P < 0.05), and increased the Arg and Leu contents in the LD muscle compared to the LP + DCA diet (P < 0.05). Moreover, the LP + DCA diet induced a higher C18:1n9t percentage in the LD muscle of pigs compared to other groups (P < 0.05). In conclusion, an LP diet reduced the feed efficiency in pigs and barely affected meat quality, whereas 120 mg/kg DCA supplementation in an LP diet improved the growth performance of growing-finishing pigs, showed modest effects on carcass traits, and improved the muscle protein content with the addition of glucose.

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Effect of Genotype and Slaughter Age on Carcass Traits and Meat Quality of the Celta Pig Breed in Extensive System

Annals of Animal Science ◽

10.1515/aoas-2015-0056 ◽

2016 ◽

Vol 16 (1) ◽

pp. 259-273 ◽

Cited By ~ 8

Author(s):

Daniel Franco ◽

Javier Carballo ◽

Roberto Bermñudez ◽

José M. Lorenzo

Keyword(s):

Meat Quality ◽

Profile Analysis ◽

Carcass Traits ◽

Live Weight ◽

The Other ◽

Carcass Weight ◽

Texture Parameters ◽

Slaughter Age ◽

Colour Parameters

Abstract The objective of this study was to investigate the effects of genotype and slaughter age on carcass traits and meat quality of the Celta pig breed. Samples from 95 pigs of three lines (Barcina, Santiaguesa and Carballina) slaughtered at two different ages (12 and 16 months) were analysed. Pigs’ slaughter at 16 months showed significantly (P<0.001) higher live weight (157.2 vs. 178.9 kg), cold carcass weight (122.9 vs. 141.9 kg) and killing out percentage (77.7 vs. 79.5%; P<0.001) compared to those slaughtered at 12 months. Genotype also affected the live weight and cold carcass weight, both of which were highest in the Santiaguesa line. Changes in meat quality in relation to slaughter age and genotype were observed. The fat content increased with slaughter age, but did not vary with genotype. Regarding colour parameters, the L* values (48.53) were lower and a* values (11.55) were higher in samples of the Barcina line, indicating that the meat was darker and redder than in the other two lines. Both slaughter age and genotype had significant effects on texture parameters measured by the Warner Bratzler test, whereas textural profile analysis revealed significant differences mainly due to genotype.

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276 Effects of Hermetia illucens larvae meal on growth performance, carcass traits, and meat quality in finishing pigs

Journal of Animal Science ◽

10.1093/jas/skz258.217 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 105-106

Author(s):

Xianyong Ma ◽

Miao Yu ◽

Zhenming Li ◽

Dun Deng ◽

Ting Rong

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Fatty Acid Synthase ◽

Carcass Traits ◽

Control Group ◽

Finishing Pigs ◽

Microbial Composition ◽

Hermetia Illucens ◽

Hermetia Illucens Larvae

Abstract Object: This study aimed to investigate the effects of Hermetia illucens larvae meal on growth performance, carcass traits, and meat quality of finishing pigs. Methods: Seventy-two crossbred (Duroc × Landrace × Large White) pigs (76.0 ± 0.52 kg) were randomly allocated to three experimental treatments, and fed the diet with supplementation of 0%, 4%, or 8% Hermetia illucens larvae meal (HILM), respectively. The experiment lasted 42 days. Results: The average daily gain (ADG) of pigs in 4% HILM group was higher, and the feed gain ratio (F/G) was lower than the control and 8% HILM group (P < 0.05). The loin-eye area, marbling scores, and inosine monophosphate (IMP) content of Longissimus thoracis muscle (LM) in 4% and 8% HILM group were higher than the control group (P < 0.05). There were no diffenences on backfat thickness, pH value, meat color, drip loss among three groups. Compared with the control, 4% HILM significantly increased the content of intramuscular fat (IMF) (P < 0.05). Meanwhile, the mRNA expression level of fatty acid synthase (FAS), acetyl CoA carboxylase α (ACCα), lipoprotein lipase (LPL), and MyHC-IIa in the LM was higher in 4% HILM group than that in 8% Hermetia illucens larvae meal and the control group (P < 0.05). The abundance of Lactobacillus, Pseudobutyrivibrio, Roseburia, Oribacterium, and Faecalibacterium was higher in 4% Hermetia illucens larvae meal group than the control group (P < 0.05); The abundance of Streptococcus was lower and Peptococcus was higher in 4% HILM group than 8% HILM group. Conclusion: HILM can be used as an effective feed ingredient in finishing pig’ diet up to 4% level, which was beneficial for the growth performance, carcass trait, and meat quality of pigs, and the underlying mechanism maybe due to the altered lipogenic potential, myofiber characteristics and the microbial composition regulated by HILM.

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Dietary β-glucan supplementation improves growth performance, carcass traits and meat quality of finishing pigs

Animal Nutrition ◽

10.1016/j.aninu.2019.06.006 ◽

2019 ◽

Vol 5 (4) ◽

pp. 380-385

Author(s):

Junqiu Luo ◽

Dafu Zeng ◽

Long Cheng ◽

Xiangbing Mao ◽

Jie Yu ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Carcass Traits ◽

Finishing Pigs

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185 Effects of chromium methionine and zinc source on performance, carcass traits, and meat quality of growing-finishing pigs

Journal of Animal Science ◽

10.2527/asasmw.2017.12.185 ◽

2017 ◽

Vol 95 (suppl_2) ◽

pp. 88-89

Author(s):

X. Xu ◽

Z. C. Li ◽

H. L. Wang ◽

L. Pan ◽

X. K. Ma ◽

...

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Finishing Pigs ◽

Zinc Source ◽

Chromium Methionine

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Effects of Lacquer (Rhus verniciflua) Meal on Carcass Traits, Fatty Acid Composition and Meat Quality of Finishing Pigs

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.2008.80131 ◽

2008 ◽

Vol 21 (8) ◽

pp. 1207-1213 ◽

Cited By ~ 1

Author(s):

C. H. Song ◽

J. Y. Choi ◽

S. Y. Yoon ◽

Y. X. Yang ◽

P. L. Shinde ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Carcass Traits ◽

Finishing Pigs ◽

Rhus Verniciflua

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Effect of breed on production, carcass traits and meat quality of Aberdeen Angus, Limousin and Aberdeen Angus×Limousin bulls offered a grass silage-grain-based diet

Agricultural and Food Science ◽

10.23986/afsci.6520 ◽

2012 ◽

Vol 21 (4) ◽

pp. 361-369 ◽

Cited By ~ 12

Author(s):

Maiju Pesonen ◽

Markku Honkavaara ◽

Arto Kalevi Huuskonen

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Beef Production ◽

Grass Silage ◽

Breed Differences ◽

Slaughter Age ◽

The Mean

The objective of the experiment was to study the performance, carcass traits and meat quality of purebred Aberdeen Angus (Ab) and Limousin (Li) bulls and Ab×Li crossbred bulls offered grass silage-grain-based rations and raised to heavy carcass weights. The experiment included eight bulls in all breed groups. The average slaughter age for all breeds was 540 days and the mean carcass weights for the Ab, Ab×Li and Li bulls were 391, 399 and 439 kg, respectively. Significant breed differences in carcass traits and meat quality were observed. The Limousin bulls tended to achieve a higher conformation score, produced less fat and had a higher percentage of valuable cuts compared with the Aberdeen Angus bulls. The crossbred Ab×Li bulls produced better conformed carcasses and a higher share of the rounds compared to the pure Ab bulls which indicate that this type of crossbreeding can enhance beef production under the studied conditions.

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