PSVIII-21 Multi-strain probiotics improved carcass characteristics and meat quality in pigs

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 426-426
Author(s):  
Ting-Yu Lee ◽  
San-Land Young ◽  
Chin-Sheng Lin
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Gene Sequencing ◽  
Health Benefit ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Experimental Unit ◽  
Pork Quality ◽  
Marbling Score ◽  
Carcass Characteristic

Abstract Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Many studies have demonstrated that probiotics could enhance the growth performance of swine, but rare evidence on meat quality. Therefore, a combination of Lactobacillus and Bacillus strains, SYNLACTMLeanAd (SLA), on carcass characteristic, meat quality and cecal microbiota of pig was conducted. 60 LYD weaned pigs were randomly allotted to control (corn-SBM based diet, CT), antibiotic (basal diet with 200 ppm Amoxicillin, AB), and multi-strain probiotics (basal diet with SLA at 106 CFU/g feed, SLA). Pigs fed treatment diets from 7 to 130 Kg BW (24 wks) with 20 pigs/TRT, and individual pigs used as experimental unit for carcass evaluation. There were no differences on carcass weight and carcass yield. Lean percentage of CT, AB and SLA were 54.01, 51.54, and 54.75%, respectively (P > 0.05) with subcutaneous fat 21.59, 21.21, 17.22%, and backfat 3.08, 3.21, 2.76 cm, individually (P > 0.05). However, the longissimus muscles area was improved (62.77 vs. 68.42 vs. 91.59 cm2, P < 0.05), loin weight increased (3.52 vs. 3.49 vs. 4.52 Kg, P < 0.05) with greater marbling score (2.38 vs. 1.80 vs.2.78, P < 0.05) in SLA. Sensory evaluation showed pigs fed SLA had higher juiciness score (3.55 vs. 3.18 vs. 3.91, P < 0.05) with better overall acceptance. It is unclear pork quality was different between treatments; however, cecal microbiome gene sequencing suggested a potential linkage of gut microbiota modification and pork quality by AB or SLA feeding.

Gestational and lactational feeding strategies for gilts: Growth, carcass characteristics and meat quality of the progeny

2003 ◽  
Vol 83 (2) ◽  
pp. 205-211 ◽  
Author(s):  
A. Fortin ◽  
E. J. Clowes ◽  
A. L. Schaefer
Keyword(s):  
Meat Quality ◽  
National Research Council ◽  
Carcass Characteristics ◽  
Residual Effect ◽  
Feeding Strategies ◽  
Pork Quality ◽  
National Academy Of Sciences ◽  
Weaning Weight ◽  
Body Protein ◽  
Academy Of Sciences

This study was conducted to determine whether feeding gilts (1) at or above their National Academy of Sciences-National Research Council (NAS-NRC 1998) requirements during gestation, and (2) to lose a moderate (~10%) or large (~17%) amount of maternal protein during lactation had a residual effect on their progeny’s growth, carcass characteristics and pork quality at market weight. From each litter, the heaviest and lightest barrows and gilts were selected. The progeny of gilts fed above their requirements during gestation, and those that lost the least body protein during lactation were heavier at weaning; +0.3 kg (P < 0.05) and +0.5 kg (P = 0.01), respectively. However, these liveweight differences, which were associated with the gestation and lactation effects, were no longer evident (P > 0.05) at day 35 or 85 post-weaning. But at slaughter, these animals had thinner (P < 0.01) fat thickness and higher (P < 0.05) predicted salable meat yield. Independently of the gestation and lactation treatments, and compared to the low-weaning-weight pigs, the high- weaning-weight pigs maintained their weight advantage (P < 0.01 at day 35 (+ 2.8 kg) and day 85 (+ 5.4 kg) post-weaning), took 4.5 fewer days (P < 0.01) to reach market weight, but had similar (P > 0.05) carcass characteristics and pork quality. Key words: Gilts, gestational and lactational protein, litter, growth, carcass characteristics and meat quality

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

scholarly journals Effects of Dietary Supplementation with dl-Methionine and dl-Methionyl-dl-Methionine in Breeding Pigeons on the Carcass Characteristics, Meat Quality and Antioxidant Activity of Squabs

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 435 ◽  
Author(s):  
Shi-Guang Jiang ◽  
Neng-Xia Pan ◽  
Meng-Jie Chen ◽  
Xiu-Qi Wang ◽  
Hui-Chao Yan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Dietary Supplementation ◽  
Basal Diet ◽  
Relative Bioavailability ◽  
Breast Muscle ◽  
Thigh Muscle ◽  
Drip Loss ◽  
Carcass Yield

This study aimed to investigate the effects of dietary supplementation with dl-methionine (dl-Met) and dl-methionyl-dl-methionine (dl-Met-Met) in breeding pigeons on the carcass characteristics, meat quality and antioxidant activity of squabs. A total of 324 pairs of breeding pigeons were selected and allotted to 9 treatments in a completely randomized design, and the birds were fed dietary treatments for 45 d, including a Met-deficient basal diet (BD, crude protein = 15%, Met = 0.25%) and BD + 0.15%, 0.30%, 0.45%, or 0.60% dl-Met or dl-Met-Met diets. Compared with the diet fed to the BD group, dietary dl-Met or dl-Met-Met supplementation effectively increased the carcass yield, semieviscerated yield, eviscerated yield, breast muscle yield, thigh muscle yield, a* value, catalase activity, total superoxide dismutase activity and glutathione peroxidase activity, but decreased the L* value, malonaldehyde concentration, drip loss and cooking loss of squabs (p < 0.05). The relative bioavailability values of dl-Met-Met relative to those of dl-Met were 467% and 376% based on carcass yield and breast muscle yield, respectively (p < 0.001). Moreover, dl-Met-Met was more effective than dl-Met in decreasing the drip loss and improving the antioxidant activity of the breast and thigh muscles of squabs (p < 0.05). As a source of Met, dl-Met-Met, rather than dl-Met, was more beneficial to squabs.

scholarly journals Bioavailability of l-lysine sulfate relative to l-lysine HCl for growing–finishing pigs

2019 ◽  
Vol 3 (4) ◽  
pp. 1254-1262 ◽  
Author(s):  
Qingyun Li ◽  
Stacie A Gould ◽  
John Khun Kyaw Htoo ◽  
J Caroline González-Vega ◽  
John F Patience
Keyword(s):  
Growth Performance ◽  
Phase 1 ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Growing Pigs ◽  
Ratio Method ◽  
Experimental Unit ◽  
Finishing Pigs ◽  
Phase 3 ◽  
Commercial Diet

Abstract The objective of this study was to evaluate the relative bioavailability (RBV) of l-Lys sulfate in comparison to l-Lys HCl based on the growth performance response from approximately 26 to 48 kg and from approximately 68 to 114 kg. The effect of Lys source on blood urea nitrogen (BUN), digestibility of dry matter (DM) and sulfur (S), as well as carcass characteristics was determined. A total of 280 growing pigs (25.9 ± 0.25 kg BW) were randomly assigned to one of seven dietary treatments in 56 pens, with five pigs per pen. The diets included a Lys-deficient basal diet (65% of requirement) and the basal diet supplemented with three graded levels of Lys (75%, 85%, and 95% of requirement), as either l-Lys HCl (78.8% Lys purity) or l-Lys sulfate (54.6% Lys purity). The experiment lasted for 112 d, with four dietary phases: Phase 1 lasted for 4 wk (BW: 25.9 to 47.5 kg), Phase 2 lasted for 3 wk (common commercial diet as washout period), Phase 3 lasted for 5 wk (BW: 67.5 to 98.2 kg), and Phase 4 lasted for 3 or 4 wk to reach an average market weight of 114.2 kg. Fresh fecal samples of pigs fed the highest levels of Lys (both Lys sources) were collected on 7 to 10 days after the beginning of Phase 3 for digestibility assay. Blood samples were collected on day 21 and day 81 to determine BUN. Carcass data were collected at a commercial packing plant. Data were analyzed using PROC GLM of SAS (9.4) according to a completely randomized design with pen as the experimental unit. The RBV of l-Lys sulfate was determined using the multiple regression slope-ratio method. Increasing levels of Lys, independent of source, increased (P &lt; 0.05) BW, ADG, and feed efficiency during Phases 1, 3, and 4; market BW increased linearly (P &lt; 0.01) and backfat and BUN decreased linearly (P &lt; 0.01). Lysine source had no impact on growth performance, carcass characteristics, BUN, or digestibility of S and DM. The RBV of l-Lys sulfate compared with l-Lys HCl was also not different based upon ADG or G:F during Phase 1, 3, or 4. These data suggest that the bioavailability of Lys in l-Lys sulfate and l-Lys HCl is at least equivalent for growing–finishing pigs.

scholarly journals Carcass characteristics of immunocastrated steers finished on diets with different energy patterns

2021 ◽  
Vol 51 (1) ◽  
Author(s):  
A.F. De Moura ◽  
D.C.A. Filho ◽  
I.L. Brondani ◽  
L.B. Pereira ◽  
G. Joner ◽  
...  
Keyword(s):  
Energy Levels ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Dietary Energy ◽  
Marbling Score ◽  
Randomized Design ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Completely Randomized Design ◽  
Dietary Treatments

The aim of this study was to evaluate the effects of various dietary energy levels on the carcass and meat characteristics of feedlot-finished steers. A total of 27 purebred and crossbred Charolais and Nellore steers were used, with a mean initial age of 22 months and weight of 253 kg. The animals were allotted to a completely randomized design with three treatments and nine replicates each. Dietary treatments were arranged so that the average forage to concentrate ratio (FCR) was equivalent to that of a constant FCR treatment. The treatments consisted of CT (constant FCR at 60 to 40), CT5 (starting with 70: 30 FCR and finishing with 50: 50 FCR, that is, a mean overall FCR of 60: 40), and CT10 (starting with 80: 20 FCR and finishing with 40: 60, that is, a mean overall FCR of 60: 40). The dietary treatments did not affect slaughter weight, carcass weight, carcass conformation, physiological maturity, subcutaneous fat thickness, ribeye area, marbling score, and carcass measurements or the yield of commercial cuts. Chilling loss was higher in CT10 steers (2.41%) than in CT (2.26%) and CT5 (2.15%).

scholarly journals Qualitative feed restriction for late finishing pigs on meat quality and fatty acid profile

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2343
Author(s):  
Apauliana Daniela Lima da Silva ◽  
José Aparecido Moreira ◽  
Rafael Leandro Ramos de Oliveira ◽  
Lorena Cunha Mota ◽  
Elisanie Neiva Magalhães Teixeira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Carcass Traits ◽  
Subcutaneous Fat ◽  
Basal Diet ◽  
Feed Restriction ◽  
Finishing Pigs ◽  
Food Ingredient ◽  
Longissimus Dorsi Muscle

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 &gt; 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.

scholarly journals Efficacy of Se-enriched Alga Chlorella spp. and Se-enriched Yeast on Tissue Selenium Retention and Carcass Characteristics in Finisher Pigs

2009 ◽  
Vol 78 (4) ◽  
pp. 579-587 ◽  
Author(s):  
Martin Svoboda ◽  
Alena Saláková ◽  
Zdeněk Fajt ◽  
Václav Kotrbáček ◽  
Radek Ficek ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Quality Characteristics ◽  
Group Iv ◽  
Finishing Pigs ◽  
Group Iii ◽  
Group I ◽  
Tissue Selenium

The aim of this study was to evaluate the effect of organic Se from Se-enriched alga (Chlorella spp.) and Se from Se-enriched yeast on concentrations of Se in serum and tissues, and serum GSH-Px activities and carcass characteristics in finishing pigs. The pigs were on experimental diets for a period of 3 months before slaughter with different Se supplements at the concentration of 0.3 mg Se per kg of feed. In group I (n = 12) the feed was supplemented with inorganic sodium selenite; in group II (n = 12) with organic Se from Se-enriched yeast; in group III (n = 12) with organic Se from Se-enriched alga, Chlorella spp. and pigs in group IV (n = 11) received a non-supplemented basal diet. The organic Se sources did not differ in serum Se and serum GSH-Px activities. Significantly higher Se concentrations in muscle (P < 0.01) and in the heart (P < 0.01) were found when Se from Se-enriched yeast was given, compared to the group of pigs that received Se from Se-enriched alga Chlorella spp. The Se content in livers and ovaries did not differ between the two organic Se sources. The use of both organic Se forms resulted in a higher accumulation in muscle tissue compared to the inorganic Se form. No differences in meat quality characteristics were found among the experimental groups. It is concluded that Se from Se-enriched alga, Chlorella spp. had a lower accumulation in muscle tissue than Se from Se-enriched yeast, and it did not affect meat quality.

scholarly journals Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

2017 ◽  
Vol 48 (1) ◽  
Author(s):  
Bruna Boito ◽  
Fernando Kuss ◽  
Luis Fernando Glasenapp de Menezes ◽  
Eduardo Lisbinski ◽  
Micheli de Paris ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meta Analysis ◽  
Subcutaneous Fat ◽  
Meat Products ◽  
Carcass Characteristics ◽  
Direct Influence ◽  
Bone Fraction ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness

ABSTRACT: The objective of this research was to examine the effect of subcutaneous fat thickness (SFT) on carcass characteristics and meat quality in 24-month-old British and crossbred British steers finished in feedlot systems. It was assessed using meta-analysis performed on data that was extracted from 46 published studies and comprising a total of 2,695 experimental units. We found that SFT was influenced by and increased linearly with hot carcass weights (HCWs) and cold carcass weights (CCWs) and their yields; moreover, the bone fraction decreased whereas the muscle and fat fractions increased with higher levels of SFT. No significant differences were detected in meat quality variables. Thus, SFT appeared to have a direct influence on HCW, CCW, and the weight and yield of bone, muscle, and fat of castrated steers. A uniform fat thickness level of 6.0 mm SFT was determined to be the standard of quality of carcasses and meat products for consumers.

scholarly journals Effect of immunocastration and housing conditions on pig carcass and meat quality traits1

2020 ◽  
Vol 4 (2) ◽  
pp. 1224-1237 ◽  
Author(s):  
Martin Škrlep ◽  
Klavdija Poklukar ◽  
Kevin Kress ◽  
Milka Vrecl ◽  
Gregor Fazarinc ◽  
...  
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Collagen Content ◽  
Housing Conditions ◽  
Carbonyl Groups ◽  
Muscle Proteins ◽  
Marbling Score ◽  
Fat Quality ◽  
Social Mixing ◽  
General Adiposity

Abstract The present study investigated the effects of immunocastration and housing conditions on carcass, meat, and fat quality traits. Immunocastrates (IC, n = 48), entire (EM, n = 48), and surgical castrates (SC, n = 48) male pigs were reared under three different housing conditions. The conditions were standard (n = 36), enriched (n = 36, twice as much space as standard and additional outdoor access), or standard with repeated social mixing (n = 72). Pigs of the IC group were vaccinated at the age of 12 and 22 wk. The animals were slaughtered in four batches, balanced for sex category and housing, at the age of 27 wk reaching 124.7 ± 1.0 kg. Immunocastration led to increased fat deposition (i.e., thicker subcutaneous fat at different anatomical locations, more leaf fat, fatter belly in IC than EM, P &lt; 0.05) but did not affect muscularity traits. As a result, EM exhibited higher and SC lower (P &lt; 0.05) carcass leanness than IC. Fatty acids composition of either subcutaneous or intramuscular fat (IMF) agreed with general adiposity, that is, IC were intermediate between EM and SC exhibiting the lowest and highest fat saturation (P &lt; 0.05), respectively. Compared to SC, EM exhibited higher (P &lt; 0.05) levels of muscle oxidation and collagen content than SC, with IC taking an intermediate position in the case of the level of peroxidation and collagen content, or closer to SC as regards to oxidation of muscle proteins (i.e., carbonyl groups). Meat quality (including marbling score, cooking loss, subjective color redness, and chroma) of IC was similar to EM, and both differed (P &lt; 0.05) from SC. However, IC and SC had less (P &lt; 0.05) tough meat than EM, consistent with protein oxidation. The effect of housing was less evident. Mixing of pigs resulted in lower (P &lt; 0.05) carcass weight and fatness in all sex categories with lower (P &lt; 0.05) oleic and higher (P &lt; 0.05) arachidonic acid in IMF of EM.

scholarly journals Dietary Cinnamon Bark Affects Growth Performance, Carcass Characteristics, and Breast Meat Quality in Broiler Infected with Eimeria tenella Oocysts

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 166
Author(s):  
Mohammed M. Qaid ◽  
Saud I. Al-Mufarrej ◽  
Mahmoud M. Azzam ◽  
Maged A. Al-Garadi ◽  
Abdulmohsen H. Alqhtani ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Negative Control ◽  
Eimeria Tenella ◽  
Breast Meat ◽  
Cinnamon Bark ◽  
The Impact

A total of 150 broiler chicks were used to determine the impact of dietary cinnamon bark powder (CBP; Cinnamomum verum) on breast meat quality, growth performance, and carcass characteristics of birds under coccidiosis, as one of the protozoan parasitic diseases. A total of 5 replicates of birds received 1 of the following 6 groups for 34 days: control groups (1 and 2) received a basal diet without the addition of CBP or salinomycin; group 3 received a basal diet with 0.066 g salinomycin; groups 4–6 were given a basal diet supplemented with 2, 4, and 6 g CBP/kg feed, respectively. On day 21, 4 × 104/100 µL of Eimeria tenella oocysts/bird were challenged, except for the negative control (NC). At the end of the experimental trial, five birds/group were sampled for carcass characteristics and breast attributes. Overall, emeriosis negatively affects slaughter body mass, carcass yield, and the majority of carcass characteristics in birds, and cinnamon can mitigate these effects. Cinnamon groups, particularly at the 2 g level, alleviated the negative effect on performance caused by coccidia infestation to the same or greater extent as the negative control and salinomycin treatment groups. Furthermore, when compared with the other experimental groups, the addition of cinnamon improved some physicochemical properties with some affecting meat quality, such as decreasing MFI and increasing toughness in cinnamon-treated groups. In summary, it can be concluded that CBP can enhance the shelf life, carcass, and quality of birds’ meat by maximizing the productive performance efficiency and breast meat productivity of birds under coccidiosis infestation. Further research is required to investigate the use of cinnamon to optimize the quality of meat and the productivity of both healthy and diseased broilers.

Sign in / Sign up

Export Citation Format

Share Document