Effects of increasing lysine on further processed product characteristics from immunologically castrated male pigs

Abstract

The objective of this experiment was to determine if increasing lysine in the diets of immunologically castrated (IC) male pigs would affect further processed product characteristics when compared with physical castrates or entire males. Raw materials for this experiment were derived from a previous experiment evaluating carcass characteristics. Physical castrates, IC males, and entire males were assigned to 1 of 4 diet programs with increasing lysine in a step-down lysine inclusion program that culminated with the following concentrations in the late finishing diet: physical castrate with low lysine (0.7%), IC with low lysine (0.7%), IC with low/medium lysine (0.8%), IC with medium/high lysine (0.9%), IC with high lysine (1.0%), and entire with high lysine (1.0%). Bellies were injected with a cure solution to a target of 110% of original green weight, and weighed again to determine brine uptake. Hams were injected with same cure solution to a target of 130% of green weight. Cure solution was formulated for a finished product inclusion of 1.5% salt, 0.34% phosphate, 0.05% sodium erythorbate, 0.11% sugar, and 0.014% sodium nitrate. Physical castrates had thicker (3.77 cm) bellies (P<0.05) than all treatment groups, except IC males fed low/medium lysine (3.73 cm). Entire males (2.85 cm) had the thinnest (P<0.05) bellies of all treatment groups. There were no differences (P>0.05) in percentage brine uptake for cured bellies among IC males regardless of dietary lysine (range 9.93 to 10.67%). Cooked yield of cured bellies was not different (P>0.05) among physical castrates or IC males regardless of lysine inclusion. Cooked yield of cured bellies from entire males (95.12%) was less (P<0.05) than cooked yield for any other treatment group. Pumped weight differences of cured hams among treatment groups were similar to green weight differences, and there were no differences (P>0.05) among any treatment groups for pump uptake percentage. There were also no differences in cook loss percentages among any treatment group. Therefore, differences in cooked yield are a reflection of initial green weight. There were no differences (P>0.05) for protein fat-free values among any treatment groups. Therefore, it can be concluded, in this population of pigs, there were no differences in further processed product characteristics among physical castrates and IC males.

Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on carcass traits and meat quality characteristics

“…The absence of significant differences in the percentage of SFA is in agreement with the results of Font i Furnols and Gispert (2009), Font-i-Furnols et al, (2012 and Boler, Kutzler, et al (2011), but is in contrast with Pauly et al (2009), who found a higher SFA proportion in surgically spayed than in immune-castrated males. Furthermore, the results of this study regarding the percentage of monounsaturated fatty acids (MUFA) are in concordance with the data of Pauly et al (2009), Boler, Clark, et al (2011) and Font-i-Furnols et al (2012. However, Font i Furnols and Gispert (2009) reported a higher amount of MUFA in the BF of surgically castrated males than in the BF of the immune-spayed ones.…”

“…However, Font i Furnols and Gispert (2009) reported a higher amount of MUFA in the BF of surgically castrated males than in the BF of the immune-spayed ones. Finally, the lack of significant differences in the percentage of polyunsaturated fatty acids (PUFA) between the studied batches agrees with Boler, Clark, et al (2011) andFont-i-Furnols et al (2012), whereas Font i Furnols and Gispert (2009) andPauly et al (2009) reported higher PUFA content in immune-spayed with regard to surgically castrated males.…”

Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured bacon

“…Bacon slice image analysis was conducted with a similar procedure described in Boler et al (2011). Slices were photographed as a set using a Canon Powershot SX20IS camera (Canon Inc., Melville, NY) at a standardized distance from the samples.…”

“…Cooked yield was calculated from the following equation previously used by Boler et al (2011): Cooked yield ¼ Cooked weight Green weight  100: Bellies were individually placed in the slicer (TREIF USA Inc., Shelton, CT) and sliced to an approximate slice thickness of 24 slices per kg. Bacon was removed to maintain anatomical orientation.…”

A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts

“…Several studies have compared sensory characteristics of loins from IC barrows with other sexes (Hennessy, 2006;Font i Furnols et al, 2008, 2009Gispert et al, 2010) but none for bacon. Boar taint prevalence is potentially greater in bacon than in loins because of its 30 to 40% fat content (Scramlin et al, 2008;Boler et al, 2011) and the lipophilic nature of boar taint compounds (Claus et al, 1994;Babol et al, 1999). Therefore, the objectives were to compare slice characteristics and sensory attributes of bacon from IC barrows with bacon from other sexes using a trained sensory panel.…”