Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

Veloso, Rogério de Carvalho; Duarte, Márcio de Souza; Silva, Fabyano Fonseca e; Saraiva, Alysson; Guimarães, Simone Eliza Facioni; Chizzotti, Antônio; Camargo, Ederson Gomes; Lopes, Paulo Sávio

doi:10.1590/fst.22417

Cited by 3 publications

(5 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Part of these results may be explained by the higher fat deposition and lower muscularity (LEA) of Piau than commercial pigs. In agreement, Veloso et al [ 20 ] reported the decreased performance of Piau crossbred pigs compared with Duroc and Piétrain crossbred pigs. Thus, our findings are in accordance with the previously stated decreased productive performance and high subcutaneous fat of Piau crossbred pigs [ 12 ].…”

Section: Discussionsupporting

confidence: 70%

Effects of Ambient Temperature on the Performance and Thermoregulatory Responses of Commercial and Crossbred (Brazilian Piau Purebred Sires × Commercial Dams) Growing-Finishing Pigs

Moreira

Veroneze

Teixeira

et al. 2021

Animals

View full text Add to dashboard Cite

The study aimed at evaluating the effects of high ambient temperature (HT: 30 °C) on the thermoregulatory responses and performance of commercial and Piau crossbred (Brazilian Piau breed sires × commercial genotype dams) growing pigs. Commercial and Piau crossbred pigs were reared under thermoneutral (TN: 22 °C) or HT conditions during a 14-day experimental period. Feeding (daily) and animals (beginning and end) were weighted to obtain performance parameters. Skin and rectal temperatures, respiratory rate, and blood parameters were also measured. At the end of the trial (day 15), the animal’s backfat thickness (BF) and loin eye area (LEA) were measured. No interaction (p > 0.05) between the genetic group and ambient temperature was observed for any performance trait. Irrespective of ambient temperature, Piau crossbred pigs had a similar feed intake (ADFI, 2615 g/day, on average; p > 0.05), lower daily weight gain (ADG, −234 g/day; p < 0.01), and a higher feed conversion ratio (FCR, +0.675 g/g; p < 0.01). There was interaction (p = 0.01) between genotype and ambient temperature for the LEA that decreased significantly in response to HT in commercial pigs (−6.88 cm2) and did not differ in response to ambient temperature in Piau crossbred pigs (29.14 cm2, on average; p > 0.05). Piau crossbred pigs had greater BF (+7.2 mm; p < 0.01) than commercial pigs. Regardless of the genetic group, exposure of pigs to HT resulted in decreased ADFI (−372 g/day; p < 0.01), ADG (−185 g/day; p < 0.01), and a higher FCR (+0.48 g/g; p = 0.01). Ambient temperature did not affect lipid deposition. Pigs at HT had an increased respiratory rate (+38 bpm; p < 0.01) and a long-lasting increase in skin and rectal temperatures compared to TN pigs. Total concentrations of triiodothyronine (T3) and thyroxine (T4) were not affected by ambient temperature in commercial pigs, whereas Piau crossbred pigs kept at 30 °C had a transient decrease in both hormones at day 2 (p < 0.01). Serum cortisol concentrations were not affected (p > 0.05) by genotype nor ambient temperature. In summary, Piau crossbred pigs had lower efficiency using nutrients for growth in association with increased lipid deposition when compared to commercial pigs. In response to HT, commercial pigs had a decreased LEA, whereas no effect was observed for Piau crossbred pigs. Apart from that, commercial and Piau crossbred pigs had a similar magnitude of thermoregulatory responses activation in response to HT, evidencing their innate survival-oriented function.

show abstract

Section: Discussionsupporting

confidence: 70%

Effects of Ambient Temperature on the Performance and Thermoregulatory Responses of Commercial and Crossbred (Brazilian Piau Purebred Sires × Commercial Dams) Growing-Finishing Pigs

Moreira

Veroneze

Teixeira

et al. 2021

Animals

View full text Add to dashboard Cite

show abstract

“…Selection efforts in pig production were primarily focused on performance traits to the detriment of carcass and meat quality (Balatsky et al, 2016). Even though differences in carcass and meat quality traits across genetic groups have been observed, pigs usually show similar performance traits (Ventura et al, 2012;Veloso et al, 2019;Nakev and Popova, 2020). Differences in performance are more evident when comparing animals with outstanding genetics to not selected animals (Zhang et al, 2015(Zhang et al, , 2016.…”

Section: Introductionmentioning

confidence: 99%

“…Genetically improved animals have higher lysine requirements than not selected genetic groups. Therefore, different nutritional plans and nutrient levels should be evaluated according to animal genetic group (Argemí-Armengol et al, 2019;Veloso et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Most of the studies regarding quantitative traits in pigs have numerous variables (Argemí-Armengol et al, 2019;Formenton et al, 2019;Veloso et al, 2019) that commonly are highly correlated, and the use of those variables for univariate analysis may have outcomes that are difficult to interpret. Thus, multivariate methods enable an easier understanding of their results.…”

Section: Introductionmentioning

confidence: 99%

“…SBW), left carcass weight (LCW), backfat thickness (BFT), loin eye area (LEA), belly yield (BY), Boston shoulder yield (BSY), ribs yield (RY), tenderloin yield (TY), loin yield (LY), picnic shoulder yield (PSY), ham yield (HY), hot carcass yield (HCY), cold carcass yield (CCY), water-holding capacity (WHC), cooking loss (CL), drip loss (DL), total loss (TL), redness (a*), yellowness (b*), lightness (L*), shear-force (SF), pH at slaughter (pH 0 ), pH at 45 min postmortem (pH 45 ), pH at 24 h postmortem (pH 24 ), and ether extract (EE). More details about this experiment can be found inVeloso et al (2019).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigs

Henriques¹,

Silva²,

Veroneze³

et al. 2022

Revista Brasileira De Zootecnia

Self Cite

View full text Add to dashboard Cite

Breeding and geneticsFull-length research article Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigsABSTRACT -We aimed to reduce the dimensionality of quantitative traits in pigs applying factor analysis. Quantitative variables were collected, and the factor analysis extracted five factors with biological meaning related to performance, carcass quality, carcass yield, meat quality, and initial pH. These factors were posteriorly used as dependent variable to evaluate the effects of genetic groups (Piau, Duroc, and Pietrain crossbreds), nutritional plans (low, medium and high lysine levels) and sex. An interaction effect between genetic group and sex was observed in performance, in which Duroc crossbred showed the greatest scores. The Pietrain genetic group showed greater values of carcass quality compared with Duroc and Piau, while Piau crossbred pigs had greater values for meat quality compared with Pietrain and Duroc. A greater carcass yield was observed in Pietrain crossbred compared with Duroc pigs. Pigs fed under low lysine level had the lowest performance values. Carcass yield was affected by nutritional plans, in which the medium lysine level showed the greatest values. Meat quality was improved by the nutritional plan with high lysine level compared with the low lysine level. Initial pH showed increased means when using nutritional plans with low and medium lysine levels in diet composition. With regard to sex effects, a greater carcass quality was found for gilts compared with barrows. The reduction of the data dimensionality allowed the joint evaluation of genetic group, nutritional plan, and sex based on new latent variables that represented the original dataset under easier framework based on factors' biological interpretation.

show abstract

Pietrain pig

Alderson¹

2022

CABI Compendium

View full text Add to dashboard Cite

show abstract

Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

Cited by 3 publications

References 28 publications

Effects of Ambient Temperature on the Performance and Thermoregulatory Responses of Commercial and Crossbred (Brazilian Piau Purebred Sires × Commercial Dams) Growing-Finishing Pigs

Effects of Ambient Temperature on the Performance and Thermoregulatory Responses of Commercial and Crossbred (Brazilian Piau Purebred Sires × Commercial Dams) Growing-Finishing Pigs

Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigs

Pietrain pig

Contact Info

Product

Resources

About