Effects of selection for lower backfat, and increased levels of dietary amino acids to digestible energy on growth performance, carcass merit and meat quality in boars, gilts, and barrows

Abstract

Effects of selection for lower backfat, and increased levels of dietary amino acids to digestible energy on growth performance, carcass merit and meat quality in boars, gilts and barrows. Can. J. Anim. Sci. 77: [487][488][489][490][491][492][493][494][495][496]. Two experiments were conducted, using a total of 288 crossbred boars, gilts and barrows from the progeny of two Yorkshire sow lines, one kept as control, and the other selected for lower backfat thickness and increased growth rate for six generations. The lysine to DE (g MJ -1 ) levels used during grower (20 to 60 kg) and finisher (60 to 105 kg) periods, respectively, in the three diets (14.2 MJ DE kg -1 ) were: 1) 0.53 and 0.42 with no other supplemental amino acids except lysine, 2) 0.69 and 0.57 with supplemental threonine and methionine at a ratio of 0.65 and 0.30 to dietary lysine and 3) 0.85 and 0.72 with supplemental threonine and methionine at similar ratios as in diet 2. Feeding diets 2 and 3 increased (P < 0.05) the ADG and feed conversion efficiency of all pigs in both experiments, and this response was mainly during the grower period. Feeding diet 3 improved the growth rate more than diet 2 only in boars and gilts but not barrows. It also increased the feed conversion efficiency in exp. 2. The increased feed conversion efficiency response was higher in select than control line pigs, and in boars. Feeding diets 2 and 3 also improved the carcass merit but reduced the meat quality with an increased firmness and reduced marbling, juiciness, and flavour. The overall results indicated that an average daily intake of approximately 17 g of lysine (0.74 g MJ -1 DE), 11 g of threonine and 5 g of methionine during the grower period and 25 g lysine (0.62 g MJ -1 DE), 18 g threonine and 8 g methionine during finisher period optimized the growth performance, lean growth rate and carcass merit. This response tended to be higher in select than control line, and in boars and gilts than barrows.Key words: Lysine, amino acids, energy, growth, carcass, pigs Grandhi, R. R. et Cliplef, R. L. 1997. Effets d'une sélection sur l'amincissement du lard dorsal et de l'accroissement de la complémentation en acide aminé de l'aliment énergétique sur la croissance, sur le classement de la carcasse et sur la qualité de la viande des verrats, des cochettes et des castrats. Can. J. Anim. Sci. 77: 487-496. Deux expériences ont été réalisées sur un total de 288 porcs croisés, verrats, cochettes et castrats, issus de deux souches génétiques femelles Yorkshire, l'une servant de témoin, l'autre sélectionnée pendant six générations sur l'amincissement du lard dorsal et sur l'accroissement du taux de croissance. Les concentrations de lysine par kg de ED (g MJ -1 ) respectivement utilisées durant la phase de croissance (20 à 60 kg PC) et durant la phase de finition (60 à 105 kg PC) dans 3 régimes dosant 14,2 MJ ED kg -1 étaient : 1) 0,53 et 0,42 sans autre complémentation acido-aminée, 2) 0,69 et 0,57 avec complémentation de thréonine et de méthionine dans les rapports 0,65 et 0,30 à ...

Lisina em rações para suínos machos castrados selecionados para deposição de carne magra na carcaça dos 95 aos 110 kg

“…O mesmo foi observado por Grandhi & Cliplef (1997) e Souza Filho et al (1999, que não constataram efeito do nível de lisina sobre a AOL, sobre a espessura de toucinho no P 2 (ETP 2 ) e o rendimento de carne magra (RCM), em suínos com alto potencial genético para deposição de carne magra, abatidos aos 130 e 105 kg, respectivamente.…”

“…Apesar da coerência entre os dados de carcaça nos trabalhos, o valor médio de 40 cm 2 de AOL, encontrado neste estudo foi superior aos valores médios de 37,2, 38,6 e 31,3 cm 2 , respectivamente observados por Friesen et al (1995), Hahn et al (1995) e Grandhi & Cliplef (1997); e similar ao valor médio de 40,1 cm 2 obtido por Gonçalves et al (1999).…”

Genetic variation of loin and ham quality in Finnish Landrace and Large White pigs

“…The selection for high growth rate and low back fat thickness or muscularity in pigs has affected meat quality (Grandhi and Cliplef 1997, Knapp et al 1997, Sonesson et al 1998. A comparison of the modern intensively selected pig and the unselected line representing the pig population existing 20 years ago (Oksbjerg et al 2000, Tribout et al 2003, and selection experiments (Sonesson et al 1998, Cameron et al 1999) have shown some deterioration in water holding capacity, meat colour, tenderness and pH.…”

Effect of supplemental phytase and ideal dietary amino acid ratios in covered and hulless-barley-based diets on pig performance and excretion of phosphorus and nitrogen in manure

“…Pigs were slaughtered at 105.2 ± 0.3 kg body weight at a local abattoir for carcass quality evaluation. The procedures for measuring carcass index and dressing percent were the same as those reported by Grandhi and Cliplef (1997). The carcass index was determined within 1 h of postmortem, and the dressing percent was calculated using the cold carcass weight after keeping carcasses in a cooler for 24 h. All pigs used in this experiment were housed and managed according to the guidelines of the Canadian Council on Animal Care (1993), and the animal use protocol (Animal utilisation assessment form # 97-04) was approved by the Brandon Research Centre Animal Care Committee.…”

“…The metabolism crates used during the finisher period had perforated plastic (Tenderfoot) flooring below which was a removable tray with a plastic lining to collect faeces. The sample collection procedures were similar to those described by Grandhi (1994) and Grandhi and Cliplef (1997). Urine was collected into covered plastic pails containing 60 mL of 38% HCl.…”