Impact of increasing dietary energy level during the finishing period on growth performance, pork quality and fatty acid profile in heavy pigs

Suárez-Belloch, J.; Sanz, María Ángeles; Joy, M.; Latorre, M. A.

doi:10.1016/j.meatsci.2012.12.006

Cited by 23 publications

(41 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meat color values (Table 5), measured via the values of L*, a*, and b*, were not influenced (P > 0.05) by the diets. These results are in agreement with those found by Suarez-Belloch et al (2013), who evaluated net energy (NE) levels for finishing pigs and also found no effects of diet on pork color. Similarly, Zeng et al (2012) observed no differences in pork color of pigs fed different levels of DE.…”

Section: Resultssupporting

confidence: 92%

“…The pigs' F: G ratio from 95 to 137 days of age varied (P = 0.01) due to the increase in the ME of the diets (Table 4) improving linearly (Ŷ = 4.9585 -0.0007X -r² = 0.48). These results are in agreement with those obtained by Trindade Neto et al (2005) when assessing ME and digestible lysine levels for pigs in the growth phase; the authors also observed an improvement in F: G due to the increase in dietary energy levels from 3,270 to 3,500 kcal kg -1 .…”

Section: Resultssupporting

confidence: 91%

See 1 more Smart Citation

Metabolizable energy levels in diets with high lysine for growing and finishing pigs

Ferreira

Barbosa

Marcolla

et al. 2019

SCA

View full text Add to dashboard Cite

The objective of this experiment was to evaluate the effects of metabolizable energy (ME) levels in diets with high digestible lysine concentration on performance, carcass traits, and meat quality of barrows from 95 to 158 days of age. Eighty commercial hybrid barrows (50 ± 1.82 kg) selected for lean meat deposition, were assigned to four dietary treatments (3,150, 3,235, 3,320, and 3,400 kcal EM kg -1 ) in a randomized design with 10 replicate pens per treatment and two pigs per pen. From 95 to 116 days of age, we observed no effects of ME on final body weight (FBW), average daily gain (ADG), metabolizable energy intake (MEI), and feed conversion (F: G). Average daily feed intake (ADFI) decreased linearly with increasing ME levels (Ŷ = 5.79961 -0.00096790X -r 2 = 0.89). From 95 to 137 days of age, no effects of ME were observed on final body weight (FBW), average daily gain (ADG), metabolizable energy intake (MEI), and feed conversion (F: G). Average daily feed intake (ADFI) decreased linearly with increasing ME (Ŷ= 6.1176 -0.001X -r 2 = 0.97). From 95 to 158 days, of age no effects of ME were observed on FBW and ADG. Dietary ME influenced the ADFI and F: G, which decreased linearly with increasing ME concentrations (Ŷ= 8.12951 -0.00149X -r 2 = 0.99; Ŷ= 6.0914 -0.001X -r² = 0.75, respectively). There was a linear increase in loin eye area (LEA) with increasing ME (Ŷ = -29.851 + 0.0207 X -r² = 0.87). Backfat thickness, pH, and temperature, measured at different times after slaughter (0 min, 45 min, 3 h, and 24 h), were not affected by dietary ME. The level of ME also did not affect the meat quality parameters Color L*, Color a*, Color b*, Warner-Bratzler shear force, thaw water losses, cooking water losses, sum of water losses, intramuscular fat content, and TBARS. Diets with 3,400 kcal kg -1 ME, corresponding to 2.75, 2.57, and 2.31 g digestible lysine/Mcal of ME for pigs from 95 to 116, 116 to 137, and 95 to 158 days of age, respectively, resulted in best performance and carcass traits, without negative effects on meat quality.Objetivou-se com este experimento avaliar os efeitos de níveis de energia metabolizável (EM) em rações com alta lisina no desempenho, nas características de carcaça e na qualidade de carne de suínos machos castrados, dos 95 aos 158 dias de idade. Foram utilizados 80 suínos (Agroceres PIC), machos castrados, com peso inicial de 50 ± 1,82 kg. Os animais foram distribuídos em delineamento inteiramente casualizado, com quatro tratamentos (3150 kcal EM kg -1 , 3235 kcal EM kg -1 , 3320 kcal EM kg -1 , 3400 kcal EM kg -1 ), dez repetições e dois animais por unidade experimental, representada pela baia. No período de 95 a 116 dias de idade, não foram observados efeitos dos níveis de EM sobre os parâmetros de desempenho: peso médio final (PMF), ganho de peso médio diário (GPD), consumo de energia metabolizável (CEM) e conversão alimentar (CA). O consumo de ração médio diário (CDR) reduziu de forma linear com o aumento dos níveis de EM da ração (Ŷ= 5,79961 -0,00096790 X -r 2 = 0,89). No período de...

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Metabolizable energy levels in diets with high lysine for growing and finishing pigs

Ferreira

Barbosa

Marcolla

et al. 2019

SCA

View full text Add to dashboard Cite

show abstract

“…This was unexpected considering the evolution observed in daily apparent digestible energy intake. In fact, several works have shown that the energy content of diet has a high impact on fatness in pigs (Suarez-Belloch et al, 2013) and poultry (Engel et al, 2001). In addition, Latorre et al (2004) found a negative relationship between carcass fatness and yield of main lean cuts.…”

Section: Carcass Qualitymentioning

confidence: 99%

Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality

Joven

Pintos

Latorre

et al. 2014

Animal Feed Science and Technology

Self Cite

View full text Add to dashboard Cite

“…The benefits of an increase in the energy concentration of the diet on reducing ADFI and improving FCR are well documented (Quiniou and Noblet, 2012;Suárez-Belloch et al, 2013), and in agreement with the results of the current research. Pigs eat primarily to satisfy their energy requirements and therefore, energy concentration of the diet is the main factor determining voluntary feed intake (Noblet and van Milgen, 2004).…”

Section: Growth Performancesupporting

confidence: 90%

“…Consequently, fewer benefits of increases in dietary energy are expected when the diets are evaluated on NE as compared with DE or ME bases. In addition, many of the studies evaluating the effects of energy concentration of the diet on pig performance do not maintain constant the energy to indispensable AA ratio (Suárez-Belloch et al, 2013;Kerr et al, 2003). When the indispensable AA to energy content ratio of diets are not balanced, the beneficial effects of the high energy diets might disappear, because pig growth is penalized by a potential deficiency in the most limiting AA.…”

Section: Growth Performancementioning

confidence: 99%

Management and nutritional strategies to improve growth performance and carcass merit in white pigs

García¹

View full text Add to dashboard Cite

show abstract

Impact of increasing dietary energy level during the finishing period on growth performance, pork quality and fatty acid profile in heavy pigs

Cited by 23 publications

References 25 publications

Metabolizable energy levels in diets with high lysine for growing and finishing pigs

Metabolizable energy levels in diets with high lysine for growing and finishing pigs

Effect of replacing barley by increasing levels of olive cake in the diet of finishing pigs: Growth performances, digestibility, carcass, meat and fat quality

Management and nutritional strategies to improve growth performance and carcass merit in white pigs

Contact Info

Product

Resources

About