Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality

Bidner, B. S.; Ellis, Michael; Witte, D. P.; Carr, S. N.; McKeith, F. K.

doi:10.1016/j.meatsci.2003.10.018

Cited by 53 publications

(31 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The dressing percentage was reduced as dietary Lys decreased, especially with the lowest level, which is in agreement with Cisneros et al (1996) and Bidner et al (2004). …”

Section: Carcass Characteristicssupporting

confidence: 85%

“…The reason could be again the lean nature of these pieces. To this respect, greater lean yield and wider loin eye area have been observed in pigs fed diets with higher Lys concentration than in those fed less Lys (Loughmiller et al, 1998;Witte et al, 2000;Bidner et al, 2004). Also, it is well documented that inadequate dietary Lys limits protein synthesis and increases the energy available for fat deposition (Campbell et al, 1988;Friesen et al, 1994).…”

Section: Sex and Dietary Lysine Level In Finisher Pigsmentioning

confidence: 99%

“…The effects of Lys restriction during the finisher period are more controversial. Some authors (Bidner et al, 2004;Rodríguez-Sanchez et al, 2011) have reported a limited success to increase body fatness although Lys restriction contributed to lowering feeding cost. Whereas other authors (Cisneros et al, 1996;Daza et al, 2010) have found a positive effect on IMF content of meat.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

Suárez-Belloch

Guada

Latorre

2015

Animal

View full text Add to dashboard Cite

A total of 160 Duroc × (Landrace × Large White) pigs, 50% barrows and 50% gilts, of 28.3 ± 4.52 kg of BW were used to study the effect of lysine (Lys) restriction in the finisher period, on growth performances and serum and carcass and meat quality traits. The grower diet (from 30 to 90 kg BW) was slightly Lys-restricted (7.8 g standardised ileal digestible (SID) Lys/kg) in accordance with results from a previous trial. During the finisher period (90 to 130 kg BW), four experimental diets with decreasing SID Lys contents (6.3, 5.6, 4.2 and 3.2 g/kg) were tested. Each of the eight treatments (two sexes × four levels of Lys) was replicated five times. Each replicate was a pen with four pigs allocated together. When animals achieved 129 ± 2.59 kg were slaughtered and carcass and meat characteristics were evaluated. No significant interaction sex × diet was found. During the finisher period, barrows grew faster ( P < 0.001) and ate more feed ( P < 0.001) but tended to be less efficient ( P = 0.055) than gilts. The Lys restriction affected linearly ( P < 0.001) all productive performance traits; daily BW gain and feed intake decreased and feed conversion ratio increased. Also, the concentration of serum urea at slaughter tended to be higher in barrows than in gilts ( P = 0.065) and was reduced quadratically by the restriction of Lys in feed ( P < 0.001). Carcasses from barrows had higher backfat thickness ( P < 0.01) and lower weight of main trimmed lean cuts (ham + shoulder + loin; P < 0.05) than those from gilts. The Lys restriction during the finisher period decreased carcass yield (quadratic; P < 0.001) and the weight of major cuts (linear; P < 0.001). Sex and diet had limited effect on meat characteristics; the Lys restriction decreased quadratically the proportion of protein ( P < 0.01) and increased linearly the intramuscular fat (IMF) content ( P < 0.001). We can conclude that dietary Lys restriction during finisher period in pigs impaired growth performances and was not successful to increase the carcass fat deposition, although it could have positive effects on IMF proportion of pork.

show abstract

“…The dressing percentage was reduced as dietary Lys decreased, especially with the lowest level, which is in agreement with Cisneros et al (1996) and Bidner et al (2004). …”

Section: Carcass Characteristicssupporting

confidence: 85%

Section: Sex and Dietary Lysine Level In Finisher Pigsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

Suárez-Belloch

Guada

Latorre

2015

Animal

View full text Add to dashboard Cite

show abstract

“…The 16-h difference in on-farm fasting had no effect on carcass weight or carcass yield. This is contrary to findings in several earlier studies in which longer fasting has been reported to reduce gut fill and viscera weight and consequently increase carcass yield (Leheska et al 2003, Bidner et al 2004). Generally, carcass yield has increased when fasting time has exceeded 20 h, and both fasting times in this study were longer.…”

Section: Discussioncontrasting

confidence: 99%

Effects of finishing diet and pre-slaughter fasting time on meat quality in crossbred pigs

Partanen¹,

Siljander-Rasi²,

Honkavaara³

2008

AFSci

View full text Add to dashboard Cite

The effects of the carbohydrate composition of finishing diet (fed from 80 to 107 kg of body weight) and the length of pre-slaughter fasting on pork quality were studied in a 2 × 2 factorial experiment with 80 crossbred pigs. The control finishing diet was based on barley and soybean meal, and the fibrous finishing diet was based on barley, barley fibre, faba beans, and rapeseed cake. These diets contained 465 and 362 g starch and 177 and 250 g dietary fibre per kg, respectively. The fasting times of 25 and 41 h were obtained by giving the pigs their last meal at different times. Longer fasting lowered the glycolytic potential of the longissimus lumborum muscle (P = 0.01), whereas the finishing diet had no effect. Different muscles responded differently to the treatments. Longer fasting increased the ultimate pH of the semimembranosus muscle (P = 0.02), but did not affect that of the longissimus lumborum and semispinalis capitis muscles. The finishing diets did not affect the ultimate pH of the investigated muscles. A diet × fasting time interaction was seen in the lightness of the semimembranosus muscle (P = 0.05). The fibrous diet resulted in darker meat than the control diet did in pigs that were fasted for 25 h (P < 0.05). Longer fasting darkened the meat colour in pigs fed the fibrous diet (P < 0.05) but not in those fed the control diet. The meat from the semispinalis capitis muscle was darker in pigs fed the fibrous than those fed the control diet (P = 0.04). The treatments did not affect the colour of the longissimus lumborum muscle. Longer fasting decreased drip loss from the meat of pigs fed the control diet (P < 0.05). The eating quality of the pork was not influenced by the finishing diets or the fasting time. The pigs also grew equally fast on both finishing diets. In conclusion, a moderate alteration in the carbohydrate composition of a finishing diet or longer pre-slaughter fasting can have some effects on pork quality in crossbred pigs, but these effects vary in different muscles.

show abstract

“…Dietary deficiency of lysine can affect pig carcass characteristics by decreasing the lean meat percentage [5], increasing the subcutaneous fat depth [5,6], and increasing the intramuscular fat content of longissimus dorsi muscle [5][6][7]. However, the underlying molecular mechanisms by which dietary lysine regulates muscle protein accretion and fat deposition in pigs are still not clear.…”

Section: Introductionmentioning

confidence: 99%

A Systems Biology Approach Using Transcriptomic Data Reveals Genes and Pathways in Porcine Skeletal Muscle Affected by Dietary Lysine

Wang

Feugang

Crenshaw

et al. 2017

Preprint

View full text Add to dashboard Cite

Nine crossbred finishing barrows randomly assigned to 3 dietary treatments were used to investigate the effects of dietary lysine on muscle growth related metabolic and signaling pathways. Muscle samples were collected from the longissimus dorsi of individual pigs after feeding the lysinedeficient, lysine-adequate, or lysine-excess diet for 5 weeks, and the total RNA was extracted afterwards. Affymetrix Porcine Gene 1.0 ST Array was used to quantify the expression levels of 19,211 genes. A total of 674 transcripts were differentially expressed (P ≤ 0.05); 60 out of 131 transcripts (P ≤ 0.01) were annotated in the NetAffx database. Ingenuity pathway analysis showed that dietary lysine deficiency may lead to (1) increased muscle protein degradation via the ubiquitination pathway as indicated by the up-regulated DNAJA1, HSP90AB1 and UBE2B mRNA, (2) reduced muscle protein synthesis via the up-regulated RND3 and ZIC1 mRNA, (3) increased serine and glycine synthesis via the up-regulated PHGDH and PSPH mRNA, and (4) increased lipid accumulation via the up-regulated ME1, SCD, and CIDEC mRNA. Dietary lysine excess may lead to (1) decreased muscle protein degradation via the down-regulated DNAJA1, HSP90AA1, HSPH1, and UBE2D3 mRNA, and (2) reduced lipid biosynthesis via the down-regulated CFD and ME1 mRNA.

show abstract

Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality

Cited by 53 publications

References 23 publications

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs

Effects of finishing diet and pre-slaughter fasting time on meat quality in crossbred pigs

A Systems Biology Approach Using Transcriptomic Data Reveals Genes and Pathways in Porcine Skeletal Muscle Affected by Dietary Lysine

Contact Info

Product

Resources

About