التفاصيل البيبلوغرافية
| العنوان: |
Effects of Different Protein Energy Ratios on Fattening Performance, Slaughter Performance and Meat Quality of Pigs. |
| المؤلفون: |
Cui YANG, Rongsheng JIANG, Yongshao WU, Xiying YANG, Haihong LIAO, Qian QIN, Shishan QIN, Ying ZHANG, Jiahuang YANG, Limei QIN, Fulin WANG |
| المصدر: |
Agricultural Biotechnology (2164-4993); Apr2023, Vol. 12 Issue 2, p59-75, 5p |
| مصطلحات موضوعية: |
MEAT quality, INOSINE monophosphate, COLOR of meat, SWINE, GLUTAMIC acid, FAT, ANIMAL feeding behavior, PHYTASES |
| مستخلص: |
[Objectives] Protein energy ratio refers to the proportional relationship between protein and energy levels in animal diets, i. e., the grams of crude protein corresponding to every megacalorie of energy, which is generally expressed as CP; ME or CP; DE. This study was conducted to investigate the effects of different diets on fattening and slaughter performance and meat quality traits for "L (Large Yorkshire) x L (Landrace)" crossbred pigs. [Methods]Eighteen piglets of L x L crossbred with similar body weights about 51 kg were selected. The piglets were divided into 3 groups randomly and each group was assigned to 3 replicates with 2 piglets in a replicate. Group A was fed diet I (control diet), group B was fed the same diet of group A in the first month of the trial but fed diet II in second month, and group C consumed diet III. All the pigs were fed in the same feeding condition for two months except the different diets during the trial. One pig in similar body weight from each replicate was slaughtered for the determination of slaughter performance and meat quality traits in the end of the trial. [Results] The average daily feed intake (ADFI) of pigs from group B was only (2.32 ±0.52) kg and significantly lower than those from group A and group C (P <0.05), but no difference was found in average daily gain (ADG) and feed/gain (P >0.05). Also, no differences occurred in the carcass length, back fat thickness, longissimus muscle (LM) area and dressing percentage (P > 0.05). In addition, no differences were found in the meat quality traits of shear force, meat color, pH43, pHM h and cooking loss (P >0. 05). However, the water-holding capacity of meat from group C was (2.58 ±0.02) ms and significantly lower than that of (2.80 ±0. 20) ms from group A (P <0.05). Although the contents of glutamic acid and cystine in LM from group B was significantly lower than those from group A and group C (P<0.05), no differences occurred in the contents of other amino acids, the total amino acid and total flavor amino acid among the three groups (P>0.05). However, the inosine monophosphate content of LM from group C was only (331. 80 ±11. 53) mg/100 g and significantly lower than those of (361.00 ± 6. 36) and (366.37 ±4.80) mg/100 g from group A and B (P <0.05). Even though no differences were found in the contents of DM and CP in LM among the three groups of pigs, the content of intramuscular fat (IMF) in LM from group B and group C was increased by 45.6% and 46.58% respectively from that of group A (P <0. 05), but no difference occurred between group B and C (P >0.05). [Conclusions] Diets II and III in this study caused no differences in fattening and slaughter performance of L x L crossbred pigs, but the effects on some meat traits were still significant, especially on the improvement of intramuscular fat in experimental pigs. Therefore, they could improve the meat quality of crossbred pigs to a certain extent. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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