Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition

Choi, Jung Seok; Jin, Sang-Keun; Lee, C. Young

doi:10.1186/s40781-015-0070-4

Journal of Animal Science and Technology

Table 4 Physicochemical characteristics of the loin, Boston Butt, and ham from the finishing pigs that were placed on either the medium or low plane of nutrition

From: Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition

Variable	Medium plane^a		Low plane^b		SEM	P-value
Variable	Barrow	Gilt	Barrow	Gilt	SEM	Nutr.	Sex	N×S
Whole carcass
Live wt, kg	120.6	120.6	120.1	120.4	1.1	0.75	0.85	0.89
Carcass wt, kg	92.5	91.5	90.8	92.7	0.9	0.78	0.64	0.12
Dressing, %	76.7	75.9	75.7	76.9	0.7	0.99	0.75	0.15
BFT^d, mm	23.9	22.5	24.7	22.2	1.5	0.88	0.23	0.75
Loin^c
CIE L*	52.1	51.9	53.7	50.4	1.4	0.98	0.23	0.29
CIE a*	8.21	7.51	6.98	6.45	0.56	0.06	0.29	0.88
CIE L* (fat)	81.5	82.0	82.6	82.1	0.4	0.12	0.92	0.20
CIE b* (fat)	3.10	3.15	3.15	3.42	0.27	0.29	0.90	0.94
CIE W* (fat)	72.2	72.5	72.3	71.8	0.8	0.73	0.94	0.61
pHu	5.75	5.74	5.70	5.79	0.06	0.98	0.54	0.43
Drip loss, %	5.38	2.77	6.19	1.68	0.96	0.89	<0.01	0.34
WHC^d	67.8	65.4	66.5	66.8	0.9	0.95	0.27	0.18
W-B SF^d, kg/cm²	5.42	3.30	4.59	2.93	0.44	0.19	<0.01	0.61
W-B SF (fat), kg/cm²	4.10	3.15	4.19	2.22	0.49	0.40	<0.01	0.31
Moisture, %	74.0	73.5	73.6	74.3	0.2	0.31	0.71	<0.01
Fat, %	3.01	2.37	3.68	2.03	0.20	0.42	<0.01	0.02
Protein, %	24.82	23.23	23.24	24.01	1.43	0.78	0.78	0.42
Cooking loss, %	36.2	36.1	36.1	36.6	0.6	0.82	0.76	0.63
W-B SF (cooked), kg/cm²	5.09	4.43	5.17	4.54	0.18	0.61	<0.01	0.92
Firmness (cooked), kg/cm²	1.51	1.37	1.48	1.42	0.10	0.90	0.31	0.69
Chewiness (cooked), kg	0.69	0.59	0.67	0.72	0.10	0.60	0.82	0.49
Ham^e
CIE L*	50.4	50.2	49.2	47.6	1.5	0.21	0.53	0.65
CIE a*	9.76	10.47	11.11	9.10	0.82	0.99	0.44	0.11
CIE L* (fat)	50.4	50.2	49.2	47.6	1.5	0.21	0.53	0.65
CIE b* (fat)	3.66	3.51	3.76	2.24	0.56	0.31	0.15	0.24
CIE W* (fat)	39.5	39.7	38.0	40.9	1.0	0.89	0.15	0.20
pHu	5.75	5.80	5.72	5.96	0.07	0.37	0.04	0.17
Drip loss, %	3.24	1.45	3.91	2.25	0.75	0.34	0.03	0.94
WHC	62.1	63.9	63.0	64.6	1.2	0.49	0.16	0.92
W-B SF, kg/cm²	4.23	2.69	3.90	3.65	0.37	0.41	0.02	0.09
W-B SF (fat), kg/cm²	4.83	3.81	3.86	4.69	0.49	0.93	0.84	0.07
Moisture, %	74.5	74.6	74.5	74.8	0.2	0.55	0.34	0.51
Fat, %	2.10	2.72	2.41	2.71	0.19	0.43	0.03	0.43
Protein, %	23.62	22.09	21.96	23.45	1.30	0.91	0.99	0.26
Cooking loss, %	33.3	35.0	33.6	35.2	0.7	0.75	0.03	0.95
W-B SF (cooked), kg/cm²	5.53	4.28	5.99	4.25	0.26	0.42	<0.01	0.36
Firmness (cooked), kg/cm²	1.05	1.19	1.13	1.23	0.08	0.45	0.17	0.82
Chewiness (cooked), kg	0.44	0.51	0.51	0.56	0.05	0.22	0.20	0.80
Boston butt³
CIE L*	49.9	46.5	49.9	44.2	1.4	0.43	<0.01	0.42
CIE a*	15.26	13.38	14.67	12.32	0.69	0.25	<0.01	0.74
CIE L* (fat)	49.9	46.5	49.9	44.2	1.4	0.43	<0.01	0.42
CIE b (fat)	4.95	4.49	5.03	3.33	0.39	0.18	0.01	0.13
CIE W* (fat)	24.6	33.0	22.9	34.2	1.4	0.84	<0.01	0.31
pHu	6.25	6.44	6.23	6.56	0.06	0.38	<0.01	0.24
Drip loss, %	0.34	0.37	0.52	0.32	0.05	0.20	0.13	0.03
WHC	58.3	62.8	57.1	60.0	2.8	0.48	0.20	0.79
W-B SF, kg/cm²	3.48	2.86	3.50	2.37	0.28	0.41	<0.01	0.37
W-B SF (fat), kg/cm²	4.47	6.64	4.78	4.46	0.63	0.15	0.16	0.06
Cooking loss (cooked), %	35.9	35.5	37.1	33.5	0.7	0.58	<0.01	0.03
W-B SF (cooked), kg/cm²	5.92	4.83	5.78	5.14	0.45	0.86	0.07	0.61
Firmness (cooked), kg/cm²	1.26	1.24	1.17	12.17	0.11	0.45	0.90	0.95
Chewiness (cooked), kg	0.57	0.58	0.58	0.56	0.06	0.95	0.90	0.78

^aFed the medium-plane phase 1 (P1) and phase 2 (P2) finisher diets (Table 1) during P1 and P2, respectively
^bFed the low-plane P2 finisher diet (Table 1) during both P1 and P2
^a,bData are means of 6 animals
^c,eLongissimus muscle and semimembranosus muscle, respectively, were used for the measurement of all variables except for those with an indication “fat” in parenthesis in which subcutaneous fat was used
^dBFT, average of backfat thickness measurements between the 11^th and 12^th ribs and at the last rib adjusted for a 115-kg live weight; WHC, water holding capacity; W-B SF, Warner-Bratzler shear force

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ISSN: 2055-0391

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