Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-28T09:25:23.670Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of rate of lean and fat tissue development on pork eating quality

Published online by Cambridge University Press:  18 August 2016

P. J. Blanchard ,
M. Ellis ,
C. C. Warkup ,
B. Hardy ,
J. P. Chadwick  and
G. A. Deans
P. J. Blanchard*
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
M. Ellis*
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
C. C. Warkup
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
B. Hardy
Affiliation:
Omega Nutrition, 1275 Highway 15 South, Fairmont, Minnesota, 56031, USA
J. P. Chadwick
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
G. A. Deans
Affiliation:
Department of Mathematics and Statistics, University of Newcastle upon Tyne, Newcastle upon Tyne NE1 7RU
*
†Present address: Frank Wright Ltd, Blenheim House, Blenheim Road, Ashbourne, Derbyshire, DE6 1HA.
‡Present address: Department of Animal Science, University of Illinois, 210 Animal Sciences Laboratory, 1207 W. Gregory Drive, Urbana, Illinois 61801, USA.
Get access

Abstract

The influence of plane of nutrition and diet on the eating quality of fresh pork was investigated in a study involving 721 animals. Boars and gilts of three genotypes (0, 0·25 and 0·50 Duroc inclusion level) were reared from 30 to 90 kg on seven feeding regimens (combinations of diet formulation and feeding level) to achieve different rates of lean and fat tissue growth during two growth periods (30 to 60 or 75 kg; 60 or 75 kg to 90 kg), respectively. A diet of conventional energy and protein (CEP, 14·2 MJ/kg digestible energy, 205 g/kg crude protein, 10 g/kg lysine) was given using combinations of ad libitum and restricted feeding to produce six treatment groups with variation in lean and fat growth rates. An additional treatment group was given food ad libitum on a higher energy and lower protein diet (HELP, 14·7 MJ/kg digestible energy, 166 g/kg crude protein, 7·0 g/kg lysine) between 30 and 90 kg. Dissected carcass composition at 90 kg was predicted from equations based on P2 fat depth, which were developed from full-side and ham joint dissections on sub-samples of animals. Representative sub-samples of animals were dissected at start (30 kg) and at interim weights (60 or 75 kg) to allow lean and subcutaneous fat growth rates to be calculated for all or parts of the growth period. The feeding regimes produced substantial variation in live-weight gain (DLWG) (744 to 914 g/day) and lean tissue growth rate (LTGR 345 to 417 g/day) and subcutaneous fat growth rate (SFGR 81 to 97 g/day), between 30 and 90 kg, and in longissimus dorsi intramuscular fat content (10·37 to 23·87 g/kg). Pigs given the HELP diet had the highest intramuscular fat and the best eating quality. Pigs offered the CEP diet ad libitum throughout the growth period produced more tender but less juicy meat than those given food restrictedly (0·8 or 0·9 of ad libitum). The correlations between DLWG, LTGR and SFGR for the whole or parts of the growth period and sensory characteristics, although often positive, were generally low, suggesting weak relationships.

Keywords

leanpigsplane of nutritionsensory evaluationsubcutaneous fat
Type
Research Article
Information
Animal Science , Volume 68 , Issue 3 , April 1999 , pp. 477 - 485
Copyright
Copyright © British Society of Animal Science 1999

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Blanchard, P. J., Ellis, M., Warkup, C.C., Chadwick, J. P. and Willis, M. B. 1999a. The influence of sex (boars and gilts) on growth, carcass and pork eating quality characteristics. Animal Science 68: 487–493.CrossRefGoogle Scholar
Blanchard, P. J., Warkup, C.C, Ellis, M., Willis, M. B. and Avery, P. 1999b. The influence of the proportion of Duroc genes on growth, carcass and pork eating quality characteristics. Animal Science 68: 495–501.CrossRefGoogle Scholar
Bruce, H.L., Ball, R. O. and Mowat, D.N. 1991. Effects of compensatory growth on protein metabolism and meat tenderness of beef steers. Canadian Journal of Animal Science 71: 659–668.CrossRefGoogle Scholar
Castell, A. G., Cliplef, R. L., Poste-Flynn, L. M. and Butler, G. 1994. Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine: energy ratio. Canadian Journal of Animal Science 74: 519–528.CrossRefGoogle Scholar
Cuthbertson, A. 1968. PIDA dissection techniques. Proceedings of a symposium on methods of carcass evaluation, European Association for Animal Production, Dublin. Google Scholar
DeVol, D. L., McKeith, F. K., Bechtel, P. J., Novakofski, J., Shanks, R. D. and Carr, T. R. 1988. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. Journal of Animal Science 66: 385–395.CrossRefGoogle Scholar
Ellis, M., Webb, A. J., Avery, P. J. and Brown, I. 1996. The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork. Animal Science 62: 521–530.CrossRefGoogle Scholar
Engel, B. and Walstra, P. 1991. A simple method to increase precision or reduce expense in regression experiments to predict the proportion of lean meat of carcasses. Animal Production 53: 353–359.Google Scholar
Kerr, B. J. 1988 Considerations in the use of crystalline amino acids in swine diets. Ph.D. thesis, University of Illinois.Google Scholar
Lo, L.L., McLaren, D. G., McKeith, F. K., Ferando, R. L. and Novakofski, J. 1992. Genetic analyses of growth, realtime ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs. I. Breed effects. Journal of Animal Science 70: 2373–2386.CrossRefGoogle ScholarPubMed
Meat and Livestock Commission. 1989. First Stotfold Pig Development Unit trial results. MLC, Milton Keynes, UK.Google Scholar
Meat and Livestock Commission. 1992a. Second Stotfold Pig Development Unit trial results. MLC, Milton Keynes, UK.Google Scholar
Meat and Livestock Commission. 1992b. A blueprint for lean and tender pork. Meat and Livestock Commission, Milton Keynes, UK.Google Scholar
Planella, J. and Cook, G. L. 1991. Accuracy and consistency of prediction of pig carcass lean concentration from P2 fat thickness and sample joint dissection. Animal Production 53: 345–352.Google Scholar
Warkup, C.C. and Kempster, A. J. 1991. A possible explanation of the variation in tenderness and juiciness of pig meat. Animal Production 52: 559 (abstr.).Google Scholar
Zessin, D.A., Pohl, C.V., Wilson, G. D. and Weir, C. E. 1961. Effect of pre-slaughter dietary stress on the carcass characteristics and palatability of pork. Journal of Animal Science 20: 871–875.CrossRefGoogle Scholar