Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-27T02:23:55.292Z Has data issue: false hasContentIssue false
  • English
  • Français

Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period

Published online by Cambridge University Press:  18 August 2016

M. Therkildsen ,
B. Riis ,
A. Karlsson ,
L. Kristensen ,
P. Ertbjerg ,
P. P. Purslow ,
M. Dall Aaslyng  and
N. Oksbjerg
M. Therkildsen*
Affiliation:
Danish Institute of Agricultural Sciences, Department of Animal Product Quality, PO Box 50, DK-8830 Tjele, Denmark
B. Riis
Affiliation:
Danish Institute of Agricultural Sciences, Department of Animal Product Quality, PO Box 50, DK-8830 Tjele, Denmark
A. Karlsson
Affiliation:
Danish Institute of Agricultural Sciences, Department of Animal Product Quality, PO Box 50, DK-8830 Tjele, Denmark
L. Kristensen
Affiliation:
Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
P. Ertbjerg
Affiliation:
Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
P. P. Purslow
Affiliation:
Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
M. Dall Aaslyng
Affiliation:
Danish Meat Research Institute, Maglegaardsvej 2, PO Box 57, DK-4000 Roskilde, Denmark
N. Oksbjerg
Affiliation:
Danish Institute of Agricultural Sciences, Department of Animal Product Quality, PO Box 50, DK-8830 Tjele, Denmark
*
† E-mail: [email protected]
Get access

Abstract

The present experiment was designed to evaluate the effect of different time spans of ad libitum feeding of pigs prior to slaughter after a period of restricted feeding on performance and texture characteristics of the meat. Te n litters of five pigs (Duroc ✕ Landrace ✕ Large White crosses) were allocated to five feeding treatments (AA, R28A42, R43A27, R52A18 and R60A10) at the age of 70 days. AA-pigs were given ad libitum a concentrate diet from day 70 to slaughter at day 140 (approx. 100 kg live weight). R28A42, R43A27, R52A18 and R60A10 pigs were given food at a restricted level (0·6 of ad libitum) for 28, 43, 52 and 60 days, respectively, followed by ad libitum feeding for 42, 27, 18 and 10 days, respectively, until slaughter at day 140. All pigs that had been given food at a restricted level for a period (R28A42, R43A27, R52A18 and R60A10) showed a compensatory growth response in the subsequent ad libitum period. However, only pigs on ad libitum for a minimum of 27 days prior to slaughter (R28A42 and R43A27) had carcass weights and muscle mass similar to that of the control pigs (AA) at slaughter. The restricted feeding increased meat proportion, whereas the feeding strategies had no effect on technological meat quality traits (pH24, drip loss and CIE-colour traits: L*, a* and b*). During compensatory growth, protein turn-over was increased and positively related to the length of the ad libitum period as indicated by the concentration of elongation factor-2 (eEF-2) (P < 0·10), the activity of µ-calpain (P < 0·01) and the myofibrillar fragmentation index (MFI) 1 day post mortem in m. longissimus dorsi (P < 0·08) and the solubility of collagen (P < 0·01). Although not significant, the shear force at day 1 followed the same pattern of improvement as the MFI. The concentration of eEF-2 increased at a faster rate following transition to ad libitum feeding than did the activity of µ-calpain. This suggests that muscle protein synthesis increases at a faster rate after change to ad libitum feeding and reaches the same level as in the control pigs (AA) before muscle protein degradation. This time lag between the increase in protein synthesis and degradation could explain the compensatory growth response and it also suggests that in order to use the compensatory growth mechanism to improve tenderness, the optimal time of slaughter may not coincide with the period of highest growth rates, but may occur at a later stage, when muscle protein degradation is maximal. For pigs slaughtered at 100 kg live weight, we expect muscle protein degradation to be maximal some time beyond 42 days of ad libitum feeding prior to slaughter.

Keywords

compensatory growthmuscle tissuepigstenderness.
Type
Research Article
Information
Animal Science , Volume 75 , Issue 3 , December 2002 , pp. 367 - 377
Copyright
Copyright © British Society of Animal Science 2002

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

Aberle, E. D., Reeves, E. S., Judge, M. D., Hunsley, R. E. and Perry, T. W. 1981. Palatability and muscle characteristics of cattle with controlled weight gain: time on a high energy diet. Journal of Animal Science 52: 757–763.CrossRefGoogle Scholar
Allen, R. E., Merkel, E. A. and Young, R. B. 1979. Cellular aspect of muscle growth: myogenic cell proliferation. Journal of Animal Science 49: 115–127.CrossRefGoogle ScholarPubMed
Allingham, P. G., Harper, G. S. and Hunter, R. A. 1998. Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steers. Meat Science 48: 65–73.Google Scholar
Cameron, N. D., Penman, J. C., Fisken, A. C., Nute, G. R., Perry, A. M. and Wood, J. D. 1999. Genotype with nutrition interactions for carcass composition and meat quality in pig genotypes selected for components of efficient lean growth rate. Animal Science 69: 69–80.Google Scholar
Christophersen, C. T., Karlsen, J., Nielsen, M. O. and Riis, B. 2002. Eukaryotic elongation factor-2 (eEF-2) activity in bovine mammary tissue in relation to milk protein synthesis. Journal of Dairy Research 69: 206–213.Google Scholar
Critser, D. J., Miller, P. S. and Lewis, A. J. 1995. The effects of dietary protein concentration on compensatory growth in barrows and gilts. Journal of Animal Science 73: 3376–3383.CrossRefGoogle ScholarPubMed
Culler, R. D., Parrish Jr, F. C., Smith, G. C. and Cross, H. R. 1978. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of Food Science 43: 1177–1180.Google Scholar
Danielsen, V., Hansen, L. L., Møller, F., Bejerholm, C. and Nielsen, S. 2000. Production results and sensory meat quality of pigs fed different amounts of concentrate and ad lib. clover grass or clover grass silage. Proceedings of NJF-seminar no. 303 ‘Ecological animal husbandry in Nordic countries’ (ed. Hermansen, J. E., Lund, V. and Thuen, E.), pp. 79–86.Google Scholar
Donker, R. A., Hartog, L. A. den, Brascamp, E. W., Merks, J. W. M., Noordewier, G. J. and Buiting, G. A. J. 1986. Restriction of feed intake to optimize overall performance and composition of pigs. Livestock Production Science 15: 353–365.CrossRefGoogle Scholar
Ellis, M., Webb, A. J., Avery, P. J. and Brown, I. 1996. The influence of terminal sire geneotype, 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
Etherington, D. J. 1987. Collagen and meat quality: effects of conditioning and growth rate. Advances in Meat Research 4: 351–360.Google Scholar
Fang, S. -H., Nishimura, T. and Takahashi, K. 1999. Relationship between development of intramuscular connective tissue and toughness of pork during growth of pigs. Journal of Animal Science 77: 120–130.Google Scholar
Geesink, G. H. and Koohmaraie, M. 1999. Technical note: a rapid method for quantification of calpain and calpastatin activities in muscle. Journal of Animal Science 77: 3225–3229.Google Scholar
Geesink, G. H., Laack, R. L. J. M. van, Barnier, V. M. H. and Smulders, F. J. M. 1994. Does electrical stimulation affect the speed of ageing response? Sciences des Aliments 14: 409–422.Google Scholar
Goll, D. E., Thompson, V. F., Taylor, R. G. and Ouali, A. 1998. The calpain system and skeletal muscle growth. Canadian Journal of Animal Science 78: 503–512.Google Scholar
Hansen, B. 1989. Determination of nitrogen as elementary N, an alternative to Kjeldahl. Acta Agriculturæ Scandinavica Section A, Animal Science 39: 113–118.Google Scholar
Hansen, L. L., Claudi-Magnussen, C. and Andersen, H. J. 2001. [Meat and eating quality of ecological produced pigs]. In [Ecological and outdoor pig production-where are we?] (ed. Jacobsen, K. and Hermansen, J. E.). Internal report 145, Danish Institute of Agricultural Sciences, pp. 39–47.Google Scholar
Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science 49: 447–457.CrossRefGoogle ScholarPubMed
Hornick, J. L., Eenaeme, C. van, Clinquart, A., Diez, M. and Istasse, L. 1998. Different periods of feed restriction before compensatory growth in Belgian Blue bulls. I. Animal performance, nitrogen balance, meat characteristics, and fat composition. Journal of Animal Science 76: 249–259.Google Scholar
Hornick, J. L., Eenaeme, C. van, Gérard, O., Dufrasne, I. and Istasse, L. 2000. Mechanisms of reduced and compensatory growth. Domestic Animal Endocrinology 19: 121–132.CrossRefGoogle ScholarPubMed
Howarth, R. E. and Baldwin, R. L. 1971. Synthesis and accumulation of protein and nucleic acid in rat gastrocnemius muscles during normal growth, restricted growth, and recovery from restricted growth. Journal of Nutrition 101: 477–484.Google Scholar
Jones, S. J., Starkey, D. L., Calkins, C. R. and Crouse, J. D. 1990. Myofibrillar protein turnover in feed-restricted and realimented beef cattle. Journal of Animal Science 68: 2707–2715.Google Scholar
Kempster, A. J., Chadwick, J. P. and Jones, D. W. 1985. An evaluation of the Hennessy grading probe and the SFK Fat-O-Meater for use in pig carcass classification and grading. Animal Production 40: 323–329.Google Scholar
Kolar, K. 1990. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products-NMKL collaborative study. Journal of the Association of Official Analytical Chemists 73: 54–57.Google ScholarPubMed
Koohmaraie, M., Shackelford, S.D., Wheeler, T. L., Lonergan, S. M. and Doumit, M. E. 1995. A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits. Journal of Animal Science 73: 3596–3607.Google Scholar
Kristensen, L., Therkildsen, M., Riis, B., Sørensen, M. T., Oksbjerg, N., Purslow, P. P. and Ertbjerg, P. 2002. Dietary induced changes of muscle growth rate in pigs: effects on in vivo and post-mortem muscle proteolysis and meat quality. Journal of Animal Science In press.Google Scholar
McDonagh, M. B., Fernandez, C. and Oddy, V. H. 1999. Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb. Meat Science 52: 9–18.CrossRefGoogle ScholarPubMed
Millward, D. J., Garlick, P. J., James, W. P. T., Nnanyelugo, D. O. and Ryatt, J. S. 1973. Relationship between protein synthesis and RNA content in skeletal muscle. Nature 241: 204–205.CrossRefGoogle ScholarPubMed
Millward, D. J., Garlick, P. J., Stewart, R. J. C., Nnanyelugo, D. O. and Waterlow, J. C. 1975. Skeletal-muscle growth and protein turnover. Biochemical Journal 150: 235–243.CrossRefGoogle ScholarPubMed
Møller, A. J. 1981. Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness. Meat Science 5: 247–260.CrossRefGoogle ScholarPubMed
Oksbjerg, N., Petersen, J. S., Sørensen, I. L., Henckel, P., Vestergaard, M., Ertbjerg, P., Møller, A. J., Bejerholm, C. and Støier, S. 2000. Long-term changes in performance and meat quality of Danish Landrace pigs: a study on a current compared with an unimproved genotype. Animal Science 71: 81–92.Google Scholar
Oksbjerg, N., Sørensen, M. T. and Vestergaard, M. 2002. Compensatory growth and its effect on muscularity and technological meat quality in growing pigs. Acta Agriculturæ Scandinavica, Section A, Animal Science 52: 85–90.Google Scholar
Prince, T. J., Jungst, S. B. and Kuhlers, D. L. 1983. Compensatory responses to short-term feed restriction during the growing period in swine. Journal of Animal Science 56: 846–852.CrossRefGoogle ScholarPubMed
Riis, B., Rattan, S. I. S. and Clark, B. F. C. 1989. Estimating the amounts of ADP-ribosylatable active elongation factor-2 in mammalian cell-free extracts. Journal of Biochemical and Biophysical Methods 19: 319–326.Google Scholar
Rompala, R. E. and Jones, S.D. M. 1984. Changes in the solubility of bovine intramuscular collagen due to nutritional regime. Growth 48: 466–472.Google Scholar
Sève, B., Ballèvre, O., Ganier, P., Noblet, J., Prugnaud, J. and Obled, C. 1993. Recombinant porcine somatotropin and dietary protein enhance protein synthesis in growing pigs. Journal of Nutrition 123: 529–540.Google Scholar
Shackelford, S.D., Koohmaraie, M., Cundiff, L. V., Gregory, K. E., Rohrer, G. A. and Savell, J. W. 1994. Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-bratzler shear force, retail product yield, and growth rate. Journal of Animal Science 72: 857–863.Google Scholar
Statistical Analysis Systems Institute. 1992. SAS/STAT user’s guide, release 6.07. Statistical Analysis Systems Institute Inc., Cary, NC.Google Scholar
Sweency, R. A. 1989. Generic combustion method for determination of crude protein in feeds. Collaborative study. Journal of the Association of Official Analytical Chemists 72: 770–774.Google Scholar
Therkildsen, M., Melchior Larsen, L., Bang, H. G. and Vestergaard, M. 2002a. Effect of growth rate on tenderness development and final tenderness of meat from Friesian calves. Animal Science 74: 253–264.CrossRefGoogle Scholar
Therkildsen, M., Melchior Larsen, L. and Vestergaard, M. 2002b. Influence of growth rate and muscle type on muscle fibre type characteristics, protein synthesis capacity, and activity of the calpain system in Friesian calves. Animal Science 74: 243–251.Google Scholar
Thomson, B. C., Dobbie, P. M., Bass, J. J., Singh, K. and Muir, P. D. 1996. Effect of growth path on the calpain system and shear force in Angus steers. Proceedings of the 42nd international congress of meat science and technology, Matforsk, Norwegian Food Research Institute, Norway, pp. 416–417.Google Scholar
Vanschoubroek, F. X., Wilde, R. O. de and Spaendonck, R. L. van. 1965. The influence of the level of feeding of suckled pigs on subsequent performance during fattening. Animal Production 7: 111–118.Google Scholar
Wheeler, T. L. and Koohmaraie, M. 1992. Effects of the b-adrenergic agonist L644, 969 on muscle protein turnover, endogenous proteinases activities, and meat tenderness in steers. Journal of Animal Science 70: 3035–3043.CrossRefGoogle Scholar
Wheeler, T. L., Shackelford, S.D. and Koohmaraie, M. 2000. Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. Journal of Animal Science 78: 958–965.Google Scholar