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Effect of feeding a high energy/low protein diet to finishing pigs on growth and meat quality

Published online by Cambridge University Press:  05 November 2021

P.J. Blanchard ,
D. Mantle ,
J.P. Chadwick  and
M. Willis
P.J. Blanchard
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, NE1 7RU
D. Mantle
Affiliation:
Department of Neurobiology, School of Neurosciences, University Newcastle upon Tyne, NE4 6BE
J.P. Chadwick
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, NE1 7RU
M. Willis
Affiliation:
Department of Agriculture, King George VI Building, University of Newcastle upon Tyne, NE1 7RU
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Extract

Previous work (Blanchard et al, 1995) has suggested that the feeding of a high energy/low protein diet to finishing pigs produces pork of a superior eating quality compared to animals fed conventional energy and protein diets. It has been demonstrated in recent studies (Blanchard et al, 1995) that pork eating quality, particularly tenderness, can be influenced by a change of diet imposed at two weeks prior to slaughter. It has also been suggested (Warkup and Kempster, 1991) that both growth rate and fatness are positively correlated to pork eating quality and that proteolytic enzymes are involved in determining eating quality (Blanchard 1994). The objective of this study was therefore to test these various hypothesis.

Two diets were evaluated: CEP diet (DE 14.0 MJ/kg, Protein 200 g/kg, Lysine 10.0 g/kg) and HELP diet (DE 15.0 MJ/kg, Protein 160 g/kg, Lysine 7.0 g/kg). Treatment 1 animals (n=26) received CEP fed ad libitum 45 kg to 90 kg Iwt. Treatment 2 animals (n=23) received HELP fed ad libitum 45 kg to 90 kg lwt. Treatment 3 animals (n=23) received CEP diet until 14 days prior to slaughter following which they received HELP diet fed ad libitum. A range of carcass and meat quality characteristics were recorded. Grilled loin steaks from each animal were evaluated for eating quality characteristics by trained sensory panel and rated on a scale of 1-8 (increasing with intensity). Activity levels of calpain and calpastatin were measured in samples of LD muscle remove from each carcass 45 minutes after slaughter.

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Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 34
Copyright
Copyright © The British Society of Animal Science 1998

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Footnotes

*

Present address: MLC, Stotfold Pig Development Unit, Hitchin Road, Stotfold Hertfordshire, SG5 4JG

References

Blanchard, P.J. 1994. Influence of lean tissue growth rate on pork tenderness. Meat Focus International, 457–458.Google Scholar
Blanchard, P.J.; Ellis, M; Chadwick, J.P.; Avery, P; Warkup, C.C. 1994. The influence of rate of lean and fat tissue development on pork eating quality. Animal Science 60: 512 (Abs).Google Scholar
Warkup, C.C; Kempster, A.J. 1991. A possible explanation of the variation in tenderness and juiciness of pig meat. Animal Production 2: 559 (Abs).Google Scholar