ANNALS OF ANIMAL RESOURCE SCIENCES (동물자원연구)

INSTITUTE OF ANIMAL RESOURCES (강원대학교 동물자원공동연구소)
권호 표지
DOI QR코드

DOI QR Code

Effects of the Low Plane of Nutrition on Carcass and Pork Quality of Finishing Pigs

저영양 비육돈 사양이 도체 및 돈육 품질에 미치는 영향

  • Choi, Jung Seok (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Yang, Bo-Seok (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, Myeong Hyeon (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Lee, Kwang Ho (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jung, Hee Jun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jin, Sang Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Song, Young-Min (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Lee, Chul Young (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • 최정석 (경남과학기술대학교 양돈과학기술센터) ;
  • 양보석 (경남과학기술대학교 동물소재공학과) ;
  • 김명현 (경남과학기술대학교 동물소재공학과) ;
  • 이광호 (경남과학기술대학교 동물소재공학과) ;
  • 정희준 (경남과학기술대학교 동물소재공학과) ;
  • 진상근 (경남과학기술대학교 동물소재공학과) ;
  • 송영민 (경남과학기술대학교 동물소재공학과) ;
  • 이철영 (경남과학기술대학교 동물소재공학과)
  • Received : 2018.06.15
  • Accepted : 2018.09.06
  • Published : 2018.12.31
⟨ Previous Next ⟩

Abstract

The present study was undertaken to examine if the carcass and pork quality of finishing pigs reared on a low plane of nutrition (LPN) could be improved compared with that of the pigs finished on a high plane of nutrition (HPN). Sixty-eight crossbred (LYD) barrows and 68 LYD gilts weighing approximately 50 kg were fed a diet containing 3.54 Mcal DE/kg with 1.00% lysine (HPN) or 3.02 Mcal DE/kg with 0.68% lysine (LPN) in eight pens up to approximately 120 kg and slaughtered. The belly, loin, ham, and Boston butt were cut out from a total of 20 carcasses, after which physicochemical and sensory quality attributes of the belly and the representative muscle of each of the loin, ham, and Boston butt were evaluated. The ADG, gain:feed ratio, and backfat thickness were less for LPN than for HPN (p<0.05). The cooking loss, hardness, and chewiness values for the Boston butt were less for LPN vs. HPN. In sensory evaluation for fresh meat (muscle), the subjective quality scores were greater for LPN vs. HPN in color, marbling, and acceptability for the loin, the muscle:fat balance score for the belly tending to be greater for LPN (p<0.10). In addition, LPN was superior to HPN in the flavor and juiciness in sensory evaluation for cooked ham. In conclusion, the present results suggest that the carcass and pork quality of finishing pigs could be improved with reduced growth performance by using LPN.

본 연구는 저영양 비육돈 사양이 고영양 사양에 비해 도체 및 돈육의 질을 개선시킬 수 있을지를 조사하기 위해 수행되었다. 체중 약 50kg의 LYD 교잡종 암퇘지와 거세돼지 각각 68두씩을 8돈방에 배치하고 3.54Mcal DE/kg과 1.00% 라이신을 함유한 고영양사료 혹은 3.02Mcal DE/kg과 0.68% lysine을 함유한 저영양사료를 약 120kg까지 급여하고 도살하였다. 총 20개의 도체로부터 삼겹살, 등심, 뒷다리 및 목심을 잘라내고 삼겹살과 등심, 뒷다리 및 목심의 대표적인 근육의 질에 관한 이화학적 분석과 관능검사를 수행하였다. 일당증체량, 사료효율 및 등지방두께는 고에너지구보다 저에너지구가 낮았다(p<0.05). 목심의 가열감량, 경도 및 씹힘성 수치는 저영양구가 고영양구보다 낮았다. 신선육(근육)에 대한 관능평가에서 등심의 색깔, 상강도 및 기호도 평점은 저영양구가 고영양구보다 높았고, 삼겹살의 근육:지방 균형 평점은 저영양구가 고영양구보다 높은 경향을 나타냈다(p<0.10). 또한 뒷다리 가열육에 대한 관능평가에서는 풍미 및 다즙성 평점이 저영양구가 고영양구보다 높았다. 결론적으로, 이상의 결과는 저영양으로 비육돈을 사양하면 고영양 사양에 비해 성장성적은 저하되지만 도체 및 돈육의 질을 향상시킬 수도 있음을 시사한다.

Keywords

Acknowledgement

Supported by : 경남과학기술대학교

References

  1. Asmus, M. D., DeRouchey, J. M., Tokach, M. D., Dritz, S. S., Houser, T. A., Nelssen, J. L. and Goodband, R. D. 2014. Effects of lowering dietary fiber before marketing on finishing pig growth performance, carcass characteristics, carcass fat quality, and intestinal weights. J. Anim. Sci. 92:119-128. https://doi.org/10.2527/jas.2013-6679
  2. Bee, G., Biolley, C., Guex, G., Herzog, W., Lonergan, S. M. and Huff-Lonergan, E. 2006. Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles. J. Anim. Sci. 84:191-203. https://doi.org/10.2527/2006.841191x
  3. Bonneau, M. and Lebret, B. 2010. Production systems and influence on eating quality of pork. Meat Sci. 84:293-300. https://doi.org/10.1016/j.meatsci.2009.03.013
  4. 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. Can. J. Anim. Sci. 74:519-528. https://doi.org/10.4141/cjas94-073
  5. Channon, H. A., D'Souza, D. N. and Dunshea, F. R. 2016. Developing a cuts-based system to improve consumer acceptability of pork: impact of gender, ageing period, endpoint temperature and cooking method. Meat Sci. 121:216-227. https://doi.org/10.1016/j.meatsci.2016.06.011
  6. Choi, J. S., Jin, S. K. and Lee, C. Y. 2015. Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition. J. Anim. Sci. Technol. 57:37. https://doi.org/10.1186/s40781-015-0070-4
  7. CIE. 1986. Colorimetry, 2nd ed. CIE Publication No. 15.2, Commision Internationale de l'Eclairage, Vienna.
  8. Estany, J., Ros-Freixedes, R., Tor, M. and Pena, R. N. 2017. Triennial growth and development symposium: genetics and breeding for intramuscular fat and oleic acid content in pigs. J. Anim. Sci. 95:2261-2271.
  9. Fonti-i-Furrols, M. and Guerrero, L. 2014. Consumer preference, behavior and perception about meat and meat products: an overview. Meat Sci. 98:361-371. https://doi.org/10.1016/j.meatsci.2014.06.025
  10. Frederick, B. R., van Heugten, E. and See, M. T. 2006. Effects of pig age at market weight and magnesium supplementation through drinking water on pork quality. J. Anim. Sci. 84:1512-1519. https://doi.org/10.2527/2006.8461512x
  11. Goerl, K. F., Eilert, S. J., Mandingo, R. W., Chen, H. Y. and Miller, P. S. 1995. Pork characteristics as affected by two populations of swine and six crude protein levels. J. Anim. Sci. 73:3621-3626. https://doi.org/10.2527/1995.73123621x
  12. Hyun, Y., Ellis, M., McKeith, F. K. and Baker, D. H. 2003. Effect of dietary leucine level on growth performance, and carcass and meat quality in finishing pigs. Can. J. Anim. Sci. 83:315-318. https://doi.org/10.4141/A02-035
  13. Jaworski, N. W., Liu, D. W., Li, D. F. and Stein, H. H. 2016. Wheat bran reduces concentrations of digestible, metabolizable, and net energy in diets fed to pigs, but energy values in wheat bran determined by the difference procedure are not different from values estimated from a linear regression procedure. J. Anim. Sci. 94:3012-3021. https://doi.org/10.2527/jas.2016-0352
  14. Jeong, J. Y., Park, B. C., Ha, D. M., Park, M. J., Joo, S. T. and Lee, C. Y. 2010. Effects of increasing slaughter weight on production efficiency and carcass quality of finishing gilts and barrows. Kor. J. Food Sci. Ani. Resour. 30:206-215. https://doi.org/10.5851/kosfa.2010.30.2.206
  15. Jin, S. K., Kim, I. S., Hur, S. J., Hah, K. H. and Kim, B, W. 2004. Effects of feeding period on carcass and objective meat quality in crossbred longissimus muscle. J. Anim. Sci. Technol. 46:811-820. https://doi.org/10.5187/JAST.2004.46.5.811
  16. Joo, S. T. and Kim, G. D. 2011. Meat quality traits and control technologies. In Control of Meat Quality, S. T. Joo (ed.), Research Signpost, Kerala, India, pp. 1-29.
  17. Katsumata, M. 2011. Promotion of intramuscular fat accumulation in porcine muscle by nutritional regulation. Anim. Sci. J. 82:17-25. https://doi.org/10.1111/j.1740-0929.2010.00844.x
  18. Lawrence, T. L. J. and Fowler, V. R. 1997. Growth of Farm Animals, 2nd ed. CABI, Wallingford, UK, pp. 50-71.
  19. Lee, C. H., Jung, D. Y., Choi, J. S., Jin, S. K. and Lee, C. Y. 2014. Effects of the plane of nutrition on physiochemical characteristics and sensory quality traits of the muscle in finishing pigs. Kor. J. Food Sci. Ani. Resour. 34:516-524. https://doi.org/10.5851/kosfa.2014.34.4.516
  20. Lee, C. Y., Lee, H. P., Jeong, J. H., Baik, K. H., Jin, S. K., Lee, J. H. and Sohn, S. H. 2002. Effects of restricted feeding, low-energy diet, and implantation of trenbolone acetate plus estradiol on growth, carcass traits, and circulating concentrations of insulin-like growth factor (IGF)-I and IGF-binding protein-3 in finishing barrows. J. Anim. Sci. 80:84-93. https://doi.org/10.2527/2002.80184x
  21. Li, Y., Li, J., Zhang, L., Yu, C., Lin, M., Gao, F., Zhou, G., Zhang, Y., Fan, Y. and Nuldnali, L. 2015. Effects of dietary energy sources on post mortem glycolysis, meat quality and muscle fiber type transformation of finishing pigs. PLoS ONE 10(6): e0131958 doi:10.1371/journal.pone.0131958.
  22. MAFRA. 2014. Grading standards for livestock products (in Korean). Notification No. 2014-4 of the Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
  23. MAFRA. 2018. Statistics. The Ministry of Agriculture, Food and Rural Affairs, Republic of Korea. www.mafra.go.kr
  24. Ngapo, T. M., Riendeau, L., Laberge, C. and Fortin, J. 2012. "Chilled" pork - part II. Consumer perception of sensory quality. Meat Sci. 92:338-345. https://doi.org/10.1016/j.meatsci.2012.04.031
  25. Noblet, J. and Goff, G. L. 2001. Effect of dietary fibre on the energy value of feeds for pigs. Anim. Feed Sci. Technol. 90:35-52. https://doi.org/10.1016/S0377-8401(01)00195-X
  26. NRC. 2012. Nutrient Requirements of Swine, 11th rev. ed. National Academy Press, Washington, D.C., U.S.A.
  27. Park, B. C. and Lee, C. Y. 2011. Feasibility of increasing the slaughter weight of finishing pigs. J. Anim. Sci. Technol. 53:211-222. https://doi.org/10.5187/JAST.2011.53.3.211
  28. Park, M. J., Ha, D. M., Shin, H. W., Lee, S. H., Kim, W. K., Ha, S. H., Yang, H. S., Jeong, J. Y., Joo, S. T. and Lee, C. Y. 2007. Growth efficiency, carcass quality characteristics and profitability of 'high'- market weight pigs. J. Anim. Sci. Technol. 49:459-470. https://doi.org/10.5187/JAST.2007.49.4.459
  29. Park, M. J., Jeong, J. Y., Ha, D. M., Han, J. C., Sim, T. G., Park, B. C., Park, G. B., Joo, S. T. and Lee, C. Y. 2009. Effects of dietary energy level and slaughter weight on growth performance and grade and quality traits of the carcass in finishing pigs. J. Anim. Sci. Technol. 51:143-154. https://doi.org/10.5187/JAST.2009.51.2.143
  30. Park, M. J., Park, B. C., Ha, D. M., Kim, J. B., Jang, K. S., Lee, D. H., Kim, G. T., Jin, S. K. and Lee, C. Y. 2013. Effects of increasing market weight of finishing pigs on backfat thickness, incidence of the 'caky-fat' belly, carcass grade, and carcass quality traits. J. Anim. Sci. Technol. 55:195-202. https://doi.org/10.5187/JAST.2013.55.3.195
  31. Rosenvold, K., Petersen, J. S., Laerke, H. N., Jensen, S. K., Therkildsen, M., Karlsson, A. H., Moller, H. S. and Andersen, H. J. 2001. Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. J. Anim. Sci. 79:382-391. https://doi.org/10.2527/2001.792382x
  32. van Wijk, H. J., Arts, D. J. G., Matthews, J. O., Webster, M., Ducro, B. J. and Knol, E. F. 2005. Genetic parameters for carcass composition and pork quality estimated in a commercial production chain. J. Anim. Sci. 83:324-333. https://doi.org/10.2527/2005.832324x
  33. Virgili, R., Degni, M., Schivazappa, C., Faeti, V., Poletti, E., Marchetto, G., Pacchioli, M. T. and Mordenti, A. 2003. Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs. J. Anim. Sci. 81:2448-2456. https://doi.org/10.2527/2003.81102448x
  34. Warner, R. D., Kauffman, R. G. and Greaser, M. L. 1997. Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45:339-352. https://doi.org/10.1016/S0309-1740(96)00116-7
  35. Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I. and Whittington, F. M. 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Sci. 78:343-358. https://doi.org/10.1016/j.meatsci.2007.07.019