• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.5
• /
• pp.686-695
• /
• 2018

Objective: The objective of this study was to investigate the effects of dietary choline supplementation on hepatic lipid metabolism and gene expression in finishing pigs with intrauterine growth retardation (IUGR). Methods: Using a $2{\times}2$ factorial design, eight normal birth weight (NBW) and eight IUGR weaned pigs were fed either a basal diet (NBW pigs fed a basal diet, NC; IUGR pigs fed a basal diet, IC) or a diet supplemented with two times more choline than the basal diet (NBW pigs fed a high-choline diet, NH; IUGR pigs fed a high-choline diet, IH) until 200 d of age. Results: The results showed that the IUGR pigs had reduced body weight compared with the NBW pigs (p<0.05 from birth to d 120; p = 0.07 from d 120 to 200). Increased (p<0.05) free fatty acid (FFA) and triglyceride levels were observed in the IUGR pigs compared with the NBW pigs. Choline supplementation decreased (p<0.05) the levels of FFAs and triglycerides in the serum of the pigs. The activities of malate dehydrogenase and glucose 6-phosphate dehydrogenase were both increased (p<0.05) in the livers of the IUGR pigs. Choline supplementation decreased (p<0.05) malate dehydrogenase activity in the liver of the pigs. Gene expression of fatty acid synthase (FAS) was higher (p<0.05) in the IC group than in the other groups, and choline supplementation decreased (p<0.05) FAS and acetyl-CoA carboxylase ${\alpha}$ expression in the livers of the IUGR pigs. The expression of carnitine palmitoyl transferase 1A (CPT1A) was lower (p<0.05) in the IC group than in the other groups, and choline supplementation increased (p<0.05) the expression of CPT1A in the liver of the IUGR pigs and decreased (p<0.01) the expression of hormone-sensitive lipase in both types of pigs. The gene expression of phosphatidylethanolamine N-methyltransferase (PEMT) was higher (p<0.05) in the IC group than in the other groups, and choline supplementation significantly reduced (p<0.05) PEMT expression in the liver of the IUGR pigs. Conclusion: In conclusion, the lipid metabolism was abnormal in IUGR pigs, but the IUGR pigs consuming twice the normal level of choline had improved circulating lipid parameters, which could be related to the decreased activity of nicotinamide adenine dinucleotide phosphate-generating enzymes or the altered expressions of lipid metabolism-related genes.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.8
• /
• pp.1154-1161
• /
• 2000

Two experiments were conducted to evaluate the efficacy of cupric citrate (Cu-citrate) relative to cupric sulfate $(CuSO_4)$ as a Cu source for weanling and grow-finish pigs. In addition, the use of liver and bile Cu concentrations as indices of the bioavailability of Cu sources was investigated. Experiment one consisted of a nursery phase (35 d; initial BW=6.4 kg, final BW=21.4 kg) followed by a grow-finish phase (103 d; initial BW=21.5 kg, final BW=111.7 kg). Experiment two only consisted of a nursery phase (35 d; initial BW=6.3 kg, final BW=18.6 kg). Dietary treatments were identical for both experiments and consisted of: control (10 ppm $CuSO_4$); control+66 or 225 ppm $CuSO_4$; control+33, 66, or 100 ppm Cu-citrate. An antibiotic was included in diets for Exp. 1 but not Exp. 2. In both experiments, growth performance variables were similar for pigs receiving Cu-citrate and $CuSO_4$; however, growth performance was not improved by high concentrations of $CuSO_4$. Liver and bile Cu were increased (p<0.05) by 225 ppm $CuSO_4$; however, lower dietary concentrations of Cu from either $CuSO_4$ or Cu-citrate did not affect the Cu concentration of liver or bile relative to that observed in the control pigs. Irrespective of Cu source, there was no linear (p>0.10) increase in plasma Cu with increasing Cu concentrations in the diet for both experiments. However, the plasma Cu concentrations were highest (p<0.10) in pigs receiving diets supplemented with 225 ppm $CuSO_4$. Sixteen randomly chosen pigs per treatment in Exp. 1 were continued through the grow-finish phase. Body weight gain and feed intake were improved (p<0.10) by 66 ppm $CuSO_4$, but other dietary Cu treatments did not alter pig performance compared to the control diet. Plasma Cu concentrations were increased (p<0.10) by 225 ppm $CuSO_4$ in the growing phase and by 225 ppm $CuSO_4$ and 100 ppm Cu-citrate in the finishing phase. These data reveal no consistent effect of $CuSO_4$ on performance; therefore, it is difficult to assess the efficacy of these two Cu sources. In addition, these studies demonstrate that liver and bile Cu are not good indicators of Cu bioavailability in pigs fed adequate to pharmacological concentrations of Cu.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.4
• /
• pp.640-650
• /
• 2020

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

• Korean Journal of Environmental Agriculture
• /
• v.20 no.2
• /
• pp.122-126
• /
• 2001

The effect of the fermented food wastes (FFW) on growth performance and feeding efficiency war investigated in growing-finishing pigs. Four treatments with different mixing rates [0% FFW (100% commercial diet: control) ; 25% FFW ; 50% FFW ; and 100% FFW] were tried. Twenty heads of cross-bred barrows ($Duroc\;{\times}\;Landrace$, average live weight : 28.5 kg) were divided into 4 treatments with 5 replicates. During entire feeding trial (10 to 27 week), average daily gain increased by 29.4% and 13.9% in 25% FFW and 50% FFW, but decreased by 38.2% in 100% FFW compared to control. Daily feed intake was the highest in 25% FFW and it greatly decreased in 50% and 100% FFW feeding. The amount of feeds required for weight gain was similar with control in 25% FFW or significantly decreased in 50% FFW, while greatly increased in 100% FFW feeding. Cost of feeds per kg weight gain was decreased by 28.6%, 49.4% and 32.6% in 25%, 50% and 100% FFW, respectively. The results showed that replacement up to 50% with fermented food wastes was advantageous with respect to feed efficiency and feed cost, but 100% FFW feeding was disadvantageous because of a very low feed efficiency.

• Journal of Animal Science and Technology
• /
• v.50 no.2
• /
• pp.227-236
• /
• 2008

The objective of this study was to evaluate the effect of dietary lycopene supplementation on meat quality in Longissimus Muscle of Korean native pigs. Meat samples were obtained from pigs which had been fed with finishing pig diets containing basal diets(C), 200 ppm lycopene (T1), 400 ppm lycopene (T2), and 800 ppm lycopene(T3). Longissimus muslce pH was not influenced by feeding lycopene. Total microbial counts of treatments were significantly lower than those of control at 0 day of storage (p<0.05). Counts of lactic acid bacteria and coliform of T2 and T3 were significantly lower than those of control and T1 at 0 day of storage(p<0.05). Regardless of packaging, microbial counts increased as the storage period increased(p<0.05). While water-holding capacity (WHC) values of the treatments were lower than those of control, cooking losses values of treatments were higher than those of control (p<0.05). Therefore, it can be concluded that Korean native pigs fed lycopene supplemented diets affect the microbial counts and meat quality (volatile basic nitrogen, WHC and cooking loss) compared with conventional ones. These results may show a fundamental data on production of Korean native pork.

• Food Science of Animal Resources
• /
• v.23 no.2
• /
• pp.115-121
• /
• 2003

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.227-235
• /
• 2003

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(Tl), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1$^{\circ}C$ for 28 days. pH value of control group was higher than other treatments. Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but that of all groups increased up to 14 days of storage and then decreased. The a* value of C was higher than the others, but b* value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest level, but that of Tl was the lowest. Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were' higher than those of C and Tl. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in Tl.

• Journal of Animal Environmental Science
• /
• v.11 no.1
• /
• pp.55-60
• /
• 2005

This study was conducted to determine the odor reduction efficiency of a biofilter desist using different filter materials. The summary of results are as follows; 1. The airflow penetration rate of the different filter materials namely; rice straw, woodchips, rice hulls and sawdust were 0.72 m/s, 0.64 m/s, 0.48 m/s and 0.17 m/s, respectively. 2. The elimination of $NH_3$ gas was fastest in the rice hull at a rate of 4 mg/${\iota}$ followed by sawdust, woodchips and rice straw at 3 mg/${\iota}$, 3 mg/${\iota}$ and 7 mg/${\iota}$, respectively. 3. The filter material made of wood chips was able to eliminate the offensive gas known as $H_2S$ at a rate of 2.2 mg/${\iota}$ on the 7th day, 17.6 mg/${\iota}$ on the 21st day but decreased to 10.7 mg/${\iota}$ on the 36th day. In contrast, the filter material composed of sawdust had a continuous increase in the reduction of $H_2S$ at a rate of 12.3 mg/${\iota}$ on the 7th day, 18.3 mg/${\iota}$ on the 21st day and 20.1 mg/${\iota}$ on the 36th day. The above findings indicated that among the filter materials, sawdust was the most effective in absorbing $H_2S$. Airflow penetration rate can be related to $H_2S$ odor elimination efficiency as shown by the slowest airflow rate of sawdust which is only 0.17 m/s.

• Animal Bioscience
• /
• v.34 no.10
• /
• pp.1663-1673
• /
• 2021

Objective: Pork belly is considered as the most commercially important and preferable primal cut by consumers worldwide. Thus, this study was conducted to determine the effects of fat levels on the meat quality characteristics of pork bellies. Methods: Seventy-eight growing-finishing pigs collected from different commercial pig farms were slaughtered and used in the present study. After slaughter 24 h, bellies were fabricated according to the Korean Pork Cutting Specification, and immediately sampled for analysis of their fat content. Based on the fat levels, the bellies were segregated into three different groups: low fat (LF, fat ≤20%, n = 15), medium fat (MF, fat 21% to 30%, n = 30), and high fat (HF, fat ≥31%, n = 33). The bellies were then analyzed for meat quality traits, fatty acids, flavor compounds and eating quality properties. Results: The HF group had lower moisture and cooking loss levels compared to the other groups (p<0.05). The LF group presented higher proportions of polyunsaturated fatty acids compared to the other groups (p<0.05). The LF group showed higher amounts of the Maillard reaction-derived flavor compounds (e.g., 2,5-dimethyl pyrazine, 2-ethyl-3,5-dimethyl, and 4-methylthiazole) associated with meaty and roasty flavors whereas, the HF group showed higher amounts of oleic acid- derived compounds (e.g., nonanal and octanal) associated with the fatty and oily flavors. Interestingly, significantly higher scores for all the eating quality attributes (flavor, juiciness, tenderness, and overall acceptance) were found in the HF group compared to those in the LF or MF group (p<0.05). Conclusion: The high-fat bellies (fat ≥31%) had a better technological quality and eating quality compared to the low-fat bellies (fat ≤20%). Thus, increasing the fat content may improve the technological quality and eating quality traits of pork bellies, however, this increase may also result in more trimmed loss due to excessively deposited body fat.

• Journal of Animal Science and Technology
• /
• v.61 no.1
• /
• pp.1-9
• /
• 2019

Little is known about the effects of the plane of nutrition on growth performance and meat quality of grow-finish pigs under commercial production conditions. The present study was thus addressed to this virtually unanswered question. One hundred and two barrows and 102 gilts weighing approximately 24 kg were fed phase I and II grower diets with a high, medium, or low plane of nutrition (HP, MP, or LP) to approximately 43 and 70 kg, respectively, in 6 replicates (pens). Subsequently, the HP and MP groups were fed the HP and MP1 finisher diets, respectively, the LP group being fed a second MP (MP2) finisher diet (LP1 group). Moreover, 68 LP-grower-fed barrows and gilts were added to the feeding trial and fed the MP1 and LP finisher diets to approximately 95 kg and thereafter, respectively (LP2 group). All MP diets had the lysine:calorie ratios comparable to the RNC recommendations, with < 18% differences between those of the HP and LP diets. The finisher pigs were reared in 16 pens and slaughtered at approximately 115 kg. The gain:feed ratio, but not average daily gain (ADG), was greater for the HP group than for the MP and LP during the grower phase I whereas during the grower phase II, ADG was greater (p < 0.05) for the HP and LP groups vs. MP. During the finisher phase I, ADG was less for the LP (LP1 + LP2) group vs. HP and MP, with no difference between the HP and MP groups; the gain:feed ratio was less for the LP vs. MP group. Backfat thickness was greater for the LP vs. HP group. The water holding capacity of fresh longissimus dorsi muscle (LM) and the sensory juiciness score for cooked LM were greatest for the LP group, the sensory flavor and tenderness scores being greater for the LP group vs. MP. In conclusion, results suggest that compensatory growth occurred for the LP and MP groups during the grower phase II and finisher phase I, respectively, with fat deposition increased for the LP group and that meat quality could be improved by the use of LP.