• Asian-Australasian Journal of Animal Sciences
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• v.14 no.4
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• pp.515-524
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• 2001

Two experiments using growing and finishing pigs (Landrace$\times$Duroc$\times$Yorkshire) were conducted to determine the effects of different levels of vitamins and trace minerals (VTM) on growth performance, nutrient digestibility, carcass characteristics and meat quality of growing-finishing pigs, and to evaluate the suitability of vitamin-mineral levels commonly used in the swine industry in Korea. A total of 120 three crossbred (Landrace$\times$Duroc$\times$Yorkshire) growing (Experiment I: 20.90 0.44 kg average initial body weight) and finishing (Experiment II: 53.55 0.97 kg average initial body weight) were used in 6 and 9 weeks feeding trials, respectively. Pigs were allotted on the basis of sex and weight to 5 treatments with 6 replications per treatment with 4 pigs per pen in a completely randomized block design. Treatments were: 1) control, 2) fat soluble vitamin 200% vs. control, 3) water soluble vitamin 200% vs. control, 4) trace mineral 50% vs. control, 5) trace mineral 200% vs. control. In experiment I, during the overall experimental period (0 to 6 weeks, 21 to 54 kg body weight), ADG of the 200% trace mineral supplemented group was significantly higher than that of the 50% trace mineral supplemented group. There were no significant differences among other the treatments. Digestibility of crude protein was lowest in mineral 50% supplemented group (p<0.05). Calcium digestibility was significantly higher in the 200% fat soluble vitamin supplemented group than in the other treatments (p<0.05). In experiment II, during the overall experimental period (0 to 9 weeks, 54 to 106 kg body weight), growth performance was not significantly affected by dietary vitamin and trace mineral levels. However, increasing level of water soluble vitamins at the level of 200% compared to control had a tendency to improve the overall growth performance. Overall carcass characteristics except for carcass length did not differ among pigs fed the dietary treatments. Loin eye area, pH, drip loss and shear force of meat were not affected by dietary vitamin and trace mineral levels. There was a trend for less fat content (%) in pork when the level of vitamin and trace mineral was increased, but the difference was not significant. Flavor score was the lowest in control and highest in the 200% fat soluble vitamin supplemented group (p<0.05). Juiciness of muscle was lower in the 200% fat soluble vitamin supplemented group than other dietary treatments, except for trace mineral 50% supplemented group (p<0.05). Based on these results, it is suggested that "typical" commercial levels of vitamin and trace minerals used by feed companies in Korea are sufficient to meet requirement for the maximum growth of growing-finishing pigs. Our results suggests that a reduction in trace mineral levels in commercial diets could be considered to reduce feed cost and nutrient excretion with economic and environmental benefits.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1039-1046
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• 2003

In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig feeds. The treatments included feeding control) the low-nutrient density diet(2,960cal/kg ME, 12.25% CP, 0.41% lysine and 0.70% Ca), T1) the medium-nutrient density diet(3,220cal/kg ME, 15.50% CP, 0.87% lysine and 0.90% Ca) and T2) the hight-nutrient density diet(3,350cal/kg ME, 17.50% CP, 1.05% lysine and 0.90% Ca). The crude ash contents of T1 were significantly(p〈0.05) higher than those of control and T2. The pH$_{u}$ of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p〈0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p〈0.05) lower then those of control. The oleic acid(18:1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18:2) and arachidonic(C20:4) acid were significantly(p〈0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem pH$_{u}$ and cooking loss.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.133-139
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• 2012

The objective of this study was to investigate the relationship between color grade in Korea Institute for Animal Products Quality Evaluation (KAPE) and instrumental color values ($L^*$, $a^*$, $b^*$, ${\Delta}C$ and H) in porcine longissimus dorsi muscle. A total of 538 pigs were selected to classify and to measure the instrumental color values from commercial public slaughter house. All of the instrumental color traits were decreased with increase of color grade (p<0.05). The color grade 1 group had the highest $L^*$ value (65.23) and the color grade 6 group had the lowest $L^*$ value (45.29) among the color grade groups (p<0.05). The color grade had the negative correlation with all the instrumental color traits (p<0.001) and the correlation coefficient between color grade and $L^*$ value was -0.83. In conclusion, instrumental color traits is highly related to color grade, and especially $L^*$ value is an important indicator for both porcine carcass grading and color grading systems in KAPE.