A total of 96 non-lean-type (Yorkshire $\times$ Landrace) $\times$ Duroc gilts and barrows weighing approximately 80 kg were randomly allocated to 24 pens under a 2 (sex) $\times$ 3 [diet; 3.4, 3.2, and 3.0 Mcal DE/kg {'high'-, 'medium'-, and 'low'-energy diets (HE, ...
A total of 96 non-lean-type (Yorkshire $\times$ Landrace) $\times$ Duroc gilts and barrows weighing approximately 80 kg were randomly allocated to 24 pens under a 2 (sex) $\times$ 3 [diet; 3.4, 3.2, and 3.0 Mcal DE/kg {'high'-, 'medium'-, and 'low'-energy diets (HE, ME, and LE), respectively}] factorial arrangement of treatments. All animals were slaughtered approximately at 115 kg, after which carcass quality traits and grades and physicochemical and sensory characteristics of the loin related to meat quality were analyzed. The ADG and gain:feed were not affected by the sex or dietary treatment, whereas ADFI was greater in the ME vs HE group. Backfat thickness was greater in barrows vs gilts and also in ME and HE vs LE only in barrows. Enumerated carcass marbling and quality grade, which were highly correlated (r=0.56; P<0.01), were greater in barrows vs gilts. Physicochemical characteristics including the color, pH, drip loss and contents of moisture, protein, and fat of fresh loin, as well as sensory characteristics of fresh and cooked loin, were not affected by the sex or dietary treatment, except for shear force for cooked loin which was greater (P<0.05) in LE and ME vs HE. In conclusion, it is thought that ME is comparable to HE in terms of the effect on growth and carcass quality of finishing pigs, but that the relative effect of LE vs ME needs to be further studied.
A total of 96 non-lean-type (Yorkshire $\times$ Landrace) $\times$ Duroc gilts and barrows weighing approximately 80 kg were randomly allocated to 24 pens under a 2 (sex) $\times$ 3 [diet; 3.4, 3.2, and 3.0 Mcal DE/kg {'high'-, 'medium'-, and 'low'-energy diets (HE, ME, and LE), respectively}] factorial arrangement of treatments. All animals were slaughtered approximately at 115 kg, after which carcass quality traits and grades and physicochemical and sensory characteristics of the loin related to meat quality were analyzed. The ADG and gain:feed were not affected by the sex or dietary treatment, whereas ADFI was greater in the ME vs HE group. Backfat thickness was greater in barrows vs gilts and also in ME and HE vs LE only in barrows. Enumerated carcass marbling and quality grade, which were highly correlated (r=0.56; P<0.01), were greater in barrows vs gilts. Physicochemical characteristics including the color, pH, drip loss and contents of moisture, protein, and fat of fresh loin, as well as sensory characteristics of fresh and cooked loin, were not affected by the sex or dietary treatment, except for shear force for cooked loin which was greater (P<0.05) in LE and ME vs HE. In conclusion, it is thought that ME is comparable to HE in terms of the effect on growth and carcass quality of finishing pigs, but that the relative effect of LE vs ME needs to be further studied.
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제안 방법
Forty-eight loins from as many median-weight animals representing 24 pens slaughtered on a selected day received the physicochemical analysis and sensory evaluation. Muscle and fat color and chemical composition including moisture, protein, and fat of the loin were determined by the CIE (1978) L* (lightness), a* (redness) and b* (yellowness) standards and by the AOAC (1990) procedures, respectively.
이론/모형
All data were analyzed using the General Linear Model procedure of SAS (SAS Inst. Inc., Cary, NC). The model included main effects sex and dietary energy level as well as their two-way interaction.
성능/효과
In conclusion, the present ME (3.2 Mcal DE/kg) is judged to be comparable to HE (3.4 Mcal DE/kg) in its effects on growth and growth efficiency as well as on physicochemical characteristics of the meat of finishing pigs. More studies are necessary, however, to delineate the relative effects of LE (3.
, 1999), was influenced by the sex or dietary treatment (Table 5). Moreover, none of the other physicochemical characteristics measured in the present study, except for shear force, including the redness (a*), water-holding capacity, cooking loss, and contents of moisture, fat, and protein differed between the sexes or dietary groups. In shear force, the LE and ME groups exhibited a greater values (4.
The ADG tended to be greater in the ‘medium’-energy diet (ME) group (0.76 kg) than in the ‘low’-energy diet (LE) group (0.69 kg; P=0.06) as well as in the ‘high’-energy diet (HE) group (0.71 kg; P=0.15), although the dietary effect was not significant (P=0.14).
후속연구
4 Mcal DE/kg) in its effects on growth and growth efficiency as well as on physicochemical characteristics of the meat of finishing pigs. More studies are necessary, however, to delineate the relative effects of LE (3.0 Mcal DE/kg) vs ME on growth and its efficiency as well as those of the dietary energy level between 3.0 and 3.4 Mcal DE/kg on carcass quality and physicochemical and sensory characteristics related to meat quality in finishing pigs.
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