Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production

Erminio Trevisi, S. Schiavon, L. Carraro, M. Dalla Bona, G. Cesaro, P. Carnier, F. Tagliapietra, E. Sturaro, G. Galassi, L. Malagutti, G. M. Crovetto, A. Cecchinato, L. Gallo

Risultato della ricerca: Contributo in rivistaArticolo in rivista

16 Citazioni (Scopus)

Abstract

This study investigated growth performance, and carcass and raw ham quality of pigs from 4 genetic groups (GG), ANAS (A), DanBred (D), Goland (G) and Topig (T), fed conventional (CONV) or low-protein (LP) diets. In each of 3 trials, 96 pigs were housed in 8 pens in groups of 12 on the basis of their GG, sex (gilts and barrows), and BW. Each pen was assigned a CONV or LP diet. The CONV diets in early (89-120 kg BW) and late (121-165 kg BW) finishing contained 13.1 and 13.2 MJ/kg of ME, 147 and 132 g CP/kg, and 6.0 and 4.4 g/kg of standardized ileal digestible (SID) lysine, respectively. The LP diets in early and late finishing contained only 119 and 103 g/kg of CP, and 4.8 and 3.5 g/kg of SID lysine, respectively. Restricted feed allowance was increased on a weekly basis from 2.3 to 3.2 kg/d during the experiment. Automated feeding stations measured individual feed intake, and pigs were weighed at 3-weeks intervals until slaughter. Hot carcass was weighed and dissected into lean and fat primal cuts. After 24 h of chilling, hams were dressed, weighed, and scored for roundness (0 = low to 4 = high), fat cover thickness (-4 = thin to 4 = thick), marbling (0 = absent to 4 = evident), lean color (-4 = pale to 4 = dark), bicolor and veining (0 = absent to 4 = evident). In addition, ham backfat thickness was measured with a ruler. Dietary CP reduction did not influence final BW (166 kg), daily gain (0.67 kg/d), carcass weight (136 kg) or yield (0.82), but reduced feed efficiency by 5.2% (P<0.001). Irrespective of GG, the reduction in protein supply increased fat cover depth (P<0.001) and marbling (P=0.009) of hams, but did not influence other traits. Compared to A, hams from D were heavier (+6.4%; P<0.001), and had a thinner cover fat (19.4 vs 24.8 mm, P=0.001), a greater marbling score (2.05 vs 1.44 points; P<0.001) and a paler lean color (-0.61 vs 0.34 points; P<0.001). Ham quality of A, G and T was comparable, but the marbling score of T was higher and similar to that of D. The use of low-protein diets would reduce the environmental impact of heavy pig production with some improvement in ham quality (> subcutaneous fat depth), although increased marbling is expected. They should preferably be used with GGs that have low marbling scores under conventional conditions. (C) 2015 Elsevier B.V. All rights reserved.
Lingua originaleEnglish
pagine (da-a)170-181
Numero di pagine12
RivistaAnimal Feed Science and Technology
Volume208
DOI
Stato di pubblicazionePubblicato - 2015

Keywords

  • Carcass
  • Dry-cured ham

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