Effect of betaine and CLA [conjugated linoleic acid] on commercial cuts and tissues in Iberian pig carcasses. Allometric analysis | Efecto de la betaína y el ácido linoleico conjugado sobre los diversos cortes y tejidos de la canal de cerdos Ibéricos. Análisis alométrico
2009
Rojas Cano, M.L., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | Lara, L., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | Lachica, M., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín | Fernández-Fígares, I., Consejo Superior de Investigaciones Científicas, Granada (España). Estación Experimental del Zaidín
The aim of the present study was to evaluate the effects that betaine and CLA on growth and development of commercial cuts and tissues of Iberian growing pigs (20-50 kg BW) using allometry. Gilts (n=20) were fed control, 1% CLA (CLA-60), 0.5% BET or 1% CLA+0.5% BET isoenergetic diets from 20 to 50 kg BW. Animals were fed diets containing 120 g crude ideal protein, and 15.4 MJ ME /kg DM at 95% of ad libitum intake. Dietary treatments and individual pen locations were assigned at random to experimental gilts. Pigs were weighed and feed intake was adjusted weekly according to BW. An additional group of 5 pigs was slaughtered at the beginning of the experiment and the carcasses dissected to obtain the initial points of the allometric equations. At 50 kg BW, pigs were electro-stunned, exsanguinated and organs were removed. Carcasses were chilled for 24 h and left half carcasses were frozen at -20C until further dissection for the allometric analysis. Ham, shoulder, spinal cord, ribs, loin, sirloin, back fat, bacon and renal fat were separated from the carcass. Additionally, hams and shoulders were carefully dissected into skin, bone, lean tissue and fat tissue. Betaine increased (P<0.05) the allometric growth coefficient in the spinal cord, indicating later maturing nature, growing faster in relation to control pigs, while it was decreased for bacon (P<0.05). Nevertheless, the supplementation with betaine and CLA together, decreased renal fat allometric growth coefficient (P<0.05) while it was increased for sirloin (P<0.05). Betaine and CLA may change the pace of development of the commercial cuts in Iberian pigs. It seems like that there is an additive effect leading to an increase of lean tissues and a decrease of fat deposition.
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