Effects of increasing digestible energy with sugar or chocolate supplementation on pig growth performance and pork quality under high crude protein conditions
2017
Maeda, K. (Livestock Experiment Station of Wakayama Prefecture, Nishimurogun, Wakayama (Japan)) | Yamanaka, K. | Irie, M.
The effects of increasing digestible energy (DE) with sugar and chocolate supplementation on pig growth and pork quality under high crude protein conditions were investigated. Under the same nutritional condition (16.3% crude protein and 0.74% lysine), DE was adjusted to 4.2 ME/kg in the control group, 4.6 Mcal/kg (with supplementation of sugar) in the HDE-S group, and 4.6 Mcal/kg (with supplementation of chocolate) in the HDE-C group. Eighteen Duroc pigs (average body weight of 68.8 kg) were assigned to three groups by weight and sex (six pigs per pen, 3 barrows and 3 gilts) and fed until they reached a body weight of about 118 kg. All groups showed normal growth. Average daily gain was not affected by increased DE. Carcass weight tended to be greater in the supplemental groups than in the control group. Dressing percentage increased with increased dietary DE (P<0.01). For pork characteristics, longissimus dorsi muscle (LM) had higher Lsup(*) in the HDE-S group than in the control and the HDE-C groups, and higher bsup(*) in the HDE-C group than in the control and the HDE-S groups. Average intramuscular fat (IMF) content of LM in all groups was high- over 7%, but IMF content was not significantly affected by increased DE. For inner layer back fat and leaf fat, monounsaturated fatty acids increased and polyunsaturated fatty acids decreased or tended to decrease with dietary increases of DE in the HDE-S and HDE-C groups. These results indicate that increasing DE as sugar or chocolate supplementation to the diet does not necessarily increase IMF but can increase monounsaturated fatty acids content in subcutaneous fat under a high crude protein dietary content.
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