Impact of increasing dietary energy level during the finishing period on growth performance, pork quality and fatty acid profile in heavy pigs
2013
Suarez-Belloch, J. | Sanz, M.A. | Joy, M. | Latorre, M.A.
Sixty Duroc×(Landrace×Large White) gilts of 93.5 of body weight (BW) were used to investigate the effect of increasing dietary net energy content (2280, 2350, and 2420kcal/kg) on growth performance and carcass, meat, and fat characteristics. Animals were intended for dry-cured ham production. Therefore, pigs were slaughtered at 130kg BW and a minimum fat thickness at Gluteus medius muscle (m. GM) was required. No effect was detected on daily gain or energy intake but feed intake decreased and feed conversion ratio tended to improve as energy increased. Fat depth at m. GM was wider and the proportion of suitable carcasses tended to be greater when energy increased. The treatment had scarce effect on meat and fatty acids. We conclude that 2350kcal of net energy per kg of feed would optimize the productive and quality responses in gilts when are intended for dry-cured ham production.
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