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Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
Financial support for the Enterprise Model Project and Pork Insight has been provided by:
Duration of dietary linseed feeding affects the intramuscular fat, muscle mass and fatty acid composition in pig muscle
Posted in: Meat Quality by admin on January 1, 2008 | No Comments
In the present study, linseed was fed to growing–finishing barrows for three different lengths of time before slaughter at 100 g/kg diet, and the dietary ALA content is calculated to 20 g/kg diet. The aim of this study was to investigate the effect of duration of dietary linseed feeding on subcutaneous carcass fat, intramuscular fat and the muscle mass. It was found that feeding a diet of 100 g of linseed/kg to pigs increased the content of n-3 polyunsaturated fatty acid in muscle and adipose tissue, stimulated intramuscular fat accumulation, and promoted the hypertrophy of the longissimus dorsi muscle, quadriceps femoris muscle mass, and semitendinosus muscle. Further research should be done to identify the effect of dietary n-3 PUFA enrichment in tissues on lipid metabolism related genes in adipose tissue and muscle, respectively.
Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation
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The objective of this paper was to determine the effect of duration and time of feeding n-3 PUFA sources on the fatty acid composition and oxidative stability of the longissimus thoracis (LT) muscle. It was concluded that supplying fish oil resulted in the greatest EPA and DHA proportions, but the content of docosapentaenoic acid was not affects. Also, the diet did not effect meat pH, drip loss, and lipid or color oxidation.
Effect of dietary conjugated linoleic acid and monounsaturated fatty acids on productive, carcass and meat quality traits of pigs
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The aim of this work was to study the effect of the combination of different levels of conjugated linoleic
acid (CLA) and monounsaturated fatty acids (MUFA) in pig diets on several productive, carcass and meat quality traits. It was found that the use of dietary CLA did not cause any effect on productive and carcass quality traits when combined with either low or high MUFA levels in pig diets. Dietary CLA levels up to 1% increased the intramuscular
fat content, whereas a linear CLA enrichment of pork was achieved with increasing dietary CLA levels. Moreover, dietary CLA modified the fatty acid profile of intramuscular fat by increasing the ratio of SFA to unsaturated fatty acids following a CLA dose-dependent behaviour. All these effects were independent on the MUFA level of the diets. In order to counteract the decrease in the MUFA content of pork fat, MUFA enrichment of pig diets when supplementing CLA would be an attractive strategy, although higher levels of dietary MUFA than those used in the present work would
be necessary.
Effects of temperature stress on growth performance and bacon quality in grow-finish pigs housed at two densities
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This study was conducted to determine the effects of temperature and space allocation on growth performance and carcass characteristics. This is because managing stressors is essential for optimizing pig growth performance. The results show decreased growth, carcass lipid quality, as well as bacon quality when pigs were housed at temperatures above their thermoneutral zone (32.2¡ãC). It was also concluded that increasing spacial allocation for housing will improve the negative effects of temperature stress.
Effects of supplemental humic substances on growth performance, blood characteristics and meat quality in finishing pigs
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In recent years, it has been shown that humates added to the feed of poultry promote growth. However, supplementation has a feed additive in pig diets has not been well reported. Therefore, this research was carried out to determine the effect of Humic substances (HS) on growth performance, blood characteristics and meat quality in finishing pigs. This study did find that dietary supplementation with humic substances can improve growth performance, lymphocyte concentration and meat quality in finishing pigs.
Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork
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Pig performance, carcass quality and palatiability of pork from pigs fed distillers dried grains with solubles (DDGS), high-protein distillers dried grains (HPDDG), and corn germ was investigated. 84 pigs were allotted to 7 dietary treatments. Diets were fed for 114 days in a 3-phase program. The control treatment was based on corn and soybean meal. It was concluded that feeding 20% DDGS or high levels of HPDDG to growing-finishing pigs did not have a negative effect overall. However, it may decrease fat quality. Feeding up to 10% corn germ did not have a negative affect but increased the final weight of the pigs and reduced the iodine value of belly fat.
The relationship within and between production performance and meat quality characteristics in pigs from three different genetic lines
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The objective of this study was to investigate with data from three pig genetic lines, the existing relationship within production performance parameters, within meat quality characteristics and between these two types of variables. It was found that the differences among the studied genotypes are much higher in terms of performance than in terms of meat quality traits.
Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight
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The objective of this experiment was to determine the effects of dietary extruded linseed, an n-3 PUFA on growth performance, carcass composition, meat quality, and oxidative stability of pigs slaughtered at 111 kg and 160 kg approximately. This was done because there has been much interest in ways to manipulate the fatty acid composition of meat as the Western diet is characterized by a high intake of SFA relative to PUFA, and the consumption of n-3 PUFA is decreased realtive to n-6 PUFA. This study shows that the inclusion of linseed in swine diets may in fact improve the fatty acid profile of pork without significantly affecting oxidation or color stability. Thus, this type of feeding practice may improve human health based on the n-6:n-3 PUFA ration recommended for the human diet.
How pigs are handled on the farm can affect meat quality
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Proper nutrition and proper on-farm handling affect
meat quality.
Those are two firm outcomes of a three-year study led
by Prof. Peter Purslow, acting Associate Dean (Research and
Innovation) for the Ontario Agricultural College and Professor,
Department of Food Science, University of Guelph.
The study, which will be completed this summer with a final
look at nutrition, included 648 slaughter pigs from 27 groups
of pigs representing a large number of commercial operations
and processing days, as well as some pigs from research farms.
The effects of sex and slaughter weight on growth performance and carcass traits of pigs intended for dry-cured ham from Teruel (Spain)
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This study investigates the effect of sex (barrows and gilts) and slaughter weight on growth performance and carcass characteristics using crossbred pigs from Duroc sires mated to Landrace x Large White dams. These pigs were intended for high quality dry-cured hams (Teruel ham) from Spain. It was concluded that barrows were better than gilts when intended for Teruel ham. Also, an increase in slaughter weight up to 130 kg in pigs impaired growth performance but improved some aspects of carcass quality that is required by the Teruel ham industry.