지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 449 - 454 (6page)
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초록· 키워드
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The present study was performed to investigate the effects of the plane of nutrition on growth performance and meat quality traits, especially marbling and PSE(pale, soft, and exudative), in finishing pigs. One hundred and four barrows and 102 gilts born to Yorkshire×Landrace dams and Duroc sires were randomly allocated to 16 pens at approximately 80-kg body weight, with 13 animals housed per pen except for two pens. Each eight pens received a diet containing either 3.4 Mcal ME/kg and 0.98% total lysine(high plane) or 3.1 Mcal ME/kg and 0.81% total lysine(medium plane). All animals were slaughtered at approximately 112 kg BW on an average, after which the Longissimus muscle(LM) was analyzed physicochemically. The ADG, ADFI, gain:feed as well as marbling score did not differ between the two dietary groups, whereas backfat thickness was greater in the high-plane group than in the medium-plane group(24.1 vs. 22.5 mm P<0.05). No LM exhibited PSE, i.e. L*(lightness)>50, pH<6.0 and drip loss>5.0%, nor were these PSE-related variables influenced by the dietary treatment. Contents of crude protein and fat in LM did not differ between the two dietary groups. In conclusion, the present results suggest that growth performance and the occurrence of the PSE or ‘watery’ carcass are not influenced significantly by increasing the plane of nutrition in finishing pigs when the finisher is adequate nutritionally for supporting maximal lean growth. However, increasing the plane of nutrition is likely to result in an increase in fat deposition.
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등록된 정보가 없습니다.
참고문헌 (26)
참고문헌 신청
A.P. Schinckel / 2012 / The Impact of Feeding Diets of High or Low Energy Concentration on Carcass Measurements and the We
AOAC / 1990 / Official Methods of Analysis 15th ed / Association of Official Analytical Chemists
Apple, J. K. / 2004 / Effects of dietary lysine and energy density on performance and carcass characteristics of finishing pigs fed ractopamine / J. Anim. Sci 82 : 3277 ~ 328
Barbut, S, Sosnicki, A. A. / 2008 / Progress in reducing the pale, soft and exudative(PSE) problem in pork and poultry meat / Meat Sci 79 : 46 ~ 63
Bee, G. / 2002 / Effect of dietary energy supply and fat source on the fatty acid pattern of adipose tissue and lean tissues and lipogenesis in the pig / J. Anim. Sci 80 : 15
AOAC / 1990 / Official Methods of Analysis 15th ed / Association of Official Analytical Chemists
Apple, J. K. / 2004 / Effects of dietary lysine and energy density on performance and carcass characteristics of finishing pigs fed ractopamine / J. Anim. Sci 82 : 3277 ~ 328
Barbut, S, Sosnicki, A. A. / 2008 / Progress in reducing the pale, soft and exudative(PSE) problem in pork and poultry meat / Meat Sci 79 : 46 ~ 63
Bee, G. / 2002 / Effect of dietary energy supply and fat source on the fatty acid pattern of adipose tissue and lean tissues and lipogenesis in the pig / J. Anim. Sci 80 : 15
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