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논문 기본 정보

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학술저널
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한국축산학회(구 한국동물자원과학회) 한국축산학회지 한국축산학회지 제61권 제1호
발행연도
2019.1
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1 - 9 (9page)

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Little is known about the effects of the plane of nutrition on growth performance and meat quality of grow-finish pigs under commercial production conditions. The present study was thus addressed to this virtually unanswered question. One hundred and two barrows and 102 gilts weighing approximately 24 kg were fed phase I and II grower diets with a high, medium, or low plane of nutrition (HP, MP, or LP) to approximately 43 and 70 kg, respectively, in 6 replicates (pens). Subsequently, the HP and MP groups were fed the HP and MP1 finisher diets, respectively, the LP group being fed a second MP (MP2) finisher diet (LP1 group). Moreover, 68 LP-grower-fed barrows and gilts were added to the feeding trial and fed the MP1 and LP finisher diets to approximately 95 kg and thereafter, respectively (LP2 group). All MP diets had the lysine:calorie ratios comparable to the RNC recommendations, with < 18% differences between those of the HP and LP diets. The finisher pigs were reared in 16 pens and slaughtered at approximately 115 kg. The gain:feed ratio, but not average daily gain (ADG), was greater for the HP group than for the MP and LP during the grower phase I whereas during the grower phase II, ADG was greater (p < 0.05) for the HP and LP groups vs. MP. During the finisher phase I, ADG was less for the LP (LP1 + LP2) group vs. HP and MP, with no difference between the HP and MP groups; the gain:feed ratio was less for the LP vs. MP group. Backfat thickness was greater for the LP vs. HP group. The water holding capacity of fresh longissimus dorsi muscle (LM) and the sensory juiciness score for cooked LM were greatest for the LP group, the sensory flavor and tenderness scores being greater for the LP group vs. MP. In conclusion, results suggest that compensatory growth occurred for the LP and MP groups during the grower phase II and finisher phase I, respectively, with fat deposition increased for the LP group and that meat quality could be improved by the use of LP.

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참고문헌 (41)

참고문헌 신청
Chung CY / 1981 / Experiments on swine production: effects of plane of nutrition and market weight on pork quality :436~476 google schola Smith JW / 1999 / Effects of dietary energy density and lysine : calorie ratio on growth performance and carcass characteristics of growing-finishing pigs / J Anim Sci 77:3007~3015 google schola De La Llata M / 2001 / Economics of increasing lysine : -calorie ratio and adding dietary fat for growing-finishing pigs reared in a commercial environment / J Swine Health Prod 9:215~223 google schola Main RG / 2008 / Determining an optimum lysine : calorie ratio for barrows and gilts in a commercial finishing facility / J Anim Sci 86:2190~2207 google schola Campbell RG / 1984 / Effect of feeding level and dietary protein content on the growth, body composition and rate of protein deposition in pigs growing from 45to 90 kg / Anim Sci 38:233~240 google schola

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