Nutritional approaches to slow late finishing pig growth: implications on carcass composition and pork quality Helm, Emma Ross, Jason Patience, John Lonergan, Steven Patience, John Huff-Lonergan, Elisabeth Greiner, Laura Reever, Leah Hastad, Chad Arkfeld, Emily Gabler, Nicholas
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Animal Science
dc.contributor.department Iowa Pork Industry Center 2021-02-08T22:04:48.000 2021-02-24T21:14:10Z 2021-02-24T21:14:10Z Wed Jan 01 00:00:00 UTC 2020 2021-01-01
dc.description.abstract <p>Although pork producers typically aim to optimize growth rates, occasionally it is necessary to slow growth, such as when harvest facility capacity is limited. In finishing pigs, numerous dietary strategies can be used to slow growth so pigs are at optimal slaughter body weights when harvest facility capacity and/or access is restored. However, the impact of these diets on pork carcass quality is largely unknown. Thus, this study aimed to evaluate the efficacy of dietary strategies to slow growth in late finishing pigs and evaluate their effects on carcass composition and pork quality. Mixed-sex pigs (<em>n</em> = 897; 125 ± 2 kg BW) were randomly allotted across 48 pens and assigned to 1 of 6 dietary treatments (<em>n</em> = 8 pens/treatment): (1) Control diet representative of a typical finisher diet (CON); (2) diet containing 3% calcium chloride (CaCl<sub>2</sub>); (3) diet containing 97% corn and no soybean meal (Corn); (4) diet deficient in isoleucine (LowIle); (5) diet containing 15% neutral detergent fiber (NDF) from soybean hulls (15% NDF); and (6) diet containing 20% NDF from soybean hulls (20% NDF). Over 42 d, pen body weights and feed disappearance were collected. Pigs were harvested in 3 groups (14, 28, and 42 d on feed) and carcass data collected. From the harvest group, 1 loin was collected from 120 randomly selected carcasses (20 loins/treatment) to evaluate pork quality traits. Overall, ADG was reduced in CaCl<sub>2</sub>, Corn, and 20% NDF pigs compared with CON pigs (<em>P</em> < 0.001). However, ADFI was only reduced in CaCl<sub>2</sub> and 20% NDF pigs compared with CON (<em>P</em> < 0.001). Feed efficiency was reduced in CaCl<sub>2</sub> and Corn pigs compared with CON (<em>P</em> < 0.001). Hot carcass weights were reduced in CaCl<sub>2</sub> pigs at all harvest dates (<em>P</em> < 0.001) and were reduced in Corn and 20% NDF pigs at days 28 and 42 compared with CON pigs (<em>P</em> < 0.001). In general, CaCl<sub>2</sub> and 20% NDF diets resulted in leaner carcasses, whereas the Corn diet increased backfat by 42 d on test (<em>P</em> < 0.05). Loin pH was reduced and star probe increased in CaCl<sub>2</sub> pigs compared with CON pigs (<em>P</em> < 0.05); no treatments differed from CON pigs regarding drip loss, cook loss, color, firmness, or marbling (<em>P</em> ≥ 0.117). Overall, these data indicate that several dietary strategies can slow finishing pig growth without evidence of behavioral vices. However, changes to carcass composition and quality were also observed, indicating quality should be taken into consideration when choosing diets to slow growth.</p>
dc.description.comments <p>This article is published as Helm, Emma T., Jason W. Ross, John F. Patience, Steven M. Lonergan, Elisabeth Huff-Lonergan, Laura L. Greiner, Leah M. Reever, Chad W. Hastad, Emily K. Arkfeld, and Nicholas K. Gabler. "Nutritional approaches to slow late finishing pig growth: implications on carcass composition and pork quality." <em>Journal of Animal Science</em> 99, no. 1 (2021): skaa368. doi: <a href="">10.1093/jas/skaa368</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/
dc.identifier.articleid 1723
dc.identifier.contextkey 21540654
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/723
dc.language.iso en
dc.source.bitstream archive/|||Sat Jan 15 01:44:52 UTC 2022
dc.source.uri 10.1093/jas/skaa368
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Science
dc.subject.disciplines Meat Science
dc.subject.disciplines Nutrition
dc.subject.keywords carcass composition
dc.subject.keywords fresh pork quality
dc.subject.keywords growth restriction
dc.subject.keywords nutrition
dc.subject.keywords social vices
dc.subject.keywords swine
dc.title Nutritional approaches to slow late finishing pig growth: implications on carcass composition and pork quality
dc.type article
dc.type.genre article
dspace.entity.type Publication
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