Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

VELOSO, Rogério de Carvalho; DUARTE, Márcio de Souza; SILVA, Fabyano Fonseca e; SARAIVA, Alysson; GUIMARÃES, Simone Eliza Facioni; CHIZZOTTI, Mário Luiz; CAMARGO, Ederson Gomes; LOPES, Paulo Sávio

doi:10.1590/fst.22417

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Original Article • Food Sci. Technol 39 (3) • Jul-Sep 2019 • https://doi.org/10.1590/fst.22417 copy

Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs^ Part of Rogério Veloso's doctoral thesis titled “Effects of nutritional plans and genetic groups on quantitative traits of pigs”, Animal Science Graduate Program, Universidade Federal de Viçosa.

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

We aimed to evaluate the effects of paternal genotypes (Piau, Duroc-based, and Pietrain) and nutritional plans with different digestible lysine contents (Low, Medium, and High) on performance, carcass, and meat quality traits of pigs. Pietrain and Duroc crossbred barrows and gilts were similar in performance and carcass traits and had the greatest values when compared to Piau crossbred pigs. Regarding meat quality, drip loss was greater in pork from Pietrain crossbred barrows and gilts compared to Duroc and Piau crossbred pigs. The High nutritional plan had the greatest daily digestible lysine intake value, followed by the Medium and Low nutritional plans. Most of the performance, carcass, and meat quality traits that were evaluated in barrows and gilts were not affected by the nutritional plans. In general, Duroc and Pietrain crossbred pigs had a greater performance and carcass yield when compared to Piau crossbred pigs.

Keywords:
crossbreeding; digestible lysine; Duroc; Piau; Pietrain

Item	Genetic group			CV	P-value	Nutritional plan			CV	P-value
Item	G1	G2	G3	(%)	P-value	Low	Medium	High	(%)	P-value
Initial body weight (kg)	24.52	26.06	25.65	12.86	0.39	24. 64	26.24	25.35	12.84	0. 37
Final body weight (kg)	90.86^b	108.03^a	104.28ª	9.98	0.0001	97.43	102.91	102.83	12.04	0. 18
Average daily gain (g/d)	781^b	971ª	930ª	10.14	0.0001	858	905	919	13.27	0.10
Average daily intake(g/d)	2527	2607	2455	10.06	0.23	2503	2555	2531	10.33	0.84
Feed conversion rate(g/g)	3.25^b	2.68ª	2.64ª	7.61	0.0001	2.93	2.86	2.77	12.09	0.09
Digestible lysine intake(g/d)	21.82	22.09	21.19	24.88	0.57	15.91^c	22.15^b	27.05ª	11.85	0.0001
Cold carcass yield (%)	78.90	77.84	79.01	3.19	0.35	77.94	79.39	78.41	3.10	0.23
Loin eye area (cm²)	25.37^c	41.76^b	44.51ª	15.55	0.0002	33.86^c	40.01^a	37.77^b	26.35	0.003
Rib fat thickness(mm)	27.02ª	15.88^b	14.35^b	20.74	0.003	19.01	19.27	18.96	36.75	0.97
Ham (%)	22.46^b	26.28ª	26.87ª	5.46	0.0001	25.24	25.14	25.23	9.48	0.97
Picnic shoulder (%)	14.04^c	15.35^b	16.23ª	7.01	0.0001	15.04	15.18	15.40	9.18	0.61
Tenderloin (%)	0.89^b	0.98^ab	1.05ª	15.02	0.02	0.96	0.99	0.97	16.34	0.79
Boston shoulder (%)	1.12^c	1.31^b	1.46ª	9.86	0.0001	1.29	1.28	1.31	14.53	0.76
Loin (%)	3.65^b	5.32ª	5.52ª	9.44	0.0001	4.61^b	4.89ª	5.00ª	19.39	0.04

Item	Genetic group			CV	P-value	Nutritional plan			CV	P-value
Item	G1	G2	G3	(%)	P-value	Low	Medium	High	(%)	P-value
pH₀	6.43	6.35	6.41	4.44	0.65	6.42	6.28	6.48	4.30	0.13
pH₄₅	6.34	6.25	6.11	5.05	0.14	6.24	6.23	6.24	5.56	0.99
pH₂₄	6.05	6.08	6.12	5.63	0.64	6.03	6.19	6.03	5.54	0.32
Drip loss (%)	7.77^b	9.61^ab	11.14^a	29.29	0.02	10.42	9.30	8.80	30.05	0.22
L*	59.87	61.54	60.70	5.07	0.61	61.96	60.28	59.88	4.75	0.11
a*	6.37	6.69	6.98	19.67	0.38	6.53	6.67	6.84	19.99	0.79
b*	15.24	15.53	15.50	7.34	0.91	15.33	15.52	15.42	7.35	0.89
Cooking loss (%)	20.39	21.40	21.86	22.15	0.64	21.00	20.64	22.01	22.19	0.69
Shear-force (kgf)	2.97	2.92	2.88	17.53	0.75	2.86	2.86	3.04	17.25	0.53
Ether extract (%)	2.20	2.46	2.32	19.84	0.54	2.44	2.19	2.35	20.23	0.30

Item	Genetic group			CV	P-value	Nutritional plan			CV	P-value
Item	G1	G2	G3	(%)	P-value	Low	Medium	High	(%)	P-value
Initial body weight (kg)	21.68^c	26.46ª	24.10^b	14.04	0.001	24.62	24.38	23.24	16.16	0.47
Final body weight (kg)	77.93^c	107.08ª	91.88^b	11.38	0.0001	91.88	92.88	92.13	17.51	0.96
Average daily gain (g/d)	659^c	947ª	814^b	13.39	0.0001	793	813	813	20.12	0.82
Average daily intake(g/d)	2110^b	2498ª	2180^b	11.22	0.0002	2282	2244	2262	13.68	0.73
Feed conversion rate(g/g)	3.25^a	2.64^b	2.68^b	9.26	0.0001	2.93	2.78	2.86	13.32	0.25
Digestible lysine intake(g/d)	17.95^b	20.88ª	18.17^b	25.21	0.003	14.28^c	18.90^b	23.82ª	15.15	0.0001
Cold carcass yield (%)	76.57	77.62	78.10	2.48	0.08	76.66	77.91	77.72	2.53	0.13
Loin eye area (cm²)	25.82^b	44.84ª	43.63ª	11.85	0.0001	36.93	38.39	38.97	25.82	0.40
Rib fat thickness (mm)	20.37ª	14.24^b	10.50^c	26.26	0.0001	14.93	15.33	14.85	37.94	0.94
Ham (%)	23.48^b	26.33ª	27.40ª	3.87	0.0001	25.66	25.79	25.75	7.52	0.93
Picnic shoulder (%)	14.80	15.22	15.57	6.25	0.09	15.22	15.13	15.24	6.61	0.94
Tenderloin (%)	0.94^b	1.04ª	1.07ª	12.57	0.03	1.02	1.02	1.01	13.57	0.96
Boston shoulder (%)	1.26^b	1.34^b	1.52ª	12.29	0.0003	1.34	1.37	1.41	14.55	0.53
Loin (%)	4.54^b	5.62ª	6.02ª	12.38	0.0001	5.25	5.42	5.51	16.99	0.56

Item	Genetic group			CV	P-value	Nutritional plan			CV	P-value
Item	G1	G2	G3	(%)	P-value	Low	Medium	High	(%)	P-value
pH₀	6.41	6.28	6.36	5.06	0.59	6.26	6.34	6.45	4.88	0.25
pH₄₅	6.31	6.27	6.14	4.95	0.22	6.21	6.25	6.25	4.96	0.55
pH₂₄	6.04	6.16	6.11	5.43	0.79	6.02	6.00	6.29	5.35	0.36
Drip loss (%)	6.85^b	7.37^b	10.24^a	34.04	0.01	8.07	8.16	7.60	36.27	0.31
L*	59.76	59.91	59.46	4.59	0.75	60.33	59.65	59.16	4.66	0.25
a*	6.22	7.25	6.58	19.05	0.71	7.24	6.02	6.78	18.36	0.08
b*	14.97	15.62	14.93	7.01	0.74	15.28	15.14	15.10	6.97	0.29
Cooking loss (%)	20.00	21.82	22.12	13.08	0.33	22.13	20.47	21.34	13.80	0.72
Shear-force (kgf)	3.55	3.16	3.37	22.91	0.75	3.18	3.25	3.65	22.23	0.18
Ether extract (%)	2.35	2.23	1.94	25.59	0.49	2.53ª	2.01^ab	1.97^b	22.81	0.01

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[1] *Corresponding author: plopes@ufv.br