DOI QR코드

DOI QR Code

Effect of Nutrient Density of Diet on Pork Quility of Finishing Pigs

비육돈 사료의 영양소 수준이 돈육 품질에 미치는 영향

  • Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Seo, J.T. (Pusankyungnam Pigfarmers Co-operative) ;
  • Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.W. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Kwak, S.J. (Gyeongnam Province Advanced Swine Research Institute) ;
  • Lee, J.D. (Gyeongnam Province Advanced Swine Research Institute)
  • 이제룡 (경상남도 첨단양돈연구소) ;
  • 서종태 (부산경남양돈조합) ;
  • 정재두 (경상남도 첨단양돈연구소) ;
  • 이진우 (경상남도 첨단양돈연구소) ;
  • 하영주 (경상남도 첨단양돈연구소) ;
  • 이정일 (경상남도 첨단양돈연구소) ;
  • 곽석준 (경상남도 첨단양돈연구소) ;
  • 이중동 (경상남도 첨단양돈연구소)
  • Published : 2003.12.31

Abstract

In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig feeds. The treatments included feeding control) the low-nutrient density diet(2,960cal/kg ME, 12.25% CP, 0.41% lysine and 0.70% Ca), T1) the medium-nutrient density diet(3,220cal/kg ME, 15.50% CP, 0.87% lysine and 0.90% Ca) and T2) the hight-nutrient density diet(3,350cal/kg ME, 17.50% CP, 1.05% lysine and 0.90% Ca). The crude ash contents of T1 were significantly(p〈0.05) higher than those of control and T2. The pH$_{u}$ of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p〈0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p〈0.05) lower then those of control. The oleic acid(18:1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18:2) and arachidonic(C20:4) acid were significantly(p〈0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem pH$_{u}$ and cooking loss.

Keywords

Pork quality;Feeding composition;Finishing pigs;Amino acid composition;Fatty acid composition

References

  1. AOAC. 1995. Official method of analysis, 15th edition. Association of Official Analytical Chemist, Washington, D. C.
  2. Bodwell, C. E., Pearson, A. M. and Spooner, M. E. 1965. Post-morterm change in muscle. Ⅰ. Chemical changes in beef. J. Food. Sci. 30:776.
  3. Boles, J. A., Shand, P. J., Patience, J. F., McCurdy, A. R, and Schaefer, A. L. 1993. Acid base status of stress susceptible pigs affects sensory quality of loin roasts. J. Food. Sci. 58:1254.
  4. Cromwell, G. L., Cline, T. R., Crenshaw, J. D., Crenshaw, T. D., Ewan, R. C., Hamilton, C. R., Lewis, A. J., Mahan, D. C., Miller, E. R., Pettigrew, J. E., Tribble, L. F. and Veum, T. L. 1993. The dietary protein and (or) lysine requirements of barrows and gilts. J. Anim. Sci. 71:1510.
  5. Dugan, M. E. R., Aalhus, J. L., Jeremiah, L. E., Kramer, J. K. G. and Schaefer, A. L. 1999. The effects feeding conjugated linoleic acid on subsequent pork quality. Can. J. Anim. Sci. 79:45.
  6. Folch, J., Lees and Sloan-Stanley, G. N. 1957. A simple method for the isolation and purification and purification of total lipides from animal tissues. J. Biol. Chem. 226, 497.
  7. Goodband, R. D., Tokach, M. D., Dritz, S. T. and Nelssen. 1998. Swin Nutrition Guide, Kansas State University, KS, USA.
  8. Goodnight, W. S. H., Harris, W. S., Connor, W. T. and Illingworth, D. R. 1982. Polyunsaturated fatty acid, hyper-lipidemia and thrombosis, Arteriosclerosis. 2:87.
  9. Hamm, R. 1982. Post-mortem changes in muscle with regard to processing of hot-boned beef. Food Tech. 37:86.
  10. Han, M. S. 1998. Complate automation system for feeding :wet-dry feeding system. Korean Journal of pig research. March, p. 126.
  11. Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W. and Cross, H. R. 1991. Relationship between pork loin palatability traits and physical characteristics of cooked chops. J. Anim. Sci. 69:4858.
  12. Huisman, J., Verstegan, M. W. A., van Leewen, P. and Tamminga, S. 1993. Reduction in N pollution by decrease of the excretion of endogenous N in pigs. In: Nitrogen Flow in Pig Production and Environmental Consequences. pp. 55-61. Pudoc Scientific Publishers, Wageningen, The Netherland.
  13. Kauffman, R. G., Sybesma, W., Smulders, F. J. M., Elikelenboom, G., Engel, B., van Laack, R. L. J. M., Hoving-bolink, A. H., Sterrenberg, P., Nordheim, E. V., Walstra, P. and van der Wall, P. G. 1993. The effectiveness of examining early postmortem musculature to predict ultimate pork quality. Meat Sci. 34:283.
  14. Kim, J. D., Ko, T. G., Han, Y. K. and Han, I. K. 1999. Study on the development of antibiotic-free diet for growing-finishing pigs. Kor. J. Anim. Nutr. Feed. 23(4):283.
  15. Kim, S. W., Zhang, Z. H., Soltwedel, K. T. and Easter, R. A. 2001. Supplemention of $\alpha$-galactosidase and $\beta$-1,4-mannanase to improve soybean meal utilization by growing-finishing pigs. J. Anim. Sci. 79(Suppl. 2):84.
  16. Kornegay, E. T., Radcliffe, J. S. and Zhang, Z. 1998. Influence of phytase and diet composition on phosphorus and amino acid digestibilities, and phosphorus and nitrogen excretion in swine. proc. BASF Technical Symposium at Carolina Swine Nnutr. Conf. Durham, NC. pp. 125.
  17. Larick, D. K., Turner, B. E., Schoenherr, W. T., Coffey, M. T. and Pilking, D. H. 1992. Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. J. Anim. Sci. 70:1397.
  18. Lawrie, R. A. 1958. Physiological stress in relation to dark-cutting beef. Journal of the Science of Food and Agriculture. 9:721.
  19. Lee, J. H., Kim, J. D., Kim, J. H., Kim, I. H. and Han, In. K. 2000. Effect of different dietary cp levels on the growth, nutrient utilization and carcass characteristics of finishing barrows and gilts reared in phase feeding regimen. J. Applied Anim. Res. In Press.
  20. Lenis, N. P. and Jongbloed, A. W. 1999. New technologies in low pollution swine diets: Diet manipulation and use of synthetic amino acids, phytase and phase feeding for reduction of nitrogen and phosphorus excretion and ammonia emission -In review-. Asian-Aus. J. Anim. Sci. 12(2):305.
  21. MacDougall, D. B. and Rhodes, D. N. 1972. Characteristics of the appearance of meat. Ⅲ. Studies on the colour of meat from young bulls. Journal of the Science of Food and Agriculture. 23: 637.
  22. Nicastro, F. 1999. Aminoacid composition of longissimus thoracis from pigs of two genetic lines. 45th ICoMST, p. 414.
  23. Nishimura, T., Rhue, M., Okitani, A. and Kato, H. 1988. Components contributiong to the improvement of meat taste during storage. Agric. Biol. Chem. 52:2323.
  24. NPPC. 1991. Procedures to Evaluate Market Hog. 3rd ed. National Pork Producers Council, Des Moines, Iowa, USA.
  25. Palansky, O. and Nosal, V. 1991. Meat quality of bulls and heifers of commercials cross breeds of the improved slovak spotted cattle with the limousine breed. Vedecke prace Vyskummeho Ustaru Zivocisnej Vyrohy Nitre(CSFR). 24:59.
  26. Ramsey, C. B., Tribble, L. F., Wu, C. and Lind, K. D. 1990. Effects of grains, marbling and sex on pork tenderness and composition. J. Anim. Sci. 68:148.
  27. SAS. 1999. SAS User's Guide. SAS Institute, Gray, NC, USA.
  28. Spencer, J. D., Allee, G. L. and Sauber, T. E. 2000. Phosphorus bioavailability and digestibility of normal and gentically modified low-phytate corn for pigs. J. Anim. Sci. 78:675.
  29. Sterling, L. G., Fader, G. M., Gutowski, B. H. and Halbrendt, C. K. 1994. The effect of source and level of dietary fat on the fatty acid composition of muscle and adipose tissue in swine. Proc. Anim. Sci. 10:11.
  30. Vanbelle, M. 1989. The European perspective on the use of animal feed additives : A world without antibiotics, anabolic agents or growth hormone? In : T. P. Lyons(Ed.) Biotechnology in the feed industry. pp 191. Proc. of Alltech's 5th Annu. Symp. Alleth Tech. Publ., Nicholasville, KY.
  31. Warriss, P. D. and Brown, S. N. 1987. The relationships between initial pH, reflectance and exudation in pig muscle. Meat Sci. 20:65.
  32. 天野慶之. 籐券正生, 安井 勉. 1981. 食肉加工ハンドブック. 光琳, 430.
  33. 김광현, 명규호, 선상수, 김상조, 김재필. 1992. 육성비육돈의 기별사양이 생산성에 미치는 영향. 한국축산학회지. 34(1):53.
  34. 김동훈, 이무하, 김일석, 김태헌, 이영창, 채현석, 김웅배, 정일병. 1998. CIE L$^{*}$ 기준에 의한 PSE육과 정상육의 육질 및 도체특성에 관한 연구. 한국축산학회지. 40(6):643.
  35. 권오석, 김인호, 홍종욱, 홍의철, 이상환. 2000. 육성비육돈에 있어서 고-저 영양소 수준의 사료급여가 생산성에 미치는 영향. 한국동물자원과학회지. 42(5):571.
  36. 이무하, 정명섭, 박형일. 1996. 돈육품질과 도체특성에 대한 전지대두의 급여 효과. 한국축산학회지. 38(5):507.
  37. 이상범, 김윤지, 윤칠석, 이무하, 강통삼. 1997. 사료내 지방 함량 및 지방산 조성에 따른 돈육의 품질변화에 관한 연구. 한국축산학회지. 39(6):739.