Hostname: page-component-76fb5796d-45l2p Total loading time: 0 Render date: 2024-04-26T14:32:55.568Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of short-term feeding of amino acid-deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle

Published online by Cambridge University Press:  02 September 2010

F. Cisneros ,
M. Ellis ,
D. H. Baker ,
R. A. Easter  and
F. K. McKeith
F. Cisneros
Affiliation:
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
M. Ellis
Affiliation:
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
D. H. Baker
Affiliation:
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
R. A. Easter
Affiliation:
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
F. K. McKeith
Affiliation:
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
Get access

Abstract

The objective of the study was to investigate the influence of amino acid-deficient diets and high dietary leucine levels offered for intervals of either 21 or 35 days pre-slaughter on the intramuscular fat content of pig muscle. Twenty-four hybrid gilts were offered individually ad libitum one of four diets that comprised combinations of amino acid levels (supplemented or deficient: 5·6 v. 4·0 g lysine per kg) and low or high leucine levels (10·3 v. 30·3 g leucine per kg). Live weights at the start of the study were 74·5 and 87·0 kg for pigs on the 35- and 21-day feeding regimens, respectively. There were no significant effects of dietary amino acid level, leucine level, or feeding interval on food intake, daily live-weight gain or food efficiency. Pigs given the amino acid-deficient diets had lower killing-out proportions (736 v. 747 (s.e. 3·4) g/kg; P < 0·05) and longissimus dorsi muscle areas (32·6 v. 35·7 (s.e. 0·71) cm2, P < 0·01) than those given amino acid-supplemented diets. Subjective score for longissimus dorsi colour indicated that pigs on the high leucine diet had darker muscle than those on the low leucine diet. Intramuscular fat contents of the longissimus dors i muscle at the Wth/llth rib and the 3rd/4th lumbar vertebra and of the semimembranosu s muscle were increased by 19, 18 and 18 g/kg, respectively (P < 0·05), for pigs given amino acid-deficient compared with those given amino acid-supplemented diets. Dietary leucine level had no significant effect on intramuscular fat level. Pigs given the diets for 35, compared with 21, days had higher fat levels in the semimembranosu s muscle (52 v. 30 (s.e. 5·2) g/kg; P < 0·01) but not in the other two muscle locations studied. This study suggests that relatively short-term feeding of amino acid-deficient diets can produce substantial increases in intramuscular fat levels.

Keywords

amino acidfat (intramuscular)leucinepigs
Type
Research Article
Information
Animal Science , Volume 63 , Issue 3 , December 1996 , pp. 517 - 522
Copyright
Copyright © British Society of Animal Science 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Bejerholm, C. and Barton-Gade, P. 1986. Effect of intramuscular fat level on eating quality of pig meat. Danish Meat Research Institute, manuscript no. 720E.Google Scholar
Blanchard, P. J., Ellis, M., Warkup, C. C., Hardy, B., Chadwick, J. P. and Deans, G. A. 1997. The influence of rate of lean and subcutaneous fat tissue development on pork eating quality. Animal Science In press.Google Scholar
Castell, A. G., Cliplef, R. L., Paste-Flynn, L. M. and Butler, G. 1994. Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine: energy ratio. Canadian journal of Animal Science 74: 519–528.CrossRefGoogle Scholar
DeVol, D. L., McKeith, F. K., Bechtel, P. J., Novakofski, J., Shanks, R. D. and Carr, T. R. 1988. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. Journal of Animal Science. 66: 385–395.CrossRefGoogle Scholar
Edmonds, M. S. and Baker, D. H. 1987. Amino acid excesses for young pigs: effects of excess methionine, tryptophan, threonine, or leucine. journal of Animal Science. 64: 1664–1671.CrossRefGoogle ScholarPubMed
Ellis, M., Webb, A. J., Avery, P. J. and Brown, I. 1996. The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork. Animal Science. 62: 521–530.CrossRefGoogle Scholar
Essen-Gustavsson, B., Karlsson, A., Lundstrom, K. and Enfalt, A.-C. 1994. Intramuscular fat and muscle fibre lipid contents of halothane-gene-free pigs fed high or low protein diets and its relation to meat quality. Meat Science. 38: 269–277.Google Scholar
Garcia, P. T., Casal, J. J., Olsen, C. and Berra, G. 1986. A comparison of distribution and composition of intramuscular fat in Duroc Jersey and Hampshire pigs at 100 kg live weight. Meat Science. 16: 283–295.CrossRefGoogle Scholar
Goerl, K. F., Eilert, S. J., Mandigo, R. W., Chen, H. Y. and Miller, P. S. 1995. Pork characteristics as affected by two populations of swine and six crude protein levels, journal of Animal Science. 73: 3621–3626.CrossRefGoogle ScholarPubMed
Hahn, J. D. and Baker, D. H. 1995. Optimum ratio to lysine of threonine, tryptophan, and sulphur amino acids for finishing swine, journal of Animal Science. 73: 482–489.CrossRefGoogle ScholarPubMed
Hahn, J. D., Biehl, R. R. and Baker, D. H. 1995. Ideal digestible lysine level for early- and late-finishing swine. journal ofAnimal Science. 73: 773–784.Google ScholarPubMed
Kerr, B. J., McKeith, F. K. and Easter, R. A. 1995. Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented diets, journal of Animal Science. 73: 433–440.CrossRefGoogle ScholarPubMed
Meat and Livestock Commission. 1992. Stotfold Pig Development Unit second trial results. Meat and Livestock Commission, Milton Keynes.Google Scholar
Novakofski, J., Park, S., Bechtel, P. J. and McKeith, F. K. 1989. Composition of cooked pork chops: effect of removing subcutaneous fat before cooking. Journal of Food Science. 54: 15–17.CrossRefGoogle Scholar
Rodwell, V. W. 1993. Catabolism of carbon skeletons of amino acids. In Harper's biochemistry, 23rd edition (ed. Murray, R., Grammar, D. K., Mayes, P. A., and Rodwell, V. W.). Appleton and Lange Publishing Co., Norwalk, Connecticut.Google Scholar
Statistical Analysis Systems Institute. 1988. SAS/STAT user's guide (release 6.03). Statistical Analysis Systems Institute Inc., Cary, NC.Google Scholar