Hostname: page-component-76fb5796d-25wd4 Total loading time: 0 Render date: 2024-04-25T07:22:54.865Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of granulated barley as single major ingredient in the growing or finishing diet on productive performance, carcass, meat and fat quality of heavy pigs

Published online by Cambridge University Press:  30 January 2012

A. Daza ,
M. A. Latorre  and
C. J. López-Bote
A. Daza
Affiliation:
Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
M. A. Latorre*
Affiliation:
Facultad de Veterinaria, Universidad de Zaragoza, Avda. Miguel Servet, 177, 50013 Zaragoza, Spain
C. J. López-Bote
Affiliation:
Facultad de Veterinaria, Universidad Complutense de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
*
†E-mail: malatorr@unizar.es
Get access

Abstract

A total of 48 Duroc × (Large White × Landrace) gilts of 46.8 kg BW (86 ± 3 days of age) were used to investigate the effect of diet during the growing and finishing periods on growth performance and carcass, meat and fat quality. The control diet consisted of a commercial feedstuff and the granulated barley diet had that cereal as the single major ingredient. There were three treatments: (i) control diet provided from 45.6 to 127.8 kg BW (C group), (ii) control diet from 47.0 to 91.8 kg BW and granulated barley from 91.8 to 129.7 kg BW (C + GB group) and (iii) granulated barley from 47.9 to 93.1 kg BW and control diet from 93.1 to 135.1 kg BW (GB + C group). Each treatment was replicated eight times, with two pigs per replicate. The C group grew faster (P < 0.001) and had a better feed conversion ratio (P < 0.001) than the GB + C group, with C + GB being intermediate. Carcasses from C + GB gilts had higher backfat depth than those from C gilts, with GB + C being intermediate (P < 0.05). Also, the main joints (ham + shoulder + loin) had a higher (P < 0.01) yield in carcass in the GB + C group than in the C group, with C + GB being intermediate. The intramuscular fat (IMF) content was higher (P < 0.001) in loin from C + GB and GB + C gilts than in C gilts. The IMF of loin from C + GB gilts had higher (P < 0.05) C18:1n-9 and total monounsaturated fatty acid (FA) proportions than that from C gilts, whereas the C18:2n-6 and total polyunsaturated FA percentages were lower (P < 0.05) in C + GB gilts than in the remaining gilts. The total saturated FA percentage was lower (P < 0.05) in loin from GB + C than in that from C gilts. Hams from C + GB and GB + C gilts had higher (P < 0.05) C18:1n-9 and total monounsaturated FA proportions and lower C18:2n-6 and total polyunsaturated FA contents than those from C gilts. We can conclude that granulated barley provided during the growing or the finishing period improved some carcass and meat characteristics of heavy gilts desirable for dry-cured ham production.

Keywords

granulated barleycarcassmeatfatheavy pigs
Type
Full Paper
Information
animal , Volume 6 , Issue 9 , September 2012 , pp. 1543 - 1553
Copyright
Copyright © The Animal Consortium 2012

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

Association of Official Analytical Chemists 2000. Official methods of analysis, 17th edition. AOAC, Arlington, VA, USA.Google Scholar
Bedo, G, Santisteban, P, Aranda, A 1989. Retinoic acid regulates growth hormones gene expression. Nature 339, 231–234.CrossRefGoogle Scholar
Bligh, EG, Dyer, WJ 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37, 911–917.CrossRefGoogle ScholarPubMed
Boletín Oficial Aragón 1993. Orden de 29 de julio de 1993, del Departamento de Agricultura, Ganadería y Montes, por la que se aprueba el Reglamento de la Denominación de Origen “Jamón de Teruel” y su Consejo Regulador. Boletín Oficial Aragón 93, 3168–3177.Google Scholar
Boletín Oficial Estado 2005. Real Decreto Español 1201/2005 sobre protección de los animales utilizados para experimentación y otros fines científicos. Boletín Oficial Estado 252, 34367–34391.Google Scholar
Brandebourg, TD, Hu, CY 2005. Regulation of differentiating pig preadipocytes by retinoic acid. Journal of Animal Science 83, 98–107.CrossRefGoogle ScholarPubMed
Chiba, LJ, Ivery, HW, Cummins, KA, Bamble, BE 1999. Growth performance and carcass traits of pigs subjected to marginal dietary restriction during the grower phase. Journal of Animal Science 77, 1769–1776.CrossRefGoogle Scholar
Cisneros, F, Ellis, M, McKeith, FK, McCaw, J, Fernando, RL 1996. Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes. Journal of Animal Science 74, 925–933.CrossRefGoogle ScholarPubMed
Commission International de l'Eclairage 1976. International Commission on Illumination, Colorimetry: official recommendations of the International Commission on Illumination. Publication CIE No. 15 (E-1.3.1). Bareau Central de la CIE, Paris, France.Google Scholar
Critser, DJ, Miller, PS, and Lewis, AJ 1995. The effects of dietary protein concentration on compensatory growth in barrows and gilts. Journal of Animal Science 73, 3376–3383.CrossRefGoogle ScholarPubMed
Daza, A, Latorre, MA, López-Bote, CJ 2010. The use of barley as single ingredient in the diet provided during the finishing period may improve the meat quality of heavy pigs from PO Teruel ham (Spain). Spanish Journal of Agricultural Research 8, 607–616.CrossRefGoogle Scholar
D'Souza, DN, Pethick, DW, Dunshea, FR, Pluske, JR, Mullan, BP 2003. Nutritional manipulation increases intramuscular fat levels in the Longissimus dorsi muscle of female finisher pigs. Australasian Journal of Agricultural Research 54, 745–749.CrossRefGoogle Scholar
Edmonds, MS, Baker, DH 2010. Effect of dietary protein and lysine fluctuations in the absence and presence of ractopamine on performance and carcass quality of late-finishing pigs. Journal of Animal Science 88, 604–611.CrossRefGoogle ScholarPubMed
Enser, M 1975. Desaturation of stearic acid by liver and adipose tissue from obese-hyperglycemic mice. Biochemical Journal 148, 551–555.CrossRefGoogle Scholar
Fernández, X, Monin, G, Talmant, A, Mourot, J, Lebret, B 1999. Influence of intramuscular fat content on the quality of pig meat. 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum . Meat Science 53, 59–65.CrossRefGoogle ScholarPubMed
Fundación Española Desarrollo Nutrición Animal 2010. Normas FEDNA para la formulación de piensos compuestos (ed. C De Blas, GG Mateos and P García Rebollar), pp. 12–17. Fundación Española para el Desarrollo Nutrición Animal, Madrid, Spain.Google Scholar
Honikel, KO 1998. Reference methods for the assessment of physical characteristics of meat. Meat Science 49, 447–457.CrossRefGoogle ScholarPubMed
Kerr, BJ, McKeith, FK, Easter, RA 1995. Effect of 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
Kuri-Harcuch, W 1982. Differentiation of 3T3-F442A cells into adipocytes is inhibited by retinoic acid. Differentiation 23, 164–169.CrossRefGoogle ScholarPubMed
Latorre, MA, García-Belenguer, E, Ariño, L 2008. The effects of gender and slaughter weight on growth performance and carcass traits of pigs intended for dry-cured hams from Teruel (Spain). Journal of Animal Science 86, 1933–1942.CrossRefGoogle ScholarPubMed
López-Bote, CJ, Isabel, B, Daza, A 2002. Partial replacement of poly-with monounsaturated fatty acids and vitamin E supplementation in pig diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness. Animal Science 75, 349–358.CrossRefGoogle Scholar
López-Bote, CJ, Isabel, B, Ruiz, J, Daza, A 2003. Effect of vitamin E supplementation and partial substitution of poly-with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract α-tocopherol concentration and lipid oxidation. Archives of Animal Nutrition 57, 11–25.CrossRefGoogle ScholarPubMed
Marmer, WN, Maxwell, RJ 1981. Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue. Lipids 16, 365–371.CrossRefGoogle ScholarPubMed
Martínez-Ramírez, HR, Jeaurond, EA, de Lange, CFM 2008a. Dynamics of body protein deposition and changes in body composition after sudden changes in amino acid intake: I. Barrows. Journal of Animal Science 86, 2156–2167.CrossRefGoogle ScholarPubMed
Martínez-Ramírez, HR, Jeaurond, EA, de Lange, CFM 2008b. Dynamics of body protein deposition and changes in body composition after sudden changes in amino acid intake: II. Entire male pigs. Journal of Animal Science 86, 2168–2179.CrossRefGoogle ScholarPubMed
Ministerio Medioambiente, Medio Rural y Marino 2011. Anuario de Estadística Agraria. Retrieved June 10, 2011, from http://www.marm.es.Google Scholar
Oka, A, Mauro, Y, Miki, T, Yamasaki, T, Saito, T 1998. Influence of vitamin A on the quality of beef from the Tajima strain of Japanese Black cattle. Meat Science 81, 295–299.Google Scholar
Olivares, A, Daza, A, Rey, AI, López-Bote, CJ 2009a. Dietary vitamin A concentration alters fatty acid composition in pigs. Meat Science 81, 295–299.CrossRefGoogle ScholarPubMed
Olivares, A, Daza, A, Rey, AI, López-Bote, CJ 2009b. Interaction between genotype, dietary fat saturation and vitamin A concentration on intramuscular fat content and fatty acid composition in pigs. Meat Science 81, 6–12.CrossRefGoogle Scholar
Olivares, A, Daza, A, Rey, AI, López-Bote, CL 2011. Low levels of dietary vitamin A increase intramuscular fat content and polyunsaturated fatty acid proportion in liver from lean pigs. Livestock Science 137, 31–36.CrossRefGoogle Scholar
Rey, A, López-Bote, CJ, Arias, RS 1997. Effect of extensive feeding on alpha-tocopherol concentration and oxidative stability of muscle microsomes from Iberian pigs. Animal Science 65, 515–520.CrossRefGoogle Scholar
Rey, AI, López-Bote, CJ 2001. Effect of dietary copper and vitamin E supplementation and extensive feeding with acorn and grass on longissimus muscle composition and susceptibility to oxidation in Iberian pigs. Journal of Animal and Animal Nutrition 85, 281–292.CrossRefGoogle ScholarPubMed
Shapiro, SS, Wilk, MB 1965. An analysis of variance test for normality. Biometrika 52, 591–612.CrossRefGoogle Scholar
Siebert, BD, Kruck, ZA, Davis, J, Pitchford, WS, Harper, GS, Bottema, CDK 2006. Effect of low vitamin A status on fat deposition and fatty acid desaturation in beef cattle. Lipids 41, 365–370.CrossRefGoogle ScholarPubMed
Statistical Analysis Systems Institute 1990. SAS user's guide: statistics, version 6, 4th edition. SAS Institute Inc., Cary, NC, USA.Google Scholar
Sukhija, PS, Palmquist, DL 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agriculture & Food Chemistry 36, 1202–1206.CrossRefGoogle Scholar
Whang, KY, Kim, SW, Donovan, SM, McKeith, FK, Easter, RA 2003. Effects of protein deprivation on subsequent growth performance, gain of body components, and protein requirements in growing pigs. Journal of Animal Science 81, 705–716.CrossRefGoogle ScholarPubMed
Wirth, A, Heuch, CC, Holm, G, Bjorntorp, J 1980. Changes in the composition of fatty acids of total lipids in various tissues and serum due to physical training and food restriction in the rat. Scandinavian Journal of Clinical Laboratory Investigation 40, 55–61.CrossRefGoogle ScholarPubMed
Wiseman, J, Agunbiade, JA 1998. The influence of changes in dietary fat and oils on fatty acid profile of carcass fat in finishing pigs. Livestock Production Science 64, 217–227.CrossRefGoogle Scholar
Wyszecki, G, Stiles, WS 1982. Color Science: concepts and methods, quantitative data and formulae, 2nd edition. Wiley, New York.Google Scholar
Zolfaghari, R, Ross, AC 2003. Recent advances in molecular cloning of fatty acid desaturase genes and the regulation of their expression by dietary vitamin A and retinoic acid. Prostaglandins, Leukotrienes and Essential Fatty Acids 68, 171–179.CrossRefGoogle ScholarPubMed