Abstract
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.
Highlights
Meat quality has become a concern in the swine market due to the selection for high lean growth, which results in an overall decrease in intramuscular fat deposition and tenderness (D’Astous-Pagé et al, 2017; Liu et al, 2018; Zou et al, 2017)
The average daily gain (ADG) was affected by genetic group (P = 0.0001) where Pietrain and Duroc crossbred barrows had similar values of ADG, but their values were higher than the values observed for Piau crossbred barrows (Table 1)
Feed conversion rate (FCR) was affected by genetic group (P = 0.0001), where Piau crossbred barrows showed the greatest feed conversion rate (FCR) values when compared to Pietrain and Duroc crossbreeds (Table 1)
Summary
Meat quality has become a concern in the swine market due to the selection for high lean growth, which results in an overall decrease in intramuscular fat deposition and tenderness (D’Astous-Pagé et al, 2017; Liu et al, 2018; Zou et al, 2017). Several studies have identified the Piau local breed as a genetic source of meat quality traits such as higher intramuscular fat (Serão et al, 2011), and may be used in programs aiming to improve quality as well as resistance to disease and stress in crossbred swine (Veroneze et al, 2014). For these reasons, Piau pigs may be successfully kept in organic farms. We aimed to evaluate the effects of the paternal genotypes and the nutritional plans with different digestible lysine contents on performance, carcass, and meat quality traits in crossbred pigs from growth to finish
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