Heavier Slaughter Research Articles

Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, immune capacity, and antioxidant capacity of plasma and tissue.

The study objective was to evaluate the effect of two fat sources and graded levels of vitamin E (VE) supplementation on tissue fatty acid profile, VE concentrations, immune capacity, and antioxidant capacity of plasma and tissues of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. The two fat treatments were either 5% tallow (TW) or 5% distiller's corn-oil (DCO). The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Compared to pigs fed the DCO diet, pigs fed the TW diet had greater SFA (C14, C16, and C18; P < 0.05) and MUFAs (C14:1, C16:1, C18:1, and C20:1; P < 0.05), lower PUFA (C18:2n-6, C18:3n-3, C20:2, C20:3, and C20:4; P < 0.05) and iodine value in the backfat and belly fat. Increasing dietary VE supplementation level increased α- and total tocopherol concentrations in plasma (linear and quadratic, P < 0.05), liver, and loin muscle (linear, P < 0.06), superoxide dismutase activity (quadratic, P < 0.05), but decreased γ-tocopherol concentrations in liver (linear, P = 0.06), plasma, and loin muscle (quadratic, P < 0.07), and decreased liver glutathione disulfide (GSSG; linear, P = 0.07) and malondialdehyde (MDA) content (quadratic, P < 0.05). There was an interaction between fat sources and dietary VE supplementation level on the concentration of α-tocopherol in the loin muscle (P < 0.05) wherein a greater increase was observed in the TW treatment than the DCO treatment with the increasing dietary VE supplementation level. In conclusion, dietary FA composition in TW and DCO affected the composition of most FA in backfat, belly fat, and liver while increasing VE supplementation level did not significantly alter the FA profile in these tissues. Increasing dietary VE supplementation level increased tocopherol concentrations in plasma, liver and loin muscle, and improved antioxidant capacity while tocopherol concentrations in plasma, liver and loin muscle in the TW treatment increased more than they did in the DCO treatment.

Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: I. Growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality.

The study objective was to evaluate the effect of two fat source and graded levels of vitamin E (VE) supplementation on growth performance, carcass characteristics, and meat quality of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were blocked by sex and weight and randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. Fat treatments were 5% tallow (TW) and distiller's corn-oil (DCO) in the diets. The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Growth performance, carcass traits, organ weight, primal cuts, and pork quality were measured. Increasing dietary VE supplementation levels linearly increased overall Average daily gain (ADG) and average daily feed intake (P < 0.05), with an interaction between fat sources and VE supplementation levels on cumulative ADG (P < 0.05) during phases 1 and 3 (28 to 100 kg) and 1 to 4 (28 to125 kg) wherein ADG in the pigs fed the DCO diet, but not the TW diet, increased with increasing dietary VE supplementation level. A similar interaction was observed in 24 h pH and picnic shoulder (P < 0.05). No notable effect of fat source was observed in growth performance. With increasing dietary VE supplementation levels, there were quadratic responses in pork pH at 45 min and 24 h postmortem with the highest value in 40 and 100 ppm of VE levels while TBARS values on day 7 postmortem decreased linearly (P < 0.05). Compared with the TW diet, the DCO diet resulted in greater TBARS values during 7 postmortem (P < 0.05; day 5, P = 0.09). These results demonstrated that increasing dietary VE supplementation level could enhance growth rate and feed intake and reduce lipid peroxidation of pork whereas the diet containing DCO as a fat source could negatively affect pork shelf-life and carcass characteristics and that increasing VE supplementation level had no notable interaction with fat sources for carcass characteristics.

Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, and antioxidant capacity of plasma and tissue.

The study aimed to assess the effects of vitamin E (VE) supplementation and fat source on fatty acid (FA) composition, VE concentrations, and antioxidant capacity in plasma and tissues of pigs fed to a heavy slaughter weight (150 kg). A total of 64 pigs (32 barrows, 32 gilts; 28.41 ± 0.83 kg) were blocked by sex and weight, and randomly assigned to one of eight dietary treatments (n = 8 per treatment) in a 4 × 2 factorial arrangement. Fat sources included corn starch (CS), 5% tallow (TW), 5% distiller’s corn oil (DCO), and 5% coconut oil (CN); VE supplementation levels were 11 and 200 ppm. Five-phase diets were formulated to meet requirement estimates of NRC (2012) and fed to pigs for each period of 25 kg from 25 to 150 kg. Increasing VE supplementation level increased C16:1 (P < 0.05) content but decreased C20:0 (P < 0.05) content in backfat and belly fat, while in liver, it increased C17:0 (P < 0.05) but decreased C18:0 (P < 0.05). Compared to the pigs fed the CS diet, the pigs fed the CN diet had greater (P < 0.05) content of total saturated FA, the pigs fed the DCO diet had greater (P < 0.05) content of total polyunsaturated FA content and iodine value, and the pigs fed the TW diet had greater (P < 0.05) content of total monounsaturated FA in backfat, belly fat, and liver. Plasma VE concentrations increased linearly (P < 0.05) with increasing length of feeding but faster (P < 0.05) in the pigs fed the CN and TW diets compared with the CS and DCO diets within the 200 ppm VE level; the pigs fed the DCO diet had the highest plasma VE concentrations (P < 0.05) from Phase 2 to Phase 5 within the 11 ppm VE level. The VE concentrations in liver and loin muscle (P < 0.05) increased with increasing dietary VE level from 11 to 200 ppm, but it was not affected by dietary fat source. There was no effect of VE supplementation and fat source on antioxidant capacity in plasma and liver except that pigs fed the DCO diet had greater liver SOD activity (P < 0.05) than the pigs fed the CN diet. In conclusion, dietary VE supplementation did not affect FA profile in backfat, belly fat, and liver consistently, while dietary FA composition with different fat sources affected much of the FA profile in backfat, belly fat, and liver. The higher level of VE supplementation increased liver and muscle VE concentrations and dietary fat sources affected plasma VE concentrations differently (P < 0.05), wherein the TW and CN diets increased the VE absorption greater than the DCO diet.

Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: I. Growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality.

The study aimed to assess the effect of vitamin E (VE) supplementation and fat source on growth performance, lean growth, organ size, carcass characteristics, and pork quality of pigs at a heavy slaughter weight of 150kg. A total of 64 pigs (32 barrows and 32 gilts; 28.41±0.83kg) were blocked by sex and body weight, and randomly assigned to one of eight dietary treatments (n = 8 per treatment) in a 4×2 factorial arrangement with main effects of fat source (corn starch [CS; no fat added], 5% tallow [TW], 5% distiller's corn oil [DCO], and 5% coconut oil [CN]) and VE supplementation level (11 and 200ppm). Five-phase diets were formulated to meet requirement estimates of NRC and fed to pigs with each period of 25kg from 25 to 150kg. Increasing dietary VE supplementation from 11 to 200ppm tended to increase average daily gain (ADG) in phase 5 (P = 0.08), and gain to feed ratio (G/F) in phase 4 (P = 0.06) and phase 5 (P = 0.06) resulting in increased G/F in the overall period (P = 0.10). Compared with the pigs fed the CS diet in the overall period, the pigs fed DCO diets had greater ADG (P < 0.05), the pigs fed the TW and CN diets had lower average daily feed intake (P < 0.05), and the pigs fed the fat-added diets had greater G/F (P < 0.05). Belly firmness was greatest in the pigs fed the CN diet and lowest in those fed the DCO diet (P < 0.05). Increasing dietary VE level from 11 to 200ppm increased absolute and relative liver weight, absolute ham yield (P < 0.05), and tended to increase the relative yield of picnic shoulder (P = 0.07) and ham (P = 0.06) and the pigs fed the corn oil diet tended to have greater belly yield (P = 0.08) than the other fat treatments. Increasing dietary VE level increased 45-min pH and ΔpH at slaughter but decreased a* value, chroma (P < 0.10), and belly depth (P < 0.05). However, no effects of VE supplementation and fat source were observed on the other carcass traits and meat quality measurements. In conclusion, increasing dietary VE level from 11 to 200ppm slightly increased growth rate and feed efficiency in the late finishing periods, and the addition of fat increased feed efficiency and backfat thickness, decreased lean content, and altered belly firmness. While there were some effects of VE supplementation and fat source observed on organ weight, primal cuts, carcass traits, and meat quality, there was no strong evidence that VE supplementation and fat source materially affected these measurements except for belly firmness.

Does light intensity affect the behavior, welfare, performance, meat quality, amino acid profile, and egg quality of Japanese quails?

The current study aimed to explore the impact of different light intensities on behavior, welfare, performance, meat quality, amino acid content, and egg quality of Japanese quails. A total of 600 1-day-old Japanese quail chicks were used (300/batch). Chicks were homogeneously classified into 3 groups (each of 100); low (10 lux), moderate (50 lux). and high light intensity (250 lux) groups. There was a significant effect (P < 0.05) of light intensity in most of the Japanese quails' behaviors. Quails reared on low light intensity showed the lowest behavior of feeding, drinking, flying, and feather picking, while the highest behaviors were preening, dust bathing, leg and wing stretching, and body shaking when compared with the other groups. Moreover, they had the better welfare (lowest H/L ratio and corticosterone levels). Quails of low light intensity groups possessed the heaviest body weight (145.17g, P = 0.000) with the lowest daily feed intake (14.17g) but with the best feed conversion ratio (3.39%, P = 0.000). Moreover, they had the heaviest slaughter (132.47g, P = 0.000) and carcass weight (109.29g, P = 0.000) and carcass yield (75.37%, P = 0.000) when compared with the others groups. Muscles of quails (both of pectoral and thigh) kept under low light intensity revealed the highest percentage of lightness, yellowness, and water-holding capacity with the lowest percentage of cooking loss, thiobarbituric acid reactive substances, and some amino acids. They also had the heaviest egg weight (11.24g, P = 0.000) with the best external and internal egg-quality grades (P < 0.05). Consequently, low light intensity is suggested for improving quail's welfare, performance, and reproduction, while the high light intensity had a detrimental effect on both welfare and performance.

PSV-23 Effects of different fat sources and vitamin E levels on tissue tocopherol concentration, antioxidant status, and fatty acid composition in the backfat of pigs grown to 150 kg

Abstract The study objective was to assess the contribution of fat source and vitamin E (VE) supplementation on tissue tocopherol concentration, antioxidant status, and fatty acid composition in the backfat of pigs at heavy slaughter weight (149.38 ±1.56 kg). A total of 64 individually-fed pigs (32 barrows, 32 gilts; 28.41 ±0.83 kg) were randomly assigned to 8 dietary treatments in a 4 × 2 factorial arrangement. Fat treatments included corn-starch (CS), tallow (TW), corn oil (CO) and coconut oil (CN). VE supplementation levels were 11 and 200 IU/kg. Loin muscle, backfat, and liver samples were collected at slaughter. Data analysis were performed by ANOVA using GLM in SAS. No interactions between dietary fat source and VE supplementation were observed. Increasing dietary VE level from 11 to 200 IU/kg increased (P &lt; 0.001) the tocopherol concentration in both liver (4.73 vs. 21.06 ppm wet liver) and loin muscle (1.25 vs. 2.67 ppm wet muscle). Pigs from the CO group had higher liver SOD activity (P &lt; 0.05) than the other treatments (CS 22.51, TW 22.67, CO 24.40, and CN 20.92 U/mg protein). Pigs from the CN group had the highest (P &lt; 0.05) total saturated fatty acid content (CS 44.33, TW 40.33, CO 36.29, and CN 51.70%), but the lowest (P &lt; 0.05) total polyunsaturated fatty acid content (CS 9.26, TW 9.80, CO 25.41, and CN 8.75%) and iodine value (CS 56.61, TW 60.66, CO 77.83, and CN 49.90) in the backfat. Pigs from the TW group had the highest (P &lt; 0.05) total monounsaturated fatty acid content (CS 46.40, TW 49.87, CO 38.30, and CN 39.56%) in the backfat. Under conditions of this study, a higher level of VE supplementation increased liver and muscle tocopherol concentrations whereas dietary fat sources altered liver antioxidant activity and fatty acid composition in the backfat.

Effect of different fat sources and vitamin E status/levels on growth performance, antioxidant status, carcass characteristics, fatty acid profile, and meat quality of pigs grown to heavy slaughter weight at 150 kg

Abstract Two experiments were used to evaluate the potential interaction of fat source and vitamin E (VE) in heavy slaughter weight pigs. In Experiment 1, a total of 64 individually-fed pigs (28.41 ± 0.83 kg) were randomly assigned to 8 dietary treatments in a 4×2 factorial arrangement. Fat treatments included cornstarch (CS), tallow (TW), corn-oil (CO), and coconut-oil (CN). VE treatments were dietary α-tocopheryl-acetate (ATA) at 11 and 200 ppm. In Experiment 2, a total of 72 individually fed pigs (28.55 ± 1.16 kg) were randomly assigned to 12 dietary treatments in a 2×6 factorial arrangement. Fat treatments were TW and CO. VE treatments included four levels of ATA (11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). VE deposition, growth performance, and meat quality were measured in both experiments. In both experiments, interaction between fat sources and VE were detected (P &lt; 0.01) on plasma VE concentration, which increased (P &lt; 0.01) with time and with increasing dietary VE, but increased faster (P &lt; 0.05) in pigs fed with CN and TW compared to pigs fed CS and CO. Compared to CO, more saturated dietary fat sources (CN and TW) led to firmer belly (P &lt; 0.01), which had more (P &lt; 0.01) SFA and MUFA while less (P &lt; 0.01) PUFA. In Experiment 1, increasing dietary ATA decreased (P &lt; 0.05) FCR in Phase 4 and Phase 5. In Experiment 2, increasing dietary ATA increased overall ADG (linear, P = 0.02), with an interaction (P &lt; 0.05) with fat sources on cumulative ADG during Phase1-4, wherein pigs fed CO, but not TW, had increased ADG with increasing dietary ATA. Increasing dietary ATA increased (quadratic, P &lt; 0.05) liver SOD activity, and decreased (quadratic, P &lt; 0.05) liver MDA content. The oxidative stability of loin was improved (P &lt; 0.01) when dietary ATA increased over 40 ppm. In summary, both dietary fat source and VE supplementation affected the response measures.

PSV-22 Effects of different fat sources and vitamin E levels/isoforms on growth performance, antioxidant status, and fatty acid profile in the liver of pigs grown to 150 kg

Abstract The study objective was to assess the contribution of fat source and vitamin E (VE) supplementation on growth performance, antioxidant status, and fatty acid profile in the liver of pigs at heavy slaughter weight (148.09 ±1.64 kg). A total of 72 individually-fed pigs (36 barrows, 36 gilts; 28.55 ±1.16 kg) were randomly assigned to 12 dietary treatments in a 2 × 6 factorial arrangement. Fat treatments were tallow and corn-oil. The VE treatments included four levels of α-tocopheryl-acetate (ATA; 11, 40, 100, and 200 ppm) and two levels of mixed tocopherols (primarily γ-tocopherol; 40 and 100 ppm). Liver samples were collected at slaughter. Data analysis were performed by ANOVA using GLM in SAS. No effect of dietary fat sources, isoforms of VE, and levels of γ-tocopherol were detected on growth performance or liver antioxidant status (GSH, GSSG, SOD, and MDA). Increasing dietary ATA linearly increased overall ADG (0.98, 1.02, 1.02, and 1.08 kg/day; P = 0.02) from 28 to 150 kg; overall ADG of pigs fed γ-tocopherol-diets was 1.07 and 1.04 kg/day, respectively. An interaction between fat sources and ATA was observed on cumulative ADG during Phase1-3 (28-100 kg; P = 0.04) and Phase1-4 (28-125 kg; P = 0.03) wherein pigs fed corn-oil-diet, but not tallow-diet, had increased ADG with increased dietary ATA. Increasing dietary ATA quadratically increased SOD activity (P &lt; 0.05; highest at 100 ppm), and quadratically decreased MDA content (P &lt; 0.05; lowest at 40 ppm) in the liver. Liver fatty acid profile was affected by fat source (P &lt; 0.05) but not VE treatment, pigs fed corn-oil-diets had less SFA (34.23 vs. 35.45%; P = 0.02) and MUFA (11.98 vs. 18.38%; P &lt; 0.0001), but more PUFA (49.14 vs. 40.78%; P &lt; 0.0001) than pigs fed tallow-diets in the liver. Beneficial effects of dietary VE supplementation were observed on growth performance and antioxidant status of pigs under conditions of this study.

Carcass and Sensory Characteristic Differences Between Ram and Wether Lambs of Light, Medium, and Heavy Slaughter Weights

Carcass and Sensory Characteristic Differences Between Ram and Wether Lambs of Light, Medium, and Heavy Slaughter Weights

The effects of dietary fructo-oligosaccharide addition on boar taint compounds and performance in heavy slaughter weight boars and gilts

Abstract Increasing slaughter weight in finishing pigs may increase the risk of carcass taint from compounds such as skatole. An experiment was carried out to determine the effects of dietary inclusion of short chain fructo-oligosaccharide (scFOS), on performance, the levels of skatole in digesta, faeces and backfat in heavy slaughter weight boars and gilts. Pigs ( n = 112), with an initial bodyweight of 57 ± 1.15 kg. (mean ± SD), were allocated in a randomised complete block arrangement in four replicates over two time blocks. Pigs were allocated to one of two dietary treatments, Negative Control (NC) and Negative Control plus 2 g/kg scFOS and separated by gender, boar and gilt to create a 2 × 2 factorial design. Pigs were housed in single sex pens of 6–8 pigs in controlled-environment, partially-slatted pens. The Basal NC diet was a commercial pelleted finisher diet (170.8 g/kg CP, 13.37 MJ/kg DE, 10.3 g/kg Lysine) fed ad-libitum. The scFOS preparation contained kestose, nystose and fructosyl nystose. Pen feed intake was calculated weekly with pigs being weighed and backfat measurements taken every two-weeks to calculate daily live weight gain with back fat at the P2 position measured ultrasonically. Faecal samples were taken at each weighing, and colon content and backfat samples were taken at slaughter. Data were evaluated using analysis of variance. Boars were more efficient than gilts at this heavier weight range, but back fat thickness showed no difference between genders. Faecal indole concentration increased with age, but faecal skatole did not reflect this increase. A 2 g/kg dietary inclusion of scFOS had no effect on performance and no consistent significant effect on skatole or indole concentrations in faeces or in the colon digesta at slaughter. However, scFOS did reduce ( P

Classical Swine Fever Changes the Way Farmers Value Pigs in South Africa

AbstractAlthough there is growing demand for animal products in Africa, production is stagnating. Appropriate management of livestock diversity could help reinvigorate production, contribute to food security and improve farmers’ livelihoods, particularly in subsistence‐oriented systems. We assess differences in farmers’ preferences and economic values for pig traits across different production systems and across areas that have been affected and unaffected by classical swine fever (CSF). Not surprisingly, market‐oriented farmers derived higher values from the productive traits such as heavy slaughter weight and large litter size found in exotic pig genotypes. Subsistence‐oriented farmers, particularly in swine fever affected areas, placed high value on tolerance to disease. We found that CSF changed farmers’ preferences for adaptive traits, and less so for productive traits. Therefore, indigenous breeds become more valuable for subsistence farmers and crossbreeds for market‐oriented farmers if CSF is a risk. Our results can have implications for breeding and conservation strategies and for compensation strategies after culling, and will become increasingly relevant if, as predicted, heat waves and disease outbreaks become more frequent in pig production systems in South Africa with climate change.

Analysis of factors associated with mortality of heavy slaughter pigs during transport and lairage.

The study was based on data collected during 5 yr (2003-2007) and was aimed at assessing the effects of the month, slaughter house of destination (differing for stocking density, openings, brightness, and cooling device types), length of the journey, and temperature-humidity index (THI) on mortality of heavy slaughter pigs (approximately 160 kg live weight) during transport and lairage. Data were obtained from 24,098 journeys and 3,676,153 pigs transported from 1,618 farms to 3 slaughter houses. Individual shipments were the unit of observation. The terms dead on arrival (DOA) and dead in pen (DIP) refer to pigs that died during transport and in lairage at the abattoir before slaughtering, respectively. These 2 variables were assessed as the dependent counts in separate univariate Poisson regressions. The independent variables assessed univariately in each set of regressions were month of shipment, slaughter house of destination, time traveled, and each combination of the month with the time traveled. Two separate piecewise regressions were done. One used DOA counts within THI levels over pigs transported as a dependent ratio and the second used DIP counts within THI levels over pigs from a transport kept in lairage as a dependent ratio. The THI was the sole independent variable in each case. The month with the greatest frequency of deaths was July with a risk ratio of 1.22 (confidence interval: 1.06-1.36; P < 0.05) and 1.27 (confidence interval: 1.06-1.51; P < 0.05) for DOA and DIP, respectively. The lower mortality risk ratios for DOA and DIP were recorded for January and March (P < 0.05). The aggregated data of the summer (June, July, and August) versus non-summer (January, March, September, and November) months showed a greater risk of pigs dying during the hot season when considering both transport and lairage (P < 0.05). The mortality risk ratio of DIP was lower at the slaughter house with the lowest stocking density (0.64 m(2)/100 kg live weight), large open windows on the roof and sidewalls, low brightness (40 lx) lights, and high-pressure sprinklers as cooling devices. The mortality risk ratio of DOA increased significantly for journeys longer than 2 h, whereas no relationship was found between length of transport and DIP. The piecewise analysis pointed out that 78.5 and 73.6 THI were the thresholds above which the mortality rate increased significantly for DOA and DIP, respectively. These results may help the pig industry to improve the welfare of heavy slaughter pigs during transport and lairage.

Evaluation of estimated genetic merit for carcass weight in beef cattle: Blood metabolites, carcass measurements, carcass composition and selected non-carcass components

In Ireland, a new beef genetic index has been developed. Growth rate is expressed as expected progeny difference for carcass weight (EPD CWT) and is estimated on an across-breed basis. Cross-breeding of dairy cows with both Aberdeen Angus and Belgian Blue beef sires is widely practised. The objective of this study was to compare blood metabolites, slaughter traits and carcass composition of progeny from Holstein–Friesian dairy cows and Aberdeen Angus (AA), Belgian Blue (BB), Friesian (FR) and Holstein (HO) sires. The AA and BB sires were selected, within breed, to be of either high ( H) or low ( L) estimated genetic merit for carcass weight. A total of 170 male progeny from spring-calving cows and 42 sires (10 AA, 13 BB, 7 FR and 12 HO) were artificially reared indoors and managed together until the end of their second grazing season when they were assigned to either a Light (560 kg) or Heavy (620 kg) slaughter weight. Blood metabolite concentrations were measured six times throughout life and feed intake was recorded during the first and second winter. Carcass measurements and selected non-carcass components were recorded after slaughter and the right side of each carcass was dissected into lean, fat and bone. Differences in blood metabolite concentrations amongst genetic groups were negligible although there were some effects of the prevailing level of nutrition. M. longissimus area scaled for carcass weight was 0.220, 0.221, 0.260, 0.255, 0.212 and 0.208 (SE 0.004) cm 2/kg for AAH, AAL, BBH, BBL, FR and HO, respectively. Carcass measurements scaled for carcass weight were greater for L, AA, HO and the dairy strains than for H, BB, FR and the beef breeds, respectively. There was no effect of estimated genetic merit for carcass weight on carcass composition. Statistically significant interactions between genetic merit and beef breed existed for some traits with the genetic merit effect largely evident for AA only. BB and the beef breeds had more lean, less fat and more high value lean in the carcass than AA and the dairy strains, respectively. It is concluded that genetic group had little effect on blood metabolite concentrations but there were some feeding level effects. Estimated genetic merit for carcass weight affected carcass weight, m. longissimus area and carcass measurements scaled for carcass weight but the effects were confined to AA. There were large effects of beef breed and dairy strain on carcass composition.

Growth performance and carcass characteristics of three Ethiopian goat breeds fed grainless diets varying in concentrate to roughage ratios

Growth and carcass characteristics of three Ethiopian goat breeds, the Afar, Central Highland (CHG) and Long-eared Somali (LES) were evaluated using three grainless diets varying in concentrate:roughage ratios (diet 1 was 50:50, diet 2, 65:35 and diet 3, 80:20) under feedlot conditions. The roughage was native grass hay and the concentrate consisted of wheat bran and noug cake (Guizotia abyssinica). Seventy-two eight-month old intact male goats (24 per breed) were randomly allotted to the dietary treatments, fed for 126 days and slaughtered at an age of approximately 12 months. The LES had higher average daily gain (ADG), heavier slaughter, empty body (EBW) and carcass weights than Afar and CHG goats. Diet significantly affected ADG, but was similar on carcass traits except for dressing percentage (DP) on an EBW basis and some non-carcass components. The DP on an EBW basis was the highest on diet 1. Breed affected the DP, which ranged from 42.5 - 44.6% and 54.3 - 55.8% on slaughter weight and EBW basis, respectively. The LES had a greater buttock circumference and carcass compactness. The pH24 varied between 5.61 - 5.67 and chilling losses were between 2.5 and 3.1%. The physical carcass composition (8-10th rib-cut) ranged from 72 - 73, 6.9 - 10.9 and 17.1 - 20.2% for lean, fat and bone, respectively, and the fat content of the meat ranged from 10.3 - 14.0%. Breed affected the weights of internal fat depots. The findings indicate that breed affected the carcass characteristics of the three Ethiopian goat breeds. Keywords: Indigenous goats; carcass yield; carcass composition; primal cuts; non-carcass components South African Journal of Animal Science Vol. 37 (4) 2007: pp.221-232

The effect of dietary short chain fructo-oligosaccharide inclusion on performance and the digesta concentration of skatole in heavy weight finishing pigs

As nutrient density requirement decreases with increasing age, finishing pig diets may oversupply nutrients. This can result in excess protein, including the amino acid tryptophan, reaching the large intestine where it can be metabolised by the microbial flora providing a substrate for bacterial skatole production. Skatole can give rise to carcass taint. The use of non-starch polysaccharides (NSP), has been proposed to reduce the levels of production and absorption of skatole. One type of NSP, short chain fructo-oligosaccharides (scFOS), has shown to influence the microbial population and reduce skatole production in vivo (Xu et al. 2002). It is thought the reduction in skatole production is due to an increased requirement for amino acids for bacterial cell protein synthesis, combined with changed microbial biota and pH which shifts the microbial metabolism of tryptophan toward indole production. This study explored the effect of a dietary inclusion of scFOS on the production of skatole and performance of a commercial UK genotype taken to heavier slaughter weight.

Characteristics of lambs fed concentrates or grazed on ryegrass to traditional or heavy slaughter weights. II. Wholesale cuts and tissue accretion1

Targhee x Hampshire lambs (average BW 24 +/- 1 kg) were used to determine the effect of finishing on concentrate or by grazing ryegrass forage on slaughter weights of 52 kg (N) or 77 kg (H) on tissue accretion and lamb wholesale cutout. When fed to similar slaughter weights, the wholesale cuts of concentrate-fed lambs were heavier (P < 0.05) than the same cuts from forage-fed lambs; however, when expressed as a percentage of side weight, carcasses of forage-fed lambs had a higher (P < 0.001) percentage of leg than concentrate-fed lambs. Increasing slaughter weight from 52 to 77 kg resulted in a 1-kg increase in loin weight for lambs finished on concentrate and a 0.60-kg increase for lambs finished on forage (diet x slaughter weight, P < 0.03); however, the increased loin weight for lambs finished on concentrate was due largely to increased fat deposition. For lambs slaughtered at 77 kg, those finished on forage had more lean mass in the leg, loin, rack, and shoulder than those finished on concentrate, but lean mass in these cuts did not differ between diets for lambs slaughtered at 52 kg (diet x slaughter weight, P < 0.01). At the normal slaughter weight (52 kg), concentrate-fed lambs had 50% more dissectible fat than forage-fed lambs, whereas at the heavy slaughter weight, a 79% greater amount of dissectible fat was observed for concentrate- vs. forage-fed lambs (diet x slaughter weight, P < 0.001). Lean and fat accretion rates were higher (P < 0.001) for concentrate-fed lambs than for forage-fed lambs. The lean-to-fat ratio of forage-fed lambs was higher (P < 0.001) than that of concentrate-fed lambs; however, forage finishing decreased accretion rates of all tissues compared with concentrate feeding, and these differences between forage and concentrate feeding were magnified at heavier slaughter weights.

Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristics1

The objectives of this study were to determine the effects of finishing lambs on concentrate (C) or by grazing ryegrass forage (F) to slaughter end weights of 52 (N) or 77 kg (H) on carcass characteristics and organoleptic properties. This experiment included 64 Targhee x Hampshire lambs (average BW = 24 +/- 1 kg) in a 2 x 2 x 2 factorial arrangement of treatments to compare wethers vs. ewes, C vs. F, and N vs. H slaughter weights. No interactions (P > 0.10) were observed between gender and other main effects. Hot carcass weight and dressing percent were greater (P < 0.001) for C- than for F-fed lambs. Backfat thickness also was greater (P < 0.001) for lambs fed C than for those fed F. Moreover, USDA lean quality score and USDA yield grades were higher (P < 0.001) for C- than for F-fed lambs, as well as for lambs slaughtered at H vs. N market weights. There was a higher (P < 0.005) incidence of off odors and off flavors in cooked muscle from F- vs. C-fed lambs, and also from H vs. N slaughter-weight lambs. The heavy C-fed lambs had juicier (P < 0.001) meat than other treatment combinations. Cooked meat from C-fed lambs received higher (P < 0.001) overall acceptability scores. Concentrate-finished lambs produced fatter carcasses and more palatable meat than forage-finished lambs; however, forage finishing allowed for slaughter at heavier weights without excessive fat deposition.

Feed intake, growth, plasma glucose and urea nitrogen concentration, and carcass traits of lambs fed isoenergetic amounts of canola meal, soybean meal, and fish meal with forage based diet

This experiment was conducted to examine the effect of feeding small, isoenergetic amounts of supplements containing high protein and functional lipid components, rather than the greater amounts of cereal and/or legume grains usually fed during the dry season in Australia, on dry matter intake (DMI), growth performance, plasma metabolites, and fat deposition in lambs consuming low quality roughage. Thirty two crossbred wether lambs ([Merino × Border Leicester] × Poll Dorset) were divided into four groups by stratified randomization according to liveweight (26–33 kg). After a 7-day adaptation to a hay diet (lucerne hay:oaten hay; 30:70), lambs were allocated to four treatments consisting of (1) basal diet of lucerne hay:oat hay (20:80; metabolizable energy (ME) = 7.0 MJ/kg DM), Basal; (2) basal + canola meal (84 g per day), CM; (3) basal + soymeal (75 g per day), SM; or (4) basal + fishmeal (80 g per day), FM. Daily hay and supplement DMI, and weekly liveweight were recorded during a 53-day experimental study. Blood samples were taken on day 1 and pre- and post-feeding on days 30 and 53 to measure changes in plasma glucose and plasma urea nitrogen (PUN) concentration. At the end of the experiment, lambs were slaughtered and hot carcass weight (HCW) recorded; cold carcass fatness (total muscle and adipose tissue depth at 12th rib, 110 mm from midline; GR) was determined at 24 h postmortem. Total DMI was increased ( P < 0.001) in CM, SM and FM treatments, but basal hay DMI intake was only increased ( P < 0.01) in CM and FM treatments compared with Basal treatment. This resulted in significant ( P < 0.01) increases in metabolizable energy (ME) and crude protein (CP) intakes in all supplemented treatments, with the highest intakes recorded in the FM treatment. Liveweight gain (LWG) was significantly increased in CM and SM ( P < 0.05) and FM ( P < 0.01) treatments but HCW was significantly ( P < 0.01) heavier slaughter only in the FM treatment. Feed conversion efficiency ( P < 0.001) and GR fat at depth ( P < 0.05) was reduced in all supplement treatments compared with Basal. Plasma glucose concentration was significantly ( P < 0.05) increased after feeding in all treatments but there was no treatment effect. PUN was significantly increased over time in the supplemented treatments compared with the Basal treatment; there was no significant difference between supplement treatments by day 53. Results show that feeding small amounts of high protein and lipid-containing supplements improves production responses and are beneficial in producing carcasses with more lean compared with carcasses from lambs fed a low quality hay diet.

Meat quality of entire and castrated male Boer goats raised under Australian conditions and slaughtered at different weights: physical characteristics, shear force values and eating quality profiles

AbstractCastrated and entire Boer bucks (no. = 60) in groups of between three and five animals were slaughtered at 5,15, 30, 45, 60, 75, 90 and 105 kg live weight (5- and 15-kg animals were not castrated). Ultimate pH, muscle colour (subjective and objective measurement), subcutaneous fat colour, total pigment concentration, shear force values and eating quality were investigated. The ultimate pH o/longissimus muscle increased from 5-7 to 6-2 (P &lt; 0-05) as animals were slaughtered at heavier weights. Slaughter weight had an influence on chromameter muscle colour (L*, a*, b* values) and subjective muscle colour scores recorded using a nine-point colour scale (P &lt; 0-05) for both entire and castrated bucks. Muscle redness (a* values) and subjective muscle colour scores increased gradually in older animals while muscle lightness and yellowness (L* and b* values) decreased. Subcutaneous fat colour became more yellow at heavier slaughter weights (P &lt; 0-05). Shear force values were affected (P &lt; 0-05) by slaughter weight but not by castration of bucks. All eating quality scores were influenced by slaughter weight but not by castration, and flavour, as predicted by eating quality scores, was the most important attribute that contributed to overall acceptability of the goat meat.

Some carcass characteristics of Alpine kids under intensive versus semi-intensive systems of production in France

The effect of system of production (intensive versus semi-intensive) on some slaughter and carcass traits of Alpine male kids was evaluated. Data adjusted to a common age, indicated that management system had no significant effect ( P>0.05) on carcass shape (carcass conformation and compactness and gigot conformation) and external fat score. Kids raised under the intensive management (IM) had heavier slaughter and carcass weights and large carcass width ( P<0.01). Their dressing percentage and internal fat score were higher ( P<0.05).