Lean Meat Percentage Research Articles

469 Reducing crude protein levels with amino acid supplementation in the finishing diets of heavy Duroc sire line pigs: Effects on carcass and meat traits in males and females

Abstract Nutrition represents 70% of pig production costs, particularly protein; therefore, decreasing protein costs is of capital importance. Reducing crude protein (CP) contents to levels below recommended whilst supplementing with amino acids (AAs) is an interesting strategy to reduce costs without decreasing production performances. It has been conducted essentially in lean genotypes during the growth stage. Few studies address heavy genotypes or sex differences during the finishing period. Our objective is to study carcass and meat (loin) traits of heavy [Duroc X (Landrace X Large-White)] male and female pigs during the finishing stage under a 2% CP reduction with crystalline AA supplementation, hypothesizing that both sexes will be affected equally. In total, 60 males and 60 females, 9 wk old animals were used and allotted in split-sex pens (6 pigs/pen) with water and dry feed ad libitum. At 15 wk of age, when pigs weighed an average of 68 kg, two isoenergetic diets with different CP levels were provided (145 and 125 g CP/kg, control and low-CP) during the last 42 d of fattening. In the low-CP diet, crystalline AAs were added. On last day of the trial, animals weighed 116.5 kg on average and were slaughtered. Hot carcass weights and yields, ham fat thickness, lean meat percentage and boar taint by human nose scoring were determined. Loin samples (one per pen) were used to determine thawing losses, pH, color, Texture Profile Analysis (TPA: hardness, cohesiveness, springiness) and chemical composition (moisture, ash, protein, collagen, fat, and saturated fat). Data were analyzed using the simple least squares models that included dietary treatment and sex and their interaction as fixed effects with the pen as the experimental unit. Carcass weights were greater in control males than in females (91.2 vs 85.7 kg; P < 0.05). No effect of sex or diet was detected on carcass yields, lean contents or ham subcutaneous fat thickness. There was a great impact of sex for loin subcutaneous fat thickness, with males having 7 to 8% greater values in both dietary treatments (P = 0.011). Low-CP females had a greater percentage of carcasses of greater lean content compared with the three other groups (P < 0.05). Boar taint, carcass pH, color traits, chemical analysis and TPA did not differ across diets. A strong dietary influence was noticeable with animals of both sexes in the Low-CP diets having greater fat and saturated fat contents than animals in the control groups (P = 0.02). In conclusion, the 20g/kg CP reduction supplemented with AAs can efficiently be used in heavy Duroc sire line genotype during the finishing phase without leading to major impairments in carcass or meat traits, regardless of sex.

Genome-Wide Analysis Reveals Copy Number Variant Gene TGFBR3 Regulates Pig Back Fat Deposition.

BFT is closely related to meat quality and lean meat percentage in pigs. The BFT traits of European LW pigs significantly differ from those of Chinese indigenous fatty MZ pigs. CNV is a prevalent genetic variation that plays an important role in economically important traits in pigs. However, the potential contribution of CNV to BFT in LW and MZ pigs remains unclear. In this study, whole-genome CNV detection was performed using next-generation sequencing data from LW and MZ pigs, and transcriptome data from back fat tissue of 180-day-old LW and MZ pigs were integrated for expression quantitative trait loci (eQTL) analysis. We identified a copy number variation in the TGFBR3 gene associated with BFT, showing a dose effect between the genome and transcriptome levels of the TGFBR3 gene. In porcine preadipocytes, TGFBR3 expression continuously increased during differentiation. Knockdown of TGFBR3 using specific siRNA inhibited preadipocyte differentiation and proliferation. Our study provides insights into the genetic regulation of pork quality and offers a theoretical basis for improving carcass quality by modulating BFT in pigs.

Growth Performance, Meat Quality, and Lipid Oxidation in Pigs’ Fed Diets Containing Grape Pomace

Grape pomace is a winery byproduct that is rich in polyphenols with antioxidant capacity. This study investigated the effect of 0, 5, and 10% inclusion of dehydrated grape pomace (DGP) in finishing pig diets on the growth performance, carcass traits, fatty acid profile, fresh meat quality, and fat stability of a local pig genotype. A total of 36 pigs, 18 barrows, and 18 gilts (83.23 ± 6.03 kg and 132.1 ± 5.6 days old) were allotted in a randomized block design considering the initial weight (block) within sex, with six replicates of each sex per treatment. Including DGP in the diets did not affect daily weight gain or the feed-to-gain ratio; however, daily feed intake increased linearly (p < 0.05) and backfat thickness at the last rib, backfat thickness at the first sacral vertebrae, P2 backfat thickness, fat area, and the percentage of lean meat decreased linearly (p < 0.05) in pigs. The inclusion of DGP in pig diets did not affect the antioxidant potential evaluated by thiobarbituric acid-reactive substances in mini hamburgers or the quality characteristics of fresh meat, except for intramuscular fat (EE). The dietary inclusion of DGP linearly increased (p < 0.05) EE, saturated fatty acids, monounsaturated fatty acids, and Σω-3 and reduced the ω-6:ω-3 ratio in a linear way (p < 0.05) in the loin of pigs. We concluded that it is feasible to include up to 10% of DGP in pig diets without affecting growth performance, but carcass quality may be impaired due to increased adiposity. Furthermore, meat quality can be improved by increasing intramuscular fat and ω-3 fatty acid content, but fat stability is not affected when DGP is included at up to 10% of the diet for 49 days prior to slaughter.

Effects of early weaning of piglets at 10 days of age on productive performance

This study aimed to evaluate weaning at 10 days of age and use of milk replacer, considering that the control group was conventional weaning at 21 days. Two hundred eighty-eight animals were used, and birth weights at 10, 21, 66, and 163 days of age were evaluated. At the slaughterhouse, measurements were taken of hot carcass weight, backfat and muscle thickness, and percentage of lean meat. There was no statistical difference in weight at birth and at 10 days. From 21 days of age onwards, there was a difference in all measures of animal weight and weight gain, with the averages for control animals being higher when compared with the treatment. Regarding measurements at the slaughterhouse, there was a statistical difference in relation to muscle depth and carcass weight, and animals in the control group showed better results when compared with treatment. We concluded that piglets weaned at 21 days of age have greater growth potential, as maximizing weaning weight is a key point in pig production.

Evaluation of the effects of black pepper extract on the growth performance of grower pigs

This study aimed to evaluate the effects of black pepper (BP) extract on growth performance, nutrient digestibility, serum total protein, blood urea nitrogen (BUN), creatinine, counts of Lactobacillus and Escherichia coli (E. Coli), back fat thickness, lean meat percentage (LMP), and fecal gas emission in grower pigs. A total of 160 crossbred grower pigs [(Landrace × Yorkshire) × Duroc] with an average initial body weight (BW) of 25.31 ± 1.29 kg were used in a 42-day feeding trial. Pigs were randomly assigned to four experimental treatments. The basal diet was composed of soybeans and corn to meet or exceed the NRC (2012) recommendations. The dietary treatments included: basic diet, basic diet + 0.025 %, 0.05 %, and 0.1 % BP extract. There were eight replicates per treatment, each comprising five pigs (three gilts and two barrows). All data were subjected to statistical analysis using general linear model procedures (SAS 2001, SAS Institute Inc., Cary, NC, USA), with the pen serving as the experimental unit. The results indicated a linear improvement in BW and average daily gain of pigs during days 1–28, 28–42, and the overall period with increasing levels of BP extract in the diet. The apparent total tract digestibility (ATTD) of crude protein (CP) and lean meat percentage (LMP) increased linearly with BP treatment at the end of the experiment (p < 0.05). In addition, total protein, BUN, and creatinine levels were not affected by the BP extract (p > 0.05). Some fecal microbes, such as Lactobacillus and E. coli, did not change considerably when pigs were fed BP extract (p > 0.05). No apparent response to faecal gas emission of NH3, total mercaptans, or H2S was observed in relation to the BP extract in the pig diet (p < 0.05). Dietary supplementation with 0.1 % BP extract improved growth performance by increasing the ATTD of CP and improving LMP without adverse effects in grower pigs.

X‐Ray Computed Tomography Meets Robust Chemometric Latent Space Modeling for Lean Meat Percentage Prediction in Pig Carcasses

ABSTRACTThis study presents a case of processing X‐ray computed tomography (CT) data for pork scans using chemometric latent space modeling. The distribution of voxel intensities is shown to exemplify a multivariate, multi‐collinear signal mixture. While this concept is not novel, it is revisited here from a chemometric perspective. To extract meaningful information from such multivariate signals, latent space modeling based on partial least squares (PLS) is an ideal solution. Furthermore, a robust PLS approach is even more effective for latent space modeling, as it can extract latent spaces unaffected by outliers, thereby enhancing predictive modeling. As an example, lean meat percentage is predicted using X‐ray CT data and robust PLS regression. This method is applicable to X‐ray CT quantification analysis, particularly in cases where unclear, erroneous, and outlying observations are suspected in the data.

A Study on Changes of Carcass, Bones and Muscles of Ningxiang Pigs

Background: Ningxiang pigs are known for tasty meat and high intramuscular fat content. Currently, the slow growth rate and low lean meat rate of Ningxiang pigs have greatly restricted the development of its market. Therefore, the objective of this study is to explore the changes in carcass traits, meat quality, visceral organ weight indices, bones and muscles development with slaughter ages of Ningxiang pigs. Methods: The experiment used 0, 60, 120, 180, 240, 300 and 360 days old Ningxiang pigs as the research objects, and 6 castrated male pigs in each group were randomly selected. The carcass traits, meat quality, visceral organs weights and skeletal muscle weights were measured. The correlation between carcass traits and meat quality were analyzed by bivariate analysis, and the regression equations between slaughter ages and these indicators were established. Result: The results showed that pre-slaughter weight and weights of carcass, head, feet, skeleton and muscle, loin eye area, cooking yield, marbling and the large intestine weight index at 0 d, backfat thickness at 60 d, fat percentages at 60 and 120 d, and the lean meat percentage at 240 d, redness at 120 d of Ningxiang pigs were lowest, the heart, lung, kidney and small intestine weight percentages were highest at 0 d (P less than 0.05). Carcass traits and meat quality had different significant correlation at different slaughter ages. So the indices of carcass, meat quality, bones and muscles of Ningxiang pigs changed with slaughter ages. In general, the overall performance of 300 d Ningxiang pigs is better.

Identification of a novel QTL for lean meat percentage using imputed genotypes.

Lean meat percentage is a critical production trait in pig breeding systems with direct implications for the sustainability of the industry. In this study, we conducted a genome-wide association study for lean meat percentage using a cohort of 850 Duroc × (Landrace × Yorkshire) crossbred pigs and we identified QTL on SSC3 and SSC18. Based on the predicted effect of imputed variants and using the PigGTEx database of molecular QTL, we prioritized candidate genes and SNPs located within the QTL regions, which may be involved in the regulation of porcine leanness. Our results indicate that a nonsense mutation in ZC3HAV1L on SSC18 has a direct effect on lean meat percentage.

Performance, carcass quality and meat quality of the endangered German Angler Saddleback pig.

The Angler Saddleback pig is an endangered local breed originating from Germany. The breed is said to have low demands in terms of husbandry and feeding, and an excellent meat quality. To date, there is a lack of more recent scientific investigations of the breed. Therefore, 58 Angler Saddleback pigs were fattened in two consecutive trials whereby performance, carcass quality and meat quality were assessed. At an average age of 324 days, the pigs reached an average final live weight of 143 kg, an intramuscular fat (IMF) content of 2.6%, a lean meat percentage of 47% and a backfat thickness of 38 mm. A significant influence of the independent variables "breeder" and "age at the end of fattening" on the majority of target variables was found. Furthermore, IMF as well as pH value 45 minutes post mortem was significantly influenced by sex. These results give a current overview of the phenotypic characteristics of this endangered breed. It is shown that the slower growing Angler Saddleback breed may need alternative marketing concepts for its meat and meat products. Additionally, further research is necessary to clarify the reasons for the high phenotypic variation within this breed.

Comparative transcriptome analysis of longissimus dorsi muscle reveal potential genes affecting meat trait in Chinese indigenous Xiang pig

In this study, we compared the transcriptome of longissimus dorsi muscle between Guizhou Xiang pigs (XP) and Western commercial Large White pigs (LW), which show diffirent meat quality between them. In terms of meat quality traits, the pH 45 min, color score, backfat thickness, and intramuscular fat (IMF) content were higher in Xiang pigs than in Large White pigs (P < 0.01), while the drip loss, lean meat percentage, shear force, and longissimus dorsi muscle area of Xiang pigs were lower than that of Large White pigs (P < 0.01). Nutrients such as monounsaturated fatty acid (MUFA), total amino acids (TAA), delicious amino acids (DAA) and essential amino acids (EAA) in Xiang pigs were higher than that in Large White pigs, and the proportion of polyunsaturated fatty acid (PUFA) of Xiang pigs was significantly lower than Large White pigs (P < 0.01). Transcriptome analysis identified 163 up-regulated genes and 88 genes down-regulated in Xiang pigs longissimus dorsi muscle. Combined with the correlation analysis and quantitative trait locis (QTLs) affecting meat quality, a total of 227 DEGs were screened to be significantly associated with meat quality values. Enrichment analysis indicated that numerous members of genes were gathered in muscle development, adipogenesis, amino acid metabolism, fatty acid metabolism and synthesis. Of those, 29 genes were identified to be hub genes that might be related with the meat quality of Xiang pig, such as MYOD1, ACTB, ASNS, FOXO1, ARG2, SLC2A4, PLIN2, and SCD. Thus, we screened and identified the potential functional genes for the formation of meat quality in Xiang pigs, which provides a corresponding theoretical basis for the study of the molecular regulatory mechanism of pork quality and the improvement of pork quality.

Genomic Prediction of Growth Traits in Yorkshire Pigs of Different Reference Group Sizes Using Different Estimated Breeding Value Models.

The need for sufficient reference population data poses a significant challenge in breeding programs aimed at improving pig farming on a small to medium scale. To overcome this hurdle, investigating the advantages of combing reference populations of varying sizes is crucial for enhancing the accuracy of the genomic estimated breeding value (GEBV). Genomic selection (GS) in populations with limited reference data can be optimized by combining populations of the same breed or related breeds. This study focused on understanding the effect of combing different reference group sizes on the accuracy of GS for determining the growth effectiveness and percentage of lean meat in Yorkshire pigs. Specifically, our study investigated two important traits: the age at 100 kg live weight (AGE100) and the backfat thickness at 100 kg live weight (BF100). This research assessed the efficiency of genomic prediction (GP) using different GEBV models across three Yorkshire populations with varying genetic backgrounds. The GeneSeek 50K GGP porcine high-density array was used for genotyping. A total of 2295 Yorkshire pigs were included, representing three Yorkshire pig populations with different genetic backgrounds-295 from Danish (small) lines from Huaibei City, Anhui Province, 500 from Canadian (medium) lines from Lixin County, Anhui Province, and 1500 from American (large) lines from Shanghai. To evaluate the impact of different population combination scenarios on the GS accuracy, three approaches were explored: (1) combining all three populations for prediction, (2) combining two populations to predict the third, and (3) predicting each population independently. Five GEBV models, including three Bayesian models (BayesA, BayesB, and BayesC), the genomic best linear unbiased prediction (GBLUP) model, and single-step GBLUP (ssGBLUP) were implemented through 20 repetitions of five-fold cross-validation (CV). The results indicate that predicting one target population using the other two populations yielded the highest accuracy, providing a novel approach for improving the genomic selection accuracy in Yorkshire pigs. In this study, it was found that using different populations of the same breed to predict small- and medium-sized herds might be effective in improving the GEBV. This investigation highlights the significance of incorporating population combinations in genetic models for predicting the breeding value, particularly for pig farmers confronted with resource limitations.

Identifying the Potential of Old and Rustic Pig Breeds: Basque Black Pied for Crafting High-Quality Cured Food Products

The Basque Black Pied breed (BBP breed) is a rustic and old pig breed, well adapted to the environmental and productive conditions of the Navarre mountains. Nonetheless, the threat of competition from other, more productive breeds has pushed this local pig to the brink of extinction. A study has been conducted to assess the quality of cured products derived from the meat of this breed. For this purpose, the characteristics of the BBP breed pig carcasses and the organoleptic quality of the cured raw products have been studitab;eed and compared with those obtained from the 50% Large White × 25% Landrace × 25% Piétrain breed (LWLP breed) used as a control. Comparatively to pigs of the LWLP breed, carcasses of the BBP breed showed lower percentages of lean meat and higher percentages of fat coverage, loins, and intramuscular fat content. Expert judges evaluated the appetizing aroma and flavor of the cured raw products from the BBP breed, their texture, and their general impression. The scores of sensory attributes shown by the sausages (the “Sarta” and “Vela” chorizos) indicate the necessity of optimizing and personalizing their curing process to realize the full potential of the distinctive meat.

The Effects of the Dietary Inclusion of By-Products Obtained after the Extraction of Vitamin B2 from Fermented Soybean on the Performance and Meat Quality of Growing–Finishing Pigs

The by-products obtained after the extraction of vitamin B2 from fermented soybean (VBP), primarily consisting of soybean meal, soybean oil, vitamin B2, and Bacillus subtilis, may serve as a cost-effective and recycled resource in animal feed. This research aimed to assess the impact of VBP on the growth performance, nutrient utilization, blood parameters, and meat quality of pigs in the growing–finishing phase. In this 16-week feeding experiment, 140 pigs of mixed breed [Duroc × (Landrace × Yorkshire)] were used, with an initial average body weight of 26.05 ± 1.32 kg. The pigs were assigned randomly to one of four dietary groups, each consisting of five pigs, with two gilts and three barrows per pen, and a total of seven repetitions per treatment. The animals were fed different levels of by-products after vitamin B2 extraction (0, 10, 20, and 30 g/kg as the CON, VBP10, VBP20, and VBP30 dietary groups, respectively) in a three-phase feeding trial (wk. 0–4, 4–8, and 8–13). When higher levels of VBP were added as supplements, the outcomes indicated that there were no notable variations (p &gt; 0.05) in growth performance and nutrient digestibility among the treatment groups throughout the trial. In phase II (4–8 weeks), the inclusion of VBP in the diets showed a reduction (p = 0.011; with linear and quadratic effects, p = 0.003) in serum norepinephrine concentration. The sensory evaluation of meat color was linearly improved (p = 0.043) in pigs fed with graded levels of VBP supplementation. The percentage of lean meat showed a significant improvement (p = 0.016) with the gradual levels of VBP supplementation. The addition of 30 g/kg (on an as-fed basis) of vitamin B2 by-products in the diet can simultaneously mitigate the negative impacts of acute stress without compromising growth performance and enhance the percentage of lean meat. These findings suggest that VBP could be a viable and economical alternative to corn and soybean meal and partially replace it in pig feed.

Seasonal Effects on the Performance of Finishing Pigs' Carcass and Meat Quality in Indoor Environments.

Most retailers in EU countries pay pig breeders for their animals' lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs' performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers' performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork.

Evaluation of the Genetic Diversity and Population Structure of Four Native Pig Populations in Gansu Province.

Indigenous pig populations, including Bamei pigs (BM), Hezuo pigs (HZ), Huixian Qingni Black pigs (HX), and Minxian Black pigs (MX) in Gansu Province, live in a particular climate and a relatively closed geographical environment. These local pig breeds are characterized by excellent characteristics (e.g., cold tolerance, robust disease resistance, and superior meat quality). In the past few years, pig populations in Gansu Province have decreased significantly because of their poor lean meat percentage, high fat content, and slow growth rate. Maintaining the diversity of these four breeds can act as a source of new alleles to be incorporated into commercial breeds which are more susceptible to disease and less adaptable to changing conditions because of inbreeding. Genomic data analysis is adequate for determining the genetic diversity and livestock breeding population structure, even in local pig populations. However, the genetic diversity and population structure of the four native pig populations in Gansu Province are still unknown. Thus, we used "Zhongxin-I" porcine chip for the SNP detection of 102 individuals living on four pig conservation farms. A total of 57,466 SNPs were identified among the four pig breeds. The linkage disequilibrium (LD) plot showed that MX had the highest level of LD, followed by BM, HZ, and HX. The observed heterozygosity (Ho) in all four populations was higher than the expected heterozygosity (He). A principal component analysis (PCA) demonstrated that the four local pig populations were isolated. The identity displayed by the state matrix and G matrix heat map results indicated that small numbers of individuals among the four pig breeds had a high genetic distance and weak genetic relationships. The results of the population genetic structure of BM, HZ, HX, and MX pigs showed a slight genetic diversity loss. Our findings enabled us to better understand the genome characteristics of these four indigenous pig populations, which will provide novel insights for the future germplasm conservation and utilization of these indigenous pig populations.

Genomic architecture of carcass and pork traits and their association with immune capacity

Carcass and pork traits have traditionally been considered of prime importance in pig breeding programmes. However, the changing conditions in modern farming, coupled with antimicrobial resistance issues, are raising the importance of health and robustness-related traits. Here, we explore the genetic architecture of carcass and pork traits and their relationship with immunity phenotypes in a commercial Duroc pig population. A total of nine traits related to fatness, lean content and meat pH were measured at slaughter (∼190 d of age) in 378 pigs previously phenotyped (∼70 d of age) for 36 immunity-related traits, including plasma concentrations of immunoglobulins, acute-phase proteins, leukocytes subpopulations and phagocytosis. Our study showed medium to high heritabilities and strong genetic correlations between fatness, lean content and meat pH at 24 h postmortem. Genetic correlations were found between carcass and pork traits and white blood cells. pH showed strong positive genetic correlations with leukocytes and eosinophils, and strong negative genetic correlations with haemoglobin, haematocrit and cytotoxic T cell proportion. In addition, genome-wide association studies (GWASs) pointed out four significantly associated genomic regions for lean meat percentages in different muscles, ham fat, backfat thickness, and semimembranosus pH at 24 h. The functional annotation of genes located in these regions reported a total of 14 candidate genes, with BGN, DPP10, LEPR, LEPROT, PDE4B and SLC6A8 being the strongest candidates. After performing an expression GWAS for the expression of these genes in muscle, two signals were detected in cis for the BGN and SLC6A8 genes. Our results indicate a genetic relationship between carcass fatness, lean content and meat pH with a variety of immunity-related traits that should be considered to improve immunocompetence without impairing production traits.

150 A new Bacterial Phytase can act as an Overdose Concept, at low Levels, in Improving the Performance and Carcass Characteristics of Nursery and Finishing Pigs

Abstract This study aimed to evaluate the effect of doses of a new bacterial phytase (HiPhorius, DSM Nutritional Products) on the performance and carcass characteristics of pigs in the nursery and finishing phases. Barrows and gilts (n = 250, 21 d-old and initial body weight (BW) = 6.07 ± 0.73 kg were randomized in blocks design and submitted to 5 treatments. The pigs were fed five corn-soybean meal-based diets: positive control (PC), supplemented with inorganic phosphorus and calcium; negative control (NC), with 0.18% reduction in available phosphorus and 0.16% in calcium; and three NC diets supplemented with 600, 1,200 and 1,800 phytase units (FYT)/kg in the feed. Daily BW (DWG), daily feed intake (DFI), feed conversion rate (FCR), and BW were measured at the end of each phase: pre-starter I (21-28d), pre-starter II (28-35d), starter I (35-49d), starter II (49-63d), growing I (63-91d), growing II (91-112d), finishing I (112-133d) and finishing II (133-156d) phases. Carcass yield, back fat height, loin depth, and lean meat yield were measured in the 156 d-old. Data were submitted to ANOVA, Tukey test and regression analysis. In the nursery (21-63d) diets with phytase levels were similar to PC for FCR (P &amp;gt;0.05) and better to NC, with a quadratic effect (FCR = 1.671 - 0.0003X + 0.00000010526X2), being the best point 1,320 (FYT). The supplementation with phytase in grow-finishing phases (63 -156 d) were similar to PC (P &amp;gt; 0.05) for DWG, DFI and FCR (P &amp;lt; 0.05) and better than NC, which were identified a regression effect (DWG = 0.8543 + 0.0001X; DFI = 2.1453 + 0.0007X - 0.00000029618X2; FCR = 2.6924 - 0.0004X + 0.00000012768X2), with the best levels of phytase of 1,296 and 1,404 FYT for DFI and FCR, respectively. The supplementation of phytase improved the carcass yield, loin depth, kilogram of lean meat and percentage of lean meat when compared with NC diet. Supplementing levels of HiPhorius to a corn and soybean meal-based diet with inorganic P and Ca reduction improved performance and carcass traits of pigs after weaning until slaughter age.

Analysis of metabolome and transcriptome of longissimus thoracis and subcutaneous adipose tissues reveals the regulatory mechanism of meat quality in MSTN mutant castrated male finishing pigs

The underlying mechanism of myostatin (MSTN) gene mutation impact on porcine carcass and meat quality has not yet been fully understood. The meat quality trait testing of the second filial generation wild-type (WT) and homozygous MSTN mutant (MSTN−/−) castrated male finishing pigs, and RNA-seq and metabolomics on the longissimus thoracis (LT) and subcutaneous adipose tissues (SAT) were performed. Compared with WT pigs, MSTN−/− pigs had higher carcass lean percentage and lower backfat thickness (all P < 0.01), and also had lower shear force (P < 0.01) and meat redness (P < 0.05). The gene and metabolite expression profiles were different between two groups. Metabolites and genes related to purine metabolism (such as xanthine metabolite (P < 0.05), AMPD3 and XDH genes (all padj < 0.01)), PI3K/Akt/mTOR signaling pathway (such as Phe-Phe and Glu-Glu metabolites (all P < 0.05), WNT4 and AKT2 genes (all padj < 0.01)), antioxidant related pathway (such as GPX2, GPX3, and GPX7 genes (all padj < 0.01)), and extracellular matrix related pathway (such as COL1A1 and COL3A1 genes (all padj < 0.01)) were significantly altered in LT. While metabolites and genes associated to lipid metabolism (such as trans-elaidic acid and PE(18:1(9Z)/0:0) metabolites (all P < 0.05), ACOX1, ACAT1 and HADH genes (all padj < 0.01)) were significantly changed in SAT. This study revealed the biological mechanisms of homozygous MSTN mutation regulated porcine carcass and meat quality, such as lean meat percentage, fat deposition and tenderness, which provides reference for the utilization of MSTN−/− pigs.

Porcine digestible peptides as alternative protein source in weaner diets: effects on performance and systemic cytokine profile in pigs followed from weaning to slaughter

Porcine digestible peptides (PDP) are high-quality hydrolysed proteins obtained from porcine intestinal mucosa as a by-product of the heparin manufacturing process. PDP contain bioactive peptides and are used as alternative protein sources in several animal species, including pigs. We aimed to explore the (carry-over) effects of feeding PDP to weaned piglets on performance and systemic cytokine levels of pigs followed until slaughter. A total of 192 piglets were allocated to one of two dietary treatments: control (CON) or PDP weaner diets. PDP was included at 5.0% until day 13 post-weaning at the expense of skimmed milk powder and partial replacement of soybean meal, and at 2.5% between days 13 and 34 post-weaning at the expense of soy protein concentrate. Grower-finishers were fed commercial diets according to a 3-phase feeding scheme until slaughter, when carcass traits were determined. Six pigs were housed per weaner pen and eight per grower-finisher pen with 16 and 10 pens per treatment, respectively. Pigs were weighed at the start and at the end of each phase, and feed intake was recorded. Faecal consistency was recorded twice a week in the weaner facility. Ten pigs per treatment were sampled for blood at days 13, 34 and 69 post-weaning. We found that PDP-fed piglets had a higher feed intake in the first two weeks post-weaning compared to CON-fed piglets (+32 g/pig per day; P = 0.02). Moreover, piglets in the PDP group showed improved feed conversion between days 13 and 34 versus the CON group (1.36 vs 1.43; P = 0.03). Piglets that were fed with PDP in the weaner diets tended to grow faster in the grower-finisher period (+32 g/pig per day; P = 0.07), tended to reach slaughter age earlier (129.9 vs 131.5 days; P = 0.07) and had a lower dressing percentage at slaughter (76.3 vs 76.7%, P = 0.045) than piglets previously fed with CON. Additionally, PDP-fed piglets showed higher serum levels of pro-inflammatory cytokines interleukin (IL)-12 (P = 0.02), tumour necrosis factor-alpha (P = 0.02), interferon-gamma (P = 0.03) and IL-8 (at day 34 post-weaning, P = 0.06) as well as anti-inflammatory cytokines transforming growth factor-beta (P = 0.02), IL-4 (P = 0.04) and IL-10 (at day 34 post-weaning, P = 0.02). No significant differences among dietary treatments were observed regarding faecal consistency of weaned piglets and carcass weight, lean meat percentage, muscle depth, and back fat thickness at slaughter. We conclude that feeding PDP, as an alternative to conventional milk and soy protein sources, showed positive effects on pig performance, not only during the provisioning period but also thereafter into the grower-finisher phase.

Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study.

A genome-wide association study (GWAS) was performed as a preliminary step to identify regions potentially related to ham quality traits. In this research, genomic information was obtained from 238 commercial hybrid pigs utilising the GeneSeek® Genomic Profiler genome-wide porcine genotyping array. Carcasses were tested for hot weight, the thickness of backfat and loin, and lean meat percentage. The corresponding fresh hams were assayed for weight and ultimate pH; the activities of Cathepsin B and Ferrochelatase of Semimembranosus muscle were determined through fluorimetric methods. The lean meat percentage of fresh ham (LMPH), salt absorbed after first (SALT1) and overall salting stages (SALT) were estimated online by the Ham Inspector™ apparatus. Hams were processed in compliance with the procedures established for Protected Designation of Origin Parma ham, and ham weight losses were measured at the main processing stages. Hot carcass weights showed a significant negative correlation with their lean meat percentage and LMPH, while LMPH was correlated positively with carcass lean meat, SALT1, SALT, and weight losses. The GWAS detected genome-wide association for 12 single nucleotide polymorphisms with Ferrochelatase activity. The results obtained in this preliminary study were achieved by combining innovative and non-destructive technologies for screening hams under processing, measures of enzymatic muscle properties relevant to dry-cured ham quality, and genomic information obtained through a GWAS. Additional studies carried out in a larger number of pigs have been planned to investigate the effect of gene variants of Ferrochelatase activity in the dry-cured ham's quality with main reference to colour development and to confirm the GWAS results obtained in this study.