Effects of low protein diets on pigs with a lean genotype. 1. Carcass composition measured by dissection and muscle fatty acid composition

Pigs with a lean genotype were fed diets differing in protein and amino acid contents between 40 and 115kg live weight. A high protein control regime (C) was compared with one supplying 11% less total protein but the same essential amino acid levels (LP1) and one supplying 16% less protein but lower...

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Published in:Meat science 2013-09, Vol.95 (1), p.123-128
Main Authors: Wood, J.D., Lambe, N.R., Walling, G.A., Whitney, H., Jagger, S., Fullarton, P.J., Bayntun, J., Hallett, K., Bünger, L.
Format: Article
Language:English
Subjects:
Adipose Tissue - chemistry
Amino acids
Amino Acids - chemistry
Animal Feed
Animal Nutritional Physiological Phenomena
Animals
Body Weight
Carcass composition
Diet, Protein-Restricted
Fatty Acids - chemistry
Female
Genotype
Humans
Hydrogen-Ion Concentration
Intramuscular fat
Male
Meat - analysis
Muscle, Skeletal - chemistry
Nitrogen - administration & dosage
Pigs
Protein
Swine
Taste
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Summary:Pigs with a lean genotype were fed diets differing in protein and amino acid contents between 40 and 115kg live weight. A high protein control regime (C) was compared with one supplying 11% less total protein but the same essential amino acid levels (LP1) and one supplying 16% less protein but lower amino acid levels (LP2). Regime LP2 produced fatter pigs in terms of subcutaneous, intermuscular and intramuscular fat (IMF), the latter measured in longissimus and semimembranosus muscles. The percentage of linoleic acid was lowest and that of oleic acid highest in IMF from LP2 pigs (11.57 and 34.59% respectively in longissimus). Pigs in regime LP1 had more longissimus IMF than C but similar semimembranosus IMF although both muscles had lower percentages of linoleic acid in LP1 than C, suggesting a tendency towards greater fat deposition in LP1. The high IMF content in LP2 produced the most tender, juicy steaks. •Pig feeds with low levels of protein and essential amino acids (EAA) produce fat pigs.•If protein is reduced but EAA are maintained, carcasses have similar fat content.•IMF in loin muscle is increased when low protein diets are fed.•High IMF concentrations result in more tender, juicy loin steaks.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.03.001