Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork

Pea chips are produced as a by-product when field peas are processed to produce split peas for human consumption. The objective of this experiment was to test the hypothesis that inclusion of pea chips in diets fed to finishing pigs does not negatively influence pig growth performance, carcass composition, and the palatability of pork. A total of 24 barrows (initial BW: 58.0 ± 6.6 kg) were allotted to 1 of 4 treatments and fed early finishing diets for 35 d and late finishing diets for 35 d. A corn-soybean meal (SBM) control diet and 3 diets containing pea chips were formulated for each phase. Pea chips replaced 33.3, 66.6, or 100% of the SBM in the control diet. Pigs were housed individually, and all pigs were slaughtered at the conclusion of the experiment. Overall, there were no differences (P > 0.11) in final BW, ADFI, and G:F of pigs among treatments, but there was a quadratic response in ADG (P = 0.04), with the smallest value observed in pigs fed the control diet. Dressing percentage linearly decreased (P = 0.04) as pea chips replaced SBM in diets, but there were no differences (P > 0.20) among treatments in HCW, LM area, 10th-rib backfat, lean meat percentage, and marbling. Likewise, pH in loin and ham, drip loss, and purge loss were not influenced (P > 0.13) by treatment. However, there was a quadratic response (P = 0.08) in 24-h pH in the shoulder, with the smallest value present in pigs fed the diet, in which 66.6% of the SBM was replaced by pea chips. Subjective LM color and Japanese color score standard were reduced (quadratic, P = 0.03 and 0.05, respectively) and LM b* values and hue angle were increased (quadratic, P = 0.09 and 0.10, respectively) when pea chips replaced SBM in the diets. Ham L* (quadratic, P = 0.04), a* (linear, P = 0.02), b* (quadratic, P = 0.07), color saturation (linear, P = 0.02), and hue angle (quadratic, P = 0.05) were increased when pea chips replaced SBM. However, there were no differences (P > 0.16) in shoulder and fat color. Moreover, cook loss percentage, shear force, juiciness, and pork flavor of pork chops were not different (P > 0.10) among treatments, but tenderness of pork chops linearly decreased (P = 0.04) as SBM replaced pea chips. It is concluded that all the SBM in diets fed to growing-finishing pigs may be replaced by pea chips without negatively influencing growth performance or carcass composition. However, pigs fed pea chips will have pork chops and hams that are lighter, and chops may be less tender if pigs are fed pea chips rather than corn and SBM.     

The effects of thermal treatment of field peas (Pisum sativum L.) on nutrient and energy digestibility by growing pigs

An experiment was conducted to measure the effect of thermal treatment on the digestibility of CP, AA, starch, NDF, ADF, and energy in field peas fed to growing pigs. Five pea-containing diets were formulated. The peas included in these diets were either not heat-treated (control) or extruded at 75, 115, or 155 degrees C or pelleted at 75 degrees C. A N-free diet was also included in the experiment to measure basal endogenous losses of CP and AA. The 6 diets were fed to 6 growing pigs (initial BW: 69.3 +/- 2.9 kg) that were allotted to dietary treatments in a 6 x 6 Latin square design. A T-cannula was installed in the distal ileum of each pig, allowing for the collection of ileal digesta. Each experimental period lasted 9 d; fecal samples were collected on d 6 and 7, and ileal samples were collected on d 8 and 9 of each period. Apparent ileal digestibilities (AID) for CP, AA, starch, and energy and standardized ileal digestibility values (SID) for CP and AA were calculated. Apparent total tract digestibilities (ATTD) for NDF, ADF, starch, and energy were also calculated. As the extrusion temperature increased, the AID and SID for CP and all AA, except Pro, increased (quadratic, P < 0.05). In contrast, except for Arg and Pro, the peas that were pelleted at 75 degrees C had AID and SID for CP and AA that were similar to those obtained for the control peas but less (P < 0.05) than the AID for the peas that were extruded at 75 degrees C. The AID for starch and energy increased (linear, P < 0.001) as the extrusion temperature increased to 155 degrees C (from 89.8 to 95.9% and from 71.5 to 79.0%, respectively), but the AID for starch and energy in the pelleted diet was not different from the AID in the control diet (90.1 vs. 89.8% and 69.1 vs. 71.5%, respectively). The ATTD for starch varied from 98.6 to 99.7% and did not differ among treatments. Likewise, no differences were observed for the ATTD of NDF and ADF. However, the ATTD for energy in the diets increased from 89.0 to 93.3% (linear and quadratic, P < 0.05) as field peas were extruded, and the ATTD for energy in the pelleted diet was also greater (P < 0.05) than that of the control diet (91.6 vs. 89.0%). In conclusion, extrusion of field peas increases the AID of CP, AA, starch, and energy and the ATTD of energy. Pelleting field peas at 75 degrees C does not influence the AID of nutrients or energy but improves the ATTD of energy.     

Assessment of the feeding value of South Dakota-grown field peas (Pisum sativum l.) for growing pigs

Four experiments were conducted to investigate the feeding value of South Dakota-grown field peas (Pisum sativum L.) for growing pigs. In Exp. 1, 96 pigs (initial BW = 22 +/- 3.35 kg) were allotted to four treatment groups (four pigs per pen, six replicate pens per treatment) and fed growing (0.95% Lys) and finishing (0.68% Lys) diets containing 0, 12, 24, or 36% field peas (as-fed basis). There were no differences among the treatment groups in ADG, ADFI, or G:F. Likewise, there were no differences in backfat thickness or lean meat percent among treatment groups, but pigs fed diets containing 12, 24, or 36% field peas had greater (P < 0.05) loin depths than pigs fed the control diet. In Exp. 2, 120 pigs (initial BW = 7.8 +/- 1.04 kg) were allotted to four treatment groups 2 wk after weaning. Pigs were then fed diets containing 0, 6, 12, or 18% field peas (as-fed basis) during the following 4 wk. There were five pigs per pen and six replicate pens per treatment. Results of the experiment showed no differences in ADG, ADFI, or G:F among treatment groups. In Exp. 3, apparent (AID) and standardized (SID) ileal digestibility coefficients of CP and AA in field peas and soybean meal were measured using six individually penned growing pigs (initial BW = 36.5 +/- 2.1 kg) arranged in a repeated 3 x 3 Latin square design. The AID for Met, Trp, Cys, and Ser, and the SID for Met, Trp, and Cys were lower (P < 0.05) in field peas than in soybean meal; but for CP and all other AA, no differences in AID or SID were observed between the two feed ingredients. Experiment 4 was an energy balance experiment conducted to measure the DE and ME concentrations in field peas and corn. Six growing pigs (initial BW = 85.5 +/- 6.5 kg) were placed in metabolism cages and fed diets based on field peas or corn and arranged in a two-period switch-back design. The DE values for field peas and corn (3,864 and 3,879 kcal/kg DM, respectively) were similar, but the ME of corn was higher (P < 0.05) than the ME of field peas (3,825 vs. 3,741 kcal ME/kg DM). The results from the current experiments demonstrate that the nutrients in South Dakota-grown field peas are highly digestible by growing pigs. Therefore, such field peas may be included in diets for nursery pigs and growing-finishing pigs in amounts of at least 18 and 36%, respectively, without negatively affecting pig performance.     

Influence of peas (Pisum sativum) as a dietary ingredient and flavomycin supplementation on the performance and intestinal microflora of broiler chicks

1. Two experiments were carried out to study the effects of diets containing various concentrations of pea meal (Pisum sativum L.), with or without flavomycin supplementation, on the performance and intestinal microflora of broiler chicks. 2. During the 7 to 28-d period, chicks fed on diets containing 300, 600 and 800 g pea meal/kg consumed more food and gained more weight than chicks receiving a maize-isolated soyabean protein control diet. The addition of flavomycin to the diets had similar effects on the performance of both the control and the pea groups. 3. Pea diets, with and without supplemental flavomycin, had little influence on the composition of intestinal microflora. The counts of enterococci in the small intestine and Clostridium perfringens and coliforms in the caeca of pea-fed chicks exceeded those of control chicks.     

互助猪胴体性状和肉脂品质的测定及其相关分析

测定了２５头互助猪的胴体性能和肉脂品质，结果表明，互助猪的胴体性能远远劣于国外瘦肉型猪，但优于国内某些地方猪种，瘦肉率低是其显著特点；肉脂品质优于国外瘦肉型猪，表现在良好肉色和肌间脂肪含量，相关分析表明，互助猪的产瘦肉能力与肉脂品质呈出一定的拮抗关系，表现为胴体瘦肉率愈高，背膘愈薄，肌间脂肪含量就愈低，贮存损失率也愈大。     

Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork

An experiment was conducted to investigate pig performance, carcass quality, and palatability of pork from pigs fed distillers dried grains with solubles (DDGS), high-protein distillers dried grains (HPDDG), and corn germ. Eighty-four pigs (initial BW, 22 +/- 1.7 kg) were allotted to 7 dietary treatments with 6 replicates per treatment and 2 pigs per pen. Diets were fed for 114 d in a 3-phase program. The control treatment was based on corn and soybean meal. Two treatments were formulated using 10 or 20% DDGS in each phase. Two additional treatments contained HP-DDG in amounts sufficient to substitute for either 50 or 100% of the soybean meal used in the control treatment. An additional 2 treatments contained 5 or 10% corn germ, which was calculated to provide the same amount of fat as 10 or 20% DDGS. Results showed that for the entire experiment, pig performance was not affected by DDGS or HP-DDG, but final BW increased (linear, P < 0.05) as corn germ was included in the diets. Carcass composition and muscle quality were not affected by DDGS, but LM area and LM depth decreased (linear, P < 0.05) as HP-DDG was added to the diets. Lean meat percentage increased and drip loss decreased as corn germ was included in the diets (quadratic, P < 0.05). There was no effect of DDGS on fat quality except that belly firmness decreased (linear, P < 0.05) as dietary DDGS concentration increased. Including HP-DDG or corn germ in the diets did not affect fat quality, except that the iodine value increased (linear, P < 0.05) in pigs fed HP-DDG diets and decreased (linear, P < 0.05) in pigs fed corn germ diets. Cooking loss, shear force, and bacon distortion score were not affected by the inclusion of DDGS, HP-DDG, or corn germ in the diets, and the overall palatability of the bacon and pork chops was not affected by dietary treatment. In conclusion, feeding 20% DDGS or high levels of HP-DDG to growing-finishing pigs did not negatively affect overall pig performance, carcass composition, muscle quality, or palatability but may decrease fat quality. Feeding up to 10% corn germ did not negatively affect pig performance, carcass composition, carcass quality, or pork palatability but increased final BW of the pigs and reduced the iodine value of belly fat.     

半胱胺和酵母铬对生长肥育猪生产性能和胴体品质的影响

试验选择25 kg左右的"杜长大"三元杂交猪96头,采用2×2析因设计分成4组,每组6个重复,每个重复4头。对照组喂基础饲粮,酵母铬(Cr)组在基础饲粮中添加酵母铬(生长期和肥育期分别添加Gr 200、300μg/kg),半胱胺(CS)组在基础饲粮中添加半胱胺(生长期和肥育期分别添加CS 120、170 mg/kg),复合组在基础饲粮中同时添加酵母铬和半胱胺(生长期和肥育期分别添加Gr 200μg+CS 120 mg/kg、Gr300μg+CS 170 mg/kg)。试验分生长期和肥育期两阶段进行,研究半胱胺和酵母铬对生长肥育猪生长性能、胴体和肌肉品质的影响。结果表明,生长肥育猪饲粮中分别添加半胱胺和酵母铬,一定程度上可改善生产性能,提高日增重、降低饲料/增重比;二者同时添加时有提高日增重的趋势,但统计分析差异不显著(P>0.05)。饲粮中分别或同时添加半胱胺和酵母铬对胴体肌肉品质也有一定的改善作用,但统计分析差异不显著(P>0.05)。     

Effect of whole-crop pea (Pisum sativum L.) silages differing in condensed tannin content as a substitute for grass silage and soybean meal on the performance, metabolism, and carcass characteristics of lambs

Two experiments were conducted to investigate the effect of inclusion of whole-crop pea (WCP) silages, differing in condensed tannin content, as a substitute for grass silage (GS) and soybean meal on lamb metabolism, performance, plasma metabolites, digestibility, and carcass characteristics. In both experiments lambs were offered either solely GS or a 50:50 mix on a DM basis of GS with either low-tannin (LTPS) or high-tannin (HTPS) pea silage ad libitum. Each forage mix was fed with either 400 g/d of low-protein (LP) concentrate or 400 g/d of LP with an additional 200 g/d of pelletized soybean meal (HP), resulting in 6 dietary treatments. Experiment 1 examined the effects of the diets on metabolism, digestibility, and N balance using 6 lambs in 4 periods of 21 d in an incomplete crossover design. Experiment 2 used 48 lambs and examined the effects of the diets on ADG, plasma metabolites, and carcass characteristics over 56 d. Both experiments were analyzed using a 3 × 2 factorial arrangement of treatments. In Exp. 1, lambs offered the LTPS diets had a greater (P < 0.05) digestibility of DM and OM than those offered the GS diets. Lambs offered the WCP silages had an increased (P < 0.05) N intake, N output, and digestibility of GE compared with those offered GS. Mean N digestibility was greatest (P < 0.05) in lambs offered LTPS. Lambs offered HP diets had increased (P < 0.001) digestibility of DM, OM, GE and N, and N- intake, output, retention, and digestibility compared with those offered the LP diets. In Exp. 2, there was no effect (P > 0.05) of forage type on intake, slaughter BW, or feed conversion efficiency (FCE). However, lambs offered the LTPS had a greater (P < 0.05) ADG than those offered the GS diets. Feeding diets containing HP increased (P < 0.001) total DMI, slaughter BW, ADG, and FCE. Lambs offered the WCP had a greater (P < 0.05) plasma β-hydroxybutyrate and urea concentration compared with those offered the GS diets. Feeding lambs HP diets increased (P < 0.05) plasma urea and total protein. Forage mix had no effect (P > 0.05) on carcass composition except for fat depth, which was greater (P < 0.05) in lambs offered WCP silage. Diets containing the HP increased (P < 0.05) carcass weight, hind leg circumference, chop dimensions, and kidney weight. It was concluded that lambs offered LTPS performed better than those offered GS and that LTPS has a concentrate sparing effect. Additionally, the increased tannin concentration in HTPS did not increase performance over lambs offered either GS or LTPS.     

Effect of including sweet potato (Ipomoea batatas Lam) meal in finishing pig diets on growth performance,carcass traits and pork quality

The partial replacement of a commercial concentrate at 10‐20% and 15‐30% (the first percentage of each dietary treatment corresponded to weeks 1–3 and the second to weeks 4–7 of the experiment, respectively) by sweet potato meal (SPM; 70% foliage: 30% roots) was evaluated for growth performance, carcass yield, instrumental and sensory pork quality using 36 commercial crossbred pigs (56.8 ± 1.3 kg initial body weight). Three dietary treatments were compared in a randomized complete block design. Most growth, carcass traits and pork quality variables were not affected by the SPM inclusion. Growth performance averaged 868 g/day and feed efficiency 0.24 kg/kg. However, feed intake increased 2.2% (P = 0.04) in pigs fed the 10‐20% SPM diets, in a similar order of magnitude as the decrease in dietary energy. Despite an increase in gastrointestinal tract as a percent of hot carcass weight (+14.7%) (P = 0.03) with SPM inclusion, carcass yield averaged 69.4%. Conversely, decreases in loin yield (?4.2%) (P = 0.05), backfat thickness (?6.0%) (P < 0.01) and pork tenderness (?13%) (P = 0.02) were observed with 15‐30% SPM inclusion. Results suggest that up to 20% SPM inclusion is a viable feed strategy for finishing pigs, easily replicable in small farm settings. © 2016 Japanese Society of Animal Science     

日粮中能量对大河乌猪胴体品质的影响

试验选择血缘、胎次、体质量相近的大河乌猪40头,分成5组,每组8头,消化能水平依次为:1组11.05MJ/kg、2组11.63MJ/kg、3组12.26MJ/kg、4组12.89MJ/kg、5组13.47MJ/kg。分20~50kg和50~90kg2个饲养试验阶段,试验结束后,进行胴体性状及肉质测定。研究结果表明,日粮中能量对大河乌猪胴体性状和肉品质都有一定的影响,但是各指标组间差异均不显著,同时试验结果证明,大河乌猪这种国家级地方猪种不适宜用高能量日粮饲养(高能≠高效),相反用低能量(11.05MJ/kg)日粮饲养,可能会取得较佳的胴体品质和经济效益。     

维生素、微量矿物元素对猪生长和胴体品质的影响

养猪生产中,饲料维生素和微量元素通过各种方式影响动物体内蛋白质、脂肪和碳水化合物的合成和代谢,是动物生长和代谢所必需的营养元素。常规饲料原料中,各种维生素和微量矿物元素大部分不能满足猪生长的需要,必须在饲料中添加一定数量的维生素和微量元素添加剂预     

Effects of dietary humic substances on pig growth performance, carcass characteristics, and ammonia emission

Five experiments were conducted to test the effects of various dietary humic substances (HS; HS1, 2, 3, and 4, each with different fulvic and humic acid contents) on pig growth, carcass characteristics, and ammonia emission from manure. In Exp. 1, 120 pigs were allotted to 3 dietary treatments without HS (control) or with HS1 at 0.5 and 1.0% (8 pens/treatment and 5 pigs/pen) and fed diets, based on a 5-phase feeding program, from weaning (d 21.3 +/- 0.3 of age) to 60 kg of BW. In Exp. 2 and 3, 384 pigs (192 for each experiment) were allotted to 3 dietary treatments without HS, with HS1, or with HS2 (0.5%) for Exp. 2 and without HS, or with HS3 or HS4 (0.5%) for Exp. 3 (8 pens/treatment and 8 pigs/pen in each experiment). Pigs were fed diets, based on a 6-phase feeding program, from weaning (25.4 +/-0.2 and 23.6 +/-0.3 d of age for Exp. 2 and 3, respectively) to 110 kg of BW. In Exp. 4, 96 pigs were weaned at 22.1 +/-0.2 d of age and allotted to 2 treatments without or with HS1 at 0.5% (6 pens/treatment and 8 pigs/pen), and in Exp. 5 96 pigs were weaned at 20.9 +/-0.3 d of age and allotted to 3 treatments without HS, or with HS3 or HS4 (0.5%; 4 pens/treatment and 8 pigs/pen). Pigs were fed the diets for at least 2 wk before they were moved to an environmental chamber to measure aerial ammonia and hydrogen sulfide for 48 h at 5-min intervals. In Exp. 1, pigs fed diets with HS1 at 0.5% had greater (P < 0.05) ADG during phase 3 and greater (P < 0.05) G:F during phases 3 and 5 than control pigs. In Exp. 2, pigs fed diets with HS1 or HS2 at 0.5% had greater (P < 0.05) ADG and G:F than control pigs during the entire feeding period, whereas in Exp. 3 HS3 or HS4 did not improve pig growth performance. Ammonia emission from manure was reduced by 18 or 16% when pigs were fed diets with HS1 (P = 0.067) or HS4 (P = 0.054), respectively. The results of this study indicate that the effects of dietary HS are variable but may improve growth performance of pigs and reduce ammonia emission from manure. Further research is needed to clarify these effects and the mechanisms by which HS may cause them.     

Effect of field pea (Pisum sativum L.) level on intake,digestion, ruminal fermentation and in vitro gas production in sheep fed maintenance diets

The objective of this study was the characterization of the nutritive value, ruminal fermentation and nutrient digestibility of field pea (Pisum sativum L.) hay (FPH) by‐product through in situ, in vitro and in vivo tests. A FPH diet was administered ad libitum to four sheep (live weight (LW) 38.0 ± 2.0 kg) at four inclusion levels (0, 25, 50 and 75%) over a conventional sorghum grain/oat straw ration in a 4 × 4 Latin square design. The in situ degradability of FPH was 67% dry matter (DM), 71% crude protein and 66% neutral detergent fiber (NDF). The inclusion of FPH did not affect (P ≥ 0.05) the DM (61 ± 0.4 g/LW^0.75/day) and organic matter (OM) intake (56 ± 0.7 g/LW^0.75/day). Total DM digestibility (68 ± 2.5%), OM (70 ± 3%), and NDF (60 ± 3%), were not different (P ≥ 0.05) between control and FPH inclusion diets. The diet had no effect on ruminal pH, ruminal ammonia concentration, total and individual volatile fatty acids. The chemical composition and sheep intake behavior indicate that FPH by‐product is medium quality forage when incorporated in maintenance rations.     

Evaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas

Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratzler shear force analyses were performed on 2.5-cm strip steaks. No differences (P ≥ 0.17) were observed in final BW, ADG, DMI, and G:F of steers. Likewise, no differences (P ≥ 0.23) were observed for HCW, LM area, fat thickness at the 12th rib, yield grade, and marbling scores. However, KPH responded quadratically to increasing dietary amount of field peas (P = 0.02). Regarding the sensorial analysis, feeding peas linearly increased subjective tenderness (P < 0.01) and led to a quadratic response of overall like ratings (P = 0.01) and flavor like ratings (P = 0.12). Feeding peas did not alter (P ≥ 0.64) juiciness, but decreased shear force values linearly when quantities were increased (P = 0.02). These data suggest that feeding peas does not affect steer performance or carcass characteristics differently from dry-rolled corn, but does improve objective and subjective tenderness, overall desirability, and flavor of beef. Field peas could be fed to cattle and give positive attributes to the quality of the meat up to 30% inclusion in the diet.     

Relationships between longissimus glycolytic potential and swine growth performance,carcass traits,and pork quality

The relationships between glycolytic potential and growth performance, carcass traits, and pork quality were investigated in a group of 72 pigs from the same genetic line. Glycolytic potential (GP) was determined on live-animal biopsy samples and postmortem samples taken from the longissimus muscle, and free glucose concentration was measured on the exudate from the longissimus muscle taken postmortem. The mean live-animal and postmortem GP and free glucose values were 201.6 micromol/g (range = 113.8 to 301.1), 149.8 micromol/g (range = 91.0 to 270.5) and 110.1 mg/dL (range = 30.0 to 406.0), respectively. Correlations between live-animal and postmortem GP and free glucose ranged from 0.47 to 0.70; however, all three measures were weakly related to growth and carcass traits (r = 0.03 to -0.22; P > 0.05). Correlations of GP and free glucose values with fresh pork quality measurements were moderate (r = 0.23 [P < 0.05] to -0.63 [P < 0.001]). Regression analysis suggested that a one standard deviation increase in live-animal and postmortem GP and free glucose resulted in an increase in L* values (0.99, 1.32, and 2.05, respectively) and drip loss (0.85, 1.10, and 1.39 percentage units, respectively), as well as a decrease in ultimate pH (0.05, 0.11, and 0.16, respectively). Correlations between GP and cooking loss and tenderness and juiciness scores ranged between 0.16 (P > 0.05) to 0.34 (P < 0.01). Free glucose concentration showed no relationship (P > 0.05) with cooking loss, tenderness, and juiciness. Regression analysis suggested that a one standard deviation increase in live-animal and postmortem GP increased cooking loss (1.26% and 1.65%, respectively) and would improve taste panel tenderness (0.54 and 0.44, respectively) and juiciness (0.40 and 0.48, respectively) scores. Increasing GP and free glucose was also associated with decreased longissimus fat and protein, and increased moisture contents (r = 0.14 [P > 0.05] to -0.45 [P < 0.001]). Overall, relationships with fresh meat quality characteristics were stronger for free glucose values than either live-animal or postmortem GP. Results from this study indicate that decreasing longissimus GP and free glucose concentrations may improve pork color and water-holding capacity.     

Effect of dietary kapok oil supplementation on growth performance,carcass traits,meat quality and sensory traits of pork in finishing‐pigs

Kapok seed and oil from the tropical zone are widely used as pig feed to harden porcine fat in Japan. This study evaluated the effect of dietary kapok oil supplementation on pork quality and sensory traits. Five Duroc pigs each were assigned to an experimental group supplemented with kapok oil and a control group. Dietary kapok oil supplementation had no effect on growth performance and intramuscular fat content in the Longissimus dorsi muscle (LM). Supplemental kapok oil increased saturated fatty acid contents in subcutaneous and intramuscular fat and decreased monounsaturated fatty acid levels (P < 0.05). Off‐flavor detection by a trained panel was higher in the experimental than the control group (P < 0.05), but tenderness, juiciness, texture and flavor intensity of LM chops were similar in both groups. The overall palatability of pork as judged by a consumer panel decreased with kapok oil supplementation (P < 0.01). These results indicate that while growth performance, intramuscular fat contents and carcass characteristics were unchanged, while dietary kapok oil supplementation makes firm fat to prevent inferior soft fat in pork, it can lower the palatability of pork due to a decrease in monounsaturated fatty acids.     

Influence of dietary protein level, amino acid supplementation, and dietary energy levels on growing-finishing pig performance and carcass composition

Two experiments were conducted to determine the effects of feeding reduced-CP, AA-supplemented diets at two ambient temperatures (Exp. 1) or three levels of dietary NE (Exp. 2) on pig performance and carcass composition. In Exp. 1, 240 mixed-sex pigs were used to test whether projected differences in heat increment associated with diet composition affect pig performance. There were 10 replications of each treatment with four pigs per pen. For the 28-d trial, average initial and final BW were 28.7 kg and 47.5 kg, respectively. Pigs were maintained in a thermoneutral (23 degrees C) or heat-stressed (33 degrees C) environment and fed a 16% CP diet, a 12% CP diet, or a 12% CP diet supplemented with crystalline Lys, Trp, and Thr (on an as-fed basis). Pigs gained at similar rates when fed the 16% CP diet or the 12% CP diet supplemented with Lys, Trp, and Thr (P > 0.10). Pigs fed the 12% CP, AA-supplemented diet had a gain:feed similar to pigs fed the 16% CP diet when housed in the 23 degrees C environment but had a lower gain:feed in the 33 degrees C environment (diet x temperature, P < 0.01). In Exp. 2, 702 gilts were allotted to six treatments with nine replicates per treatment. Average initial and final BW were 25.3 and 109.7 kg, respectively. Gilts were fed two levels of CP (high CP with minimal crystalline AA supplementation or low CP with supplementation of Lys, Trp, Thr, and Met) and three levels of NE (high, medium, or low) in a 2 x 3 factorial arrangement. A four-phase feeding program was used, with diets containing apparent digestible Lys levels of 0.96, 0.75, 0.60, and 0.48% switched at a pig BW of 41.0, 58.8, and 82.3 kg, respectively. Pigs fed the low-CP, AA-supplemented diets had rates of growth and feed intake similar to pigs fed the high-CP diets. Dietary NE interacted with CP level for gain:feed (P < 0.06). A decrease in dietary NE from the highest NE level decreased gain:feed in pigs fed the high-CP diet; however, gain:feed declined in pigs fed the low-CP, AA-supplemented diet only when dietary NE was decreased to the lowest level. There was a slight reduction in longissimus area in pigs fed the low-CP diets (P < 0.08), but other estimates of carcass muscle did not differ (P > 0.10). These data suggest that pigs fed low-CP, AA-supplemented diets have performance and carcass characteristics similar to pigs fed higher levels of CP and that alterations in dietary NE do not have a discernible effect on pig performance or carcass composition.     

甜菜碱对育肥猪生长性能、胴体品质和肉质的影响

试验选用体重70 kg左右、日龄相近、体质良好的杜长大三元杂交猪45头,采用单因子随机设计,分为对照组、试验1、2、3、4组,每组3个重复,分别饲喂添加0、500、1000、1500、2000 mg/kg甜菜碱的日粮,试验期30 d,研究甜菜碱对肥育猪生长性能、胴体品质和肉质的影响。结果表明,与对照组相比,试验2、3、4组日均采食量、日增重、屠宰率、瘦肉率、肉色评分、大理石评分显著提高(P<0.05),背膘厚度显著降低(P<0.05),试验1组各项指标有所改善,但效果不显著(P>0.05),本试验表明,饲料中添加甜菜碱可提高育肥猪生长性能,改善胴体品质和肉品质,其中添加1500、2000 mg/kg的甜菜碱效果较为理想。     

Effect of supplemental iron on finishing swine performance, carcass characteristics, and pork quality during retail display

Crossbred pigs (n = 185) were used to test the effects of dietary Fe supplementation on performance and carcass characteristics of growing-finishing swine. Pigs were blocked by BW, allotted to pens (5 to 6 pigs/pen), and pens (5 pens/block) were allotted randomly to either negative control (NC) corn-soybean meal grower and finisher diets devoid of Fe in the mineral premix, positive control (PC) corn-soybean meal grower and finisher diets with Fe included in the mineral premix, or the PC diets supplemented with 50, 100, or 150 ppm Fe from Availa-Fe (an Fe-AA complex). When the lightest block averaged 118.2 kg, the pigs were slaughtered, and bone-in pork loins were collected during fabrication for pork quality data. During the grower-I phase, there was a tendency for supplemental Fe to reduce ADG linearly (P = 0.10), whereas in the grower-II phase, supplemental Fe tended to increase ADG linearly (P = 0.10). Even though pigs fed NC had greater G:F during the finisher-I phase (P < 0.05) and across the entire trial (P = 0.07), live performance did not (P > or = 0.13) differ among dietary treatments. There were linear increases in 10th-rib fat depth (P = 0.08) and calculated fat-free lean yield (P = 0.06); otherwise, dietary Fe did not (P > 0.19) affect pork carcass muscling or fatness. Moreover, LM concentrations of total, heme, and nonheme Fe were similar (P > 0.23) among treatments. A randomly selected subset of loins from each treatment was further fabricated into 2.5-cm-thick LM chops, placed on styrofoam trays, overwrapped with polyvinyl chloride film, and placed in coffin-chest display cases (2.6 degrees C) under continuous fluorescent lighting (1,600 lx) for 7 d. During display, chops from NC-fed pigs and pigs fed the diets supplemented with 100 ppm Fe tended to have a more vivid (higher chroma value; P = 0.07), redder (higher a* value; P = 0.09) color than LM chops of pigs fed 50 ppm of supplemental Fe. Moreover, greater (P < 0.01) redness:yellowness ratios in chops from pigs supplemented with 100 ppm Fe indicated a more red color than chops from PC-fed pigs or pigs fed diets supplemented with 50 ppm Fe. In conclusion, however, increasing dietary Fe had no appreciable effects on performance, carcass, or LM characteristics, suggesting that current dietary Fe recommendations are sufficient for optimal growth performance, pork carcass composition, and pork quality.     

Effect of toasting grain silages from field peas (Pisum sativum) and field beans (Vicia faba) on in vitro gas production,methane production,and post-ruminal crude protein content

Legume grains such as field peas and field beans can be produced on a local level, and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals. In ruminants, protein, starch, and carbohydrates from peas and field beans are fermented in large part before reaching the small intestine. The objective of this study was to evaluate the effects of a combination of ensiling and hydro-thermic treatment (i.e., toasting at 160 °C for 30 min) of grains of peas and field beans on the concentrations of post-ruminal crude protein (PRCP) and rumen-undegraded protein (RUP). Moreover, 24-h gas production and methane production were measured. For this, an in vitro batch culture system with ruminal fluid from sheep was used. Rumen-undegraded protein was determined using the Streptomyces griseus protease test. Scanning electron micrographs were used to visualize morphological changes of starch granules and their joint matrices in peas and field beans after ensiling, toasting, or a combination of both. Native pea grains contained crude protein (CP) at 199 g/kg DM, PRCP at 155 g/kg DM at a ruminal passage rate of 0.08/h (Kp8), RUP at 33 g/kg DM at Kp8, and starch at 530 g/kg DM. Native field beans contained CP at 296 g/kg DM, PRCP at 212 g/kg DM at Kp8, RUP at 54 g of/kg DM at Kp8, and starch at 450 g/kg DM. The PRCP did not considerably differ among native and treated peas or field beans. Especially in the peas, RUP at Kp8 increased after ensiling by 10 g/kg DM (i.e., 30%; P < 0.05). Toasting increased RUP (Kp8) in ensiled peas by another 28% (P < 0.05). Toasting had no effect on PRCP or RUP when the peas or field beans were not ensiled before. Gas and methane production were not affected by any treatment, and scanning electron micrographs did not reveal structural changes on the starches doubtless of any treatment. Protein seemed to be more affected by treatment with ensiled + toasted peas than with ensiled + toasted field beans, but starches and other carbohydrates from both legumes remained unaffected.