Influence on the intramuscular fat content in pigs - effects of a deficient amino acid supply
Summary of a presentation of 44. Kulmbacher week 2009
On the basis of findings from the literature, the presented experiment was to investigate how far the intramuscular fat content can be increased in a standard mast by targeted undersupply of pigs with lysine and sulfur-containing amino acids. In addition, it was to be examined which side effects this has in relation to further characteristics of the meat quality as well as the mast performance and carcass composition. 94 Piétrain-NN * Landrace crosses (45 male-castrated and 49 female) were split into four experimental groups. The control group (I) received a diet with adequate amino acid contents. In the other three groups, the proportion of lysine (II), methionine and cystine (III) or lysine plus methionine and cystine (IV) in the final feed (from approx. 70 kg live weight) was reduced to approx. 60% compared to the control diet.In general, only the two groups that had received too little lysine had major changes, and especially those with group II. Their animals showed a poorer feed conversion (0,4 kg more feed per kg gain) than the control group, while the animals showed poorer lysine Monday increases - not significantly - decreased by about 60 g. The carcasses were more greasy, so that the muscle meat percentage decreased on average by 2,5% and the belly rating deteriorated by 9 points, as part of an 1,2 points scale. The chemical-physical characteristics of meat quality, such as pH, electrical conductivity, color and the various parameters of water-binding capacity, did not change. The intramuscular fat content at 1,2, 1,4 and 2,7% at two different sites in the M. longissimus dorsi and the M. semimembranosus in the control group increased solely due to the syphilitic deficiency on 2,0, 2,2 and 3,7%; and the total fat content of the "comb" section (transversal over 3, cervical vertebrae) increased from 14,4 to 16,5%. In addition, there was a significant increase in the content of monounsaturated fatty acids in the fatty acid profile of the intramuscular fat at the expense of polyene fatty acids. The described effects, however, only led to tendential improvements in sensory evaluation and instrumental delicacy. Thus, it can be seen that the disadvantages associated with such a feeding measure in terms of fattening performance and carcass composition are not compensated for by the rather modest improvement in meat quality.
1 Bavarian State Institute for Animal Breeding, LVFZ for pigs, Schwarzenau
2 Friedrich Loeffler Institute, Institute for Livestock Genetics, Mariensee
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