To assess the effects of dietary CLA, lysine and sex on performance, blood metabolites, carcass characteristics, meat quality and skeletal development, seventy-two pigs (initially 105.3 ± 6.6 kg live weight) barrows and gilts, were assigned to one of four diets in a 2 × 2 × 2 factorial arrangement. The diets contained 0% or 0.75% CLA, and 0% or 0.16% of l-lysine-HCl. All pigs were slaughtered at an average weight of 153.4 ± 11.0 kg. Neither CLA nor lysine supplementation influenced growth, blood metabolites or carcass characteristics. CLA reduced (P < 0.05) pH24 and increased (P < 0.01) yellowness (b*) of the Longissimus muscle. Lysine increased (P < 0.01) pH24 and reduced (P < 0.01) muscle ash content. CLA reduced (P < 0.05) collagen synthesis, and lysine increased (P < 0.05) collagen synthesis in Longissimus muscle, but no influence on intramuscular collagen maturity or muscle hydroxylysylpyridinoline crosslink concentration were observed. In addition, metacarpal bone diameter was reduced (P < 0.05) by CLA. Barrows had higher ADG, final weight (P < 0.01), carcass weight, lean percentage (P < 0.05), serum cholesterol (P < 0.05) and triacylglycerol (P < 0.001) than gilts. Metatarsal diameter was larger in gilts than barrows (P < 0.05).

Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs / C. Corino, M. Musella, G. Pastorelli, R. Rossi, K. Paolone, L. Costanza, A. Manchisi, G. Maiorano. - In: MEAT SCIENCE. - ISSN 0309-1740. - 79:2(2008), pp. 307-316.

Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs.

C. Corino
Primo
;
M. Musella
Secondo
;
G. Pastorelli;R. Rossi;
2008

Abstract

To assess the effects of dietary CLA, lysine and sex on performance, blood metabolites, carcass characteristics, meat quality and skeletal development, seventy-two pigs (initially 105.3 ± 6.6 kg live weight) barrows and gilts, were assigned to one of four diets in a 2 × 2 × 2 factorial arrangement. The diets contained 0% or 0.75% CLA, and 0% or 0.16% of l-lysine-HCl. All pigs were slaughtered at an average weight of 153.4 ± 11.0 kg. Neither CLA nor lysine supplementation influenced growth, blood metabolites or carcass characteristics. CLA reduced (P < 0.05) pH24 and increased (P < 0.01) yellowness (b*) of the Longissimus muscle. Lysine increased (P < 0.01) pH24 and reduced (P < 0.01) muscle ash content. CLA reduced (P < 0.05) collagen synthesis, and lysine increased (P < 0.05) collagen synthesis in Longissimus muscle, but no influence on intramuscular collagen maturity or muscle hydroxylysylpyridinoline crosslink concentration were observed. In addition, metacarpal bone diameter was reduced (P < 0.05) by CLA. Barrows had higher ADG, final weight (P < 0.01), carcass weight, lean percentage (P < 0.05), serum cholesterol (P < 0.05) and triacylglycerol (P < 0.001) than gilts. Metatarsal diameter was larger in gilts than barrows (P < 0.05).
Settore AGR/18 - Nutrizione e Alimentazione Animale
2008
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/55237
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