Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

AUTOR(ES)

VELOSO, Rogério de Carvalho

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

27/06/2019

RESUMO

Abstract We aimed to evaluate the effects of paternal genotypes (Piau, Duroc-based, and Pietrain) and nutritional plans with different digestible lysine contents (Low, Medium, and High) on performance, carcass, and meat quality traits of pigs. Pietrain and Duroc crossbred barrows and gilts were similar in performance and carcass traits and had the greatest values when compared to Piau crossbred pigs. Regarding meat quality, drip loss was greater in pork from Pietrain crossbred barrows and gilts compared to Duroc and Piau crossbred pigs. The High nutritional plan had the greatest daily digestible lysine intake value, followed by the Medium and Low nutritional plans. Most of the performance, carcass, and meat quality traits that were evaluated in barrows and gilts were not affected by the nutritional plans. In general, Duroc and Pietrain crossbred pigs had a greater performance and carcass yield when compared to Piau crossbred pigs.

Documentos Relacionados

• Effects of chestnut ( Castanea sativa ) meal supplementation on growth performance, carcass characteristics, and meat quality of pigs
• Performance, Carcass Traits and Economic Availability of Muscovy Ducks Fed on Different Nutritional Plans in Different Housing Densities
• Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets
• Ractopamine levels on performance, carcass characteristics and quality of pig meat
• Growth Performance, Carcass Characteristics and Meat Quality of Griller-Type Broilers of Four Genetic Lines