Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects on Growth Performance and Meat Quality Parameters by Restricted Diet during Finishing Days

  • Lee, S.D. (The United Graduate School of Agricultural Sciences, Kagoshima University) ;
  • Song, Y.M. (Dept. of Animal Resources Technology, Jinju National University) ;
  • Jin, S.K. (Dept. of Animal Resources Technology, Jinju National University) ;
  • Ha, K.H. (Div. of Animal Science, Gyeongsang National University) ;
  • Kim, I.S. (Dept. of Animal Resources Technology, Jinju National University) ;
  • Kim, C.H. (Dept. of Animal Science and Biotechnology, Jinju National University) ;
  • Chowdappa, R. (The United Graduate School of Agricultural Sciences, Kagoshima University) ;
  • Sonoda, T. (Lab. Animal Behavior and Management, Miyazaki University) ;
  • Song, R.D. (Station of Animal Husbandry and Veterinary Medecine of Yushu Prefecture)
  • Received : 2004.10.29
  • Accepted : 2005.03.10
  • Published : 2005.09.01
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Abstract

The objective of the present study was to investigate the effects on growth performance, meat quality parameters and fatty acids of meat by restricted diet amount on finishing Berkshires. A total of 180 pigs (Berkshire, initially 52 kg BW) at 100 days of age were allotted in arrangement in a completely randomized design (10 pigs per pen), blocked arrangement of treatments with 3 replications. The variables were market ages (180, 200 and 220 days) and in which was also included sex (gilts and barrow). All the pigs were restrictively fed so that day could be marked at 103 kg. Pork quality was evaluated from 4 pigs of each treatment. Average daily gain (ADG) and average daily feed intake (ADFI) were decreased (p<0.05) with age increase. The ratio of feed to gain was increased (p<0.05) at 200 and 220 days compared to that of 180 days. Moisture and crude protein of longissimus dorsi muscle (LM) at 180 days were increased (p<0.05) compared to 200 and 220 days. Crude fat was increased (p<0.05) by age and crude ash was lower (p<0.05) at 180 days than at 220 days. Red to green meat color scale (CIE a$^{*}$) increased (p<0.05) at 200 and 220 days more than at 180 days. Regarding fatty acid composition in meat, saturated fatty acids (SFA) was increased more (p<0.05) at 220 days than at 180 and 200 days. The results indicate that even with a restricted diet of low nutrient supplement, there was an improvement in Berkshire meat quality parameters.

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