Nutritional quality of meat from waxy pigs hybrids

Vanessa Nisengwe

Master's thesis

Abstract:

Primary source of protein. Corn-based feed is now widely used in swine production, significantly impacting pork nutrition. However, highly digestible maize, specifically waxy corn, has never been investigated in finishing pigs for ham production. Waxy maize has been found to increase lipid metabolism, which could be a promising approach to improving pig fat deposition. Nonetheless, heavy gilts and barrows have different metabolic processes. Therefore, the present study aimed to assess the influence of a waxy corn diet and sex on growth performance, carcass traits, and meat quality among pigs. This study utilized twenty-four Large White × Pietrain pigs, with twelve gilts and twelve barrows equally assigned to two dietary treatments: the non-waxy (CON) and the waxy (WAX) corn diet. Experimental diets have been formulated based on the nutritional needs of finisher pigs to be isocaloric and to provide the same amount of starch. The trial lasted from 77.9 ± 5.2 of live body weight to slaughter at 173.1 ± 5.2 kg. Our study highlights that substituting non-waxy corn with waxy corn in the finishing diet of heavy pigs yields significant effects on ADG and F: G (P<0.01). Specifically, the WAX barrows exhibited better growth performance compared to those fed the CON diet or gilts on the WAX diet. Furthermore, the WAX diet significantly enhanced hot carcass weight and yield. However, these parameters were also influenced by gender: barrows exhibit better carcass performance than gilts. Backfat thickness and lean meat percentage were influenced by diet, sex, and their interaction (P<0.05). The WAX barrows showed increased backfat thickness and reduced carcass lean meat percentage compared to CON barrows or WAX gilts. The meat quality traits such as colour, pH24h, and water-holding capacity were not negatively influenced by waxy corn diet or sex. Additionally, both the intramuscular fat content of the Longissimus dorsi muscle and the composition of fatty acid classes remained unaffected by the diet. Nevertheless, barrows exhibited approximately 2 grams more intramuscular lipids than gilts. In Particular, a higher concentration of saturated fatty acids was detected in the intramuscular fat of barrows (P<0.05), while gilts demonstrated a higher concentration of PUFA (P<0.01). Finally, the diet influenced the content of several individual fatty acids in the n-3 and n-6 series. In conclusion, the waxy corn diet may effectively increase carcass adiposity in barrows without compromising meat quality or carcass depreciation.

Keywords

Pork, Amylose/Amylopectin ratio, Waxy corn feeds, Carcass traits, Meat quality

Jazyk práce: English

Datum vytvoření / odevzdání či podání práce: 18. 4. 2024

Obhajoba závěrečné práce

• Vedúci: assoc. prof. Andrea Serra, Ph.D.
• Oponent: Vladimír Plachý, Ph.D.

Czech University of Life Sciences Prague

Faculty of Agrobiology, Food and Natural Resources

Master programme:
Sustainable Agriculture and Food Security