Effects of low protein diets on pigs with a lean genotype. 1. Carcass composition measured by dissection and muscle fatty acid composition

JD Wood, NR Lambe, GA Walling, H Whitney, S Jagger, PJ Fullarton, J Bayntun, K Hallett, L Bunger

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

Pigs with a lean genotype were fed diets differing in protein and amino acid contents between 40 and 115 kg live weight. A high protein control regime (C) was compared with one supplying 11% less total protein but the same essential amino acid levels (LP1) and one supplying 16% less protein but lower amino acid levels (LP2). Regime LP2 produced fatter pigs in terms of subcutaneous, intermuscular and intramuscular fat (IMF), the latter measured in longissimus and semimembranosus muscles. The percentage of linoleic acid was lowest and that of oleic acid highest in IMF from LP2 pigs (11.57 and 34.59% respectively in longissimus). Pigs in regime LP1 had more longissimus IMF than C but similar semimembranosus IMF although both muscles had lower percentages of linoleic acid in LP1 than C, suggesting a tendency towards greater fat deposition in LP1. The high IMF content in LP2 produced the most tender, juicy steaks. © 2013 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)123 - 128
Number of pages6
JournalMeat Science
Volume95
DOIs
Publication statusPrint publication - Sep 2013

Fingerprint

low protein diet
intramuscular fat
carcass composition
fatty acid composition
muscles
swine
genotype
amino acids
proteins
steaks
subcutaneous fat
lipids
essential amino acids
dietary protein
oleic acid
linoleic acid
lipid content

Bibliographical note

1025128

Keywords

  • Amino acids
  • Carcass composition
  • Intramuscular fat
  • Pigs
  • Protein

Cite this

Wood, JD ; Lambe, NR ; Walling, GA ; Whitney, H ; Jagger, S ; Fullarton, PJ ; Bayntun, J ; Hallett, K ; Bunger, L. / Effects of low protein diets on pigs with a lean genotype. 1. Carcass composition measured by dissection and muscle fatty acid composition. In: Meat Science. 2013 ; Vol. 95. pp. 123 - 128.
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Effects of low protein diets on pigs with a lean genotype. 1. Carcass composition measured by dissection and muscle fatty acid composition. / Wood, JD; Lambe, NR; Walling, GA; Whitney, H; Jagger, S; Fullarton, PJ; Bayntun, J; Hallett, K; Bunger, L.

In: Meat Science, Vol. 95, 09.2013, p. 123 - 128.

Research output: Contribution to journalArticle

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AU - Wood, JD

AU - Lambe, NR

AU - Walling, GA

AU - Whitney, H

AU - Jagger, S

AU - Fullarton, PJ

AU - Bayntun, J

AU - Hallett, K

AU - Bunger, L

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AB - Pigs with a lean genotype were fed diets differing in protein and amino acid contents between 40 and 115 kg live weight. A high protein control regime (C) was compared with one supplying 11% less total protein but the same essential amino acid levels (LP1) and one supplying 16% less protein but lower amino acid levels (LP2). Regime LP2 produced fatter pigs in terms of subcutaneous, intermuscular and intramuscular fat (IMF), the latter measured in longissimus and semimembranosus muscles. The percentage of linoleic acid was lowest and that of oleic acid highest in IMF from LP2 pigs (11.57 and 34.59% respectively in longissimus). Pigs in regime LP1 had more longissimus IMF than C but similar semimembranosus IMF although both muscles had lower percentages of linoleic acid in LP1 than C, suggesting a tendency towards greater fat deposition in LP1. The high IMF content in LP2 produced the most tender, juicy steaks. © 2013 Elsevier Ltd. All rights reserved.

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KW - Intramuscular fat

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