Project without external funding

Quality Low Input Food: Interactive effects of piglet birth weight and amino acid balance in the diet (QLIF Projekt 2)


Project Details
Project duration: 03/200409/2005


Abstract
To test the hypothesis that birth-weight, total number of muscle fibres and nutrient supply interact with each other and have a significant influence on sensorial quality of pork.
Experimental design
Control treatment: using a hybrid genotype and pigs with an average birth-weight, fed with a diet that is adapted to the requirements according to recommendations as an internal standard and control treatment.
Treatment A: pigs with a high birth-weight will be fed with a diet unbalanced in AA in the grower and finisher phase which has been validated to increase intramuscular fat content and sensorial quality.
Treatment B: pigs with a low birth-weight will be fed with the diet unbalanced in AA in the grower and finisher phase.
Treatment C: pigs with a high birth-weight will be fed with a AA-balanced diet in the grower and AA-unbalanced diet in finisher phase.
Treatment D: pigs with a low birth-weight will be fed with a AA-balanced diet in the grower and the AA-unbalanced diet in the finisher phase.
Twenty animals per treatment will be used (100 pigs in total), housed individually in pens. All feedstuffs will be organic.
Assessments
i. Performance criteria: feed intake, daily gain, feed conversion ratio, carcass characteristics: lean cut yield, subcutaneous fat, M. longissimus (area, colour score, firmness score, marbling score).
ii. Quality criteria: pH1, pH24, conductivity, reflection, IMF content (% in M.l.d.), fatty acids (including n-3polyunsaturated fatty acid), double bond index (% in fat), shear force (kg/cm2), drip loss (%).
iii. Histological criteria: total number of muscle fibres.
iv. Sensorial quality: tenderness, juiciness, flavour, overall satisfaction.

Last updated on 2019-05-07 at 15:23