| Abstrakt: |
The aim of this study was to lower the glycogen stores in pork muscle in order to improve pork muscle quality by feeding an ultra-high-protein/low-carbohydrate (HIPRO) diet. Forty-eight barrows (average live weight = 92 kg) were assigned across five treatments and two replications (four or five pigs per treatment by replication combination). All barrows were fed a control diet (13.1% CP) until their assigned treatment began. A treatment was the number of days the barrows were fed the HIPRO diet prior to slaughter (0, 2, 4, 7, or 14 d). The HIPRO diet (35.9% CP) was 97% extruded soybeans. Daily feed intake and weekly live weights were recorded for all barrows. At-death blood glucose levels were determined. Muscle pH, temperature, and electrical impedance were measured in the longissmus lumborum and semimembranosus muscles at 45 min, 3 h, and 24 h postmortem. Glycolytic potential; Minolta L*a*b* values; visual scores for color, firmness, and marbling; water-holding capacity traits (drip loss, purge loss, and cooking loss); and Warner-Bratzler shear force values were determined in the longissmus thoracis et lumborum. Weight gain per day decreased the longer the pigs were fed the HIPRO diet (P < 0.05). Daily feed intake decreased during the 1st wk on the HIPRO diet but returned to near-control levels during the 2nd wk, which when coupled with the continued decreases in daily gain resulted in substantial decreases in feed efficiency during the 2nd wk on the HIPRO diet (P < 0.05). Blood glucose levels and glycolytic potentials were not lowered by feeding the HIPRO diet (P > 0.05); therefore, no differences in rate of pH decline or ultimate pH among dietary treatments were found (P > 0.05). Likewise, there were no differences among dietary treatments in any of the measured meat quality attributes (P > 0.05). Feeding barrows the HIPRO diet for a time period prior to slaughter decreased feed intake, rate of gain, and feed efficiency and was not effective at lowering glycolytic potential or improving pork muscle quality. |
