Effet d’une température élevée sur la composition corporelle de porcs charcutiers
| Autor: | Daumas, Gérard, Serviento, Aira Maye, Monziols, Mathieu, Renaudeau, David |
|---|---|
| Přispěvatelé: | Institut du Porc, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes] (PEGASE), AGROCAMPUS OUEST-Institut National de la Recherche Agronomique (INRA), Institut du Porc (IFIP), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | francouzština |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | 52. Journées de la Recherche Porcine 52. Journées de la Recherche Porcine, Feb 2020, Paris, France. IFIP-Institut du Porc, 2020, Journées de la Recherche Porcine en France 52. Journées de la Recherche Porcine, Feb 2020, Paris, France. IFIP-Institut du Porc, Journées de la Recherche Porcine en France, pp.63-64, 2020, 52èmes Journées de la recherche porcine |
| Popis: | International audience; Heat stress limits feed consumption in pigs in the same way as dietary restriction. This feed restriction generally decreases carcass adiposity. The purpose of this study was to characterize effects of elevated temperature on carcass composition and on the relative importance of each primal cut. A sample of 48 females (17 blocks of two or four sisters) was reared for 60 days in two groups: one at thermoneutrality (TN, 18-24°C) and the other in hot conditions (HS, 28-34°C). The animals were slaughtered at 140 days of age. Weights of half-carcass tissues were measured by X-ray tomography. The right half-carcasses were then cut according to a standard commercial procedure. Least squares means were calculated using a variance analysis model including temperature and block as fixed effects. The most significant effects of HS (P < 0.001) were a decrease in live BW at slaughter (96.9, vs 104.8 kg for TN), carcass and bone weights (respectively -5.4 and -0.3 kg), and carcass length (-2.4 cm) and an increase in the percentage of ham (+0.9 percentage points). This change in BW decreased (P < 0.01) both muscle (-1.3 kg) and fat (-1.1 kg) tissues. To a lesser extent (P < 0.05), the percentage of loin decreased (-0.8 percentage points) and the muscle content measured by X-ray tomography increased (+1.6%). No significant difference (P > 0.05) was found in muscle content, whether predicted by the CGM device or by the cuts, nor in the percentage of backfat or in most fat thicknesses, which are the variables that influence predicted muscle contents the most. |
| Databáze: | OpenAIRE |
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