PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions
Autor: | Luis Calvo, Clemente López, Benjamin Bass, Alba Cerisuelo, Gemma Tedo |
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Jazyk: | angličtina |
Rok vydání: | 2021 |
Předmět: |
Bioinformatics
L02 Animal feeding General Medicine Biology L70 Veterinary science and hygiene L52 Animal physiology - Growth and development L01 Animal husbandry Q01 Food science and technology L51 Animal physiology - Nutrition Heat stress Q04 Food composition Poster Presentations Genetics genomics Capsicum Oleoresin Animal Science and Zoology Food science Inclusion (mineral) Carcass composition Food Science |
Zdroj: | J Anim Sci electronico ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias instname |
Popis: | Capsicum oleoresin has recognized effects on digestion and fat metabolism. A total of 100 PIC x Danbred female pigs were divided in two experimental groups (10 pens/group) from 60Kg body weight (BW) to slaughter: one control group (T1) and another group (T2) where the sensorial additive (350ppm) was added from 90Kg to 130Kg BW. The study was carried out in Mediterranean summer conditions. Experimental rooms turned off their cooling systems at 90Kg BW to the end of the study. Temperature and humidity were recorded using dataloggers (HOBO®). Pig BW and intake were recorded before exposure to the additive and at the end of the administration of experimental feeds. Additionally, backfat thickness (BF) and loin depth (LD) were measured. Respiration rate (RR) and rectal temperature (RT) were also recorded at 0800, 1100, 1400 and 1700h. Carcass and meat quality parameters were measured in the slaughterhouse. Data was analyzed using Proc GLM (performance, carcass and meat quality) and Proc MIXED of repeated measures (RR, RT) of SAS. Environmental data confirmed heat stress conditions for finishing pigs (THI >71 from 0800 to 2200h). Growth performance, BF and LD did not differ between groups. Animals from T2 showed higher (P< 0.05) RR and lower (P< 0.05) RT compared to T1 at 17:00h. At slaughter, animals from T2 tended (P< 0.10) to have a higher fat content (3-4th rib level and ham) compared to T1. Ham pH at 25min and at 20h post-mortem, and drip losses at 48h post-mortem were lower (P< 0.05) in T2 group vs. T1. Concerning the fatty acid profile, the T2 showed a greater concentration of C18:1 and C20:1 compared to T1. In conclusion, the addition of the sensorial additive at the end of the growing period changed carcass composition and quality traits under heat stress conditions. |
Databáze: | OpenAIRE |
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