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Non-ruminants • R. Bras. Zootec. 49 • 2020 • https://doi.org/10.37496/rbz4920200009 copy

Feed efficiency and loin meat quality in Iberian pigs

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

We investigated the ability to predict production performance in Iberian pigs in an extensive production system from measurements of feed efficiency measured intensively. The second objective of this work was to study the relationship between feed efficiency and meat quality (composition, juiciness, tenderness, color, and subcutaneous fatty acid composition) and if cooked and cured quality properties can be predicted by properties in fresh meat. Thirty Iberian sows received successively a restricted diet of concentrate (P1_concentrate) and acorns (P2_acorn) intensively and an ad libitum diet of acorns supplemented with a restricted amount of concentrate (P3_montanera) extensively. Pigs that were more feed efficient on concentrate were less feed efficient on acorns and had higher body weight gain during the montanera . Improved feed efficiency on acorns reduced the concentration of α-linolenic and linoleic fatty acid composition of subcutaneous fat. Faster body weight gain in montanera resulted in a desirable reduction in cooking loss and a reduction in palmitic acid content in subcutaneous fat, and a potentially undesirable reduction in meat redness. Tenderness in cooked or cured loin was not significantly related to tenderness in the raw product. Cooking loss was positively related to purge and centrifugal drip loss and to color coordinates a*₂₄ and b*₂₄ in raw samples. We conclude that feed efficiency and body weight gain may be improved in the traditional Iberian production system, with a positive effect on cooking loss but potentially resulting in paler meat.

Keywords:
correlation; fatty acids; feed intake; meat quality; montanera; pig production

	P1_concentrate	P2_acorn	P3_montanera	Total
DBWG (g/d)	875a (±19.0)	321b (±20.2)	299b (±37.5)	552 (±14.2)
FCE	0.219a (±0.00474)	0.0401b (±0.00252)
BFTG (mm/d)	0.313a (±0.0238)	0.150b (±0.0326)	0.352a (±0.0527)	0.275 (±0.0152)

	FCE_P2acorn	DBWG_P3montanera	BFT_sl	IM_Prot	IM_Moist	Mg	CookL
FCE_{P1concentrate}	−0.53 ^* * P<0.05;	0.40 ^* * P<0.05;
IM_Fat	-0.34 ^† † P<0.10;
IM_Moist	0.40 ^* * P<0.05;
CookL		−0.45 ^* * P<0.05;
a*₂₄		−0.44 ^* * P<0.05;
Mg		−0.31 ^† † P<0.10;
Linoleic	−0.35 ^† † P<0.10;
α-linolenic	−0.41 ^* * P<0.05;
Margaric			−0.45 ^* * P<0.05;
Margaroleic			−0.54 ^ P<0.01.
Gadoleic				−0.36 ^* * P<0.05;
Myristic						0.39 ^* * P<0.05;
Palmitoleic		−0.37 ^* * P<0.05;				0.41 ^* * P<0.05;
Palmitic		−0.44 ^* * P<0.05;					0.40 ^* * P<0.05;
Oleic							−0.39 ^* * P<0.05;

	Quality trait	Mean (±SEM)
Loin composition	IM_Fat (%)	3.67 (±0.198)
	IM_Prot (%)	21.9 (±0.142)
	IM_Moist (%)	72.2 (±0.242)
Juiciness	CDrip (%)	30.6 (±0.567)
	Purge (%)	2.64 (±0.208)
	CookL (%)	22.1 (±0.436)
Tenderness	CF_Raw (g/cm²)	0.0624 (±0.00326)
	CF_Cured (g/cm²)	5.49 (±0.319)
	SF_Raw (kg/cm²)	2.09 (±0.0598)
	SF_Cook (kg/cm²)	5.18 (±0.288)
	SF_Cured (kg/cm²)	9.20 (±0.304)
Color	L*₂₄	39.1 (±0.435)
	a*₂₄	9.66 (±0.205)
	b*₂₄	4.18 (±0.139)
	Mg (mg/g)	1.60 (±0.0444)
Fatty acid composition	Lauric acid [C12:0] (%)	0.0645 (±0.00115)
	Myristic acid [C14:0] (%)	1.28 (±0.0190)
	Palmitic acid [C16:0] (%)	19.9 (±0.125)
	Palmitoleic acid [C16:1 n-7] (%)	2.36 (±0.0489)
	Margaric acid [C17:0] (%)	0.366 (±0.00683)
	Margaroleic acid [C17:1] (%)	0.429 (±0.00939)
	Stearic acid [C18:0] (%)	8.59 (±0.137)
	Oleic acid [C18:1 n-9] (%)	54.6 (±0.166)
	Linoleic acid [C18:2 n-6] (%)	10.1 (±0.101)
	α-linolenic acid [C18:3 n-3] (%)	0.493 (±0.00650)
	Arachidic acid [C20:0] (%)	0.165 (±0.00462)
	Gadoleic acid [C20:1] (%)	1.57 (±0.0258)
	Unsaturated fatty acids (%)	69.6 (±0.213)
	Saturated fatty acids (%)	30.4 (±0.213)

	IM_Fat	IM_Prot	IM_Moist	Purge	CDrip	CookL	CF_Raw	CF_Cured	a*24	b*24
IM_Prot	−0.76 ^* ***** P<0.001.
IM_Moist	−0.84 ^* ***** P<0.001.	0.62 ^* ***** P<0.001.
CDrip				0.53 ^ P<0.01;
CookL				0.50 ^ P<0.01;	0.52 ^ P<0.01;
SF_Raw							0.42 ^* * P<0.05;
SF_Cook					0.39 ^* * P<0.05;
SF_Cured				0.48 ^* * P<0.05;				0.48 ^* * P<0.05;
CF_Cured				0.56 ^ P<0.01;
a*₂₄	0.55 ^ P<0.01;	−0.35 ^† † P<0.10;		0.42 ^* * P<0.05;	0.46 ^* * P<0.05;	0.48 ^ P<0.01;
b*₂₄	0.65 ^* ***** P<0.001.	−0.55 ^ P<0.01;	−0.44 ^* * P<0.05;			0.54 ^ P<0.01;			0.58 ^* ***** P<0.001.
L ^* * P<0.05; ₂₄	0.42 ^* * P<0.05;	−0.42 ^* * P<0.05;	−0.41 ^* * P<0.05;							0.78 ^* ***** P<0.001.
Mg									0.58 ^ P<0.01;

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