Increased Inclusion of Sulfur Amino Acids in Growing-Finishing Pig Diets Improved Meat Quality

P. Yuan; Y. Mercier; F. Rouffineau; D.I. Batonon-Alavo; Z. Fang

Increased Inclusion of Sulfur Amino Acids in Growing-Finishing Pig Diets Improved Meat Quality

In: 63rd International Congress of Meat Science and Technology

Authors:

P. Yuan

P. Yuan ¹Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, China P.R.

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Y. Mercier

Y. Mercier ²Adisseo France S.A.S., CERN, 03600 Commentry, France; fangzhengfeng@hotmail.com

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F. Rouffineau

F. Rouffineau ²Adisseo France S.A.S., CERN, 03600 Commentry, France; fangzhengfeng@hotmail.com

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D.I. Batonon-Alavo

D.I. Batonon-Alavo ²Adisseo France S.A.S., CERN, 03600 Commentry, France; fangzhengfeng@hotmail.com

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Z. Fang

Z. Fang ¹Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, China P.R.

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Type:: Chapter

Pages:: 200–201

DOI:: https://doi.org/10.3920/9789086868605_080

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The aim of this study was to assess the effect of increasing total sulfur amino acid (TSAA) supply on pigs’ carcass and meat quality traits. A corn-soybean meal-based diets supplying standard TSAA requirement (CON) was compared to two other diets supplemented with DL-methionine (DLM) or DL 2 hydroxy 4 methyl (thio) butanoic acid (HMTBA) at +25% above TSAA requirement. Male and female piglets, were fed with the different diets from 11 to 110 kg over a 20-week period. Longisimus muscle (LM) from female pigs fed DLM and HMTBA treatments had both reduced (P<0.05) drip loss compared with CON group. Interestingly, for female, pH_45min value was higher in the HMTBA group than in the DLM and CON groups, while, for male, L*_45min value was higher in the HMTBA group than in the DLM- and CON groups. Shear force of LM tended (P=0.06) to be decreased by increased consumption of TSAA compared to CON. Collectively, increased inclusion of TSAA in growing-finishing pig diets appeared to improve meat quality.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Increased Inclusion of Sulfur Amino Acids in Growing-Finishing Pig Diets Improved Meat Quality

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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