Effects of Duck Grease on Growth Performance, Carcass Characteristics and Meat Quality of Growing-Finishing Pigs

ZHU Li, CHEN Daiwen, YU Bing, ZHENG Ping, MAO Xiangbing, HE Jun, WANG Quyuan, YU Jie

doi:10.3969/j.issn.1006-267x.2014.11.011

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 11: 3256 - 3265

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.11.011

Swine Nutrition

Effects of Duck Grease on Growth Performance, Carcass Characteristics and Meat Quality of Growing-Finishing Pigs

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Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China

Received date: 2014-05-07

Online published: 2014-11-17

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Abstract

A total of 72 barrows pigs (Duroc×Landrace×York) with an average initial body weight of (31.62±2.31) kg were used in an 82-d study to evaluate the effects of duck grease (DKG) or soybean oil (SBO) on growth performance, meat quality and fatty acid deposition in growing-finishing pigs. Pigs were randomly divided into 2 groups according to the body weight, and there were 6 replicates per group and 6 pigs per replicate. The study was divided into 2 periods of growing period (adding 2% SBO and 2% DKG) and finishing period (adding 1% SBO and DKG, respectively). The results showed as follows: compared with the SBO group, 1) adding DKG in diets significantly improved the apparent digestibility of gross energy and dry matter (P<0.05). 2) Dietary DKG significantly increased intramuscular fat (IMF) content (P<0.05) and significantly reduced shear force in longissimus muscle (LM) (P<0.05). Pigs fed DKG had lower serum total cholesterol, triglyceride and low-density lipoprotein-cholesterol contents in finishing period (P<0.05). 3) Adding DKG in diets significantly increased C18:0 content (P<0.05), and had lower contents of C18:2, polyunsaturated fatty acid (PUFA) and PUFA/saturated fatty acid (SFA) in LM (P<0.05). In summary, adding DKG can not affect growth performance. It is suggested that adding DKG is an effective way to increased IMF content and tenderness of lean-type pigs, which in turn affects meat flavor.

Key words： duck grease; meat quality; fatty acid composition; lipid metabolism; growing-finishing pigs

Cite this article

ZHU Li, CHEN Daiwen, YU Bing, ZHENG Ping, MAO Xiangbing, HE Jun, WANG Quyuan, YU Jie . Effects of Duck Grease on Growth Performance, Carcass Characteristics and Meat Quality of Growing-Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2014 , 26(11) : 3256 -3265 . DOI: 10.3969/j.issn.1006-267x.2014.11.011

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