Effects of Replacing Different Levels of Corn with Sorghum on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

ZHANG Kai, DU Liying, ZHANG Bochi, CUI Xiaozhen, SONG Xianyi

doi:10.3969/j.issn.1006-267x.2019.07.016

2019 , Vol. 31 >Issue 7: 3058 - 3066

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.07.016

Molecular Nutrition

Effects of Replacing Different Levels of Corn with Sorghum on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

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Feed and Veterinary Medicine Research Institute of Shanxi Academy of Agricultural Sciences, Taiyuan 030032, China

Received date: 2019-01-11

Online published: 2019-07-19

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Abstract

The purpose of this experiment was conducted to investigate the effects of replacing different levels of corn with sorghum on growth performance, carcass traits and meat quality of finishing pigs. A total of 160 healthy Duroc×Large White×Landrace finishing pigs with similar body weight[(48.93±3.01) kg] were used and randomly divided into 4 groups, namely control group (basal diet), 30% replacement group (sorghum replacement for 30% of corn in the basal diet), 65% replacement group (sorghum replacement for 65% of corn in the basal diet) and 100% replacement group (sorghum replacement for 100% of corn in the basal diet), each group consisted of 4 replicates with 10 pigs (5 castration boars and 5 sows). The experiment lasted for 60 days. The results showed that:1) sorghum replacement for different levels of corn had no effects on feed/gain and average daily feed intake (P>0.05); compared with control group, the average daily gain of finishing pigs was reduced by 3.4% in 100% replacement group (P<0.05). 2) Compared with control group, the backfat thickness in 30%, 65% and 100% replacement groups was increased by 3.0%, 5.2% and 4.3%, respectively (P<0.05). 3) Compared with control group, the pH_{45 min} of longissimus dorsi muscle in 30%, 65% and 100% replacement groups was increased by 0.5%, 1.0% and 0.4%, respectively (P<0.05); the ether extract content in longissimus dorsi muscle in 65% and 100% replacement groups was increased by 8.7% and 11.3%, respectively (P<0.05). 4) Compared with control group, the glutamate and threonine contents in longissimus dorsi muscle in 100% replacement group were reduced by 2.5% and 11.7%, respectively (P<0.05). 5) Compared with control group, the oleic acid, trans-oleic acid, arachidic acid and arachidonic acid contents in longissimus dorsi muscle in 100% replacement group were increased by 15.3%, 39.6%, 56.8% and 52.4%, respectively (P<0.05); the trans-oleic acid, arachidic acid, eicosatrienoic acid and arachidonic acid contents in longissimus dorsi muscle in replacement group were increased by 37.9%, 77.15%, 72.2% and 53.2%, respectively (P<0.05). In conclusion, under this experiment conditions, partial replacement of corn with sorghum has no negative effects on growth performance of finishing pigs, and can improve the quality of pork by increase the contents of some unsaturated fatty acids in muscle.

Key words： replacement of corn with sorghum; finishing pig; growth performance; amino acids; fatty acids

Cite this article

ZHANG Kai, DU Liying, ZHANG Bochi, CUI Xiaozhen, SONG Xianyi . Effects of Replacing Different Levels of Corn with Sorghum on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2019 , 31(7) : 3058 -3066 . DOI: 10.3969/j.issn.1006-267x.2019.07.016

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