Enhancement of Intramuscular Fat Content in Longissimus Dorsi Muscle of Finishing Pigs Fed a Low Lysine Diet Including Bread Crumbs

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  • 肥育豚へのパン屑利用低リジン飼料給与による筋内脂肪含量の増加
  • ヒイク ブタ エノ パンクズ リヨウ テイリジン シリョウ キュウヨ ニ ヨル キンナイ シボウ ガンリョウ ノ ゾウカ

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Abstract

Food co-products are currently recognized as important feed resources and thus a number of laboratories are focusing on research to improve quality of pork with appropriate utilization of food co-products. Although it is already well recognized that feeding breadcrumbs, a major food co-product, to finishing pigs enhances intramuscular fat (IMF) content in longissimus dorsi (l. dorsi) muscle, the underlying mechanisms is still unknown. As breadcrumbs mainly consist of wheat flour, their amino acid profile should be similar to that of wheat grain. Thus, diet for pigs including breadcrumbs may not meet requirement of certain essential amino acids. We hypothesize that the reason of enhancement in IMF content in l. dorsi muscle due to breadcrumbs feeding is attributed to shortage of certain amino acids in the diets including breadcrumbs. From this background, we decided to conduct an investigation to elucidate whether amino acid profile of a diet including breadcrumbs plays a role in regulating IMF content in l. dorsi muscle in finishing pigs.<BR>Diets prepared were as follows ; a control diet, a diet including breadcrumbs (BS diet), and a diet including breadcrumbs supplemented with amino acids (lysine, methionine, threonine, and tryptophan) to meet their requirements (BS+AA diet). The control diet was mainly consisted of maize and soy bean meal. We used in total twenty four pure Landrace breeds pigs. Four barrows and four gilts were assigned to one of the three diets. The pigs were subjected to each diet when their live body weight reached to 40 kg, and they were allowed free access to the diets and water until their body weight reached to 110 kg. At the end of the trial, carcass traits were measured and IMF contents in l. dorsi muscle were determined.<BR>Although feeding the BS diet did not affect back fat depth, IMF contents in l. dorsi of pigs fed on the BS diet were significantly higher than those of the other two groups (2.29% for the control group, 1.98% for the BS+AA group, and 3.52% for the BS group, respectively ; P<0.05). Daily body weigh gain, feed intake, feed conversion efficiency, back fat depth, and fat depth at the P2 site of pigs fed on the BS+AA diet were not different from those of the pigs fed on the control diet.<BR>These results suggest that the well recognized effect of breadcrumbs feeding on IMF content in l. dorsi muscle can be attributed to shortage of certain essential amino acids in diets including breadcrumbs.

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