Hostname: page-component-745bb68f8f-l4dxg Total loading time: 0 Render date: 2025-02-11T12:38:25.613Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of diet, gender and growth rate on pig meat quality

Published online by Cambridge University Press:  22 November 2017

E. Magowan ,
B.W. Moss  and
M.E.E. McCann
E. Magowan*
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
B.W. Moss
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
M.E.E. McCann
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
*
Email:[email protected]
Get access

Extract

The growth rate of pigs is highly variable both within and between herds (Magowan, 2006) and there is limited research focusing on the effect of variable growth on meat and eating quality. Furthermore, the majority of recent studies investigating the effect of diet on meat quality have focussed on manipulating the fatty acid profile of the meat (Wood et al., 2004). The aim of this study was to assess pig meat quality from gilts and boars offered diets with varying energy and lysine concentrations over a range of average daily gains (ADG).

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 17
Copyright
Copyright © The British Society of Animal Science 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Magowan, E., McCann, M.E.E., Beattie, V.E., McCracken, K.J., Hamilton, L. and Mayne, C.S. (2006). Variation in on-farm growth performance of pigs. In: Proceedings of the British Society of Animal Science 2006. Pg 111 Google Scholar
Moss, B.W. (1978). Some observations on the activity and aggressive behaviour of pigs when penned prior to slaughter. Applied Animal Ethology, 4:323–339.Google Scholar
Wood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R. and Enser, M. (2004). Effects of fatty acids on meat quality: a review. Meat Science 66: 21–32.Google Scholar