Gentry J G, McGlone J J, Blanton J R, Miller M F
Pork Industry Institute, Department of Animal Science and Food Technology, Texas Tech University, Lubbock, TX 79409, USA.
J Anim Sci. 2002 Nov;80(11):2833-9. doi: 10.2527/2002.80112833x.
The objective of this experiment was to determine if increased space and exercise for finisher pigs (0.90 vs 9.45 m2/pig) affects performance, meat quality, or muscle fiber characteristics. Newsham barrows (n = 32, 4 pens/treatment) were placed in one of two space allocations: control space allowance (CONT) or in a long pen with increased space allowance (10x). Pigs were weighed every 28 d and feed intake/pen was calculated. Pigs were filmed for behavioral analysis on d 70 and 100 using video recorders to determine walking distances over a 24-h period. After a 5-h transport and 2-h rest period, pigs (approximately 115 kg) were slaughtered on the same day at a commercial facility. Muscle samples were obtained from the longissimus lumborum (LL) and semimembranosus (SM) muscles within 1 h postmortem for muscle fiber typing. Backfat thickness and pH decline were measured on the left side of each carcass. After 24-h chilling, a boneless loin was collected from each pig and stored at 2 degrees C until analyzed. On d 14 postmortem, loins were cut at the 10th rib for color evaluations, and chops were cut for Warner-Bratzler shear (WBS) force and sensory analysis. Histochemical staining methods were used for the detection of type I, IIA, and IIB/X muscle fiber types. There were no significant differences (P > 0.10) in live weight, ADG, ADFI, or G:F ratio of the two experimental groups evaluated. Pigs finished in 10x pens walked a greater (P < 0.01) distance over a 24-h period than pigs finished in the CONT pens. Pigs finished in the lOx pens were fatter (P < 0.05) at the last lumbar vertebra than pigs finished in the CONT pens, but no significant differences were found in loineye area, loin color, marbling scores, WBS, sensory panel scores, retail display measures, or muscle fiber type percentages. Expanded space allowance to increase exercise resulted in no improvements in pig performance, pork loin measures, or muscle characteristics.
本实验的目的是确定育肥猪空间增加及运动量增加(每头猪0.90平方米对9.45平方米)是否会影响其生产性能、肉质或肌纤维特性。纽夏姆阉公猪(n = 32,每个处理4栏)被分配到两种空间配置之一:对照空间容量(CONT)或空间容量增加的长栏(10x)。每28天对猪称重,并计算每栏的采食量。在第70天和第100天使用录像机对猪进行拍摄以进行行为分析,以确定24小时内的行走距离。经过5小时运输和2小时休息期后,体重约115千克的猪于同一天在一家商业屠宰场屠宰。宰后1小时内从腰大肌(LL)和半膜肌(SM)采集肌肉样本用于肌纤维分型。测量每头胴体左侧的背膘厚度和pH值下降情况。宰后24小时冷却后,从每头猪身上采集一块去骨腰肉,储存在2℃直至分析。宰后第14天,在第10肋处切割腰肉进行颜色评估,并切割排骨进行沃纳-布拉茨勒剪切力(WBS)测定和感官分析。采用组织化学染色方法检测I型、IIA型和IIB/X型肌纤维类型。评估的两个实验组在活重、平均日增重、平均日采食量或料重比方面均无显著差异(P > 0.10)。在10x栏中育肥的猪在24小时内行走的距离比在CONT栏中育肥的猪更远(P < 0.01)。在10x栏中育肥的猪在最后一个腰椎处比在CONT栏中育肥的猪更肥(P < 0.05),但在眼肌面积、腰肉颜色、大理石花纹评分、WBS、感官评定分数、零售展示指标或肌纤维类型百分比方面未发现显著差异。增加空间容量以增加运动量并未改善猪的生产性能、猪腰肉指标或肌肉特性。