Porcine somatotropin alters body composition and the distribution of fat and lean tissue in the finisher gilt

摘要

The present study was designed to determine whether porcine somatotropin (pST) reduces whole animal and belly fat using dual energy X-ray absorptiometry and manual dissection. The study utilised 24 Large White × Landrace gilts selected at 16 weeks of age with an approximate liveweight of 80 kg and housed in individual pens. Gilts were stratified on liveweight into 8 blocks and 1 pig from each block was assigned to either 0, 5 or 10 mg per day of pST. Pigs were fed ad libitum a wheat-based diet containing 200 g crude protein, 10.2 g available lysine and 14.6 MJ DE/kg, to ensure that responses to pST were expressed. Feed intake and liveweight were measured on a weekly basis. An Hologic QDR4500A dual energy X-ray absorptiometer was used to determine lean, fat and ash composition of pigs initially and again 4 weeks later at the end of the experiment. After slaughter, the composition of the whole half carcass as well as the shoulder, ham, belly and loin primal cuts was determined with dual energy X-ray absorptiometry and verified with manual dissection. Daily pST treatment decreased feed intake (3440, 2710 and 2537 g/day for 0, 5 or 10 mg pST per day, respectively; P<0.001) and decreased feed conversion ratio (2.95, 2.18 and 2.03 g/g; P<0.001) even though there was no significant effect on daily gain. Pigs treated with pST deposited more lean tissue (620, 839 and 873 g/day; P<0.05) and less fat (384, 218 and 176 g/day; P<0.001) than control animals, but there was no effect of pST on ash deposition. As a consequence, pigs treated with 5 and 10 mg pST/day contained 5 and 9 kg less dissectible fat than control gilts, respectively. A dose dependent decrease in belly, loin, ham and shoulder fat was also observed, although the decrease in belly fat was more pronounced than for the whole carcass and other primal cuts. Overall, pST treatment has the potential to decrease carcass and especially belly fat in pigs and increase consumer acceptance of pork in markets that place a premium on carcass fat and lean yield in the belly region. The results determined with dual energy X-ray absorptiometry were confirmed by manual dissection.