Effects of genotype and plane of nutrition in fattening pigs on fattening, carcass and meat quality traits

摘要

The fattening, carcass and meat quality traits of three various genotypes of hybrid pigs (Large White X Slovaki an White Meaty) X Synthetic line, Camborouth and Stamboek were studied. The animals were fattened from 30 to approximately 103 kg body weight. The pigs of each genotype were divided into two groups and received two different feed mixtures. Feed mixture OPO (A) with soybean meal as the main source of plant protein contained 17.56% crude protein, 12.24 MJ/kg ME and 4.05% crude fibre. Feed mixture OPO/H (B) with pea and rapeseed meal contained 16.21% crude protein, 12.06 MJ/kg ME and 5.72% crude fibre. The analysis suggests differences in performance between the three genotypes of pigs receiving two feed mixtures. Stamboek hybrids had the highest growth intensity and the best utilization of feed on mixture A(932 g and 2.57kg). Camborough hybrids had the highest level of meatiness expressed by the proportion of lean meat cuts (52.34%), but meat quality of these pigs was the worst. Stamboek hybrids on diet B had all fattening and carcass traits better than the other two hybrids except the average daily gain, eye-muscle area and proportion of less valuable parts. The most intensive growth was observed in Camborough hybrids (875g). The latter diet affected negatively meat colour measured by GOFO apparatus in (LW X SWM)X SL and Camborough hybrids (53.80 and 53.90, resp.) in comparison with Stamboek gybrids (59.68). Also the differences between two used diets within each genotype were found. Camborough hybrids fed mixture B had higher average daily gain and significantly lower feed consumption than those receiving mixture A (875g and 3.10kg and/or 823g and 3.25kg). However, feed mixtured B decreased the meatiness and some meat quality traits. Stamboek pigs grew faster and better utilised the feed A than those on B (932g and 2.57kg and/or 860g and 2.72kg). The proportion of lean meat cuts was almost equal in both groups (51.92 and 51.93%, resp.). Traits of meat quality were similar. Different reactions of hybrid pigs to used diets were confirmed by occurrence of genotypeXdiets interaction in fattening and some meat quality traits.