For Review Only Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics Journal: Canadian Journal of Animal Science Manuscript ID CJAS-2015-0197.R3 Manuscript Type: Article Date Submitted by the Author: 13-Apr-2016 Complete List of Authors: Zhang, Hongbo; Inner Mongolia Agricultural University, College of Food Science and Engineering; Agriculture and Agri-Food Canada Lacombe Research Centre Aalhus, J.; Lacombe Research Centre, Agriculture and Agri-Food Canada Gariépy, C.; AAFC, Food Research and Development Center Uttaro, Bethany; Lacombe Research Centre, Agriculture and Agri-Food Canada Lopez-Campos, Oscar; Agriculture and Agri-Food Canada, Lacombe Research Centre Prieto, Nuria; Agriculture and Agri-Food Canada Lacombe Research Centre Dugan, M.; Lacombe Research Centre, Agriculture and Agri-Food Canada Jin, Ye; Inner Mongolia University Juarez, M.; Lacombe Research Centre, Agriculture and Agri-Food Canada Keywords: Meat Science, Pork, Carcass https://mc.manuscriptcentral.com/cjas-pubs Canadian Journal of Animal Science
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For Review O
nly
Effects of pork differentiation strategies in Canada on pig
performance and carcass characteristics
Journal: Canadian Journal of Animal Science
Manuscript ID CJAS-2015-0197.R3
Manuscript Type: Article
Date Submitted by the Author: 13-Apr-2016
Complete List of Authors: Zhang, Hongbo; Inner Mongolia Agricultural University, College of Food Science and Engineering; Agriculture and Agri-Food Canada Lacombe Research Centre Aalhus, J.; Lacombe Research Centre, Agriculture and Agri-Food Canada Gariépy, C.; AAFC, Food Research and Development Center Uttaro, Bethany; Lacombe Research Centre, Agriculture and Agri-Food Canada Lopez-Campos, Oscar; Agriculture and Agri-Food Canada, Lacombe Research Centre Prieto, Nuria; Agriculture and Agri-Food Canada Lacombe Research Centre Dugan, M.; Lacombe Research Centre, Agriculture and Agri-Food Canada Jin, Ye; Inner Mongolia University Juarez, M.; Lacombe Research Centre, Agriculture and Agri-Food Canada
Keywords: Meat Science, Pork, Carcass
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Effects of pork differentiation strategies in Canada on pig performance and 1
While the differences observed in pH were minimal and would have no practical consequences, 375
the effects of breed, slaughter weight and diet on colour traits were significant and need to be 376
considered. Pork colour is one of the main attributes affecting consumer's purchase decisionsat 377
retail (Ngapo and Gariépy 2008). Iberian pork has been widely reported to display a 378
characteristic dark red colour (Juárez et al. 2009; Straadt et al. 2013). Serra et al. (1998) 379
indicated that Iberian meat had the lowest L* due to a higher percentage of pigments. At the 380
same time, other studies have reported a lighter less intense red colour in meat from Duroc-381
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crossed pigs (Bertol et al. 2013). These effects were consistent with our findings using both 382
subjective and objective colour measurements. Springer et al. (2003)and Jones et al. 383
(1988)reported that muscle became darker after blast chilling than after control chilling. 384
Minimumchilling effectswere observed on colour traits in the present study, maybe due to 385
different temperature and chilling regimes in others studies.Previous studies have shown meat 386
lightness wasunrelated to carcass weight (Čandek-Potokar et al. 1998; García-Macías et al. 387
1996). However, the effect of the dietary treatments on pork colour was inconsistent across the 388
study, with canola leading to changes in L*, chroma and hue values in certain combinations of 389
breed and slaughter weight only and the highest chroma value being found in 115 Kg Iberian 390
pigs fed the control diet. Miller et al.(1990) and Myer et al. (1992) reported a decrease in 391
subjective colour scores in carcasses from canola-fed pigs, while Bertol et al. (2013) found no 392
differences in objective colour traits between control- and canola-fed pigs. Thus, although the 393
levels of the dietary treatments in this study were low, the effects of feeding pigs with diets 394
containing ingredients with high levels of unsaturated fatty acids on meat quality need to be 395
monitored when attempting to produce differentiated pork products. 396
397
In conclusion, pork differentiation can be achieved by combining modifications of pre- and post-398
slaughter factors. In the present study, the use of Duroc breed, commercial diets and 115 Kg 399
slaughter weight, commonly used by the pork industry, showed a good balance in terms of 400
performance, carcass yield and quality traits. However, the use of different breeds, diets and 401
slaughter weights may result in positive changes in some of these attributes, such as ADG, 402
percentage of valuable cuts or meat colour. The negative impact on other traits needs to be 403
considered in order to assess potential profitability of meat with differentiated attributes. Using 404
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this information, together with market conditions and consumer’s preferences, Canadian 405
producers and processors have the opportunity to manipulate pork quality and not be limited to 406
the commodity pork market. 407
408
Acknowledgements 409
Financial support was provided by the Alberta Livestock and Meat Agency Ltd. (2011F035F). 410
The authors thank the Lacombe Research and Development Centre’s operational, processing and 411
technical staff for their dedication and expert assistance. 412
413
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Table 1.Ingredient composition and nutrient content of diets
Ingredient Control Canola Flax
Wheat (%) 44.0 27.8 17.1
Barley (%) 37.7 43.7 56.4
Canola meal (%) 15.0 15.0 14.0
ExtraPro (%) - 10.0 -
LinPro (%) - - 10.0
Calcium carbonate (%) 1.20 1.20 0.95
Soyameal 46% (%) 1.00 1.05 -
Salt (%) 0.43 0.42 0.41
Dicalcium phosphate (%) 0.33 0.25 0.31
Lysine (%) 0.14 0.31 0.38
Threonine (%) - 0.09 0.13
Methionine (%) - - 0.09
Vitamin mix (%) 0.10 0.10 0.10
Mineral mix (%) 0.10 0.10 0.10
Ronozyme (%) 0.02 0.02 0.02
Composition Control Canola Flax
ME (Mcal/K) 3.03 3.13 3.12
Crude protein (%) 15.0 15.0 15.0
Crude fat (%) 2.00 3.94 3.88
Crude fibre (%) 5.00 5.72 5.78
Dry matter (%) 87.8 88.5 88.5
Sodium (%) 0.10 0.19 0.19
Calcium (%) 0.70 0.65 0.65
Phosphorus (%) 0.50 0.50 0.50
Vitamin A (KIU/kg) 8.00 8.00 8.00
Vitamin D (KIU/kg) 1.00 1.00 1.00
Vitamin E (IU/kg) 20.0 20.0 20.0
Zinc (mg/kg) 175 175 175
Copper (mg/kg) 26.8 27.4 26.8
Lysine (%) 0.72 0.97 0.95
Methionine (%) 0.26 0.28 0.37
Threonine (%) 0.53 0.68 0.67
Tryptophan (%) 0.18 0.19 0.18
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Table 2. Interactive effect of breed and slaughter weight on carcass weight, dressing percentage, cooler loss and estimated lean yield