Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Enzyme
2.3. Ethical Statement
2.4. Animals, Diets, and Experimental Design
2.5. Analytical Procedures
2.5.1. Feed Analyses
2.5.2. Carcass and Meat Analyses
2.5.3. Bone Analysis
2.5.4. Meat Fatty Acid Profile
2.5.5. Statistical Analysis
3. Results
3.1. Performance Parameters
3.2. Carcass and Meat Quality
3.3. Fatty Acid Profile
3.4. Pig Metacarpal Bone Characteristics
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Components (%)/Period | Starter | Grower | Finisher |
---|---|---|---|
Wheat | 25.00 | - | - |
Maize | 20.27 | 44.65 | 40.57 |
RSM | 11.50 | 15.00 | 13.00 |
FFES | 10.00 | 7.50 | 5.00 |
Rye | 10.00 | 20.00 | 25.00 |
Barley | 10.00 | - | - |
Wheat bran | 9.50 | 10.00 | 14.00 |
Limestone | 1.45 | 1.40 | 1.30 |
1-Calcium phosphate | 0.30 | 0.25 | - |
Sodium chloride | 0.40 | 0.40 | 0.40 |
Premix grower 0.2% * | 0.20 | 0.20 | 0.15 |
Magnesium oxide | 0.20 | 0.20 | 0.20 |
HCL-lysine 78.5% | 0.51 | 0.36 | 0.36 |
DL-methionine 99% | 0.22 | - | - |
L-threonine 98.5% | 0.03 | 0.02 | - |
L-tryptophan 98% | 0.03 | - | - |
Liquid acidifier ** | 0.35 | - | - |
Choline chloride | 0.04 | 0.02 | 0.02 |
Calculated nutritional value (g/kg) | |||
Crude protein | 170.32 | 171.60 | 153.20 |
Crude fat | 41.70 | 41.20 | 34.20 |
Crude fiber | 48.84 | 55.50 | 48.80 |
Ca | 8.29 | 6.10 | 6.70 |
P | 5.85 | 5.30 | 4.90 |
Ca/P | 1.2–1.4: 1 |
Indices | Formula | References |
---|---|---|
TI | Szpunar-Krok et al. [25] | |
S/P | ||
OL/(LA + ALA) | ||
CI | ||
ODR | Mondal et al. [26] | |
LDR | ||
COX | Szpunar-Krok et al., 2022 [25] | |
DFA | ||
OFA |
Phase/Variable | Con | Phy1 | Phy2 | SEM | p |
---|---|---|---|---|---|
Starter | |||||
IBW (kg) | 30.84 ± 1.04 | 31.33 ± 0.98 | 31.35 ± 1.02 | 0.392 | >0.05 |
FBW (kg) | 51.37 ± 6.87 | 53.20 ± 8.07 | 53.80 ± 6.08 | 0.910 | >0.05 |
DBWG (kg) | 0.821 ± 0.13 | 0.875 ± 0.16 | 0.898 ± 0.13 | 0.018 | >0.05 |
FCR (kg/kg) | 2.38 ± 0.42 | 2.32 ± 0.47 | 2.25 ± 0.35 | 0.050 | >0.05 |
Grower | |||||
FBW (kg) | 90.58 ± 12.08 | 95.40 ± 12.37 | 97.28 ± 11.06 | 0.562 | >0.05 |
DBWG (kg) | 1.09 ± 0.21 | 1.17 ± 0.18 | 1.21 ± 0.14 | 0.024 | >0.05 |
FCR (kg/kg) | 2.60 ± 0.61 | 2.43 ± 0.40 | 2.38 ± 0.29 | 0.588 | >0.05 |
Finisher | |||||
FBW (kg) | 124.05 ± 15.31 | 131.35 ± 13.98 | 131.55 ± 12.86 | 1.860 | >0.05 |
DBWG (kg) | 1.01 ± 1.20 | 1.09 ± 0.14 | 1.04 ± 0.16 | 0.022 | >0.05 |
FCR (kg/kg) | 4.97 ± 0.61 | 4.04 ± 0.40 | 4.31 ± 0.29 | 0.200 | >0.05 |
Total | |||||
BWG (kg) | 93.21 ± 12.96 | 100.03 ± 11.17 | 100.20 ± 9.71 | 1.510 | >0.05 |
DBWG (kg) | 1.00 ± 0.14 | 1.08 ± 0.12 | 1.08 ± 0.10 | 0.016 | >0.05 |
FCR (kg/kg) | 3.25 a ± 0.51 | 2.96 b ± 0.46 | 2.98 b ± 0.31 | 0.054 | 0.049 |
Phase/Variable | Con | Phy1 | Phy2 | SEM | p |
---|---|---|---|---|---|
Carcass weight (kg) | 97.91 ± 12.94 | 102.24 ± 11.71 | 102.83 ± 11.01 | 1.550 | >0.05 |
Meatiness (%) | 57.30 ± 3.06 | 57.64 ± 2.55 | 56.35 ± 2.31 | 0.350 | >0.05 |
Cold dressing yield (%) | 78.85 ± 1.35 | 77.80 ± 1.46 | 78.14 ± 1.13 | 0.240 | >0.05 |
Mean thickness of pork loin (mm) | 66.90 ± 7.30 | 66.10 ± 6.30 | 66.30 ± 6.50 | 0.900 | >0.05 |
Mean back-fat thickness (mm) | 17.32 ± 4.56 | 16.62 ± 3.61 | 18.72 ± 3.18 | 0.500 | >0.05 |
pH 45 min | 6.473 ± 0.22 | 6.57 ± 0.23 | 6.45 ± 0.30 | 0.040 | >0.05 |
Back-fat thickness K III (mm) | 20.50 ± 6.16 | 20.50 ± 6.46 | 22.84 ± 5.64 | 1.000 | >0.05 |
Back-fat thickness K II (mm) | 17.75 ± 5.66 | 16.67 ± 5.76 | 18.42 ± 4.17 | 0.858 | >0.05 |
Back-fat thickness K I (mm) | 24.67 ± 5.55 | 23.00 ± 6.72 | 25.25 ± 3.33 | 0.886 | >0.05 |
GMT (mm) | 72.67 ± 7.11 | 71.42 ± 7.14 | 74.17 ± 7.16 | 1.170 | >0.05 |
Back (cm) | 21.00 ± 5.17 | 20.00 ± 3.46 | 22.17 ± 3.88 | 0.700 | >0.05 |
Shoulder (cm) | 43.08 ± 7.82 | 43.67 ± 6.54 | 47.00 ± 6.19 | 1.150 | >0.05 |
Carcass length (cm) | 89.67 ± 3.28 | 89.08 ± 3.03 | 88.92 ± 3.26 | 0.520 | >0.05 |
Carcass width (cm) | 39.34 ± 1.15 | 38.08 ± 2.35 | 38.67 ± 1.15 | 0.280 | >0.05 |
EC (mS/cm) | 4.54 ± 0.76 | 4.79 ± 1.20 | 4.32 ± 1.13 | 0.170 | >0.05 |
Variable | Con | Phy1 | Phy2 | SEM | p |
---|---|---|---|---|---|
Fat (%) | 1.81 ± 0.57 | 2.31 ± 0.59 | 2.19 ± 0.57 | 0.101 | >0.05 |
Protein (%) | 24.21 ± 0.84 | 23.54 ± 1.30 | 24.21 ± 0.66 | 0.166 | >0.05 |
Water (%) | 72.76 ± 0.77 | 72.82 ± 0.80 | 72.42 ± 0.84 | 0.134 | >0.05 |
Dry matter (%) | 27.24 ± 0.77 | 27.18 ± 0.80 | 27.59 ± 0.84 | 0.134 | >0.05 |
P (%) | 1.05 b ± 0.04 | 1.19 a ± 0.04 | 1.19 a ± 0.03 | 0.01 | <0.001 |
pH 24 h | 5.53 ± 0.08 | 5.53 ± 0.12 | 5.48 ± 0.10 | 0.017 | >0.05 |
L*—lightness | 46.83 ± 1.81 | 46.42 ± 2.83 | 47.86 ± 3.37 | 0.457 | >0.05 |
a*—redness | 5.12 ± 0.76 | 5.48 ± 0.96 | 5.57 ± 1.14 | 0.160 | >0.05 |
b*—yellowness | 1.96 ± 1.13 | 1.79 ± 0.90 | 2.84 ± 1.15 | 0.191 | >0.05 |
Cooking loss (%) | 26.38 ± 5.19 | 26.12 ± 4.22 | 28.16 ± 4.34 | 0.760 | >0.05 |
Tenderness (%) | 27.09 ± 5.07 | 26.04 ± 8.40 | 26.31 ± 4.26 | 1.000 | >0.05 |
Drip loss (%) | 5.21 ± 1.74 | 5.10 ± 1.39 | 6.15 ± 1.21 | 0.250 | >0.05 |
Water-holding capacity (%) | 28.07 ± 4.16 | 28.26 ± 1.81 | 28.36 ± 2.93 | 0.510 | >0.05 |
Variable | Con | Phy1 | Phy2 | SEM | p |
---|---|---|---|---|---|
C14:0 | 1.32 ± 0.14 | 1.32 ± 0.14 | 1.26 ± 0.09 | 0.021 | >0.05 |
C16:0 | 23.78 ± 0.96 | 23.68 ± 1.04 | 23.67 ± 0.84 | 0.154 | >0.05 |
C17:0 | 0.22 ± 0.02 | 0.23 ± 0.01 | 0.21 ± 0.01 | 0.003 | >0.05 |
C18:0 | 13.36 ± 1.02 | 13.27 ± 1.04 | 13.72 ± 0.78 | 0.157 | >0.05 |
C20:0 | 0.21 ± 0.01 | 0.21 ± 0.01 | 0.22 ± 0.01 | 0.002 | >0.05 |
C16:1 | 2.32 ± 0.10 | 2.36 ± 0.09 | 2.37 ± 0.09 | 0.016 | >0.05 |
C17:1 | 0.12 ± 0.02 | 0.12 ± 0.02 | 0.12 ± 0.02 | 0.003 | >0.05 |
C18:1 | 43.59 ± 1.72 | 43.77 ± 1.70 | 43.501 ± 1.22 | 0.254 | >0.05 |
C20:1 | 1.12 ± 0.04 | 1.09 ± 0.05 | 1.08 ± 0.06 | 0.008 | >0.05 |
C22:4 n-6 | 0.12 b ± 0.01 | 0.11 a ± 0.01 | 0.11 a ± 0.01 | 0.001 | 0.008 |
C18:2 n-6 | 10.89 ± 0.66 | 10.90 ± 0.63 | 10.86 ± 0.51 | 0.098 | >0.05 |
C20:2 n-6 | 0.33 ± 0.06 | 0.34 ± 0.07 | 0.33 ± 0.03 | 0.009 | >0.05 |
C20:3 n-6 | 0.21 ± 0.08 | 0.21 ± 0.06 | 0.20 ± 0.06 | 0.011 | >0.05 |
C20:4 n-6 | 0.14 ± 0.04 | 0.15 ± 0.04 | 0.13 ± 0.02 | 0.005 | >0.05 |
C18:3 n-3 | 0.92 ± 0.05 | 0.92 ± 0.06 | 0.89 ± 0.05 | 0.009 | >0.05 |
C20:5 n-3 | 0.42 ± 0.06 | 0.38 ± 0.07 | 0.39 ± 0.07 | 0.011 | >0.05 |
C22:5 n-3 | 0.44 ± 0.06 | 0.42 ± 0.05 | 0.45 ± 0.04 | 0.008 | >0.05 |
C22:6 n-3 | 0.49 ± 0.05 | 0.51 ± 0.06 | 0.49 ± 0.06 | 0.009 | >0.05 |
SFA | 38.91 ± 1.69 | 38.72 ± 1.41 | 39.08 ± 1.31 | 0.240 | >0.05 |
MUFA | 47.14 ± 1.70 | 47.35 ± 1.62 | 47.06 ± 1.25 | 0.249 | >0.05 |
PUFA | 13.95 ± 0.66 | 13.94 ± 0.65 | 13.85 ± 0.46 | 0.097 | >0.05 |
Σ n-3 | 2.28 ± 0.10 | 2.24 ± 0.12 | 2.22 ± 0.12 | 0.019 | >0.05 |
Σ n-6 | 11.77 ± 0.67 | 11.70 ± 0.58 | 11.64 ± 0.51 | 0.096 | >0.05 |
Σ n-6/Σ n-3 | 5.14 ± 0.42 | 5.20 ± 0.29 | 5.26 ± 0.44 | 0.060 | >0.05 |
Indices | Con | Phy1 | Phy2 | SEM | p |
---|---|---|---|---|---|
TI | 1.06 ± 0.07 | 1.05 ± 0.06 | 1.07 ± 0.06 | 0.061 | >0.05 |
S/P | 0.63 ± 0.05 | 0.63 ± 0.04 | 0.64 ± 0.04 | 0.039 | >0.05 |
OL/(LA + ALA) | 3.70 ± 0.27 | 3.72 ± 0.32 | 3.71 ± 0.19 | 0.260 | >0.05 |
CI | 1.83 ± 0.10 | 1.81 ± 0.10 | 1.77 ± 0.13 | 0.110 | >0.05 |
ODR | 21.32 ± 1.26 | 21.28 ± 1.44 | 21.27 ± 0.87 | 1.177 | >0.05 |
LDR | 7.78 ± 0.65 | 7.82 ± 0.39 | 7.56 ± 0.58 | 0.549 | >0.05 |
COX | 1.84 ± 0.06 | 1.84 ± 0.07 | 1.82 ± 0.06 | 0.061 | >0.05 |
DFA | 0.22 ± 0.02 | 0.22 ± 0.02 | 0.23 ± 0.02 | 0.020 | >0.05 |
OFA | 25.11 ± 0.97 | 25.00 ± 1.00 | 24.93 ± 0.88 | 0.926 | >0.05 |
Variable | Con | Phy1 | Phy2 | SEM | p |
---|---|---|---|---|---|
Ash (%) | 52.47 ± 3.07 | 53.90 ± 2.60 | 52.60 ± 2.31 | 0.447 | >0.05 |
Ca (%) | 33.89 ± 1.38 | 33.27 ± 1.19 | 33.25 ± 1.46 | 0.050 | >0.05 |
P (%) | 16.71 a ± 0.24 | 17.28 b ± 0.13 | 17.28 b ± 0.12 | 0.224 | <0.0001 |
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Buzek, A.; Zaworska-Zakrzewska, A.; Muzolf-Panek, M.; Łodyga, D.; Lisiak, D.; Kasprowicz-Potocka, M. Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality. Life 2023, 13, 1275. https://doi.org/10.3390/life13061275
Buzek A, Zaworska-Zakrzewska A, Muzolf-Panek M, Łodyga D, Lisiak D, Kasprowicz-Potocka M. Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality. Life. 2023; 13(6):1275. https://doi.org/10.3390/life13061275
Chicago/Turabian StyleBuzek, Anna, Anita Zaworska-Zakrzewska, Małgorzata Muzolf-Panek, Dagmara Łodyga, Dariusz Lisiak, and Małgorzata Kasprowicz-Potocka. 2023. "Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality" Life 13, no. 6: 1275. https://doi.org/10.3390/life13061275