. 1994. Performance' carcass and pork characteristics of castrates and gilts'self-fed diets differing in protein content and lysine:energy ratio. Can. J. Anim . The effects of five diets, with 12-18% crude pitein (CP) and 6.6-10.8 g lysine per MJ digestible energy (DE), on live performance, carcass and meat quality criteria were ricorded for 90 pigs in a split-plot design involving male castrates and giits and three replicates, with three pigs per pen. The five diets, differing in the iatioof barley:soybean meal,_were fed as pellets, ad libitum from 25 to 98 kg livewJigirt. A balanced incomplete block design was used with four additional pens to gt^.jt tl9 PulutSblliy ofthedietsofferedinpaiissequentiallyoverl0wk.Asexpected,castrateshadahigherintake(2817vs'2580gd')anddaily gain (ggg vs. 800 g dt'; than^gilts ani were relatively fatfer except when fed the lowest CP diet. While an increase in dietary bP, or lysine:enerly ratio, led"to significant improvements in growth rate, gain:feed and lean content, there was a concomitant reduction in marbling and sensory ap'peal. The pilatability study suggested that both castrates and gilts tended to favour the intermediate diets (8.8 und t0.1 g lysine per MJ DEj over the otheri, wiih a preference for higher CP diets in the early growth period'Estimares of the lysine:DB railo toi maximum live performance indicated that gilts should receive > l0-.8 in the pre--50 kq period and approiimately 10.1 g lysine per MJ DE ihereafter. For castrates, the respective ratios were 10.8 and 8.8 g per MJ bn. Sptit-t"i-feeding, with gilts"receiving about 2% higher dietary protein levels than castrates, was also favoured by the estimates of economic benefits for the producer.

Effects of selection for lower backfat, and increased levels of dietary amino acids to digestible energy on growth performance, carcass merit and meat quality in boars, gilts and barrows. Can. J. Anim. Sci. 77: [487][488][489][490][491][492][493][494][495][496]. Two experiments were conducted, using a total of 288 crossbred boars, gilts and barrows from the progeny of two Yorkshire sow lines, one kept as control, and the other selected for lower backfat thickness and increased growth rate for six generations. The lysine to DE (g MJ -1 ) levels used during grower (20 to 60 kg) and finisher (60 to 105 kg) periods, respectively, in the three diets (14.2 MJ DE kg -1 ) were: 1) 0.53 and 0.42 with no other supplemental amino acids except lysine, 2) 0.69 and 0.57 with supplemental threonine and methionine at a ratio of 0.65 and 0.30 to dietary lysine and 3) 0.85 and 0.72 with supplemental threonine and methionine at similar ratios as in diet 2. Feeding diets 2 and 3 increased (P < 0.05) the ADG and feed conversion efficiency of all pigs in both experiments, and this response was mainly during the grower period. Feeding diet 3 improved the growth rate more than diet 2 only in boars and gilts but not barrows. It also increased the feed conversion efficiency in exp. 2. The increased feed conversion efficiency response was higher in select than control line pigs, and in boars. Feeding diets 2 and 3 also improved the carcass merit but reduced the meat quality with an increased firmness and reduced marbling, juiciness, and flavour. The overall results indicated that an average daily intake of approximately 17 g of lysine (0.74 g MJ -1 DE), 11 g of threonine and 5 g of methionine during the grower period and 25 g lysine (0.62 g MJ -1 DE), 18 g threonine and 8 g methionine during finisher period optimized the growth performance, lean growth rate and carcass merit. This response tended to be higher in select than control line, and in boars and gilts than barrows.Key words: Lysine, amino acids, energy, growth, carcass, pigs Grandhi, R. R. et Cliplef, R. L. 1997. Effets d'une sélection sur l'amincissement du lard dorsal et de l'accroissement de la complémentation en acide aminé de l'aliment énergétique sur la croissance, sur le classement de la carcasse et sur la qualité de la viande des verrats, des cochettes et des castrats. Can. J. Anim. Sci. 77: 487-496. Deux expériences ont été réalisées sur un total de 288 porcs croisés, verrats, cochettes et castrats, issus de deux souches génétiques femelles Yorkshire, l'une servant de témoin, l'autre sélectionnée pendant six générations sur l'amincissement du lard dorsal et sur l'accroissement du taux de croissance. Les concentrations de lysine par kg de ED (g MJ -1 ) respectivement utilisées durant la phase de croissance (20 à 60 kg PC) et durant la phase de finition (60 à 105 kg PC) dans 3 régimes dosant 14,2 MJ ED kg -1 étaient : 1) 0,53 et 0,42 sans autre complémentation acido-aminée, 2) 0,69 et 0,57 avec complémentation de thréonine et de méthionine dans les rapports 0,65 et 0,30 à ...

Numerous studies over the past 20 yr have examined the relationship between forage-finishing and beef quality.

. 1994. Evaluation of lathyrus (Inth|rus sativus L.) as an ingredient in pig startiiand grower diets. Cun. J. Anim. . Seed from Inthyys sctivus L., with a low contenlof 6-N-oxalyj-L-a,p-diamino-propionic acid (ODAP), was evaluated as an,ingredient (LM) in swine-die^ts. The first experiment involved +5 pigs feO LM, coniainin g27 % protein (CP) and 3 g OD{P !g -.3t 0. 10, 20, 30 and 4O% of sqart-e1 liets (i0% CP) over a 6-wk'pEriod. In exp. 2, M;types bf f-U (O.q and,2.1 g ODAP kg ').were each included as 0, 10' 20 and 30 of mash diets fed to 84 pigs from jS to tOO kg liveweight.. The effects of pelleting and_supplementation with I and 2 g methionine kg-r, for LM diets Jontaining < 0.5 gbOel tg '. were examined in the final experiment using 80 groYlq finishing pigsllncreasing the LM content aSove 10% of the startEr diet reduced average daily.gains (A-DG) and feed intake (A?FI) but feed"6oiversion (gain/feed; G:F) was unaffected (P > 0.10). In exp. 2, ADG declined as the dietary content of either LM increased. The lower-bDAP LM-fed pigs had relatively higher ADFI (P < 0.01) and ADG (P < 0.05) but slightty lower G:F (P < 0.08). Consumption of lathyrujled to higher (P < 0.01) liver and kidney weightg 11d ]ow91 (P < 0.05) protein content in the longissimus doisi. Pelleting the diet impioved ADG (P < 0.01) and G:F (P < 0.05) but did not prevent the LM-effect on growtlirates. Increasing the tdtal sulfur amino acid content of the diet from 0.48 toO.66% had no beneficial effect on live or carcass measurements. [Jsing a method capable of detecting 100 ng ODAP per g fresh tissue, no_ residues were found in the loin muscle of LM-fed pigs. Th"e results sugg'est that anti-nutritive constituents (e.g. anti-trypsin and anti-chymotrypsin), rather than ODAP. limit the potential of lathvrus seed as a feedstuff for swine.Key words: Pig, lathyrus, growth, carcass, neurotoxin Castell, A. G., Cliplef, R. L., Briggs, C. J., Campbell, C. G. et Bruni, J. E. 1994 de TG au-deli de lO% de I'aliment de d6marrage provoquait un abaissement du GMQ et de I'ing6r6 alimentaire, mais I'indice de conversion n'6tait pas touch6 (P > 0,10). Dani I'exp6rience deux, le GMQ diminuait h mesure.que la proportion.des deux tourteaux de gesse augmentait. Les porcs consommant le tourteau de gesse d basse teneur en ODAP manifestaient un taux d'ingestion et un GMQ ielativerient plus 6lev6s (respectivement P < 0,01 et P < 0,05), mais un indice de conversion l6gdrement moins bon (P < O,OS). I-u consommation de geise entrainait I'augmentation (P < 0,01) du poids du_foie et des reins, mais une baisse (P i 0,05)'deia teneur en prot6ines d"u longissimus dorsilLa pr6sentation de ta ration sous forme d'agglom6r!am6liorait le GMQ (P < 0,01) et I'indice de consommation (P < 0,05), mais ne r6ussissait pas d contrer I'effet n6gatif du TG sur le.taux de croissance. L'accroissement de la teneur en acides amin6s soufr6s totaux de la ration de 0,48 d.0,66% n'avait pas d'effet favorable sur les performances de I'animal ni sur les mesures de la carcasse. L'utilisation d'une m6th...

Handling of the steaks Consumer ques tionnaire Consumer surveys RESULTS AND DISCUSSION LaboraËory Results ObjecËive tests on ra\^r sËeaks Objective tests on cooked steaks Sensory tests on cooked steaks Correlations Consumer Evaluation Results Consumer criteria for judging quality of raw and cooked steaks Consumer preferences for sample steaks Consumer knowledge and understanding of beef inspection and grading MeaË shoppíng and servinp¡ preferences of respondents Consumer satisfacËion wiËh beef steak purchases