Impact of 100% organic diets on pig performance, carcass composition and carcass nutrient deposition efficiency

Bee, Giuseppe; Kragten, Silvia Ampuero; Früh, Barbara; Girard, Marion

doi:10.1007/s13165-021-00348-0

Cited by 7 publications

(7 citation statements)

References 25 publications

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“…A total of 1,071 pigs using combined datasets from previous experiments (Kasper et al, 2020a: 294 pigs; Bee et al, 2021: 48 pigs; 48 pigs in a further study on protein and essential amino-acid reduction in the growth and finisher period or solely in the finisher period; Bee et al, unpublished; and an additional 681 pigs raised specifically for this study) were used in the analysis of PE (Table 1). In all experiments explained below, pigs had ad libitum access to isocaloric diets that differed in crude protein or fibre content.…”

Section: Methodsmentioning

confidence: 99%

“…The protein-restricted diets contained 80% of the crude protein and digestible essential amino acids content of the respective control diets. The data collected by Bee et al (2021) included two experimental runs and pigs were assigned to three experimental treatments (T95, T100, and T100-CF). Pigs in the T95 treatment were fed the control diets that complied with the BIOSUISSE regulation, which allows 95% of the feed ingredients being of organic origin (https://www.biosuisse.ch/de/richtlinienweisungen.php).…”

Section: Methodsmentioning

confidence: 99%

“…The total pedigree contained 1468 unique individuals with a maximum pedigree depth of 12 generations. From these individuals, 682 pigs were pigs raised specifically for this study, 390 pigs were from previous experiments (described in Kasper et al, 2020a; Bee et al, 2021 and Bee et al, unpublished), and 396 pigs with no phenotypes provided links for the individuals with PE data. All phenotyped individuals had both parents known.…”

Section: Methodsmentioning

confidence: 99%

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Genetic analysis of protein efficiency and its association with performance and meat quality traits under a protein-restricted diet

Ewaoluwagbemiga

Bee

Kasper

2022

Preprint

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Background An essential component in the development of a sustainable pig production is the reduction of nitrogen excretion in fattening pigs. Pig feeds typically contain high levels of dietary crude protein, and due to incomplete conversion to muscle tissue, excess nitrogen is excreted, resulting in environmental problems such as nitrate pollution and greenhouse gas emissions. Therefore, improving protein efficiency (PE), i.e. the proportion of dietary protein that remains in the carcass and is thus available for meat production, is desirable. This study aimed to estimate the heritability (h2) of PE and its genetic correlations with phosphorus efficiency, three performance, seven meat quality and two carcass quality traits when pigs were fed a 20% protein-restricted diet, using a total of 1,071 Swiss Large White pigs. To determine PE, the intake of feed with known nutrient content was accurately recorded for each pig and the nitrogen and phosphorus content of the carcass was determined using dual-energy X-ray absorptiometry. Genetic analysis was performed with a Bayesian animal model. Results We found an average PE of 0.39 ± 0.04 and a heritability of 0.43 (0.29, 0.58). PE showed a low genetic correlation with phosphorus efficiency (0.12 [0.04, 0.21]) and moderate genetic correlations with feed conversion ratio (-0.40 [-0.50, -0.30]), average daily gain (-0.34 [-0.41, -0.23]) and average daily feed intake (-0.61 [-0.69, -0.50]). The genetic correlations between PE and meat quality traits were not significantly different from zero except for meat redness (-0.40 [-0.58, -0.09]) and meat yellowness (-0.27 [-0.45, -0.04]). In contrast, feed conversion ratio showed unfavourable genetic correlations with meat colour, drip loss and cooking loss. Conclusions Protein efficiency is heritable and can be considered in breeding to reduce the environmental impact of pig production without influencing meat quality traits, but the potential for coselecting improved phosphorus efficiency is rather small. Selecting nutrient efficiencies might be a more suitable strategy to reduce nitrogen pollution from manure than focusing on FCR because the latter shows genetic antagonism with meat quality in our population.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Genetic analysis of protein efficiency and its association with performance and meat quality traits under a protein-restricted diet

Ewaoluwagbemiga

Bee

Kasper

2022

Preprint

Self Cite

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“…A further technology is the dual-energy X-ray absorptiometry (DXA-Figure 6). The use of DXA has been intensified in association with swine growth and efficiency studies [51,52] or related to carcass composition [53,54]. Weigand et al [39] verified…”

Section: Dual-energy X-ray Absorptiometrymentioning

confidence: 99%

Tracing the Inside of Pigs Non-Invasively: Recent Developments

Scholz¹,

Kušec²,

Mitchell³

et al. 2024

Tracing the Domestic Pig

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Regional markets require a large variety of pig breeds and pork products. Noninvasive techniques like computed tomography, magnetic resonance imaging, dual-energy X-ray absorptiometry, computer vision, or, very often, ultrasound helps to provide the information required for breeding, quality control, payment, and processing. Meanwhile, computed tomography is being used as phenotyping tool by leading pig breeding organizations around the world, while ultrasound B- or A-mode techniques belong to the standard tools, especially to measure subcutaneous fat and muscle traits. Magnetic resonance imaging and dual-energy X-ray absorptiometry, however, are still mainly used as research tools to develop and characterize new phenotypic traits, which usually could not be measured without slaughtering the breeding pigs. A further noninvasive method—already used on a commercial basis, not only in abattoirs—is video 2D or 3D imaging. This chapter will review the latest developments for these noninvasive techniques.

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“…The adipose tissue from each right carcass side was excised a the 10th rib level, freed from the skin and muscle, vacuumpacked in opaque bags and stored at -20 °C until analysis. From these samples the dry matter, total fat and fatty acid contents were measured by near infrared spectroscopy (NIR) as previously described (Bee et al 2021) (Table 2). Well-trimmed beef (15%) was ground to 3 mm in a mincer (Seydelmann WD 114,70,174 Stuttgart,Germany).…”

Section: Diets and Feedingmentioning

confidence: 99%

The effect of polyunsaturated fatty acids (PUFA) and organic labeling on Swiss consumers’ acceptance of pork salami

et al. 2021

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Pork salami with a high content of polyunsaturated fatty acids (PUFA) may be unappealing for consumers as it is more prone to the development of off-flavors and a “greasy” texture. In Switzerland, a share of more than 15.5% PUFA in back fat is penalized with a payment deduction of minimally CHF 0.10 per kilogram carcass weight. In this study, we aimed to assess the effect of different PUFA levels and organic labeling on Swiss consumers’ acceptance of pork salami. We conducted a sensory consumer experiment, following a two-factorial treatment structure, crossing the factor “PUFA level” (15.4% PUFA in back fat vs. 18.3% PUFA in back fat) and the factor “information on production system” (blind vs. non-organic vs. organic). Consumer acceptance was captured using a 9-point hedonic scale for overall liking and an open-ended willingness to pay question. Furthermore, participants had the opportunity to comment on their sensory experience for each product in an open text question. An increased PUFA content in back fat of 18.3% vs. 15.4% did not lead to a significant difference in consumer acceptance of pork salami in either of the three information conditions, even though, as identified in the analysis of open comments, the high-PUFA salami tended to be more often perceived as “softer” and/or “more greasy”. In contrast, consumer acceptance of both the high- and low-PUFA salami was significantly higher under the “organic” than under either the “non-organic” or blind tasting conditions. Based on this study, a PUFA content in back fat of up to 18% is not expected to have a negative impact on consumer acceptance of pork salami. Therefore, and based on previous findings, we recommend to adapt the Swiss pork fat quality grading system to account for this higher acceptable PUFA limit of 18%. Future research should further explore trade-offs between sensory quality, sustainability, and healthiness while taking consumers’ heterogeneity into account.

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Impact of 100% organic diets on pig performance, carcass composition and carcass nutrient deposition efficiency

Cited by 7 publications

References 25 publications

Genetic analysis of protein efficiency and its association with performance and meat quality traits under a protein-restricted diet

Genetic analysis of protein efficiency and its association with performance and meat quality traits under a protein-restricted diet

Tracing the Inside of Pigs Non-Invasively: Recent Developments

The effect of polyunsaturated fatty acids (PUFA) and organic labeling on Swiss consumers’ acceptance of pork salami

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