Physical Activity Effects on Blood Parameters, Growth, Carcass, and Meat and Fat Composition of Portuguese Alentejano Pigs

Abstract

This study evaluated the effects of physical activity on blood, growth, carcass, and meat quality of finishing Alentejano (AL) pigs. Pigs, reared from ~87 to 160 kg in individual pens (no exercise area, NE group, n = 9) or in an outdoor park (with exercise area, WE group, n = 9), were fed commercial diets (85% ad libitum). WE pigs were in a park (~400 m2) with a feeding area separated from the drinking area with an automatic waterer, forcing pigs to walk at least 800 m daily. Blood samples were obtained during the trial (weeks 2, 11, and 18) and at slaughter. The left-side carcass was submitted to commercial cuts, and samples from loin, tenderloin, and dorsal subcutaneous fat (DSF) were analyzed. Plasma urea in WE pigs was higher in weeks 2 and 11, while cholesterol, LDL-cholesterol, cholesterol to HDL-cholesterol and LDL- to HDL-cholesterol ratios, and cortisol were lower in weeks 11 and 18. Final weight and average daily gain were higher and feed conversion ratio lower in WE pigs. DSF thickness and carcass weight were higher in WE pigs, leading to higher carcass yield. Finally, loin and tenderloin from WE pigs presented higher total protein content. These data show that allowing physical activity affects metabolism, growth, and carcass and meat quality of AL pigs.

Utilizing NUtrack to Access the Activity Levels in Pigs with Varying Degrees of Genetic Potential for Growth and Feed Intake

“…Significant differences were also observed for LEA, with LILG pigs (52.7 cm 2 ) being greater (p < 0.05) than HIHG pigs (49.66 cm 2 ). This agrees with previous work, as physical activity has been shown to positively impact the leanness of carcass composition [34]. No difference was seen in ADG between HILG-and LIHG-sired pigs which again may be attributed to the small difference in the growth EBV.…”

Outdoor Finishing of Intact Male Portuguese Alentejano Pigs on a Sustainable High-Fiber Diet: Impacts on Blood, Growth, Carcass, Meat Quality and Boar Taint Compounds

“…Pigs were fed at a weekly-adjusted daily rate, had free access to water, and individual diet refusals were measured daily. Blood samples were collected before the morning meal from overnight fasted animals at ~120 and 160 kg LW, using the orbital sinus bleeding technique [ 24 ]. Serum obtained by centrifugation (2500× g , 4 °C for 10 min; Fiberlite F21-8 × 50 y rotor, Sorvall Lynx 4000; Thermo Scientific, Waltham, MA, USA) was frozen (−80 °C) (HFU686 Basic; Heto, Brondby, Denmark) until analysis.…”

“…‘Zwei punkte’ (ZP) fat and muscle depths were determined, respectively, as the minimal fat depth (including rind) over the Gluteus medius muscle and the minimal muscle depth between the cranial end of the Gluteus medius and the dorsal part of the medullar canal. Carcasses were divided into commercial cuts as previously described [ 24 ], and their individual weights were recorded. Samples of Longissimus lumborum (LL) muscle were collected from the left-half carcasses, refrigerated (4 °C) or vacuum-packaged and frozen (−20 °C) until analyses.…”

“…The moisture content in LL samples was determined as previously described [ 24 ]. The muscle total nitrogen was analyzed by the Dumas combustion method (method 992.15) [ 25 ] in a Leco FP-528 Nitrogen/Protein Determinator (Leco Corp., St. Joseph, MI, USA), and crude protein content was subsequently calculated (N × 6.25).…”

“…Muscle total ashes were determined by carbonization and incineration in a muffle furnace (550 °C). Ultimate pH (pHu) values were measured using a pH meter with a puncture electrode (LoT406-M6-DXK-S7/25, Mettler-Toledo GmbH, Gießen, Germany) as previously described [ 24 ]. EZ drip loss [ 31 ] was determined on refrigerated LL samples, and thawing and cooking losses were determined on LL chops (8 × 5 × 4 cm) as described in [ 23 ].…”