Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits
<b>The aim of the study was to determine the effect of arginine-supplemented diets fed to growing pigs on fattening and carcass traits. During the fattening period (30 kg to approx. 117 kg), 40 crossbred PL x PLW pigs (barrows : gilts – 1:1) were fed in a two-stage system with feed supplemente...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN PL |
| Publicado: |
Polish Society of Animal Production
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/8317a5b8581d47519a777299ee6cfaba |
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| Sumario: | <b>The aim of the study was to determine the effect of arginine-supplemented diets fed to growing pigs on fattening and carcass traits. During the fattening period (30 kg to approx. 117 kg), 40 crossbred PL x PLW pigs (barrows : gilts – 1:1) were fed in a two-stage system with feed supplemented with a 0.5% addition of arginine (experimental group E – 20 pigs) or without added arginine (control group C – 20 pigs). Daily weight gains were monitored, and post mortem cold carcass weight, dressing percentage, lean meat percentage, weight of the ham (without feet and knuckles), and weight of the quadriceps femoris muscle were determined. The daily weight gains of E and C pigs were comparable. The carcasses of E pigs had higher meat content (P = 0.006) and higher ham weight than the control pigs (difference of 0.8 kg). Moreover, a larger share of ham was confirmed in the half-carcasses from group E vs C (P ≤ 0.05). The weight of the quadriceps femoris muscle was 31% higher in the experimental group than in the control (P = 0.001). Enrichment of the diets with arginine had a beneficial effect on the carcass characteristics. The increased weight of the quadriceps femoris muscle and its larger share of the ham and in the half-carcass of experimental pigs relative to the control are important characteristics in processing.</b>
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