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:	Anna Rekiel, Paweł Bieliński, Magdalena Łaska, Marcin Sońta, Martyna Batorska, Justyna Więcek
Formato:	article
Lenguaje:	EN PL
Publicado:	Polish Society of Animal Production 2020
Materias:	fattening pigs arginine daily weight gains carcass traits quadriceps femoris muscle Zoology QL1-991
Acceso en línea:	https://doaj.org/article/8317a5b8581d47519a777299ee6cfaba
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spelling	oai:doaj.org-article:8317a5b8581d47519a777299ee6cfaba2021-11-10T16:42:22ZEffect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits1733-73052719-393410.5604/01.3001.0014.4155https://doaj.org/article/8317a5b8581d47519a777299ee6cfaba2020-09-01T00:00:00Zhttp://zootechnical.com/gicid/01.3001.0014.4155http://zootechnical.com/gicid/pdf/01.3001.0014.4155https://doaj.org/toc/1733-7305https://doaj.org/toc/2719-3934<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> Anna RekielPaweł BielińskiMagdalena ŁaskaMarcin SońtaMartyna BatorskaJustyna WięcekPolish Society of Animal Productionarticlefattening pigsargininedaily weight gainscarcass traitsquadriceps femoris muscleZoologyQL1-991ENPLRoczniki Naukowe Polskiego Towarzystwa Zootechnicznego, Vol 16, Iss 3, Pp 25-34 (2020)
institution	DOAJ
collection	DOAJ
language	EN PL
topic	fattening pigs arginine daily weight gains carcass traits quadriceps femoris muscle Zoology QL1-991
spellingShingle	fattening pigs arginine daily weight gains carcass traits quadriceps femoris muscle Zoology QL1-991 Anna Rekiel Paweł Bieliński Magdalena Łaska Marcin Sońta Martyna Batorska Justyna Więcek Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits
description	<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>
format	article
author	Anna Rekiel Paweł Bieliński Magdalena Łaska Marcin Sońta Martyna Batorska Justyna Więcek
author_facet	Anna Rekiel Paweł Bieliński Magdalena Łaska Marcin Sońta Martyna Batorska Justyna Więcek
author_sort	Anna Rekiel
title	Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits
title_short	Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits
title_full	Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits
title_fullStr	Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits
title_full_unstemmed	Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits
title_sort	effect of the addition of 0.5% l-arginine to diets for fattening pigs on selected fattening and carcass traits
publisher	Polish Society of Animal Production
publishDate	2020
url	https://doaj.org/article/8317a5b8581d47519a777299ee6cfaba
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Effect of the addition of 0.5% L-arginine to diets for fattening pigs on selected fattening and carcass traits

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