F. C. Parrish

Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops.

The objective of this study was to determine the effect of short-term feeding of vitamin D3 (D3) on blood plasma calcium concentrations and meat quality of pork-loin chops. Three experiments were carried out to meet this objective. Experiment 1 used 250,000 IU and 500,000 IU/d to determine the effective dose of dietary D3 to raise blood plasma calcium concentration. Experiment 2 used 500,000 IU D3/d to determine the appropriate length of feeding time to elevate blood plasma calcium prior to harvest. Experiment 3 used 500,000 IU D3/d to determine the effectiveness of increased blood plasma calcium in improving postmortem quality and tenderness of pork-loin chops. Pigs fed 500,000 IU D3/d in Exp. 1 exhibited higher (P < 0.05) and more stable plasma calcium concentration over a 14-d feeding trial compared with pigs fed 250,000 IU D3/d and control pigs. Therefore, 500,000 IU D3/d was the dose chosen for Exp. 2, in which pigs fed 500,000 IU D3/d for 3 d prior to harvest exhibited elevated and stable plasma calcium concentrations; this length of time was deemed sufficient in which to observe differences in postmortem meat tenderness in Exp. 3. Vitamin D3 supplementation resulted in lower (P < 0.02) L* values and higher (P < 0.03) a* values of loin chops at 7 and 14 d of shelf storage. Vitamin D3 supplementation did not affect quality characteristics (measured by use of subjective scores) or tenderness (quantified via Warner-Bratzler shear force or Star probe values). On the basis of these findings, feeding 500,000 IU D3/d to finishing pigs improved most Hunter color values at 14 d of storage but did not improve pork-loin chop tenderness at 1 to 21 d of retail shelf storage.

Immune response and blood chemistry of pigs fed conjugated linoleic acid

Immune function (response to concanavalin A, cytokine production, and lymphocyte profiles) and blood chemistry variables were measured in growing-finishing pigs (Yorkshire/Landrace/Duroc dam × Hampshire sire) fed varying percentages of CLA (0, 0.12, 0.25, 0.50, and 1.0%). Blood was collected at 0, 14, 28, 42, and 56 d on feed (DOF). Total white blood cell (WBC) count increased (P < 0.01) linearly to 42 DOF. No differences (P = 0.53) were observed for WBC across CLA treatment. Nitric oxide was greater (P < 0.01) for the 1.0% CLA treatment compared with all other treatments. Flow cytometry using fluorescent labeled monoclonal antibodies to the CD4, CD8, double-positive CD4/CD8, and CD2 surface markers was used to determine lymphocyte subpopulations. Supplementation of CLA had no effect (P = 0.61) on lymphocyte subpopulation cell distribution. Most blood chemistry variables were within the normal metabolic range for pigs. A decrease was observed over DOF for P (P < 0.01) and K (P < 0.05). Additionally, Na and Cl concentrations increased (P < 0.05) from 14 to 28 DOF and decreased over the remainder of the trial. Electrolyte balance was not different (P = 0.38) across CLA treatments and was likely explained by no differences in feed intake among the CLA treatment groups. Blood lipid variables indicated that total cholesterol (P < 0.001), triglycerides (P < 0.001), high-density lipoproteins (P < 0.001), and low-density lipoproteins (P < 0.01) increased as the amount of CLA in the diet increased, but none of the results from these treatments exceeded the normal range of acceptability. These results suggested that CLA was safe when fed to growing-finishing pigs and had little effect on their immune function and blood chemistry variables.