Man Jong Park

Intestinal Growth and Development of Weanling Pigs in Response to Dietary Supplementation of Antibiotics, Phytogenic Products and Brewer's Yeast plus Bacillus Spores

A total of 96 crossbred weanling barrows aged 21 days were randomly allocated to 32 pens of a new nursery to investigate the effects of antibiotics, phytogenics, and probiotics on intestinal growth and development. The animals were fed a set of three-phase basal diets containing 0.3% zinc oxide (CON) or the basal diets supplemented with 353 ppm of a combination of tiamulin, neomycin, chlortetracycline, and oxytetracycline (ANTI), 75 ppm triterpenoid saponin plus 150 ppm mixed saccharides (HERB; Sacchapin ® ), or 1 × 10 7 brewers yeasts plus 8 × 10 7 spores of each of Bacillus licheniformis and Bacillus subtilis per kilogram feed (PROBIO; Yeasture Plus 2B ® ) for five weeks. Thirty-two pigs representing as many pens were slaughtered at the end of the feeding trial, after which morphological measures and digestive enzyme activities of intestinal mucosa were determined. Weight gain and gain:feed of the pigs were not affected by the dietary treatments (TRT) during the overall feeding trial. Total intestinal length was greater in PROBIO than in ANTI (P<0.05). Wet mucosa weight of the duodenum was not affected by TRT. However, jejunal mucosa weight was greater in PROBIO than in any other group sum of mucosa weights of the duodenum and jejunum was greater (P<0.05) in PROBIO than in ANTI and HERB. The height and width of duodenal villus were not affected by TRT, but crypt depth decreased (P<0.05) in response to HERB and PROBIO vs CON. Specific activities of alkaline phosphatase, sucrase, maltase, lactase, and leucine aminopeptidase in the duodenum and jejunum were not changed by TRT. In conclusion, results suggest that the present dietary treatments have no effects on growth performance of weanling pigs and that of PROBIO enhances intestinal growth and development under a clean experimental setting. (Key words : Weanling pig, Antibiotic, Herb extract, Probiotic, Intestine)

Effects of dietary energy level and slaughter weight on growth performance and grades and quality traits of the carcass in finishing pigs.

Man Jong Park*, Jin Yeun Jeong*, Duck Min Ha**, Jeong Cheol Han**, Tae Geon Sim**, Byung Chul Park***,Gu Boo Park*, Seon Tea Joo* and Chul Young Lee**Division of Animal Science, Gyeongsang National University*,Regional Animal Industry Center, Jinju National University**, CJ Corp.***ABSTRACT(Y×L)×D-crossbred gilts and barrows weighing 80.2±0.2kg were fed a “medium-energy”(ME) or “low-energy”(LE) diet(3.2 vs 3.0M cal DE/kg) and slaughtered at 110, 125, or 138kg, after which physicochemical and sensory quality traits of major primal cuts of resulting carcasses were analyzed, under a 2(sex)×2(diet)×3(slaughter weight; SW) factorial arrangement of treatments. The ADG and ADFI were greater(P<0.01) in barrows than in gilts and also in 125- and 138-kg vs 110-kg SW. Moreover, ADG and gain:feed were greater in ME vs LE(P<0.01), whereas ADFI was greater in LE vs ME(P<0.01). Backfat thickness, which increased with increasing SW(P<0.01), was not affected by sex or diet. Carcass marbling score was greater (P<0.01) in gilts and LE than in barrows and ME, respectively. Carcass quality grade, which was superior in LE vs ME, was not affected by SW, whereas the yield grade decreased abruptly between 125- and 138-kg SW primarily due to the upper limit of carcass weight imposed on the A and B grades. Physicochemical characteristics including pH, drip loss, and variables pertaining to color of belly, ham, and loin were not affected significantly by any of the treatment factors, albeit statistically significant in some cases, in terms of quality criteria. In sensory evaluation, the acceptability of fresh belly was not influenced by any of the treatment factors. Marbling score of fresh ham was greater in LE vs ME(P<0.01) and tended to increase between 110- and 125-kg SW(P=0.10); in loin, the increase of this variable between the two SW was significant(P<0.01). Following cooking, LE was superior to ME in the acceptability in belly and ham, but the effect of SW was insignificant in any of the sensory quality traits evaluated in this study in any of the three major primal cuts. In conclusion, the present results suggest that SW can be increased to up to 138 kg without compromising carcass quality and that LE has some beneficial effects on quality of the whole carcass and the major primal cuts. (Key words :Finishing pig, Slaughter weight, Diet, Carcass, Meat quality)

Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly

본 연구는 과중량으로 인해 강등된 도체등급이 등심과 삼겹살의 육질 특성에 미치는 영향을 조사하기 위해 수행되었다. 85~150kg 범위의 500두 출하돈의 도체로부터 평균 크기의 1+A 등급 도체 7개, A 등급 도체의 상한중량(95kg)에 근접한 1A 등급 도체 7개, B 등급 도체의 상한중량(99kg)에 근접한 1B 등급 도체 12개 및 100kg 이상의 2C 등급도체 각각 12개를 본 연구의 공시도체로 선발하였다. 근내지방도는 1+A 등급 도체가 다른 세 등급 도체보다 높았지만 근육과 지방의 색깔 및 조직감 관련 특성은 네 개의 도체등급간 차이가 없었다. 등심의 색깔, pH, 화학적 조성 및 조직 감 관련 품질 특성은 도체등급 저하로 인해 단지 최소 수준만 변하였다. 등심 및 삼겹살 신선육에 대한 관능검사에서 이취는 도체등급의 영항을 받지 않았고, 수분삼출도는 1+A 등급 도체가 가장 낮았으며, 색깔과 근내지방도는 도체등급의 영향을 받지 않거나 최소한의 영향을 받았다. 그러나 이들 부위 신선육의 기호도는 도체등급간 차이가 없었다. 등심과 삼겹살 가열육에서는 맛과 기호도가 비록 구배는 낮았지만 도체등급이 저하될수록 저하되는 경향을 보였고 적어도 1+A와 2C 등급간에는 유의적인 차이가 있었다. 결론 적으로 과중량으로 인해 등급이 저하된 돼지 도체는 육질 또한 약간 저한되었는데 이는 즉 돼지 도체의 규격등급이 어느 정도는 육질도 반영합을 시사한다.

Relationships of the Slaughter Weight to Growth Performance and Meat Quality Traits in Finishing Pigs Fed A Low-energy Diet

Man Jong Park*, Jin Yeun Jeong*, Duck Min Ha**, Jae Wan Park**, Tae Geon Sim**, Han Sul Yang*,Chul Young Lee**, Seon Tea Joo* and Byung Chul Park***Division of Animal Science, Gyeongsang National University*, Regional Animal Industry Center, Jinju National University**, CJ Corp.***ABSTRACTThe present study was undertaken to investigate the effects of slaughter weight(SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW.(Yorkshire×Landrace)×Duroc-crossbred gilts and barrows were fed a diet containing 3,060kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater(P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed(P<0.01). Backfat thickness(BFT), which increased with increasing SW(P<0.01 and P<0.05), was greater in barrows than in gilts(P<0.01); BFT of barrows at 125kg(24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW(P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best(P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased(P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase(P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows. (Key words :Finishing pig, Slaughter weight, Growth, Carcass, Meat quality)

Effects of varying nursery phase-feeding programs on growth performance of pigs during the nursery and subsequent grow-finish phases

The present study investigated the effects of varying durations of nursery diets differing in percentages of milk products on growth performance of pigs during the nursery phase (NP) and subsequent grow-finish phase (GFP) to find the feasibility of reducing the use of nursery diets containing costly milk products. A total of 204 21-d-old weanling female and castrated male pigs were subjected to one of three nursery phase feeding programs differing in durations on the NP 1 and 2 and GFP diets containing 20%, 7%, and 0% lacrosse and 35%, 8%, and 0% dried whey, respectively, in 6 pens (experimental units) for 33 d: HIGH (NP 1, 2 and 3 diets for 7, 14, and 12 d), MEDIUM (NP 2 and 3 for 14 and 19 d), and LOW (NP 2 and 3 and GFP 1 for 7, 14, and 12 d). Subsequently, 84 randomly selected pigs [14 pigs (replicates)/pen] were fed the GFP 1, 2 and 3 diets during d 54-96, 96-135, and 135-182 of age, respectively. The final body weight (BW) and average daily gain (ADG) of nursery pigs did not differ among the HIGH, MEDIUM, and LOW groups (14.8, 13.3, and 13.7 kg in BW and 273, 225, and 237 g in ADG, respectively). The average daily feed intake during the nursery phase was greater (p <0.01) in the HIGH group than in the MEDIUM and LOW groups, whereas the gain:feed ratio did not differ across the treatments. The BW on d 182 and ADG during d 54-182 were greater in the HIGH and MEDIUM groups vs. the LOW group (110.0, 107.6, and 99.6 kg in BW, respectively; p <0.01). The backfat thickness and carcass grade at slaughter on d 183 did not differ across the treatments. In conclusion, the MEDIUM program may be inferior to the commonly used HIGH program in supporting nursery pig growth. Nevertheless, the former appears to be more efficient than the latter in production cost per market pig whereas the LOW program is thought to be inefficient because of its negative effect on post-nursery pig growth.