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Effect of Restricted Feed intake on Performance, Carcass Measurements, Flavor and Tenderness of Hampshire and Palouse Swine¹

Washington State University, Pullman

Abstract

Under the levels of feed restriction imposed in these experiments, limiting the dietary intake of swine from 50, 61 and 68 kg. to 95 kg. liveweight increased the average length of feeding period by 23, 16 and 11 days, respectively. The rate of gain of pigs fed restricted diets was significantly (P<.05) reduced in 14 of 17 comparisons with swine fed ad libitum. Efficiency of feed utilization increased in experiment I, but decreased in experiments II and III, when feed intake was restricted. Differences in environmental temperatures may partially explain these contrasting results.

The addition of 20% wheat straw to the diet, to restrict energy intake, reduced the efficiency of feed utilization based on total feed consumed; but did not affect feed efficiency if the weight of wheat straw was disregarded. Carcasses from the low-energy diet treatment exhibited significantly (P<.05) greater backfat thickness measurements than carcasses from pigs fed restricted diets. Meat flavor was not adversely affected but tenderness was significantly (P<.01) reduced in the roasts from swine fed the low-energy ration.

Moistening the basal ration with an equal volume of water resulted in slightly improved rate of gain and feed efficiency without significantly affecting carcass measurements or the flavor and tenderness of the cooked roasts. However, swine fed wet rations possessed greater quantities of backfat and lower lean primal cut yields in 7 and 9, respectively, of 10 comparisons with pigs fed dry diets.

Restricting feed intake usually resulted in increased l. dorsi areas, decreased backfat thickness measurements and greater percents of lean primal cuts, although the differences were seldom significant. Limited-feeding apparently has little effect on desirability of meat flavor; however, self-fed animals produced roasts with superior flavor scores in 12 of 18 comparisons. With one exception, loin roasts from Palouse pigs self-fed dry rations were more tender (P<.01) than those from animals of the same breed fed restricted or wet diets. Among roasts from Hampshire swine, neither flavor nor tenderness was affected by the nutritional treatments imposed upon the animals.

¹ Scientific Paper No. 3158, Washington Agricultural Research Center.

² Present Address: Moorman Manufacturing Co., Quincy, Illinois.

³ Department of Animal Sciences.

⁴ Home Economics Research Center.