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Growth performance, carcass and pork quality of finisher pigs fedoat-based diets containing different levels of ß-glucans¹

Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, T4L 1W1

² Correspondence:
6000 C&E Trail (phone: 403-782-8100; fax: 403-782-6120; E-mail:
fortina{at}agr.gc.ca).

A study was undertaken to investigate the growth performance and carcass and meat quality of pigs (BW = 52 to 108 kg) fed oat-based (Avena sativa L.) diets containing four levels of mixed-linkage (1 3), (1 4)-ß-D-glucans. One hundred sixty pigs—80 barrows and 80 gilts (average starting BW = 52.7 kg)—were allocated to one of five diets: a wheat-barley-based control diet and four experimental diets. The groats of Marion, a covered oat, and OT789, a hulless oat, were used to formulate four isonitrogenous and isocaloric diets to achieve 4.1, 3.3, 2.1, or 1.6% total ß-glucans (as fed). Growth performance (daily gain and gain to feed ratio) was not affected (P > 0.05) by the different levels of ß-glucans. Carcass yield, although lower (P 0.05) for pigs fed the control diet, was similar (P > 0.05) for pigs fed any of the experimental diets. Cutout yields were also alike (P > 0.05) across the five diets. ß-glucan content had no effect (P > 0.05) on the longissimus muscle area, or, by and large, on the proportions of commercial cuts; the only exceptions were a commercial picnic from pigs fed the 2.1% diet lower (P < 0.05) relative to all other diets and a lower (P < 0.5) commercial loin from pigs fed diets 4.1 or 3.3% relative to the control diet. Furthermore, the relative proportions of total lean, total bone, and total dissectable fat in the four lean cuts (picnic, butt, loin, and ham) were not different (P > 0.05) among the five diets. For pigs fed 4.1% ß-glucans, the proportion of lean in each of the four major cuts was lower (P < 0.05). No differences (P > 0.05) associated with the level of ß-glucans were detected for either the initial or ultimate pH mean values, the subjective assessment of color or structure of the longissimus muscle, or the instrumentally measured color (L value). Similarly, drip loss was not influenced (P > 0.05) by the level of ß-glucans in the diets. Soluble protein did differ (P < 0.05) among the high- to low-ß-glucans diets. No differences (P > 0.05) associated with diets were found for fat hardness and shear values of grilled pork chops. Chemical fat of the longissimus muscle from pigs fed 4.1, 3.3, or 2.1% ß-glucans was lower (P < 0.05) compared to pigs fed the control or 1.6% ß-glucans diets. In summary, no evidence of detrimental effect of ß-glucans in oat-based diets, particularly at levels below 4%, was detected, lending support for the inclusion of oat into finisher diets.

Key Words: Carcasses • ß-glucans • Oats • Pigs • Pork • Quality

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