Have a personal or library account? Click to login
The effect of feeding fattener pigs with hybrid rye on selected growth and carcass traits and on meat quality characteristics Cover

The effect of feeding fattener pigs with hybrid rye on selected growth and carcass traits and on meat quality characteristics

Open Access
|May 2023

References

  1. AMSA Meat Color Measurement Guide (2012). American Meat Science Association.
  2. AOAC (2004). Official Methods of Analysis, 18th ed. Arlington, VA, USA: Association of Official Analytical Chemists.
  3. Baryłko-Piekielna N., Matuszewska I. (2014). Sensory food testing. Basics-Methods-Applications (in Polish). Wyd. Nauk. PTTŻ, Kraków.
  4. Bussieres D. (2018). Impact of hybrid rye (Brasetto) on finisher pig performance, carcass and meat quality. J. Anim. Sci., 96, Suppl. 2: 140–141.
  5. Cervantes-Pahm S.K., Liu Y., Stein H.H. (2014 a). Digestible indispensable amino acid score (DIAAS) and digestible amino acids in eight cereal grains. Brit. J. Nutr., 111: 1663–1673.
  6. Cervantes-Pahm S.K., Liu Y., Stein H.H. (2014 b). Comparative digestibility of energy and nutrients and fermentability of dietary fibrin eight cereal grains fed to pigs. J. Sci. Food Agri., 94: 841–249.
  7. Chapman B., Salomon D., Dyson C., Blackley K. (2015). Triticale production and utilization manual. Spring and winter triticale for grain, forage and value-added. Alberta Agric. Food Rural Develop., http://www1.agric.gov.ab.ca/Sdepartment/deptdocs.Nsf/all/fed10538.
  8. Collective work (2006). Editors. Flaczyk E., Górecka D., Korczak J. Towaroznawstwo produktów spożywczych (in Polish). Wydawnictwo Akademii Rolniczej, Poznań, Poland.
  9. Collective work (2011). Meat science and technology basis (in Polish). SGGW, Warszawa, Poland.
  10. Collective work (2015). Current dietary value of pork and its importance in the diet and impact on consumer health (in Polish). Polski Związek Hodowców i Producentów Trzody Chlewnej POLSUS, Warszawa, Poland.
  11. Della Casa G., Bochicchio D., Faeti V., Marchetto G., Poletti E., Rossi A., Panciroli A., Mordenti A.L., Bronga N. (2010). Performance and fat quality of heavy pigs fed maize differing in linoleic acid content. Meat Sci., 84: 152–158.
  12. Directive EU 2010/63/EU on the protection of animals used for scientific purposes.
  13. EU Council No 1308/2013 establishing a common organization of the markets in agricultural products.
  14. FAO (1984). WHO Food Standards.
  15. Faisant N., Planchot V., Kozlowski F., Pacouret M., Colonna P., Champ M. (1995). Resistant starch determination adapted to products containing high level of resistant starch. Sci. Alimentaire, 15: 83–89.
  16. Ferguson L.R. (2010). Meat and cancer. Meat Sci., 84: 308–313. Grau R., Hamm R. (1952). Eine einfache Methode zur Bestimmung der Wasserbindung in Fleisch. Fleischwirtschaft, 4: 295–297.
  17. Grześkowiak E., Borzuta K., Obiedziński M. (2002). Fatty acid content of pork depending on swine genotype. Ann. Anim. Sci., 2: 95–100.
  18. Grześkowiak E., Borzuta K., Strzelecki J., Lisiak D. (2004). Effect of APC premix added on slaughter value and fat quality of four crossbred fatteners. Roczn. Inst. Przem. Mięsn. Tł., XLI: 85–93.
  19. Grześkowiak E., Tratwal Z., Borzuta K., Zając P., Lisiak D., Strzelecki J. (2008). Investigation on the effect on the addition to feed of preparation oil flax on slaughter value and carcass meat and fat quality. Roczn. Inst. Przem. Mięs. Tł., XLVI: 7–20.
  20. ISO 1442 (2000). Meat and meat products. Determination of water content.
  21. ISO 1444 (2000). Meat and meat products. Determination of free fat content.
  22. Kasprowicz-Potocka M. (2018). Rye – nonimportant feeding raw material (in Polish). Trzoda Chlewna, 8: 40–42.
  23. Lisiak D., Grześkowiak E., Borzuta K., Raj S., Janiszewski P., Skiba G. (2013). Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality and fatty acid profile in pig. Czech J. Anim. Sci., 58: 497–511.
  24. Makarska E., Gruszecka D., Gardzielewska A. (2007). The content of alkylesoreinals and trypsin inhibitors activity in translocational rye strains and parental components Secale cereale (L.) and Dasypyrum villosum (L.) P. Candargy. Ann. Univ. Mariae Curie-Skłodowska, Lublin, LXII: 117–121.
  25. Micek P. (2008). Nutritional usefulness to ruminants of grain of Polish cereal species and cultivars. Rozprawy, Zeszyt 326, Wyd. UR, Kraków.
  26. Myrie S.B., Bertolo R.F., Saner W., Ball R.O. (2008). Effect of common antinutritive factors and fibrous feedstuffs in pig diets on amino acid digestibilities with special emphasis on threonine. J. Anim. Sci., 86: 609–619.
  27. NPPC (2000). Requirements in pork composition and quality assessment procedures.
  28. PN-75/A-04018. Meat and meat products. Determination of protein content by Khejdahl method.
  29. PN-EN ISO 5509 (1996). Animal and vegetable fats and oils – Preparation of methyl esters of fatty acids.
  30. Pohja N.S., Niinivaara F.P. (1957). Die Bestimmung der Wasserbindung des Fleischesmittels der Konstantdruckmethodes. Fleischwirtschaft, 9: 193–195.
  31. Pospiech E. (2000). Diagnosing of the meat quality defects (in Polish). Gosp. Mięsna, 4: 68–71.
  32. Pugliese C., Sirtori F. (2012). Quality of meat and meat products produced from southern European pig breeds. Meat Sci., 90: 511–518.
  33. Regulation (2015) Regulation of January 15. 2015, on the protection of animals used for scientific or educational purposes.
  34. Robertson J.B., Van Soest P.J. (1981). The detergent system of analysis and its application to human foods. In: The analysis of dietary fibre in food, James W.P.T., Theander O. (eds). Marcell Dekker, New York, pp. 123–157.
  35. Schwarz T., Kuleta W., Turek A., Tuz R., Nowicki J., Rudzki B., Bartolewski P.M. (2015). Assessing the efficiency of using a modern hybrid rye cultivar for pig fattening with emphasis on production costs and carcass quality. Anim. Prod. Sci., 55: 467–473.
  36. Sevillano C.A., Nicolaicius C.V., Molist F., Pijlman J., Bergsman R. (2018). Effect of feeding cereals – alternative ingredients diets or corn-soybean meal diets on performance and carcass characteristics of growing – finishing gilts and boars. J. Anim. Sci., 96: 4780–4788.
  37. Stein H.H., Lagos L.V., Casas G.A. (2016). Nutritional value of feed ingredients of plant origin fed to pigs. Anim. Feed Sci. Tech., 218: 33–69.
  38. Turyk Z., Osek M., Milczarek A., Janocha A. (2015). Meat chemical composition and blood serum lipids of pigs fed mixtures containing barley or triticale. Roczn. Nauk. PTZ, 2: 71–79.
  39. Van Soest P.J., Robertson J.B., Lewis B.A. (1991). Methods for dietary fibre, neutral detergent fibre and non-starch polysaccharides in relation to animal nutrition. J. Dairy Sci., 74: 3583–3597.
  40. Wajda S., Daszkiewicz T., Borzuta K. (2004). Quality of pork carcasses of different weights (in Polish). Zesz. Nauk. Prz. Hod., 72: 185–191.
  41. Whitney M.H., Shurson G.C., Johnston L.J., Wulf D.M., Shanks B.C. (2006).Growth performance and carcass characteristic of growerfinisher pigs fed high quality corn distillers dried grain with solubles originating from modern Midwestern ethanol plant. J. Anim. Sci., 84: 3357–3368.
  42. Woods V.B., Fearon A.M. (2009). Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs. A review. Livest. Sci., 126: 1–20.
DOI: https://doi.org/10.2478/aoas-2022-0077 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
Language: English
Page range: 529 - 536
Submitted on: Sep 16, 2021
|
Accepted on: Oct 17, 2022
|
Published on: May 3, 2023
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open

© 2023 Dariusz Lisiak, Piotr Janiszewski, Karol Borzuta, Tomasz Schwarz, Eugenia Grześkowiak, Urszula Siekierko, Jakub Lasek, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 4.0 License.