Compensatory Growth and its Effect on Muscularity and Technological Meat Quality in Growing Pigs

This study investigated the effect of various feeding levels from weaning (day 28) to day 170 of age on growth, muscularity and technological meat quality in female pigs. From day 28 to day 90 of age (growing period) and from day 90 to day 170 of age (finishing period), the pigs were fed either ad libitum (A) or restrictively (R) in a 2 2 2 factorial design with treatments named AA, AR, RA and RR. In the growing period, the growth rate of A pigs was 35% higher than that of R pigs. In the finishing period, the growth rate was dependent on the feed intake in the growing period, i.e. pigs fed restrictively in the growing period had 6-8% higher growth rate in the finishing period (RA and RR) than pigs fed ad libitum in the growing period (AA and AR). Furthermore, despite RA pigs being 11 kg lighter at day 90 of age they produced as much muscle tissue at slaughter as did AA pigs, but less subcutaneous fat, which resulted in a 5% higher meat content of the carcass. The increased muscle growth of RA pigs in the finishing period (compensatory growth) was probably accomplished by increased satellite cell proliferation (muscle DNA accumulation) and increased capacity for protein synthesis, as indicated by a higher RNA concentration. Feeding level did not affect the lightness of meat, the ultimate pH or the drip loss. However, a change in feeding level at day 90 of age (RA and AR) led to a reduction in meat redness. The present data suggest that feed restriction in the growing period results in compensatory growth of muscle tissue in the finishing period if ad libitum feeding was applied during this period, accomplished by increased satellite cell proliferation and increased capacity for protein synthesis, without significantly affecting the technological meat quality.

Keywords:

• Drip Loss
• Feeding Level
• Meat Colour
• Meat Ph
• Muscle Growth