PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions
Capsicum oleoresin has recognized effects on digestion and fat metabolism. A total of 100 PIC x Danbred female pigs were divided in two experimental groups (10 pens/group) from 60Kg body weight (BW) to slaughter: one control group (T1) and another group (T2) where the sensorial additive (350ppm) was...
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| Formato: | article |
| Lenguaje: | Inglés |
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Oxford University Press
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/7745 https://academic.oup.com/jas/article-abstract/99/Supplement_1/190/6271735 |
| _version_ | 1855032662944645120 |
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| author | Tedo, Gemma Cerisuelo, Alba Bass, Benjamin López, Clemente Calvo, Luis |
| author_browse | Bass, Benjamin Calvo, Luis Cerisuelo, Alba López, Clemente Tedo, Gemma |
| author_facet | Tedo, Gemma Cerisuelo, Alba Bass, Benjamin López, Clemente Calvo, Luis |
| author_sort | Tedo, Gemma |
| collection | ReDivia |
| description | Capsicum oleoresin has recognized effects on digestion and fat metabolism. A total of 100 PIC x Danbred female pigs were divided in two experimental groups (10 pens/group) from 60Kg body weight (BW) to slaughter: one control group (T1) and another group (T2) where the sensorial additive (350ppm) was added from 90Kg to 130Kg BW. The study was carried out in Mediterranean summer conditions. Experimental rooms turned off their cooling systems at 90Kg BW to the end of the study. Temperature and humidity were recorded using dataloggers (HOBO®). Pig BW and intake were recorded before exposure to the additive and at the end of the administration of experimental feeds. Additionally, backfat thickness (BF) and loin depth (LD) were measured. Respiration rate (RR) and rectal temperature (RT) were also recorded at 0800, 1100, 1400 and 1700h. Carcass and meat quality parameters were measured in the slaughterhouse. Data was analyzed using Proc GLM (performance, carcass and meat quality) and Proc MIXED of repeated measures (RR, RT) of SAS. Environmental data confirmed heat stress conditions for finishing pigs (THI >71 from 0800 to 2200h). Growth performance, BF and LD did not differ between groups. Animals from T2 showed higher (P< 0.05) RR and lower (P< 0.05) RT compared to T1 at 17:00h. At slaughter, animals from T2 tended (P< 0.10) to have a higher fat content (3-4th rib level and ham) compared to T1. Ham pH at 25min and at 20h post-mortem, and drip losses at 48h post-mortem were lower (P< 0.05) in T2 group vs. T1. Concerning the fatty acid profile, the T2 showed a greater concentration of C18:1 and C20:1 compared to T1. In conclusion, the addition of the sensorial additive at the end of the growing period changed carcass composition and quality traits under heat stress conditions. |
| format | article |
| id | ReDivia7745 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Oxford University Press |
| publisherStr | Oxford University Press |
| record_format | dspace |
| spelling | ReDivia77452025-04-25T14:52:41Z PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions Tedo, Gemma Cerisuelo, Alba Bass, Benjamin López, Clemente Calvo, Luis L01 Animal husbandry L02 Animal feeding L51 Animal physiology - Nutrition L70 Veterinary science and hygiene Q01 Food science and technology Q04 Food composition L52 Animal physiology - Growth and development Genetics genomics Bioinformatics Capsicum oleoresin has recognized effects on digestion and fat metabolism. A total of 100 PIC x Danbred female pigs were divided in two experimental groups (10 pens/group) from 60Kg body weight (BW) to slaughter: one control group (T1) and another group (T2) where the sensorial additive (350ppm) was added from 90Kg to 130Kg BW. The study was carried out in Mediterranean summer conditions. Experimental rooms turned off their cooling systems at 90Kg BW to the end of the study. Temperature and humidity were recorded using dataloggers (HOBO®). Pig BW and intake were recorded before exposure to the additive and at the end of the administration of experimental feeds. Additionally, backfat thickness (BF) and loin depth (LD) were measured. Respiration rate (RR) and rectal temperature (RT) were also recorded at 0800, 1100, 1400 and 1700h. Carcass and meat quality parameters were measured in the slaughterhouse. Data was analyzed using Proc GLM (performance, carcass and meat quality) and Proc MIXED of repeated measures (RR, RT) of SAS. Environmental data confirmed heat stress conditions for finishing pigs (THI >71 from 0800 to 2200h). Growth performance, BF and LD did not differ between groups. Animals from T2 showed higher (P< 0.05) RR and lower (P< 0.05) RT compared to T1 at 17:00h. At slaughter, animals from T2 tended (P< 0.10) to have a higher fat content (3-4th rib level and ham) compared to T1. Ham pH at 25min and at 20h post-mortem, and drip losses at 48h post-mortem were lower (P< 0.05) in T2 group vs. T1. Concerning the fatty acid profile, the T2 showed a greater concentration of C18:1 and C20:1 compared to T1. In conclusion, the addition of the sensorial additive at the end of the growing period changed carcass composition and quality traits under heat stress conditions. 2021-11-11T14:27:36Z 2021-11-11T14:27:36Z 2021 article publishedVersion Tedo, G., Cerisuelo, A., Bass, B., Lopez, C. & Calvo, L. (2021). PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions. Journal of Animal Science, 99(Supplement-1), 190-190. 1525-3163 http://hdl.handle.net/20.500.11939/7745 10.1093/jas/skab054.315 https://academic.oup.com/jas/article-abstract/99/Supplement_1/190/6271735 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess Oxford University Press electronico |
| spellingShingle | L01 Animal husbandry L02 Animal feeding L51 Animal physiology - Nutrition L70 Veterinary science and hygiene Q01 Food science and technology Q04 Food composition L52 Animal physiology - Growth and development Genetics genomics Bioinformatics Tedo, Gemma Cerisuelo, Alba Bass, Benjamin López, Clemente Calvo, Luis PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions |
| title | PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions |
| title_full | PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions |
| title_fullStr | PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions |
| title_full_unstemmed | PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions |
| title_short | PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions |
| title_sort | psv 16 effects of the inclusion of a capsicum oleoresin based additive on growth performance carcass composition and meat quality of pigs under heat stress conditions |
| topic | L01 Animal husbandry L02 Animal feeding L51 Animal physiology - Nutrition L70 Veterinary science and hygiene Q01 Food science and technology Q04 Food composition L52 Animal physiology - Growth and development Genetics genomics Bioinformatics |
| url | http://hdl.handle.net/20.500.11939/7745 https://academic.oup.com/jas/article-abstract/99/Supplement_1/190/6271735 |
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