The Impact of Feeding Diets of High or Low Energy Concentration on Carcass Measurements and the Weight of Primal and Subprimal Lean Cuts

Pigs from four sire lines were allocated to a series of low energy (LE, 3.15 to 3.21 Mcal ME/kg) corn-soybean meal-based diets with 16% wheat midds or high energy diets (HE, 3.41 to 3.45 Mcal ME/kg) with 4.5 to 4.95% choice white grease. All diets contained 6% DDGS. The HE and LE diets of each of the four phases were formulated to have equal lysine:Mcal ME ratios. Barrows (N = 2,178) and gilts (N = 2,274) were fed either high energy (HE) or low energy (LE) diets from 27 kg BW to target BWs of 118, 127, 131.5 and 140.6 kg. Carcass primal and subprimal cut weights were collected. The cut weights and carcass measurements were fitted to allometric functions (Y = A CWB) of carcass weight. The significance of diet, sex or sire line with A and B was evaluated by linearizing the equations by log to log transformation. The effect of diet on A and B did not interact with sex or sire line. Thus, the final model was B) where Diet = −0.5 for the LE and 0.5 for HE diets and A and B are sire line-sex specific parameters. cut weight = (1+bD(Diet)) A(CW Diet had no affect on loin, Boston butt, picnic, baby back rib, or sparerib weights (p>0.10, bD = −0.003, −0.0029, 0.0002, 0.0047, −0.0025, respectively). Diet affected ham weight (bD = −0.0046, p = 0.01), belly weight (bD = 0.0188, p = 0.001) three-muscle ham weight (bD = −0.014, p = 0.001), boneless loin weight (bD = −0.010, p = 0.001), tenderloin weight (bD = −0.023, p = 0.001), sirloin weight (bD = −0.009, p = 0.034), and fat-free lean mass (bD = −0.0145, p = 0.001). Overall, feeding the LE diets had little impact on primal cut weight except to decrease belly weight. Feeding LE diets increased the weight of lean trimmed cuts by 1 to 2 percent at the same carcass weight

The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under non-commercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjected to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.<br>O objetivo desse trabalho foi avaliar a influência do tempo de transporte e período de descanso antes do abate dos frangos na ocorrência das carnes PSE (Pale, Soft, Exudative: Pálido, Amolecido e Exsudativo) e DOA (Dead On Arrival: Morte Na Chegada) nas condições não comerciais durante o verão brasileiro. Frangos machos (n=250) de uma linhagem comercial foram submetidos a diferentes periodos de jornada (30, 90 e 180 min) e descanso (0, 90 e 180 min) antes do abate. A ocorrência do PSE foi maior em frangos submetidos tanto em tempos para as viagens curtas como para o de descanso enquanto que DOA foi mais pronunciada em condições de jornadas longas e maior periodo de descanso. A porcentagem da ocorrência do DOA foi maior ao se comparar com os resultados obtidas por empresas comerciais confirmando que os frangos são sensiveis às condições das viagens e de descanso a que são submetidos