To determine the effect of dietary panthotenic acid on carcass and meat quality traits, two groups of heavy pigs were fed, from 107 kg live weight till to slaughtering (168 kg), a diet containing either 10 or 110 ppm of added pantothenic acid as calcium pantothenate. After grading, 20 carcases of each group were dissected and lean and adipose cuts were weighed. Further, pH and colour measurements were carried out on biceps femoris of each left thigh at 1 and 24 h post mortem. Vitamin supplementation increased lean meat (50.91 vs. 47.86%) and total carcass lean cuts content (63.40 vs. 60.97%) and reduced backfat thickness (28.30 vs. 33.50 mm) and adipose cut percentage (24.10 vs. 25.78) without affecting markedly pH and colour of biceps femoris.
Effect of dietary pantothenic acid supplementation on meat and carcass traits in the heavy pig / P., Santoro; P., Macchioni; L., Franchi; F., Tassone; Mc, Ielo; LO FIEGO, Domenico Pietro. - In: VETERINARY RESEARCH COMMUNICATIONS. - ISSN 0165-7380. - ELETTRONICO. - 30:1(2006), pp. 383-385. [10.1007/s11259-006-0087-z]
Effect of dietary pantothenic acid supplementation on meat and carcass traits in the heavy pig
LO FIEGO, Domenico Pietro
2006
Abstract
To determine the effect of dietary panthotenic acid on carcass and meat quality traits, two groups of heavy pigs were fed, from 107 kg live weight till to slaughtering (168 kg), a diet containing either 10 or 110 ppm of added pantothenic acid as calcium pantothenate. After grading, 20 carcases of each group were dissected and lean and adipose cuts were weighed. Further, pH and colour measurements were carried out on biceps femoris of each left thigh at 1 and 24 h post mortem. Vitamin supplementation increased lean meat (50.91 vs. 47.86%) and total carcass lean cuts content (63.40 vs. 60.97%) and reduced backfat thickness (28.30 vs. 33.50 mm) and adipose cut percentage (24.10 vs. 25.78) without affecting markedly pH and colour of biceps femoris.
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