PRODUCTIVE PERFORMANCES OF TWO ITALIAN CROSSBRED PIGS FED HIGH ENERGY DIET

• Main Authors: R. FORTINA, CAROLA LUSSIANA, VANDA MALFATTO, A. MIMOSI, SONIA TASSONE
• Format: Article
• Language: English
• Published: Agroprint Timisoara 2009-05-01
• Series: Scientific Papers Animal Science and Biotechnologies
• Subjects: nutrition; pig crossbreds; performances; meat quality; fat quality
• Online Access: http://spasb.ro/index.php/spasb/article/view/998

The aim of the trial was to compare the average daily gain (ADG), the carcass characteristics, and the meat and fat quality of 18 Italian crossbred pigs fed high energy diets formulated for improved genotypes (digestible energy: DE >14 MJ/kg DM). Nine “Fumati” crossbreds (Large White x Mora Romagnola; average initial live weight: 84 kg) and nine “Borghigiana” (Large White x Nera di Parma; average initial live weight: 90 kg), reared under similar environmental and nutritional conditions, were slaughtered at the average final weight of 180 kg (285 days). Calculated dry matter intake (DMI) and feed conversion index (FCI) were similar; no significant differences were observed with respect to average daily gain (ADG: 679 vs. 658 g/d). At slaughtering, the dressing percentage of the Fumati was significantly lower than that of the Borghigiana (80.9 vs. 84.5). The Fumati seemed more prone to fattening than the Borghigiana, as confirmed by the statistically higher percentage of belly (14.9 vs.12.2), and fat (3.9 vs. 2.4) and marbling of M. longissimus dorsi (2.7 vs. 1.4). On colour analysis, the Fumati had statistically higher L* and hue values, and lower a* of M. longissimus dorsi. The fatty acid composition of meat was similar between crossbreds; backfat fatty acid composition of the Fumati showed a significantly higher percentage of saturated fatty acids (SFA), and lower amounts of monounsaturated and polyunsaturated fatty acids (MUFA and PUFA) than in the Borghigiana. Results showed that performances and meat quality of local crossbreeds still bred in semi-intensive systems, like Fumati and Borghigiana, can be positively influenced when fed diets considered suitable for improved pig genotypes.