Effects of supplemental methionine sources in finishing pig diets on carcass characteristics, cutting yields, and meat quality

While supplemental methionine (Met) is widely used within the swine industry, data are limited regarding the effect of Met sources on carcass cutability and meat quality. The objective was to determine the effects of L-Met (LM, 99%), DL-Met (DLM, 99%), or calcium salt of DL-Met hydroxyl analogue (MHA, 84%) in finishing pig diets on carcass characteristics and meat quality. At d 66 of age, pigs (N = 240) were allocated to 60 single-sex pens for a four phase feeding system that lasted 104 days. On d56 pens were randomly allotted to one of three experimental diets for 48 day with a phase change at d83. For the final 7 wk of the finisher phase, pigs (BW= 79.9 ± 0.80 kg) were fed diets containing LM, DLM, or MHA, with the supplemental Met source providing 25% of standardized ileal digestible (SID) Met + cysteine (Cys) requirement. One pig per pen was slaughtered at study conclusion, and left sides of carcasses were fabricated into subprimal cuts to determine carcass-cutting yields. Loin quality including proximate composition and shear force was measured. Data were analyzed using the MIXED procedure of SAS. Hot carcass weight was not different (P = 0.34) between treatments (LM 104.5 kg; DLM 103.0 kg; MHA 101.5kg), moreover loin eye area was not different (P = 0.98) between treatments (LM 52.65 cm²; DLM 52.49 cm²; MHA 52.81 cm²). Boneless carcass cutting yield was not different (P = 0.56) between treatments (LM 54.97 kg; DLM 54.82 kg; MHA 54.52 kg). Loin pH was not different (P = 0.24) between treatments (LM 5.45; DLM 5.48; MHA 5.45). However, drip loss tended to be reduced (P = 0.11) by the DLM treatment (5.58%) compared with LM (7.03%) and MHA (6.68%) treatments. Shear force was not different (P = 0.85) between treatments (LM 3.03 kg; DLM 3.06 kg; MHA 3.10 kg). However, cook loss tended to be reduced (P = 0.06) by the DLM treatment (16.20%) compared with LM (18.18%) and MHA (18.50%) treatments. These data suggest that only minimal differences in carcass cutability and meat quality can be attributed to Met source in finishing pig diets.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Animal Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2022

Author dc:creator

• Remole, Hannah

Contributors dc:contributor

• Harsh, Bailey
• Dilger, Ryan
• Dilger, Anna

• Carcass Composition
• Meat Quality
• Methionine
• Pork
• Sulfur Amino Acid
• Swine Nutrition

Statement dc:rights

• Copyright 2022 Hannah Remole

Language dc:language

en, eng

Handle dc:identifier

https://hdl.handle.net/2142/117837

OAI record oai:identifier

https://www.ideals.illinois.edu/oai-pmh?verb=GetRecord&metadataPrefix=etdms&identifier=oai%3Awww.ideals.illinois.edu%3A2142%2F117837