Improving pork quality traits by a short-term dietary hydroxy methionine supplementation at levels above growth requirements in finisher pigs. (November 2018)

• Record Type: Journal Article
• Authors: Lebret, Bénédicte; Batonon-Alavo, Dolores I.; Perruchot, Marie-Hélène; Mercier, Yves; Gondret, Florence
• Is Part Of: Meat science. Volume 145(2018)
• Page Start: 230
• Page End: 237
• Publication Date: 2018-11
• Subjects: Amino acid -- HMTBA -- Muscle -- Glutathione -- Antioxidant capacity -- Technological quality; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.06.040
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effects of dietary methionine (Met) supplies above growth requirements on tissue biology and pork quality were studied. At 70 kg, 45 crossbred pigs were fed a control (CONT) diet adequate in Met (0.22% Met) up to 105 kg. For the last 14 days before slaughter, pigs were fed with the CONT diet or with diets where the Met level was increased to Met3 (0.66% Met) or Met5 (1.10% Met). Growth performance and carcass composition did not change with the treatment. Pigs fed the Met5 treatment displayed lower TBARS and higher glutathione levels (P ≤ .05), along with higher ultimate pH (P < .01) and lower drip, lightness and hue (P ≤ .10) in the longissimus muscle, compared to the CONT and Met3 pigs. Extra-dietary Met improved ham's technological quality in the Met3 and Met5 groups (P ≤ .05). Thus, dietary Met supplementation improves pork quality without impairing growth or carcass traits. Highlights: Methionine supply over the requirements does not alter pig growth or carcass traits. Short-term dietary methionine supply improves muscle glutathione content in pigs. Ultimate pH is increased in the loin and ham of pigs fed supplementary methionine. Dietary methionine supplementation improves ham's technological quality.