370
Effects of amino acid supplementation of reduced crude protein (RCP) diets formulated on a NE basis on belly fatty acid deposition in swine

Monday, March 16, 2015: 3:45 PM
302-303 (Community Choice Credit Union Convention Center)
Daniel G. Cook , Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR
J. K. Apple , Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR
Charles V. Maxwell , Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR
A. N. Young , Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR
D. L. Galloway , Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR
Hae-Jin Kim , Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR
Tsung-Cheng Tsai , Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR
Recorded Presentation (mp4)
Abstract Text:

Belly fat samples (n=108) from barrows and gilts were used to test the effects of crystalline AA supplementation of reduced CP diets formulated on a NE basis on fatty acid deposition of swine. Pigs were blocked by weight, and pens within each block were assigned randomly to either corn-soybean meal diets (C) or 1 of 3 RCP diets formulated with crystalline AA during each feeding phase (refer to accompanying Table 1). Paylean (10 mg/kg) was included in all diets during the last 3-wk feeding phase. After slaughter and a 24-h rapid chilling period, a 2.5-cm-thick slice was removed from the anterior end of randomly selected fresh pork bellies (3 bellies/pen). Belly slices were further dissected into the outer s.c. fat layer (OSC), middle s.c. fat layer (MSC), and all intermuscular fat (INT) for fatty acid (FA) analysis. There were no (P ≥ 0.132) dietary treatment × fat layer interactions; however, proportions of all SFA and all MUFA increased (linear, P ≤ 0.006), and proportions of all PUFA decreased (linear, P = 0.010), as CP was reduced in the diet. Also, belly fat IV decreased linearly (P < 0.001) with decreasing dietary CP. Total SFA were greatest (37.6%; P < 0.05) in the INT, and SFA percentage was greater (P <0.05) in the MSC than OSC (34.8 vs. 31.9%). The OSC (45.3%) and MSC (44.8%) had greater (P <0.05) proportions of all MUFA than INT (41.5%), whereas OSC (21.5%) had greater (P < 0.05) proportions of PUFA than MSC (19.2%) and INT (19.7%). Finally, the OSC had the greatest (P < 0.05) IV (74.0), and IV of the MSC was greater (P < 0.05) than that of the INT (70.0 vs. 68.1).  Results indicate that FA composition differs greatly among the fat layers of fresh pork bellies, and SFA and MUFA composition of pork belly fat was increased by reducing dietary CP, suggesting enhanced de novo synthesis in pigs fed RCP diets supplemented with crystalline AA.

Table 1

                                    CP (added L-Lysine-HCL) of experimental diets for each feeding phase (% as fed)

Phase 

C

RCP1

RCP2                 

RCP3

1

20.640 (0.350)

18.825 (0.512)

18.433 (0.549)

16.678 (0.716)

2

19.382 (0.334)

16.852 (0.558)

16.498 (0.590)

14.697 (0.763)

3

16.755 (0.285)

14.683 (0.468)

14.079 (0.523)

12.482 (0.675)

4

14.994 (0.253)

13.051 (0.424)

12.611 (0.464)

11.109 (0.607)

5

17.981 (0.300)

16.596 (0.424)

16.198 (0.462)

14.599 (0.614)

Keywords: reduced crude protein, Net energy, Fatty acids

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