Nutritional manipulation increases intramuscular fat in finisher gilts

Authors

D N. D'Souza, Department of Agriculture, WAFollow
F R. Dunshea, Victorian Institute of Animal Science
D W. Pethick, Murdoch University
J R. Pluske, Murdoch UniversityFollow
S M. McCullough, Department of Agriculture, WA
B P. Mullan, Department of Primary Industries and Regional Development, Western AustraliaFollow

Document Type

Conference Proceeding

Publication Date

2002

Conference Title

Proceedings of the Nutrition Society of Australia

Keywords

pork, nutrition, intramuscular fat

Disciplines

Meat Science

Abstract

The Australian pork industry in keeping with consumer demands for leaner meat has used lean pig breeds in Australia. As a consequence, this has reduced intramuscular fat (IMF) levels to 1%, and the perception now is that pork has reduced flavour, is tougher, and less moist (1). The cost of changing a herd’s genotype to improve IMF levels can be very cost prohibitive and one that Australian pork producers may not adopt given the present payment schedules. The role of nutrition to improve IMF levels in pork to improve the eating quality of pork remains a strategy that has been largely uninvestigated. Hence the aim of this experiment is to investigate the use of nutritional manipulation to increase IMF levels in pork.

Recommended Citation

D'Souza, D N, Dunshea, F R, Pethick, D W, Pluske, J R, McCullough, S M, and Mullan, B P. (2002), Nutritional manipulation increases intramuscular fat in finisher gilts, Proceedings of the Nutrition Society of Australia, pp.S245.
https://library.dpird.wa.gov.au/conf_papers/218