One hundred twenty pigs (initially 44 kg BW) were used to determine the effects of genotype, sex, and dietary lysine on subprimal cut yields and carcass quality. Within genotype (high or medium potential for lean tissue gain), barrows and gilts were fed separately either a .90 or .70% lysine diet until the mean weight of each pen of three pigs reached 104 kg. Then one pig was removed and dietary lysine for the remaining two pigs was decreased to .75 or .55%, respectively. At both 104 and 127 kg BW, carcasses from high-lean genotype (HLG) pigs and gilts had (P < .01) higher percentages of boneless closely trimmed ham, loin, and shoulder than carcasses from medium-lean genotype (MLG) pigs and barrows, respectively. At 104 kg BW HunterLab values indicated (P < .01) that HLG longissimus muscle (LM) was redder, more yellow, and more intense in color than MLG LM. The LM from HLG gilts had (P < .05) higher Warner-Bratzler shear values (less tender) than LM from HLG barrows and MLG pigs at 104 kg BW. At 127 kg BW, HLG LM was visually firmer (P < .05) and more reddish-pink (P < .01); had HunterLab values (P < .01) that indicated a darker, redder color; had less moisture exudate (P < .05), thaw loss (P < .01), and percentage of lipid (P < .01); and had a higher pH (P < .05) than MLG LM. Barrow LM had more marbling (P < .05), a higher percentage of lipid (P < .01), less moisture exudate (P < .05), and less thaw loss (P < .01) than LM from gilts. The LM from HLG barrows had higher (P < .05) Warner-Bratzler shear values than the LM from HLG gilts and MLG pigs at 127 kg BW. Overall, the dietary regimens used in this trial resulted in minimal differences in either carcass quality or cutability. The production option of feeding HLG gilts to 127 kg can be used to optimize carcass cutability and quality traits.
Animals Body Composition