Abstract
We examined the effects of breadcrumbs food on growth performance and meat quality in pigs. Ten ternary crossbreds (LW·D ; average body weight : 67.1±1.6kg kg ; average age : 125.4±3.7 day) were divided into two groups : a breadcrumbs group and a control group. The pigs in the breadcrumb group were fed 50% breadcrumbs and 50% commercial diet for pig by weight. The animals in the control group were fed 100% commercial diet. The pigs were slaughtered at about 110kg body weight and examined for meat quality. The pigs in the breadcrumb group reached 110kg body weight significantly older than those in the control group. The average daily gain was significantly lower in the breadcrumb group than in the control group. The marbling score of the muscle in the breadcrumb group was significantly higher than that in the control group. The fat contents of longissimus thoracis in control and experimental groups were 2.4% and 6.4%, respectively, and the moisture decreased in substitution (P<0.05). The cohesiveness and gumminess of the muscle after heating were significantly lower in the breadcrumb group than in the control group. The back fat in the breadcrumb group had significantly higher percentage of palmitic acid and lower percentage of linoleic acid than that in the control group. The inosinic acid and the free amino acids except aspartic acid from longissimus thoracis muscle were not significantly differed between two groups. These results suggest that feeding the food containing 50% breadcrumb to pigs increases intramuscular fat and changes fatty acid composition of backfat and texture of cooked pork, although the body weight gain decreases.
