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Arkansas Animal Science Department Report 2001
(Chiba et al., 1995) and reduced abdominal fat in broilers
(Cabel et al., 1987).
Pork quality results are presented in Table 4. The level
of dietary valine supplementation had no effect (P > 0.05) on
drip loss, pH, Japanese or American color scores, marbling or
firmness scores. Although valine level had no affect (P >
0.05) on the L* star values, pigs fed the NC diets had the
highest (P < 0.05), and pigs fed the PC diets had the lowest (P
< 0.05) a* (indicating a redder color) and chroma (indicating
a more vivid color) values; pork from pigs fed the FM-supplemented
diets had a* and chroma values intermediate to the
those from pigs fed either NC or PC. Moreover, pigs fed the
PC diet had lower (P < 0.05) b* scores (less yellow), and
higher hue angles (indicating a greater shift from true red
color) than pigs fed either the NC diets or the valine supplemented
diets. There are no published reports of the effects of
dietary valine content on pork quality attributes; however, it
is plausible that the observed pork color differences between
the PC starter-diet and the NC starter-diet is not a response to
valine content, but may be related to the high wheat middlings
content of the NC diets compared to the exclusively
corn-soybean PC diets.
Literature Cited
Bendall, J.R. 1973. In: G.H. Bourne (ed.) Structure and
Function of Muscle. Vol.2. p. 244. Academic Press,
New York.
Brown, D.C., et al. 2000. Ark. Anim. Sci. Depart. Report
2000. Ark. Agri. Exp. Sta. Res. Series 478:130.
Cabel, M.C., et al. 1987. Poultry Sci. 66:1644.
Chiba, L.I., et al. 1995. Anim. Feed Sci. Technol. 53:1.
Chiba, L.I., et al. 1996. Anim. Feed Sci. Technol. 57:15.
Nakai. H., et al. 1975. Bull. Natl. Inst. Anim. Industry (Chiba)
29:69.
NPPC. 1999. Official Coloring and Marbling Standards.
National Pork Producers Council. Des Moines, IA.
NPPC. 1991. Procedures to Evaluate Market Hogs (3rd
Edition). Des Moines, IA.
NRC. 1998. Nutritional Requirements of Swine (10th edition).
National Academy Press, Washington, DC.
Southern, L.L., et al., 2000. J. Anim. Sci. 78:120.
Implications
Results indicate that valine level has little to no effect
on overall pig performance or carcass cutability and quality
traits. In addition, the lack of improvement in pork quality
traits associated with diets formulated to provide required,
and elevated levels of valine may have been overshadowed
by the increased wheat middlings included in those diets.
More research is required to first elicit the effects of wheat
middlings on pork quality traits, before assessing the effects
of altering dietary valine levels on pork quality traits.
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