PSV-9 - Effects of Supplemental Methionine Sources in Finishing Pig Diets on Carcass Characteristics, Cutting Yields, and Meat Quality

Abstract: While supplemental methionine (Met) is widely used within the swine industry, data are limited regarding the effect of Met sources on carcass cutability and meat quality. The objective was to determine the effects of DL-methionine (DLM, 99%), L-methionine (LM, 99%), or calcium salt of DL-methionine hydroxyanalogue (MHA-Ca, 84%) in finishing pig diets on carcass characteristics and meat quality. Pigs (n = 240) were allocated to 60 single-sex pens. For the final 7 wk of the finisher phase, pigs (BW= 79.9 ± 0.80 kg) were fed diets containing DLM, LM, or MHA-Ca, with the supplemental methionine source providing 25% of the sulfur amino acid requirement. One pig per pen was slaughtered, and left sides of carcasses were fabricated into subprimal cuts to determine carcass-cutting yields. Loin quality including proximate composition and shear force was measured. Data were analyzed using the MIXED procedure of SAS. Hot carcass weight was not different (P= 0.34) between treatments (DLM 103.0 kg; LM 104.5 kg; MHA-Ca 101.5kg), moreover loin eye area was not different (P= 0.98) between treatments (DLM 52.49 cm²; LM 52.65 cm²; MHA-Ca 52.81 cm²). Boneless carcass cutting yield was not different (P= 0.56) between treatments (DLM 54.82 kg; LM 54.97 kg; MHA-Ca 54.52 kg). Loin pH was not different (P=0.24) between treatments (DLM 5.48; LM 5.45; MHA-Ca 5.45). However, drip loss tended to be reduced (P=0.11) by the DLM treatment (5.58%) compared with LM (7.03%) and MHA-Ca (6.68%) treatments. Shear force was not different (P= 0.85) between treatments (DLM 3.06 kg; LM 3.03 kg; MHA-Ca 3.10 kg). However, cook loss tended to be reduced (P=0.06) by the DLM treatment (16.20%) compared with LM (18.18%) and MHA-Ca (18.50%) treatments. These data suggest that only minimal differences in carcass cutability and meat quality can be attributed to methionine sources in finishing pig diets.