Effect of dietary protein level and fasting length on enzymatic activity of cathepsin B in live muscle and in meat from heavy finishing pigs
Description
To evaluate the effect of dietary protein level (13.0% and 9.5% CP) and duration of fasting on the enzymatic activity of cathepsin B in live muscle and pig, 44 fattening pigs weighing 138 + 9 kg were reared to slaughter (171 + 9 kg). The feed allowance was set at 3.2 kg / day. Two weeks prior to slaughter, subjects on each diet were randomly subjected to one of two different fasting treatments (no fasting or 48 hour fasting). After this treatment, an individual longissimus dorsi (LD) muscle sample was taken from each pig by biopsy at the level of the 3rd lumbar vertebra and frozen in liquid nitrogen until analysis. Then the subjects within each diet x fasting interaction were assigned to different fasting times before slaughter (4 or 28 or 52 hours). One day after slaughter, LD and semimembranous muscle (SM) samples were taken from each carcass, kept at 4 ° C for 24 h and then frozen in liquid nitrogen. The activity of cathepsin B was measured in muscle homogenates by colorimetric method. Descrption of parameters: PIG; LITTER = litter of origin; GENDER; CP diet: A=High CP diet, B=Low CP diet; In vivo fasting: 0=no fasting, 2=48 h fasting; Starting LW, live weight, kg; Cathepsin, biopsy: enzymatic activity of cathepsin B on Longissimus dorsi muscle; Final live weight, kg; Days in trial; Average daily gain, kg; Feed to gain; Pre-slaughter fasting: 0 = 4 h fasting, 1 = 28 h fasting, 2 = 52 h fasting; Batch of slaughtering; Carcass weight, kg; Carcass yield %; Lean meat, %, calculated with reference equation; BL = backfat thickness, 3rd/4th lumbar vertebra, 8 cm laterally; BR = backfat thickness, 3rd/4th last rib, 8 cm, laterally; MR = muscle thickness, 3rd/4th last rib, 8 cm, laterally; Cathepsin post mortem LD (Longissimus dorsi), enzymatic activity of cathepsin B; Cathepsin post mortem SM (Semimembranosus), enzymatic activity of cathepsin B; pH1 LD; pH1 SM; pH1 BF (Biceps femoris); pHu SM; pHu BF; Color L* SM; Color a* SM; Color b* SM; Fresh Loin Weight, mg; Loin, 48h, mg; Cooked Loin, mg; Drip loss %; Cooking loss %; Total loin losses %
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To evaluate the effect of dietary protein level (13.0% and 9.5% CP) and duration of fasting on the enzymatic activity of cathepsin B in live muscle and pig, 44 fattening pigs weighing 138 + 9 kg were reared to slaughter (171 + 9 kg). The feed allowance was set at 3.2 kg / day. Two weeks prior to slaughter, subjects on each diet were randomly subjected to one of two different fasting treatments (no fasting or 48 hour fasting). After this treatment, an individual longissimus dorsi (LD) muscle sample was taken from each pig by biopsy at the level of the 3rd lumbar vertebra and frozen in liquid nitrogen until analysis. Then the subjects within each diet x fasting interaction were assigned to different fasting times before slaughter (4 or 28 or 52 hours). One day after slaughter, LD and semimembranous muscle (SM) samples were taken from each carcass, kept at 4 ° C for 24 h and then frozen in liquid nitrogen. The activity of cathepsin B was measured in muscle homogenates by colorimetric method.