Praca oryginalna Original paper
Besides the important role that phosphorus plays in osseous tissue building, it also participates in most of the metabolic transformations of proteins, carbo-hydrates and fats, nerve impulses transferring, hormo-nes secretion, energy supplies of cells and the proper blood pH maintenance, i.e. acid-base balance (32).
Studies of the chemical composition of a growing pigs body demonstrate that it contains about 0.45%
of phosphorus, 80% of which is present in bones. In an intense fattening from 20 to 110 kg, over 5 g of P for 1 kg of body weight gain is deposited (26). In the case of young pigs, fattening from 15 to 50 kg of body weight, the phosphorus retention is 2 g daily (18).
The basic feed in pigs feeding is cereal grain, which is also the main source of phosphorus. In cereal grain, phosphorus is present in the form of sparingly available phytates. The introduction to feeding mix-tures of preparations containing an exogenous, micro-biological phytase is a common way of improving
Effect of various feed phosphates
on productivity, slaughter performance
and meat quality of fattening pigs*
)
DANIEL KORNIEWICZ, ZBIGNIEW DOBRZAÑSKI*, ROMAN KO£ACZ*, JÓZEF HOFFMANN**, ADOLF KORNIEWICZ*, KRYSTIAN ANTKOWIAK
Cargill Animal Nutrition, Cargill (Polska) Sp. z o.o., 2/4 Rolna Str., 62-280 Kiszkowo, Poland *Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroc³aw University of Environmental and Life Sciences, Che³moñskiego 38C, 51-630 Wroc³aw, Poland
**Institute of Inorganic Technology and Mineral Fertilizers, Faculty of Chemistry, Wroc³aw University of Technology, Smoluchowskiego 25, 50-372 Wroc³aw, Poland
*) The present study was conducted within the framework of the statutory
research No Z4/S/2011 (Fac. Biol. Anim. Sci. WUELS, Wroc³aw) and No S10095/I-26/W3 (Fac. Chem. WUT, Wroc³aw).
Korniewicz D., Dobrzañski Z., Ko³acz R., Hoffmann J., Korniewicz A., Antkowiak K.
Effect of various feed phosphates on productivity, slaughter performance and meat quality of fattening pigs
Summary
The aim of the study was to compare the efficiency of three various feed phosphates: monocalcium phosphate (MCP I group), dicalcium phosphate (n-DCP II group) and calcium-sodium phosphate (CSP III group) application in the feeding of pigs (growing-finishing). The n-DCP was produced according to a new technology based on phosphoric acid using a non-scrap, autothermal method. Pigs feed was based on standard commercial mixtures of Starter, Grower and Finisher type. Mineral phosphorus (from phosphates) made up 30% of the demand for total phosphorus.
The experimental material consisted of 60 piglets divided into 3 groups that were fattened from 20 to 110 kg of body weight. Average daily gain (ADG), daily feed intake (DFI) and feed conversion rate (FCR) were controlled. After 90 days of fattening, 30 finishing pigs (10 individuals from each group) were slaughtered and their slaughter value was assessed. The weight of carcass, meatiness, thickness of backfat under the shoulder blade, on the back and across, pH1 and pH24, electric conductivity after 24 hours, water absorption, color brightness, area of loin eye were assessed. Moreover, the content of water, fat and protein was determined in samples of the longissimus dorsi muscle.
The production parameter during the entire fattening period i.e.: ADG (992-1002 g/day), DFI (2.57-2.59 kg) and FCR (2.58-2.65 kg/kg) did not differ statistically between the three groups (I-III). Moreover, the indices of slaughter assessment did not differ between the groups. The qualitative parameters of meat (L. dorsi), i.e. pH, content of water, protein, fat, water absorption and color did not differ between the groups, only carcasses of pigs fed with mixtures supplemented with MCP (group I) were characterized by a somewhat better musculature and had thinner backfat when compared to pigs from other groups (II and III).
The complete usefulness of the new phosphate (n-DCP) in fattening pigs feeding was demonstrated. Keywords: pig, diet, phosphate, performance, carcass, quality
phosphorus availability from phytic compounds (4, 25, 27).
However, the amount of phosphorus available in feed of plant origin, even with the addition of microbiolo-gical phytase, does not fulfil the demands of intensely growing pigs, and the supplementation of the feeding dose with an additional 30-50% of mineral phospho-rus is required (20, 22).
Mono-, di-, and tricalcium, calcium-sodium, sodium--calcium-magnesium and ammonium phosphates are available on the feed market. The apparent digesti-bility of phosphorus in these phosphates is often extre-mely variable, from 65 to 90%, and depends mainly on the quality of raw materials and technology of production used (6, 8). Such significant differences in phosphorus digestibility and availability may influence the growth ratio and feed consumption in fattening pigs (11, 28).
Currently, the deficiency of feed phosphates is ob-served on the EU market, thus its large import from outside Europe and its growing price. In that situation, the production of new phosphates with a large avail-ability of phosphorus is justified.
The aim of the study was an assessment of three kinds of phosphates, i.e. monocalcium phosphate (MCP), calcium-sodium phosphate (CSP) and of the new dicalcium phosphate (n-DCP) produced according to new environment-friendly technology. Feeding use-fulness of that phosphates was determined on the basis of chemical analysis of phosphates and analysis of pro-duction results of fattening pigs, and also a slaughter assessment of carcasses and meat quality.
Material and methods
Monocalcium phosphate Ca(H2PO4)2, referred to as MCP, was produced in Finland, calcium-sodium Na2Ca5(PO4), referred to as CSP was produced in Russia. Both are used in the feed industry and animal feeding.
Dicalcium phosphate (n-DCP) was manufactured in Gdañsk Phosphorus Fertilizers Company FOSFORY Ltd. (Poland), basing on the technology of the manufacturer elaborated together with the Institute of Inorganic Tech-nology and Mineral Fertilizers of Wroc³aw University of Technology (WUT, Poland). The technology was developed within the framework of the research and development project No. R-0504203 which was applied for patent pro-tection (No P-369805). This phosphate is produced from concentrated phosphoric acid as the phosphorus source, calcium oxide and calcium carbonate, in a direct chemical reaction of phosphoric acid and calcium. The product obta-ined is a salt of phosphoric acid with the following chemical formula: CaHPO4 × 2 H2O, and is referred to as dicalcium phosphate (n-DCP) (12).
Within the chemical assessment of that phosphate the following were determined: the content of Ca, total P, P soluble in 2% citric acid, and the content of undesirable substances such as As, Cd, Hg and Pb. The analyses were conducted in the Institute of Inorganic Technology and Mi-neral Fertilizers (WUT, Poland) using standards methods (1).
Experimental fattening was conducted at the Experimen-tal Animal Feeding Plant in Gorzyñ that belongs to Poznañ University of Life Sciences (Poland). The animal material consisted of 60 piglets (sow Large Polish White × Polish Landrace) × boar (Hampshire × Pietrain) of an average initial body weight of 20 kg. The animals were divided into 3 groups, 20 individuals in each, according to the rule of analogues (10 barrows + 10 gilts). All animals were labelled with an ear-ring of a special number and placed in indivi-dual pens, enabling the control of feed consumption. The division of piglets into 3 feeding groups followed from the contribution of phosphates analysed in feed mixtures. Mono-calcium phosphate (MCP) was applied in group I, diMono-calcium phosphate (n-DCP) in group II and calcium-sodium phos-phate (CSP) in group III.
The contribution of particular feed phosphates resulted from the optimisation of P content in the feed mixtures. It was assumed that mineral phosphorus will comprise 30% of the demand for total phosphorus.
The main feed material in the production of the mixture was barley and wheat meal. Protein deficiency was comple-ted by an addition of a proper amount of extraccomple-ted soybean meal. Aminoacids like lysine, methionine, threonine and tryptophan optimised in mixtures, were equalised to the level recommended in Polish Standards for Pigs Feeding (19) by their addition in a crystalline form. Mineral compounds and vitamins were supplemented by an addition of 4.0 3.0 2.5% of a special vitamin-mineral mixture (for Starter, Grower, Finisher mixtures, respectively) produced by Cargill (Polska) Sp. z o.o. Kiszkowo (Poland).
Microbiological phytase in the amount of 500 FTU/kg and enzymatic preparations containing xylanase and gluca-nase were introduced to all mixtures. Acidifier in amounts of 0.5, 0.3 and 0.2%, respectively, was added to mixtures of Starter, Grower and Finisher type.
The components used for the production of feed mixtures were subject to chemical analysis using standards methods (1). Basing on the results of that analysis, the content of basic nutrients and mineral components in feed mixtures was established. The energy value of mixtures was calculated on the basis of analysis of components and digestibility indices and equations contained in Polish Standards for Pigs Feeding (19) and Dutch CVB (3).
Three kinds of feed mixtures adjusted to the fattening stage were used in the experimental period: mixtures of Starter type 1st stage of fattening 26 days; Grower 2nd stage of
fattening 31 days, and Finisher 3rd stage of fattening 30
days.
Feed mixtures prepared in a loose form for each feeding group were given to fatteners individually ad libitum, and the amount of the mixture given in subsequent fattening stages was registered. An individual control of body weight gains was conducted after 26, 57 and 87 days of feeding with the mixtures used. The following was calculated: an average daily gain ADG (g), daily feed intake DFI (kg), feed conversion rate FCR (kg/kg).
After 90 days of fattening, 30 finishing pigs (10 individuals from each group) were slaughtered and subject to slaughter assessment. The slaughter was conducted according to standard technology used in the meat industry, applying an electric stunning method. The slaughter assessment of
carcasses was conducted in the Institute of Meat and Fat Industry in Poznañ (Poland). The weight of carcass, meatiness, thickness of back-fat under the shoulder blade, on the back and across, pH1 and pH24, electric conductivity after
24 hours, water absorption, colour brightness, area of loin eye were determined.
The measurements of meatiness and thick-ness of backfat under the shoulder blade, on the back and cross was conducted on a warm hanging half-carcass using IM-03 apparatus. The value of pH was determined in the longis-simus dorsi (LD) muscle at the level of the last rib after 1 and 24 hours after slaughter using Radiometr PHM 80 Portable pH-meter with a combined electrode. In the same muscles, the electric conductivity (EC 24) was determined 24 hours after stunning using a MP-03 con-ductometer. The water absorption measurement
was conducted on raw meat samples by the filter paper method described by Grau and Hamm (9) and modified by Pohja and Niinivaara (21). The range of natural leakage from muscular tissue was also determined. Samples of a mass of 100 g were placed in foil sacks in a temperature of 4°C for 48 h. The range of leakage was calculated from the dif-ference between the initial and final mass of the sample.
Meat color was assessed using Minolta Chroma Meters CR 300 apparatus, determining the following parameters: L*, a*, b*; where L brightness of colour, a redness, b yellowness. Moreover, the content of water, fat and protein was determined in samples of LD muscle according to stan-dard chemical methods (23).
The results of the study concerning daily body mass gains, feed mixture intake and feed conversion, slaughter assessment and meat quality were calculated statistically using one-factor analysis of variance. Significance of dif-ferences between the groups was determined using Duncans multiple range test with Statgraphics v. 5.0. software.
Results and discussion
The results concerning chemical analysis of feed phosphates used in the study are presented in tab. 1. The highest differences between n-DCP, and MCP and CSP were in the case of P, Ca, and also F, Cd, As, Hg and Pb concentrations. The solubility of phosphorus in 2% citric acid was very high and similar in all kinds of phosphates.
The results are consistent with values declared by their producers in the range of phosphorus, calcium and sodium content. The high solubility of the three kinds of phosphates also attracts attention. Gajda--Janiak (7) assessed the solubility of phosphorus in 2% citric acid on 132 samples of monocalcium phos-phates, and 89 samples of dicalcium phosphates from 9 producers. An average solubility (% P2O5 with respect to total content of P2O5) of MCP ranged from 96.6 to 98.3%, and DCP from 50.9 to 98.5%. On the basis of that research it can be concluded that the assessed new DCP was characterized by very high solubility (98%), comparable to MCP or CSP.
Tab. 2. Chemical composition of feed mixtures
: e r u t x i m f o g k 1 n I Unti Statrer Grower Finisher y g r e n e t e N Kcal 2340 2280 2281 y g r e n e e l b a s il o b a t e M MJ 13.60 13.25 13.25 r e tt a m y r D % 87.3 87.2 87.1 n i e t o r p e d u r C % 17.4 15.7 14.5 e r b if e d u r C % 3.0 2.8 3.5 t a f e d u r C % 5.0 3.1 3.2 h s a e d u r C % 5.1 4.3 3.7 s e v it c a rt x e e e rf -N % 56.8 61.3 62.2 e n i s y L % 1.17 0.93 0.85 e n i n o i h t e M % 0.39 0.29 0.26 e n it s y C + e n i n o i h t e M % 0.71 0.60 0.55 e n i n o e r h T % 0.75 0.59 0.54 n a h p o t p y r T % 0.23 0.20 0.16 e n i c u e l o s I % 0.66 0.59 0.51 a C % 0.73 0.68 0.60 l a t o t P % 0.55 0.50 0.43 * P l a r e n i M % 0.16 0.15 0.13 P e l b it s e g i D % 0.34 0.30 0.25 e s a t y h P FTU 500 510 425 a N % 0.20 0.20 0.14 e F mg 198 183 172 n M mg 91 82 73 u C mg 167 25 21.8 n Z mg 157 148 126 J mg 1.66 1.49 1.26 o C mg 0.88 0.81 0.68 e S mg 0.49 0.48 0.44
Explanation: * Source of mineral phosphate: Group I Mono-calcium phosphate (MCP), Group II DiMono-calcium phosphate (n-DCP), Group III Calcium-sodium phosphate (CSP)
n o it a c if i c e p S Mon(MocCaPlc)ium H ( a C 2PO4)2 m u i c l a c i D ) P C D -n ( O P H a C 4× H2 2O m u i d o S -m u i c l a C ) P S C ( a N 2Ca5(PO4) ) g ( ) P ( s u r o h p s o h p l a t o T 227.2 185.4 180.3 % 2 n i P f o y ti li b u l o s e v it a l e R ) % ( d i c a c ir ti c 99 98 98 ) g ( ) a C ( m u i c l a C 177.3 250.2 309.6 ) g ( ) a N ( m u i d o S 7.6 4.7 48.9 :) g m ( s e c n a t s b u s e l b a ri s e d n U ) F ( e n ir o u l F 451 352 799 ) b P ( d a e L 5.0 1.4 4.9 ) d C ( m u i m d a C 5.1 2.3 0.5 ) s A ( c i n e s r A 8.2 0.7 1.9 ) g H ( y r u c r e M 0.026 0.008 0.023
The content of undesirable substances like As, Cd, F, Hg and Pb did not exceed acceptable concentrations (24). Their allowable content in dietary phosphates is as follows: As 10 mg/kg, Cd mg/kg, Pb 10 mg/kg, Hg 0.1 mg/kg, fluorine 2000 ppm (0.2%). Elevated F content in CSP (800 mg/kg) does not possess any threat to animal health in the light of the literature available (30).
The applied mixtures of Starter, Grower and Fini-sher type were characterized by a similar energy level, but various levels of total protein, slightly different amino acids composition and also macro- and micro-elements content that corresponds to standards of pig feeding (3, 19) (tab. 2).
The production results in particular fattening stages, however, differed slightly between the groups (tab. 3), but did not exhibit any significant influence of the kind of phosphate on their possible differentiation of final results. The results are difficult to compare due to various feeding and fattening periods; however, in the case of heavy fatteners Italian Duroc x Italian Large White the indices were poorer (5), similarly like in Polish hybrid pigs of 990 Line (14).
The slaughter performance of fattening pigs in all the groups was high on a level slightly above 80% (tab. 4). Meatiness is a very important index in slaugh-ter assessment of carcass. Carcasses of fattening pigs from group I that were given MCP in their fodder contained the highest amount of meat (54.7%), signi-ficantly higher as compared to group II (n-DCP) (p < 0.05). According to the EU criteria, pork carcass that have a post-slaughter weight within the range of 60-120 kg may be divided into the following classes: S meatiness above 60%; E meatiness 55-60%; U meatiness 50-55%; R meatiness 45-50%; O meat-iness 40-45%; P meatmeat-iness below 40%. The obta-ined results of the study prove that the carcasses of
fattening pigs of all the groups were well muscled and could be qualified to class U. In 1993-2006, an average meatiness of fattening pigs of a mass-popula-tion in Poland increased from 43.0 to 52.8%, and the contribution of carcass in E and U classes increased from 8 to 52% (10). Loin eye area is a good indicator of carcass musculature. It was similar in all the groups (38.6-39.9 cm2), almost the same like in the case of Duroc breed, but considerably higher when compared to pigs of the Berkshire breed, or Berkshire boars crossed to Duroc-Landrace sows slaughtered with a similar body weight (29).
The mean backfat thickness from five me-asurements was 21.4 mm in group II, and was significantly lower as compared to groups I and III. The mechanism of the influence of phos-phate kind on backfat thickness is difficult to explain, since it is rather a breed feature, and it is difficult to change its thickness using va-rious kinds of dietary protein, fats, macro-elements, etc. (11, 16).
One of the basic indices of a normal meat tissue is pH value determined 1 and 24 hours after slaughter (tab. 5). The results obtained prove that the dietary phosphates applied did not influence the values of pH1 nor pH24. The content of water, fat and protein in the LD muscle was similar in all the groups, on the level given by other authors (17, 33).
The obtained results of those indices prove that the evaluated phosphates addition did not influence significantly water absorption, natural leakage from the meat, nor electric
Tab. 3. Results of fattening
s r e t e m a r a P GroupPhosphate ) P C M ( I II(n-DCP) III(CSP) ) s y a d 6 2 ( g n i n e tt a f f o d o ir e p I r e tr a t S ) g ( G D A .941±73.2 .967±61.6 .983±38.9 ) g k ( I F D 1.88±0.04 1.88±0.06 1.87±0.06 ) g k / g k ( R C F 2.00±0.27 1.94±0.13 1.90±0.09 ) s y a d 1 3 ( g n i n e tt a f f o d o ir e p II r e w o r G ) g ( G D A .987±60.7 .977±83.0 .986±115.1 ) g k ( I F D 2.62±0.12 2.62±0.14 2.64±0.15 ) g k / g k ( R C F 2.65±0.07 2.69±0.15 2.67±0.23 ) s y a d 0 3 ( g n i n e tt a f f o d o ir e p II I r e h s i n i F ) g ( G D A 1036±68.7 1009±103.2 1034±93.4 ) g k ( I F D 3.17±0.16 3.16±0.27 3.14±0.17 ) g k / g k ( R C F 3.07±0.21 3.14±0.16 3.04±0.19 ) s y a d 7 8 ( d o ir e p g n i n e tt a f e l o h W ) g ( G D A .992±44.3 .977±62.5 1002±61.7 ) g k ( I F D 2.59±0.09 2.58±0.10 2.57±0.09 ) g k / g k ( R C F 2.61±0.10 2.65±0.14 2.58±0.11
Tab. 4. Results characterizing the quality of carcass
s r e t e m a r a P GroupPhosphate ) P C M ( I II(n-DCP) III(CSP) ) g k ( t h g i e w r e t h g u a l S 111.0±4.25__ 108.0±4.62__ 112.0±4.36__ ) g k ( t h g i e w r e t h g u a l s t s o P 90.7±2.81__ 87.4±3.78__ 90.9±4.40__ ) % ( e g a t n e c r e p g n i s s e r D 81.7±1.25__ 80.9±1.13__ 81.2±1.29__ ) % ( ) P O R U E ( s s e n it a e M 54.7a±2.32__ 52.6b±2.71__ 53.6±3.45__ :) m m ( s s e n k c i h t t a f k c a B e d a l b r e d l u o h s e h t r e v o 38.7a±6.71__ 43.0±4.53__ 45.1b±5.29__ k c a b e h t t a 20.2±5.03__ 21.2±4.05__ 22.4±3.98__ n i o l e h t t a 1 18.0A,a±3.14__ 23.5B±4.41__ 22.4b±2.67__ n i o l e h t t a 2 13.8±2.63__ 14.9±4.08__ 14.3±3.50__ n i o l e h t t a 3 16.2±3.56__ 16.6±3.72__ 15.8±3.91__ s t n e m e r u s a e m 5 f o e g a r e v A 21.4a±4.03__ 23.8b±3.81__ 24.0b±3.65__ m c ( e y e n i o l f o a e r A 2) 39.9±4.83__ 38.6±4.98__ 38.8±3.98__ Explanation: a, b p £ 0.05; A, B p £ 0.01
conductivity. The latest parameter reflecting water-iness was very profitable, since it did not exceed the value of 4 mS, while the boundary value is 8 mS (2).
Also the color of L. dorsi muscle was assessed. The values of colour brightness, red and yellow com-ponent of the color were the same in all the groups: however they differ significantly from the colour of the ham muscle of heavy fatteners (31).
It should be stated at the end that the phosphates evaluated did not significantly influence production results (gains, feed intake), nor carcass musculature and meat quality. The new phosphate applied (n-DCP) appeared to be fully useful in finishing pigs feeding, which was also confirmed in another study conducted by Korniewicz et al. (15).
Hoffmann at al. (13) showed the phosphorus con-tained in the estimated dicalcium phosphate (n-DCP) was significantly better absorbed than MCP and CSP used by pigs, as well as lambs. The confirmation of a better use of P was an indicator relating to the absorption and retention of the major element and higher content of phosphorus in the blood serum and bones of animals. The results of these studies can also indicate the health benefits of animals and ecology due to lower excretion of phosphorus in the faeces.
Conclusions
In conclusion, basing on the results of the experi-mental study conducted it may be stated that the three different phosphates applied in growing-finishing pigs feed did not influence significantly the basic produc-tion parameters. Moreover, the indices of slaughter assessment (dressing, meatiness, loin eye area) did not differ between the groups. Qualitative parameters of meat (L. dorsi), i.e. pH, content of water, protein, fat, water absorption and color did not differ between the
groups, only carcasses of pigs fed with mix-tures supplemented with monocalcium phos-phate (group I) were characterized by a some-what better musculature and had thinner back-fat when compared to pigs from other groups (II and III).
The results of chemical analysis of phospha-tes used in the study indicate high phosphorus solubility in citric acid, which conditions bio-availability well. The concentration of undesi-rable substances (including heavy metals) was low in all phosphates. The new dicalcium phosphate (n-DCP) appeared to be fully use-ful in fattening pigs feeding. However, the analysis of economic profitability of that phos-phate production in comparison with market price of other feed phosphates is still an open issue.
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Tab. 5. Physical and chemical parameters of meat (L. dorsi)
s r e t e m a r a P GroupPhosphate ) P C M ( I II(n-DCP) III(CSP) H p 1 6.28±0.24 6.24±0.15 6.20±0.22 H p 24 5.51±0.09 5.50±0.10 5.52±0.10 m c ( n o it p r o s b a r e t a W 2:) 29.90±0.911 30.78±1.501 30.23±2.261 ) % ( l a r u t a n e g a k a e L 5.30±2.13 4.91±1.91 4.66±2.21 ) s t p ( d e l b r a M 1.75±0.26 1.90±0.21 1.61±0.42 ) S m ( y ti v it c u d n o c c ir t c e l E 3.97±1.15 3.51±1.33 4.50±1.24 :r u o l o C s s e n t h g ir b * L 50.84±1.741 51.45±3.181 50.11±2.871 s s e n d e r * a 4.49±0.72 4.63±0.90 4.99±1.04 s s e n w o ll e y * b 0.79±0.10 0.78±0.10 1.20±0.15 :) % ( t n e t n o c t a e m n I r e t a w 72.39±1.091 71.85±0.951 72.74±0.811 t a f 3.24±0.89 3.18±0.68 3.12±0.88 n i e t o r p 23.27±0.701 23.76±0.811 23.52±0.871
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Corresponding author: prof. dr hab. Zbigniew Dobrzañski, ul. Che³-moñskiego 38C, 51-630 Wroc³aw, Poland; e-mail: zbigniew.dobrzanski @up.wroc.pl
