Effects Of Lacquer (Rhus Vemicfflua) Meal On Carcass Traits, Fatty Acid Composition And Meat Quality Of Finishing Pigs

This experiment was conducted to evaluate the effects of feeding different levels of lacquer (Rhus verniciflua Stokes) meal on the growth performance, carcass traits, fatty acid profile and meat quality of longissmuss dorsi (LD) muscle in finishing pigs. Pigs (n = 117; LandracexYorkshirexDuroc; initial body weight 80 +/- 0.4 kg) were allotted to three dietary treatments and fed lacquer at 0, 2 and 4% of the diet for five weeks. Inclusion of lacquer meat in the diets of pigs had no influence on their growth performance, carcass yield, loin eye area and fat free lean; however, pigs fed lacquer diets had lower backfat (linear, p = 0.006; quadratic, p = 0.004). Pigs fed increasing levels of lacquer meal had lower moisture (linear, p < 0.001; quadratic, p = 0.008), crude fat (linear, p < 0.001) and crude protein (linear, p < 0.001; quadratic, p = 0.002) in LD muscle. The LD muscle of pigs fed lacquer meal had lower pH (linear and quadratic, p < 0.05) at 6, 8 and 10 days, and linearly lower thio-barbituric acid reactive substances (TBARS, p < 0.01) at 8 and 10 days and water holding capacity (WHC, p < 0.05) at 3, 6, 8 and 10 days. The fatty acid composition of LD muscle revealed linearly lower stearic (p = 0.034) and total saturated fatty acid (p = 0.049) with increasing dietary lacquer meal levels. In general, higher lightness, redness and yellowness values were observed in LD muscle of pigs fed 2% lacquer meal on day 0 and subsequently on 3, 6, 8 and 10 days of refrigerated storage. The results of the current study suggest that lacquer meal can be incorporated up to 4% in the diet of finishing pigs without any adverse effects on performance; moreover, improvements in the meat quality during refrigerated storage can be obtained by inclusion of lacquer meal in the diet of finishing pigs.