In the recent past, the swine industry has gained important and continuous progress from selection for constantly increasing lean muscle gain and decreasing fat deposition, in order to meet the increasing demand of the market and cognizant consumers for quality, tasty and safe meat products.
What are the symbolic characteristics of “Lean Meat”?
Lean meat relatively has less fat and cholesterol content, especially in the prime cuts like ham and loin, etc. Larger longissimus muscle areas, longer carcasses, and hypertrophy of the muscle fibers due to less fat deposition. Importantly better organoleptic attributes so do the better market price.
The simplest means to estimate the lean tissue mass in the pigs’ body is the use of B-mode real-time ultrasound equipment. This is the preferred method. However, it requires an accurate relationship between ultrasound measurements (loin-eye area and back-fat thickness).
Factors Intervening the Lean Meat Production
A proper interpretation of lean growth curves is important as different factors like genotype, sex, amino acid or energy intake, and environmental stresses may affect lean growth at different stages of growth. During the grower-finisher phase, the difference in lean growth potential between gilts and barrows is approximately 5% but ranges from 2% to 15% i.e. more lean growth rate in barrows. Between 110 and 176 lb. body weight, the daily lean growth rate is relatively constant in gilts and burrows.
At approximately 176 lb. body weight, the daily lean growth rate starts to decline towards zero when the pig’s mature lean body weight has been reached. Nutrient and energy intake: Sub-optimal intakes of essential nutrients and energy will limit pigs from expressing their lean growth potential. For this reason, practical pig diets are generally over-fortified with relatively inexpensive nutrients, vitamins, and minerals.
Furthermore, close attention should be paid to dietary levels of energy, lysine, and the other essential amino acids and to daily feed intakes when managing grower-finisher pigs. META LEAN (Protein Optimizer for High Lean Growth), A Safe Cure for the Intruding Factors.
From a practical standpoint, our exclusive product “META LEAN” integrates the diversity of available genotypes (from the fattest to the leanest), along with production and environmental conditions, to set the optimum conditions for lean growth in swine.
“META LEAN” is the remedy for the observed trend to some degradation of meat quality with intense selection for muscular growth, particularly with regard to technological and organoleptic characteristics, necessitates taking into account these constraints in feeding; whether one considers fat deposition or lean tissue gain (extent of intramuscular fat).
The use of improved pig genetics for higher growth rate and lean meat percentage has led to the deterioration of pig meat quality. “META LEAN” has shown a profound impact on improving meat quality and carcass traits. Several research trials on “META LEAN” have shown positive effects on feed efficiency, protein (muscle) deposition, and reducing fat oxidation, resulting in improved performance and meat quality (color, firmness, marbling, etc). This photogenic feed additive is an effective natural solution with high acceptance by consumers for their safeness and compliance with environmental sustainability.
1-2 kg per ton of feed or as per veterinarians advise