All you need to know about lean meat production in Swine Industry

In the recent past, 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 market and cognizant consumers for quality, tasty and safe meat products.
 Increased Profitability
 Improved Carcass Traits
 Increasing Demand and Market Value

What are the symbolic characteristics of “Lean Meat” ?
Lean meat relatively has less fat and cholesterol content, specially in the prime cuts like ham and loin, etc. Larger longissimus muscle areas, longer carcasses and hypertrophy of the muscle fibres due less fat deposition. Importantly better organoleptic attributes, so does 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 that accurate relationships 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 the 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.
 Remarkable Lean Meat Gain
 Improved Feed Efficiency
 Globally Accepted
 100% Natural Components
 Intensive Research Originated Product
 Less Inclusion Levels in the Feed

From 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 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 deterioration of pig meat quality. “META LEAN” has shown profound impact on improving meat quality and carcass traits. Several research trials on “META LEAN” have showed positive effects on feed efficiency,protein (muscle) deposition and reducing fat oxidation, resulting in improved performance and meat quality (colour, firmness, marbling, etc). This phytogenic feed additive is an effective natural solution with high acceptance by consumers for their safeness and compliance with environmental sustainability.
Feeding Recommendations
1-2 kg per ton of feed or as per veterinarian’s advise

Role of antioxidants in feed

Antioxidants play a major role in animal health, production and performance. This is due to the detrimental effects of radicals and toxic products of their metabolism on various metabolic processes. It is a well known fact that oxidative stress is involved in many degenerative disorders. The oxidative free radicals are therefore considered as pathobiochemicals mechanism for initiating or progression of various diseases. The prooxidant-antioxidant balance can be regulated by optimal nutrient uptake or providing herbal antibiotics. Thus, the essential step in maintaining the balance between the oxidative damage and antioxidative defense in the animal body would be to boost the antioxidant capacity by optimizing the dietary intake of antioxidants.

Vitamin C is a water-soluble antioxidant. It is an important anti-stress agent. However, it can be easily oxidized. Sources of vitamin C are citrus fruits and vegetables. Vitamin C is required in collagen biosynthesis and protein metabolism.

Vitamin E is the found in the biological membranes and lipid droplets. Vitamin E is absorbed in the small intestine with various efficacies depending on the diet composition, level of supplementation, age, sex and other individual characteristics of animals. It is the main chain-breaking antioxidant in biological systems.

Carotenoid is a natural pigment, responsible for yellow, orange and sometimes red pigmentations in plants, insects, birds and marine animals. They possess antioxidant activity. They have some health promoting properties, including immune system modulation. They are found in some plant-derived feed ingredients.

Manganese has an essential part of a range of enzymes taking part in antioxidant protection, bone growth and egg shell formation carbohydrate and lipid metabolism including processing of cholesterol.

Zinc is the second most abundant trace element trace element in mammals and they take part in antioxidant defense as an integral part of SOD, hormone secretion, keratin generation and epithelial tissue integrity immune function.

Iron has a vital role in antioxidant defense as an essential component of catalase, energy and protein metabolism, hence respiratory carrier, electron transport, oxidation-reduction reaction.