biology of the ‘very plastic’ 350 lb- pig

PIC Symposium 2011 | Nashville, TN

BIOLOGY of the ‘Very Plastic’ 350 lb-Pig

Andrzej A. SosnickiMay 3, 2011



SYNOPSIS

Skeletal Muscle Development & GrowthEmbryonic IMPRINTING: Its Implications for Performance and Carcass ValueMuscle Fiber Types: Their Effects on Muscle Growth (and Meat Quality)

Year 2011: Live Performance & Carcass Composition of the 350 lb. Pig

Year 2011: Carcass value of the 350 lb. Pig in Integrated Systems

Year 2011-2020 – Final Thoughts to Ponder


Productivity Growth (Kg/Breeding Female)

1974 – 2010 = 133%


Plasticity of the Neuro-Muscular System

2011 Boston Marathon Winner’s Time:2 Hrs., 3 Min., 2 Sec.


Cross Section of a Developing Fasiculus of the Loin Muscle from a 4” Pig Fetus

1. PRIMARY Fetal Fibers 2. SECONDARY Fetal Fibers3. SECONDARY Fetal Fibers Being Formed While Still Apposed to Primary Fibers4. Myoblasts or Fibroblasts

Swatland, H. J., 1973. Journal of Animal Science 37:536-545


PRIMARY= Type I = SMALL SIZE (CSA) – Slow-Contracting, Oxidative, “Red”

Mature Muscle Fiber Types: How Many and What Kind?

SECONDARY = Type IIa & IIx: MEDIUM SIZE (CSA) – Fast Contracting, Oxidative & Glycolytic, “White”

SECONDARY = Type IIB -- LARGE SIZE (CSA) – Fast Contracting, Glycolytic, “White”


MUSCLE

NERVE

CONNECTIVE TISSUE

NUCLEI

MEMBRANE

BUNDLE OF FIBERS

MUSCLE CELL (FIBER)

MYOFIBRIL

FILAMENTS

MYOSIN FILAMENT

ACTIN FILAMENT

SARCOMERE


Growth of Loin Muscle as Percentage of Birth Weight

50 60 70 80 90 100 110 1200

20

40

60

80

100

120

140

Increase in Length of Fully Tendiously Inserted Myofibers Hyperplasia of primary fetal myofibersHyperplasia of Secondary Fetal Myofibers Hypertrophy to Increase DiameterHypertrophy to Increase Myofiber Length

Embryonic Age, days

% o

f Dry

Wt.

at B

irth

Day 115 - Birth

Swatland, H. J., 1973. Journal of Animal Science 37:536-545

PIC Symposium 2011 | Nashville, TNLefaucheur, L. ICoMST, 2009


University of Wisconsin - PIC Study

02468

1012141618

1 2 3 4 5 6 7 8

% T

otal

Fib

ers

Lines

Genetic Line Effects on Fiber Type

Type I Type IIA


Pig Live Weight and Meat Quality

• 40 lb. Increase in Market Wt*.:– Loin pH .024

– Subj. Japanese Color Score .056

– Loin Minolta L* .168

* 2010 PIC Growth-Curve and Carcass Value Study: Live Weight Range 300-340 Lbs.


Influence of Birth Weight on Postnatal Growth and Fiber Characteristics

at 112 Kg BW in Pigs


1 1.5 2 2.5 3 3.5 4 4.50

10

20

30

40

50

60

70

80

90

100

50

55

60

65

70

75

80

85

90

95

100

Birth Weight, lb.

% S

urvi

vabi

lity

% F

ull-v

alue

Pig

s

Nursery survivability; quadratic, P < 0.04

Full-value pigs; quadratic, P < 0.002

Pre-wean survivability; quadratic, P < 0.0001

Effect of Birth Weight on Robustness


1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5170

180

190

200

210

0.90

0.95

1.00

1.05

1.10

1.15

1.20

Birth Weight, lb.

Hot

Car

cass

Wei

ght,

lb.

Life

time

Ave

rage

Dai

ly C

arca

ss G

ain,

lb./d

Hot carcass weight; quadratic, P < 0.0001

Lifetime average daily carcass gain; quadratic, P < 0.0001

Effect of Birth Weight on Carcass Weight


1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.554

55

56

57

58

59

15

16

17

18

19

20

Birth Weight, lb.

Loin

Dep

th, m

m

Bac

kfat

, mm

Loin depth; quadratic, P < 0.002

Backfat thickness; linear, P < 0.0002

Effect of Birth Weight on Carcass Quality


1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 260

2

4

6

8

10

12

14

16

18

20

22

24

26

Lactate Values on Off-Test Boars

Freq

uenc

y, %

EBV Development for Physiological Fitness

ATPLacticAcid

CHO



SYNOPSIS


Year 2011: Live Performance & Carcass Composition of the 350 lb. Pig




PIC337RG x Camborough Pigs Growth Curve

65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 23560

80

100

120

140

160

180

200

220

240

260

280

300

320

340

360

380

400

Age, days

Wei

ght,

lb.

1,556 Kcal ME Diets

350 lb. Market Wt. in 2016:207 Days of Age

350 lb. Market Wt.212 Days of Age


PIC337RG x Camborough Pigs Feed Conversion – Cumulative From On Test

60 80 100 120 140 160 180 200 220 240 260 280 300 320 340 360 380 4001.50

1.60

1.70

1.80

1.90

2.00

2.10

2.20

2.30

2.40

2.50

2.60

2.70

2.80

2.90

3.00

Weight, lb.

Feed

Con

vers

ion,

lb. f

eed

/ lb.

gai

n

1,556 Kcal ME Diets

350 lb. Market Wt. in 2016:2.56 GF FCR

350 lb. Market Wt.2.69 GF FCR


PIC337RG x Camborough Pigs Carcass Backfat Thickness

175 185 195 205 215 225 235 245 255 265 275 28514

15

16

17

18

19

20

21

22

23

24

Hot Carcass Weight, lb.

Bac

kfat

Thi

ckne

ss, m

m

1,556 Kcal ME Diets

264 lb. Carcass Wt. in 2016:20.9 mm (.82 in.) BF

264 lb. Carcass Wt.22.4 mm (.88 in.) BF


PIC337RG x Camborough Pigs Carcass Loin Depth

175 185 195 205 215 225 235 245 255 265 275 28560

62

64

66

68

70

72

74

76

78

80


Loin

Dep

th, m

m

1,556 Kcal ME Diets

264 lb. Carcass Wt. in 2016:75.0 mm (2.95 in.) LD

264 lb. Carcass Wt.73.5 mm (2.89 in.) LD


PIC337RG x Camborough Pigs Total Primal Weight

175 185 195 205 215 225 235 245 255 265 275 285140

150

160

170

180

190

200

210

220

230

240

250


Tota

l Prim

al W

t., lb

.

1,556 Kcal ME Diets

264 lb. Carcass Wt. in 2016:> 226.4 lb. of Primal Weight

264 lb. Carcass Wt.226.4 lb. Primal Wt.

22.3 lb. Boston Butt 26.5 lb. Picnic35.9 lb. Belly 60.6 lb. Ham68.8 lb. Loin 12.4 lb. Spareribs



SYNOPSIS


Year 2011: Live Performance & Carcass Composition of the 350 lbs Pig




PIC337RG x Camborough Pigs Total Primal Value / lb. of Hot Carcass Wt.

150 160 170 180 190 200 210 220 230 240 250 260 270 280$0.00

$0.10

$0.20

$0.30

$0.40

$0.50

$0.60

$0.70

$0.80

$0.90

$1.00

$1.10

$1.20

Total Primal Value Polynomial (Total Primal Value)Production Cost Polynomial (Production Cost)

Hot Carcass Wt.

$ / l

b. o

f Car

cass

Wt.

Economic Assumptions:Housing Costs = $ .11 / day Feed Costs = $ .121 / lb.Feeder Pig Cost = $ 70.00 Transport Costs = $ 3.89 or $ 4.38 / pigProcessing Costs = $ 30.00 / pig USDA Carlot Pork Prices – January 1 to March 31, 2011


PIC337RG x Camborough Pigs Boneless Loin, Ham, and Belly Value / lb. of Hot Carcass Wt.

150 160 170 180 190 200 210 220 230 240 250 260 270 280$0.00

$0.10

$0.20

$0.30

$0.40

$0.50

$0.60

$0.70

$0.80

$0.90

Total Boneless Loin, Ham & Belly Value Polynomial (Total Boneless Loin, Ham & Belly Value)Production Cost Polynomial (Production Cost)

Hot Carcass Wt.

$ / l

b. o

f Car

cass

Wt.

Economic Assumptions:Housing Costs = $ .11 / day Feed Costs = $ .121 / lb.Feeder Pig Cost = $ 70.00 Transport Costs = $ 3.89 or $ 4.38 / pigProcessing Costs = $ 30.00 / pig

1,556 Kcal ME Diets



Final Thoughts to Ponder

• Biological ‘Plasticity’ of the Pig Enables Altering Skeletal Muscle Growth Efficiency and Body/Carcass Composition Without Compromising the Animals’ Biological Viability at Heavy Weights.

• 2011 Results Clearly Indicate that PIC Full-Program Genetics is Already Economically Producing 350 lb. Commercial Pigs.

• Commercialization of Producing 350 lb. Pigs Will Require Concerted Efforts of Geneticists, Nutritionists, Production Specialists,

Animal Behaviorists, Meat Scientists and Food Engineers to Insure its Success.

biology of the ‘very plastic’ 350 lb- pig

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