Influence of type and dietary rate of inclusion of non-starch polysaccharides on skatole content and meat quality of finishing pigs

The effect of feeding different sources of dietary fibre at varying rates o f inclusion on the concentrations of skatole and indole in the backfat of f inishing pigs and their subsequent carcass quality was studied. Sugar-beet pulp (SBP) and straw (S) were selected because of their assumed widely diff ering hind-gut-fermentability characteristics. They were individually and i n combination added to a diet at three rates of inclusion designed to provi de concentrations of 40, 80 and 120 g non-starch polysaccharide (NSP) per k g. The digestible energy (DE) contents varied between the three levels of i nclusion of NSP but were formulated to a lysine: energy ratio of 0.625 g : MJ DE with other amino acids being in the same individual proportion to lys ine. The nine experimental diets were offered to 10 replicate (five entire males and five females) pigs of initial live weight 55 kg. Food intakes wer e adjusted between treatment to ensure that energy and nutrient intakes wer e common. Animals were slaughtered on reaching 85 kg live weight. Adipose t issue teas analysed for skatole and indole and meat quality characteristics assessed. No significant differences in performance were detected although carcasses from animals given sugar-beet pulp were significantly fatter The re were significant correlations between the level of skatole in the backfa t and the following eating quality characteristics: skatole odour intensity of the fat, abnormal odour intensity of fat, abnormal odour intensity of l ean and abnormal flavour intensity of lean with correlations coefficients o f 0.656, 0.709, 0.496 and 0.523 respectively (coefficients >0.276; P < 0.05 ). The range in skatole levels in the backfat were attributable substantial ly to very high levels found in three boars. No significant correlations we re found between indole concentrations in the backfat and eating quality ch aracteristics. However no effects of dietary NSP type or inclusion level on the eating quality characteristics of pig meat, with pigs given diets on t he basis of equal energy and nutrient intakes, were detected.