Mechanism of continuous high temperature affecting growth performance, meat quality, and muscle biochemical properties of finishing pigs

Table 1 Effect of high temperature and feed restriction on growth performance and meat quality of finishing pigs

Variable		Treatment			S.E.M	P value
		22AL	22PF	35AL
		(22 °C, ad lib)	(22 °C, pair-fed)	(35 °C, ad lib)
Initial BW, kg		77.75	77.62	77.80	0.416	0.630
Final BW, kg		103.85	86.02	87.70	10.12	< 0.001
ADG, kg/day		0.87^a	0.28^b	0.33^b	0.061	< 0.001
ADFI, kg/day		3.02^a	1.68^b	1.51^b	0.146	< 0.001
G:F		0.29^b	0.17^a	0.22^b	0.015	0.001
Backfat first rib, mm Thickness tenth rib, mm Last rib, mm		33.67^a	39.09^b	42.77^b	0.862	0.043
		21.48	22.04	22.27	0.974	0.715
		14.05	17.63	18.85	0.315	0.057
Loin eye area, mm²		4766	4431	4355	0.507	0.431
Leaf fat weight, kg		0.525	0.534	0.586	0.442	0.373
pH	45 min	6.10^b	6.15^ab	6.20^a	0.04	0.113
	24 h	5.48^b	5.48^b	5.57^a	0.014	0.002
	48 h	5.52^b	5.55^ab	5.64^a	0.022	0.053
Drip loss,%	24 h	2	2	2.05	0.095	0.977
Drip loss,%	48 h	2.61	2.48	2.59	0.101	0.872
L*	45 min	45.25^b	46.58^a	47.45^a	0.303	< 0.001
	24 h	57.87	58.19	58.11	0.415	0.926
	48 h	57.75	58.18	58.87	0.386	0.082
a	45 min	15.84	15.58	15.81	0.203	0.864
	24 h	15.39	14.67	14.42	0.147	0.511
	48 h	15.12	15.55	15.06	0.210	0.612
b	45 min	2.31	2.61	2.59	0.112	0.503
	24 h	3.98	3.4	3.62	0.142	0.269
	48 h	3.11	3.16	3.23	0.167	0.96
IMF,%		4.77^a	3.03^b	2.89^b	0.351	0.05
Shear force, N		41.51^b	49.01^a	43.15^b	1.127	0.038
Glycogen content, mg/g		2.15^a	1.38^b	1.19^b	0.681	0.046

Data are means with s.e.m., n = 8
a, b, Within a row, means with a common superscript do not differ (P > 0.05)
ADG average daily gain, ADFI average daily feed intake, F:G, feed gain ratio, IMF intramuscular fat, L* lightness, a redness, b yellowness

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