PIC Symposium 2011 | Nashville, TN BIOLOGY of the ‘Very Plastic’ 350 lb-Pig Andrzej A. Sosnicki May 3, 2011.

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Presentation transcript:

PIC Symposium 2011 | Nashville, TN BIOLOGY of the ‘Very Plastic’ 350 lb-Pig Andrzej A. Sosnicki May 3, 2011

PIC Symposium 2011 | Nashville, TN BIOLOGY of the ‘Very Plastic’ 350 lb-Pig SYNOPSIS Skeletal Muscle Development & Growth Embryonic IMPRINTING: Its Implications for Performance and Carcass Value Muscle 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 – Final Thoughts to Ponder

PIC Symposium 2011 | Nashville, TN Productivity Growth (Kg/Breeding Female) 1974 – 2010 = 133%

PIC Symposium 2011 | Nashville, TN Plasticity of the Neuro-Muscular System 2011 Boston Marathon Winner’s Time: 2 Hrs., 3 Min., 2 Sec.

PIC Symposium 2011 | Nashville, TN

Cross Section of a Developing Fasiculus of the Loin Muscle from a 4” Pig Fetus 1.PRIMARY Fetal Fibers 2.SECONDARY Fetal Fibers 3.SECONDARY Fetal Fibers Being Formed While Still Apposed to Primary Fibers 4.Myoblasts or Fibroblasts Swatland, H. J., Journal of Animal Science 37:

PIC Symposium 2011 | Nashville, TN 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”

PIC Symposium 2011 | Nashville, TN

MUSCLE NERVE CONNECTIVE TISSUE NUCLEI MEMBRANE BUNDLE OF FIBERS MUSCLE CELL (FIBER) MYOFIBRIL FILAMENTS MYOSIN FILAMENT ACTIN FILAMENT SARCOMERE

PIC Symposium 2011 | Nashville, TN

Growth of Loin Muscle as Percentage of Birth Weight Swatland, H. J., Journal of Animal Science 37:

PIC Symposium 2011 | Nashville, TN

Lefaucheur, L. ICoMST, 2009

PIC Symposium 2011 | Nashville, TN University of Wisconsin - PIC Study Type IType IIA

PIC Symposium 2011 | Nashville, TN 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 Lbs.

PIC Symposium 2011 | Nashville, TN Influence of Birth Weight on Postnatal Growth and Fiber Characteristics at 112 Kg BW in Pigs

PIC Symposium 2011 | Nashville, TN Nursery survivability; quadratic, P < 0.04 Full-value pigs; quadratic, P < Pre-wean survivability; quadratic, P < Effect of Birth Weight on Robustness

PIC Symposium 2011 | Nashville, TN Hot carcass weight; quadratic, P < Lifetime average daily carcass gain; quadratic, P < Effect of Birth Weight on Carcass Weight

PIC Symposium 2011 | Nashville, TN Loin depth; quadratic, P < Backfat thickness; linear, P < Effect of Birth Weight on Carcass Quality

PIC Symposium 2011 | Nashville, TN EBV Development for Physiological Fitness ATP Lactic Acid CHO

PIC Symposium 2011 | Nashville, TN BIOLOGY of the ‘Very Plastic’ 350 lb-Pig SYNOPSIS Skeletal Muscle Development & Growth Embryonic IMPRINTING: Its Implications for Performance and Carcass Value Muscle 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 – Final Thoughts to Ponder

PIC Symposium 2011 | Nashville, TN PIC337RG x Camborough Pigs Growth Curve 1,556 Kcal ME Diets 350 lb. Market Wt. in 2016: 207 Days of Age 350 lb. Market Wt. 212 Days of Age 350 lb. Market Wt. 212 Days of Age

PIC Symposium 2011 | Nashville, TN PIC337RG x Camborough Pigs Feed Conversion – Cumulative From On Test 1,556 Kcal ME Diets 350 lb. Market Wt. in 2016: 2.56 GF FCR 350 lb. Market Wt GF FCR 350 lb. Market Wt GF FCR

PIC Symposium 2011 | Nashville, TN PIC337RG x Camborough Pigs Carcass Backfat Thickness 1,556 Kcal ME Diets 264 lb. Carcass Wt. in 2016: 20.9 mm (.82 in.) BF 264 lb. Carcass Wt mm (.88 in.) BF 264 lb. Carcass Wt mm (.88 in.) BF

PIC Symposium 2011 | Nashville, TN PIC337RG x Camborough Pigs Carcass Loin Depth 1,556 Kcal ME Diets 264 lb. Carcass Wt. in 2016: 75.0 mm (2.95 in.) LD 264 lb. Carcass Wt mm (2.89 in.) LD 264 lb. Carcass Wt mm (2.89 in.) LD

PIC Symposium 2011 | Nashville, TN PIC337RG x Camborough Pigs Total Primal Weight 1,556 Kcal ME Diets 264 lb. Carcass Wt. in 2016: > lb. of Primal Weight 264 lb. Carcass Wt lb. Primal Wt lb. Boston Butt26.5 lb. Picnic 35.9 lb. Belly60.6 lb. Ham 68.8 lb. Loin12.4 lb. Spareribs 264 lb. Carcass Wt lb. Primal Wt lb. Boston Butt26.5 lb. Picnic 35.9 lb. Belly60.6 lb. Ham 68.8 lb. Loin12.4 lb. Spareribs

PIC Symposium 2011 | Nashville, TN BIOLOGY of the ‘Very Plastic’ 350 lb-Pig SYNOPSIS Skeletal Muscle Development & Growth Embryonic IMPRINTING: Its Implications for Performance and Carcass Value Muscle Fiber Types: Their Effects on Muscle Growth (and Meat Quality) Year 2011: Live Performance & Carcass Composition of the 350 lbs Pig Year 2011: Carcass value of the 350 lb. Pig in Integrated Systems Year – Final Thoughts to Ponder

PIC Symposium 2011 | Nashville, TN PIC337RG x Camborough Pigs Total Primal Value / lb. of Hot Carcass Wt. Economic Assumptions: Housing Costs = $.11 / dayFeed Costs = $.121 / lb. Feeder Pig Cost = $ 70.00Transport Costs = $ 3.89 or $ 4.38 / pig Processing Costs = $ / pigUSDA Carlot Pork Prices – January 1 to March 31, 2011

PIC Symposium 2011 | Nashville, TN PIC337RG x Camborough Pigs Boneless Loin, Ham, and Belly Value / lb. of Hot Carcass Wt. Economic Assumptions: Housing Costs = $.11 / dayFeed Costs = $.121 / lb. Feeder Pig Cost = $ 70.00Transport Costs = $ 3.89 or $ 4.38 / pig Processing Costs = $ / pig 1,556 Kcal ME Diets

PIC Symposium 2011 | Nashville, TN BIOLOGY of the ‘Very Plastic’ 350 lb-Pig 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 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.