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PIC Symposium 2011 | Nashville, TN
BIOLOGY of the ‘Very Plastic’ 350 lb-Pig
Andrzej A. SosnickiMay 3, 2011
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PIC Symposium 2011 | Nashville, TN
BIOLOGY of the ‘Very Plastic’ 350 lb-Pig
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
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PIC Symposium 2011 | Nashville, TN
Productivity Growth (Kg/Breeding Female)
1974 – 2010 = 133%
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PIC Symposium 2011 | Nashville, TN
Plasticity of the Neuro-Muscular System
2011 Boston Marathon Winner’s Time:2 Hrs., 3 Min., 2 Sec.
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PIC Symposium 2011 | Nashville, TN
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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 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
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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”
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PIC Symposium 2011 | Nashville, TN
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PIC Symposium 2011 | Nashville, TN
MUSCLE
NERVE
CONNECTIVE TISSUE
NUCLEI
MEMBRANE
BUNDLE OF FIBERS
MUSCLE CELL (FIBER)
MYOFIBRIL
FILAMENTS
MYOSIN FILAMENT
ACTIN FILAMENT
SARCOMERE
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PIC Symposium 2011 | Nashville, TN
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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PIC Symposium 2011 | Nashville, TN
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PIC Symposium 2011 | Nashville, TNLefaucheur, L. ICoMST, 2009
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PIC Symposium 2011 | Nashville, TN
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
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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 300-340 Lbs.
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PIC Symposium 2011 | Nashville, TN
Influence of Birth Weight on Postnatal Growth and Fiber Characteristics
at 112 Kg BW in Pigs
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
BIOLOGY of the ‘Very Plastic’ 350 lb-Pig
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
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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
Hot Carcass Weight, lb.
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
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PIC Symposium 2011 | Nashville, TN
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
Hot Carcass Weight, lb.
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
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PIC Symposium 2011 | Nashville, TN
BIOLOGY of the ‘Very Plastic’ 350 lb-Pig
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 lbs Pig
Year 2011: Carcass value of the 350 lb. Pig in Integrated Systems
Year 2011-2020 – Final Thoughts to Ponder
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PIC Symposium 2011 | Nashville, TN
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
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PIC Symposium 2011 | Nashville, TN
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
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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.
• 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.