The effect of rapeseed cake feeding on carcass pig quality
1994
Nosal, V. | Pipasova, D. | Palanska, O. | Svetlanska, M. | Sommer, A. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
The aim of this study was to evaluate rapeseed cakes (as a by-product in bio-oil production) in feed mixtures given to pigs with a view to carcass and bacon quality. Group 1 (control) was fed a diet without rapeseed cakes. Group 2 was fed a diet containing 6 % rapeseed cake additive; Group 3 to 50 kg live weight 8 %, and over 50 kg live weight 10 % additive. A significant difference in carcass quality was observed in the decreased share of lean cuts in Group 3 (43.9 %) compared with the control (48.41 %), in higher average backfat thickness (2.37 cm; 2.96 cm), and in higher representation of fat parts, inclusive of the belly (15.99 kg; 18.33 kg). There was a significant difference in meat quality only in decreased cholesterol content and lower tenderness in the experimental groups (69 and 66 mg per 100 g, 7.03 and 5.73 shear force) compared with control (97 mg per 100 g; 8.01 shear force). In the experimental groups fat cholesterol content was lower than in the control (125 mg per 100 g, 102 mg per 100 g vs. 147 mg per 100 g). Rapeseed cake addition did not affect fat non-saturation indices (1.42, 1.45 and 1.46) or nutritive value (0.19, 0.19 and 0.20).
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