Influence of dried seaweed stalk and bread crumbs in pig feed on meat production and quality
2002
Suzuki, K. (Miyagi-ken. Animal Industry Experiment Station, Iwadeyama (Japan)) | Shimizu, Y. | Kadowaki, H.
Experiments were carried out to examine the influence of dried seaweed stalk and breadcrumbs in pig feed on meat production and meat quality. Eight gilts and eight barrows of LWD pigs were used for the experiment. The pigs were divided into four groups at 30kg BW, and reared individually until they attained to 70kg BW. Feed additives were used from 70kg to 105kg for the four groups. The dried seaweed stalk and breadcrumbs were mixed with feed at a rate of 0.3% and 5%, respectively, in group 1. Dried seaweed stalk was added exclusively to the feed for group 2, and breadcrumbs were used for group 3 alone. Neither additive was used for group 4. When the pigs reached 105kg, they were slaughtered, and carcass traits were measured. The loin meat at the position of two thoracic vertebras from the last thoracic vertebra was sampled. The samples were analyzed for water holding capacity, meat color, physical characteristics and chemical composition. The effect of additional breadcrumbs on most meat production and meat quality traits was not statistically significant. The addition of dried seaweed stalk to feed significantly improved total feed intake (121.1kg) and the feed conversion ratio (3.588) from 70kg to 105kg body weight, when compared with the group that received no additives (142.3kg and 4.215). Moreover, the cooking loss in the group 1 and 2 that received dried seaweed stalk was significantly less than that in the group 3 and 4. These results suggested that the addition of dried seaweed stalk improved feed utility and meat quality.
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