Effect of thiamin supplementation in diet utilizing cassava as major energy source on carcass quality and performance of finishing pigs
1991
Theerasak Vitayasak
Experiment 1: Focusing the study on supplementation of thiamin at 0, 1.2, 3.6 and 6.0 mg./kg. diet utilizing cassava as major energy source. The method of randomized complete block design is used on 40 castrated male crossbreds. Every group has nonsignificant difference pH levels of the ham and loin muscle. The color and firmness of the loin have highly significant difference (p0.01). Thiamin supplement level of 6.0 mg./kg. yielded the best result for color and firmness of the muscle. The carcass quality and performance of the four treatments have nonsignificant diference. Experiment 2: Focusing the study on the carcass qulity and performance of finishing pigs on thiamin supplement at 0 and 8 mg./kg. on diet utilizing cassava as a major energy source in comparison to the control group on corn-soybean diet. The experiment is randomized complete block design, on 20 castrated male crossbreds. The pigs under nonsupplemented cassava diet had higher pH value, lower color and firmness of the loin and ham, than the other groups at highly significant difference (p0.01). The carcass quality and performance of the three treatments are non-significant different.
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