Effect of diet including potato by-product on growing performance, carcass characteristics and meat quality in growing-finishing pig
2009
Kimura, F., Aichi-ken. Agricultural Research Center, Nagakute (Japan) | Ohguchi, H. | Yamamoto, R. | Kawano, T.
In recent years, enriched starches of breadcrumbs and diet including potato byproduct (PBP) produce pork having more intramuscular fat content (IFC) and palatability. To clarify the effect on growing performance, carcass characteristics and meat quality, growing-finishing pigs were fed PBP. Forty-eight LWxD crossbred pigs weighing approximately 50kg were divided into four groups and fed one of the four diets as follows. As a control diet, corn-soybean meal based diet met all the macro and micro nutritious requirements were used. As experimental diets, 15% or 30% of the control diet replaced with PBP and 30% of the control diet replaced with PBP and added lysine was arranged. All the pigs were slaughtered at 110kg of body weight and examined those carcass characteristics and meat quality. 1. No significance was observed in growing performance. 2. The backfat thickness of pigs fed 30% PBP diet was higher than that of control. On the contrary, the backfat thickness of pigs fed 15% PBP diet was lower than that of control. 3. IFC in longissimus dorsi muscle of pigs fed the diet containing 30% PBP was significantly (p0.05) higher than that of control group. Outer backfat melting point of pigs fed the diet containing 30% PBP were significantly (p0.05) lower than that of control group. Furthermore, outer and inner backfat melting point of pigs fed 30% PBP added lysine diet was significantly (p0.05) lower than that of control group. 4. The palatability test was conducted. Tenderness of the pork fed 30% PBP diet was significantly (p0.05) higher than that of control. Also, succulence, palatability, and comprehensive evaluation of the pork fed 30% PBP diet were significantly (p0.01) higher than that of control. These results suggest that pigs fed the diet including PBP get more intramuscular fat content and palatability.
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