Influence of Fermented Broccoli Residues on Fattening Performance, Nutrient Utilization, and Meat Properties of Finishing Pigs
2024
Zhiwei Zhao | Jie Wu | Xiaohong Yao | Hong Sun | Yifei Wu | Hanghai Zhou | Xin Wang | Kai Guo | Bo Deng | Jiangwu Tang
The study determined the impacts of dietary fermented residues&rsquo: (FBR) inclusion on growth, nutrient utilization, carcass characteristics, and meat properties in fattening pigs. Seventy-two robust pigs were randomly assigned to two experimental groups (Duroc ×: Landrace ×: Yorkshire, thirty-six pigs each). Each group was subjected to a 52-day trial, during which they received either a corn&ndash:soybean meal-based diet or diet enhanced with a 10% addition of FBR. Consequently, adding 10% FBR caused a significant decrease in the digestive utilization of crude dietary components in fattening pigs (p <: 0.05) but showed no significant impact on the growth performance. Additionally, FBR inclusion increased the marbling scores (p <: 0.05) and total antioxidant functions (p <: 0.05) of muscle tissues, indicating improved meat quality. Gender affected backfat depth, with barrows showing thicker backfat depth. In conclusion, dietary supplementation with 10% FBR in finishing pigs influenced the meat quality by improving the marbling score and antioxidant performance while reducing digestibility without compromising growth performance.
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