A chemical analysis of samples of crude glycerol from the production of biodiesel in Australia, and the effects of feeding crude glycerol to growing-finishing pigs on performance, plasma metabolites and meat quality at slaughter

2009 ◽  
Vol 49 (2) ◽  
pp. 154 ◽  
Author(s):  
C. F. Hansen ◽  
A. Hernandez ◽  
B. P. Mullan ◽  
K. Moore ◽  
M. Trezona-Murray ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Crude Glycerol ◽  
Quality Parameters ◽  
Plasma Metabolites ◽  
Finishing Pigs ◽  
Performance Indices ◽  
Glycerol Content ◽  
Feeding Difficulties ◽  
Dietary Treatments

The aims of this study were to: (i) determine the chemical composition of 11 samples of crude glycerol collected from seven Australian biodiesel manufacturers; and (ii) examine the effects of increasing levels of crude glycerol fed to growing-finishing pigs on performance, plasma metabolites and meat quality at slaughter. Chemical composition of crude glycerol samples varied considerably; glycerol content ranged between 38 and 96%, with some samples containing up to 29% ash and 14% methanol. One of these samples (76.1% glycerol, 1.83% methanol) was then fed to 64 female pigs (50.9 ± 5.55 kg; mean ± s.d.) allocated to one of five dietary treatments (0, 4, 8, 12 and 16% crude glycerol) until they reached 105 kg liveweight. There were no statistical differences in performance indices with increasing levels of added glycerol, although there was an unexpectedly high variation between treatments. Blood glycerol levels were unaffected by diet in week two of the experiment, but increased linearly (P < 0.001) with increasing levels of dietary glycerol before slaughter. The inclusion of crude glycerol did not influence any meat quality parameters at slaughter (P > 0.05). Diets containing added crude glycerol were less dusty after mixing, but diets that contained 8, 12 and 16% glycerol all formed a firm aggregate within 24 h of mixing that presented some feeding difficulties. This might restrict inclusion of glycerol in mash diets to dietary levels less than 8%. Furthermore, levels of residues such as methanol and ash should be monitored to prevent excessive amounts of these compounds in pig diets.

Effect of yeast culture (Saccharomyces cerevisiae) and garlic (Allium sativum) product mixture on growth performance, nutrient digestibility, faecal microflora, faecal noxious-gas emission and meat quality in finishing pigs

2020 ◽  
Vol 60 (16) ◽  
pp. 1911
Author(s):  
Hao Yang Sun ◽  
In Ho Kim
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Nutrient Digestibility ◽  
Garlic Extract ◽  
Yeast Culture ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments ◽  
Garlic Essential Oil ◽  
Faecal Microflora

Context Dietary supplementation with a single feed additive or a combination of different feed additives as growth promoters has been researched extensively. However, few studies have tested the combined use of probiotics (yeast culture) and phytogenics (garlic products) in pigs. Aims The present study was conducted to evaluate the effect of supplementation of a mixture of yeast culture, garlic extract and garlic essential oil (YGM) on growth performance, nutrient digestibility, faecal microflora, faecal noxious-gas emission and meat quality in finishing pigs. Methods Two hundred [(Landrace×Yorkshire)×Duroc] finishing pigs (50.37 ± 1.89 kg) were randomly allotted into two dietary treatments on the basis of bodyweight (BW) and sex for a 10-week feeding trial. Dietary treatments consisted of a basal diet (CON) and CON containing 0.1% of YGM. The YGM was composed of 54.5% of yeast culture, 40% of garlic extract powder and 5.5% of garlic essential oil. There were 20 replicated pens per treatment, with five pigs (3 barrows and 2 gilts) per pen. Pig BW was measured at the beginning and at the end of the experiment. Feed consumption was recorded daily during the experiment, on a pen basis, to calculate average daily gain (ADG). Key results Dietary YGM supplementation resulted in a higher (P &lt; 0.05) final BW and ADG than in the control groups. Pigs fed YGM supplementation diet led to a higher (P &lt; 0.05) digestibility of dry matter (DM) than in CON. The emission of hydrogen sulfide gas from faeces was significantly (P &lt; 0.05) decreased in pigs fed YGM diets; however, ammonia and total mercaptan emissions were not influenced. There were no differences in meat-quality parameters between the two treatments. Conclusions Dietary YGM supplementation exerted beneficial effects on BW and ADG and DM digestibility, reduced hydrogen sulfide gas emission, and did not have any adverse effects on meat-quality parameters that are related to consumer acceptance. Implications The study has provided a basis and insight for future research on application of a combination of yeast culture, garlic extract and garlic essential oils, as an alternative to antibiotics in finishing pig diets.

PSV-20 The Effect of Black Pepper (Piperine) Extract Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbial, Fecal Gas Emission, and Meat Quality of Finishing Pigs

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 195-196
Author(s):  
Vetriselvi Sampath ◽  
Hyun Ju Park ◽  
Inho Kim ◽  
Huan Wang ◽  
Raihanul Hoque
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Black Pepper ◽  
Linear Increase ◽  
Nutrient Digestibility ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments

Abstract The study was conducted to assess the effect of black pepper (BP) supplementation on the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs. A total of 180 crossbred [(Landrace × Yorkshire) × Duroc] finishing pigs with average initial body weight (BW) of 53.72 ± 1.42 kg were used in 10-week trial and allotted to 6 dietary treatments (6 replications pens/treatment with 5 pigs per pen). The dietary treatments were: CON (basal diet), TRT1- CON + 0.025% BP, TRT2- CON + 0.05% BP, TRT3- CON + 0.1% BP, TRT4- CON + 0.2% BP, TRT5- CON + 0.4% BP. A linear increase (P = 0.0380, 0.0061) in body weight gain (BWG) and average daily gain (ADG) were observed respectively, during the overall trial in pigs fed BP supplemented diet compared to control. The dietary supplementation of BP showed a linear increase (P=0.0065) in gain and feed ratio (G: F) at week 10. However, there were no significant results observed on average daily feed intake (ADFI) during the overall experiment. The total tract digestibility of dry matter (DM) was linearly improved (P=0.0531) in BP treatment groups compared to control. In addition, BP diet supplementation had linearly increased fecal Lactobacillus counts (P=0.0482) and decreased E. coli counts (P=0.0306) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (P=0.0227, 0.0555,0.0541) in pigs fed BP supplementation compare to control. The inclusion of BP supplementation in pigs diet had linearly increased (P=0.0146) the backfat thickness at week 10. Thus, we concluded that BP supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

scholarly journals The Effect of Black Pepper (Piperine) Extract Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbial, Fecal Gas Emission, and Meat Quality of Finishing Pigs

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1965
Author(s):  
Vetriselvi Sampath ◽  
Sureshkumar Shanmugam ◽  
Jae Hong Park ◽  
In Ho Kim
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Black Pepper ◽  
Linear Increase ◽  
Nutrient Digestibility ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments

The study was conducted to assess the effect of black pepper extract (BPE) supplementation on the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs. A total of 180 crossbred [(Landrace × Yorkshire) × Duroc] finishing pigs with average initial body weight (BW) of 53.7 ± 1.42 kg were used in 10-week trial and allotted to 6 dietary treatments (6 replications pens/treatment with 5 pigs per pen). The dietary treatments were: CON (basal diet), TRT1-CON + 0.025% BPE, TRT2-CON + 0.05% BPE, TRT3-CON + 0.1% BPE, TRT4-CON + 0.2% BPE, TRT5-CON + 0.4% BPE. Linear increase in body weight gain (BWG) (p = 0.038, 0.006) and average daily gain (ADG) were observed (p = 0.035, 0.007,and 0.006 respectively), during the overall trial in pigs fed increasing levels of BPE in supplemented diet compared to control. The dietary supplementation of BPE showed a linear increase (p = 0.007) in gain-to-feed ratio (G:F) at week 10. However, there were no significant results observed on average daily feed intake (ADFI) during the overall experiment. The total tract digestibility of dry matter (DM) was linearly improved (p = 0.053) with graded levels of BPE. In addition, BPE diet supplementation had linearly increased fecal Lactobacillus counts (p = 0.048) and decreased Escherichia coli counts (p = 0.031) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (p = 0.023, 0.056, 0.054) in pigs fed graded level of BPE supplementation. The inclusion of BPE in pigs’ diet had linearly increased (p = 0.015) backfat thickness at week 10. Thus, we concluded that BPE supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

The effect ofEucommia ulmoidesleaf supplementation on the growth performance, blood and meat quality parameters in growing and finishing pigs

2009 ◽  
Vol 80 (1) ◽  
pp. 41-45 ◽  
Author(s):  
Sung Dae LEE ◽  
Hoi Yun KIM ◽  
Young Min SONG ◽  
Hyun Jung JUNG ◽  
Sang Yun JI ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Quality Parameters ◽  
Finishing Pigs

scholarly journals The Effect of Ion Water and Premixed Mineral Supplementation on the Growth Performance, Carcass, and Meat Quality Parameters in Finishing Pigs

2009 ◽  
Vol 29 (2) ◽  
pp. 252-259 ◽  
Author(s):  
Sang-Keun Jin ◽  
Il-Suk Kim ◽  
Young-Min Song ◽  
Suk-Nam Kang ◽  
Je-Yun Jong ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Quality Parameters ◽  
Finishing Pigs ◽  
Mineral Supplementation

Evaluation of green tea by-product and green tea plus probiotics on the growth performance, meat quality and immunity of growing–finishing pigs

2012 ◽  
Vol 52 (9) ◽  
pp. 857 ◽  
Author(s):  
M. E. Hossain ◽  
S. Y. Ko ◽  
K. W. Park ◽  
J. D. Firman ◽  
C. J. Yang
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Green Tea ◽  
Basal Diet ◽  
Blood Parameters ◽  
Finishing Pigs ◽  
Spleen Cells ◽  
Con A ◽  
Antibiotic Group ◽  
Dietary Treatments

The present study was conducted to evaluate the effects of green tea by-product (GTB) and green tea plus probiotics (GT+P) on the growth performance, carcass characteristics, meat quality, blood parameters and immunity of growing–finishing pigs. In total, 80 crossbreed growing pigs were assigned to receive four dietary treatments for a period of 8 weeks. The dietary treatments were a basal diet (control), basal diet supplemented with 0.003% chlortetracycline (antibiotic), basal diet with 0.5% GTB (GTB) and basal diet containing 0.5% GT+P (GT+P). The results of our study indicated that bodyweight gain increased (P < 0.05) in response to the addition of GT+P to the basal diet. Crude protein and crude ash content, and shear values of loin meat were significantly (P < 0.05) increased in the GT+P group, although moisture and juiciness were decreased (P < 0.05). The GTB group had higher (P < 0.05) serum glucose concentrations, whereas the GT+P exhibited lower (P < 0.05) insulin concentrations. The values of thiobarbituric acid-reactive substances of fresh loin meat and meat that had been preserved for 1 week were lower (P < 0.05) in the GT+P group than those of the control and GTB groups. The growth of spleen cells incubated in concanavalin A (Con A) and lipopolysaccharide (LPS) medium was statistically higher (P < 0.05) for the GT+P group than for the GTB or antibiotic group. IL-6 and TNF-α production by spleen cells induced by Con A and LPS was increased in the GTB and GT+P group (P < 0.05) compared with the antibiotic group. Taken together, the results of the present study indicated that GT+P exerts positive effects on weight gain, meat composition, blood parameters and immunity in pigs, and could be used as an alternative to antibiotics for growing–finishing pig feeds.

scholarly journals Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage

2021 ◽  
Author(s):  
Marie-Pierre Fortier ◽  
Frédéric Guay ◽  
Linda Saucier
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Quality Parameters ◽  
Lower Percentage ◽  
Finishing Pigs ◽  
Chilling Period ◽  
Oregano Oil

Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg kg-1) and cranberry pulp (5, 10 and 20 g kg-1) were tested, according to a factorial experimental design. The loin meat was vacuum-packed and analysed at 0 (after the 24-h chilling period post slaughter), 23, 45 and 60 days of storage. Samples were repackaged under aerobic conditions after 0 or 23 days and analysed after 4, 8 and 12 days. Oregano and cranberry supplements did not affect lipid oxidation (µg of MDA equivalent per kg of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g kg-1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.

scholarly journals Effects of different dietary n-6:n-3 PUFA ratios on growth performance, blood lipid profiles, fatty acid composition of pork, carcass traits and meat quality in finishing pigs

2018 ◽  
Vol 18 (1) ◽  
pp. 143-154 ◽  
Author(s):  
Wen Chao Liu ◽  
In Ho Kim
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Linseed Oil ◽  
Carcass Traits ◽  
Blood Lipid ◽  
Quality Parameters ◽  
Lipid Profiles ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Pufa Ratio

Abstract A total of 72 crossbred pigs [(Landrace × Yorkshire) × Duroc] with an average initial BW of 51.59±1.59 kg were used in this 10-wk feeding trial to investigate the effects of different dietary n-6:n-3 polyunsaturated fatty acids (PUFA) ratios in finishing pigs. Pigs were randomly allotted to 3 dietary treatments (each n=24) with 6 replications and 4 pigs per pen (2 barrows and 2 gilts). Pigs were fed a corn-soybean meal-based diets formulated by replacing soybean oil with linseed oil to achieve n-6:n-3 close to 5:1, 10:1 and 15:1, respectively. The growth performance, carcass traits and meat quality parameters (meat color, sensory evaluation, cooking loss, drip loss, pH, longissimus muscle area and water holding capacity) were not influenced (P>0.10) by various dietary n-6:n-3 ratios. Pigs fed dietary n-6:n-3 PUFA ratios of 5:1 had a lower (P<0.05) serum total cholesterol, LDL cholesterol and triglyceride levels. The concentrations of n-3 PUFA , including C18:3n-3, C22:5n-3 and C22:6n-3 were improved (P<0.05) in the longissimus dorsi muscles of pigs fed dietary n-6:n-3 PUFA ratios of 5:1. Furthermore, pigs fed dietary n-6:n-3 PUFA ratio of 5:1 decreased (P<0.05) the n-6 concentrations (C18:2n-6 and C20:4n-6) of longissimus dorsi muscles. In conclusion, lowering the dietary n-6:n-3 ratios to 5:1 could be beneficial for the blood lipid profiles, and improve the nutritional value of pork, without adverse effect on growth performance and meat quality parameters that are related to the consumer acceptance.

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