Dietary Addition with Fermented Sorghum Distiller's Dried Grains with Soluble Improved Carcass Traits and Meat Quality in Growing-Finishing Pigs

2021 ◽  
Author(s):  
Huawei Li ◽  
Yehui Duan ◽  
Fugui Yin ◽  
Qian Zhu ◽  
Chengjun Hu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Basal Diet ◽  
Biceps Femoris ◽  
Underlying Mechanism ◽  
B Value ◽  
Finishing Pigs ◽  
Large White ◽  
L Value ◽  
Dietary Treatments

Abstract The fermented sorghum distiller's dried grains with soluble (FS-DDGS) contain numerous nutrients, yet its nutritional effects on growing-finishing pigs remain unclear. The present study was conducted to evaluate the effects of dietary FS-DDGS addition on growth performance, carcass traits, and meat quality in growing-finishing pigs. A total of 48 healthy male crossbred (Large White × Landrace × Duroc) barrows with initial body weight (BW) of 39.95 ± 2.15 kg were allocated to one of four dietary treatments (12 pigs per treatment). The dietary treatments were as follows: basal diet without (FS-DDGS0 group) or with 50 g/kg (FS-DDGS50 group), 100 g/kg (FS-DDGS100 group), or 150 g/kg (FS-DDGS150) FS-DDGS, respectively. Results showed that dietary FS-DDGS addition increased (linear, P < 0.05) the pH24h value, and contents of ash, crude protein, and Pro in Longissimus dorsi muscle, and Ala, Arg, Asp, Glu, Ile, Leu, Lys, Ser, and Tyr in Biceps femoris (BF) muscle. Meanwhile, dietary FS-DDGS addition decreased (linear, P < 0.05) the drip loss, b* value, and L* value. In addition, an effect (quadratic, P < 0.05) on total bone percentage and Gly and Pro contents in BF muscle were observed. Collectively, these findings suggested that dietary FS-DDGS addition could improve carcass traits and meat quality; nevertheless, more research is warranted to determine the underlying mechanism associated with the alterations.

scholarly journals Effect of Dietary Inulin Supplementation on Growth Performance, Carcass Traits, and Meat Quality in Growing–Finishing Pigs

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 840 ◽  
Author(s):  
Weikang Wang ◽  
Daiwen Chen ◽  
Bing Yu ◽  
Zhiqing Huang ◽  
Yuheng Luo ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Control Diet ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Basal Diet ◽  
Expression Level ◽  
Finishing Pigs ◽  
Gut Health ◽  
Dietary Treatments

Inulin is one of the commercially feasible dietary fibers that has been implicated in regulating the gut health and metabolism of animals. This experiment was conducted to investigate the effect of dietary inulin supplementation on growth performance and meat quality in growing–finishing pigs. Thirty-six Duroc × Landrace × Yorkshire White growing barrows (22.0 ± 1.0 kg) were randomly allocated to two dietary treatments consisting of a basal control diet (CON) or basal diet supplemented with 0.5% inulin (INU). Results showed that inulin supplementation tended to increase the average daily gain (ADG) at the fattening stage (0.05 < p < 0.10). Inulin significantly increased the dressing percentage (p < 0.05) and tended to increase the loin-eye area. The serum concentrations of insulin and IGF-I were significantly higher (p < 0.05) in the INU group than in the CON group. Moreover, inulin supplementation significantly elevated the expression level of myosin heavy chain II b (MyHC IIb) in the longissimus dorsi (p < 0.05). Inulin significantly upregulated the expression of mammalian rapamycin target protein (mTOR) but decreased (p < 0.05) the expression level of muscle-specific ubiquitin ligase MuRF-1. These results show the beneficial effect of inulin supplementation on the growth performance and carcass traits in growing–finishing pigs, and will also facilitate the application of inulin in swine production.

scholarly journals Qualitative feed restriction for late finishing pigs on meat quality and fatty acid profile

2016 ◽  
Vol 37 (4Supl1) ◽  
pp. 2343
Author(s):  
Apauliana Daniela Lima da Silva ◽  
José Aparecido Moreira ◽  
Rafael Leandro Ramos de Oliveira ◽  
Lorena Cunha Mota ◽  
Elisanie Neiva Magalhães Teixeira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Carcass Traits ◽  
Subcutaneous Fat ◽  
Basal Diet ◽  
Feed Restriction ◽  
Finishing Pigs ◽  
Food Ingredient ◽  
Longissimus Dorsi Muscle

The aim of this study was to evaluate the effects of including cashew bagasse bran (CBB) as a food ingredient in qualitative feed restriction programs on the carcass traits and meat quality of barrows and gilts. Twenty–four crossbred pigs (12 barrows and 12 gilts) were used, with an average initial body weight of 57.93 ± 3.67 kg/LW. The experimental design was a randomized block 3x2 factorial arrangement with three levels (0%, 15% and 30% CBB), two sexes (barrows and gilts) and four repetitions. The treatments were composed of the basal diet (BD) formulated with corn, soybean meal and a commercial base mix for finishing pigs, to which different levels of CBB were added. At the end of the trial period, the animals were slaughtered for the evaluation of the meat quality and carcass traits. The inclusion of CBB in the diets did not affect the carcass traits of the gilts but affected the carcass traits of the barrow positively, increasing theyield of meat in the chilled carcass and reducing the thickness of subcutaneous fat. In the longissimus dorsi muscle and in the adipose tissue of the pigs, the myristic (C14:0), palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3) and arachidonic (C20:4) fatty acids were evaluated, and no effect was observed (P &gt; 0.05) from the levels of CBB in the diets. In the comparisons between the sexes, a greater concentration of C20:4 fatty acid was observed in the carcass of the gilts. In this context, CBB was considered for use as a feed ingredient in programs of qualitative feed restriction for finishing pigs.

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 Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3213
Author(s):  
Chaiwat Arjin ◽  
Chanmany Souphannavong ◽  
Rakkiat Norkeaw ◽  
Niraporn Chaiwang ◽  
Supamit Mekchay ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Basal Diet ◽  
Experimental Period ◽  
Large White ◽  
Growing Pig

The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of 26.33 kg were fed with a basal diet supplemented with PC at 0%, 5%, and 10% in (PC0, PC5, and PC10, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and longissimus dorsi (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the PC10 significantly increased. However, PC supplementation did not influence carcass traits and meat quality except the color as described by lightness (L*). Dietary PC supplementation significantly increased the α-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/n3 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the supplementation of PC in growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.

Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs

2016 ◽  
Vol 56 (1) ◽  
pp. 48 ◽  
Author(s):  
J. L. Li ◽  
Z. Y. Guo ◽  
Y. J. Li ◽  
L. Zhang ◽  
F. Gao ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Meat Quality ◽  
Basal Diet ◽  
Creatine Monohydrate ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Finishing Pigs ◽  
Large White ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle

The objective of this study was to evaluate the effects of creatine monohydrate (CMH) supplementation on meat quality and postmortem energy metabolism of finishing pigs. In total, 48 healthy Duroc–Large White cross castrated male pigs were randomly allocated into two treatments, and fed either a CHM-free basal diet or a basal diet with CMH supplementation (0.8%) for 14 days. At the end of the experiment, six pigs from each treatment were weighed individually and slaughtered. The muscle from longissimus dorsi was collected to evaluate the meat quality and energy metabolism-related parameters. The results showed that CMH supplementation did not affect the loin eye area, back fat depth or dressing percentage (P > 0.05). The muscle pH45 min was higher, whereas drip loss and cooking loss were lower in the CMH supplementation group (P < 0.05). CMH supplementation increased the concentrations of creatine (P < 0.05), adenosine triphosphate (P < 0.05), adenosine diphosphate (P < 0.01) and creatine kinase activity (P < 0.05), and decreased the concentration of lactic acid (P < 0.05), and the activities of lactate dehydrogenase (P < 0.05) and pyruvate kinase (P < 0.05) in muscle postmortem. However, no differences were observed between groups for chemical composition, textural characteristics and glycolytic potential of longissimus dorsi muscle (P > 0.05). These findings suggest that dietary supplementation with CMH during the finishing period in pigs could delay early pH decline and decrease the rate of glycolysis in postmortem longissimus dorsi muscle resulting in a decreased drip loss.

Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs

2021 ◽  
pp. 1-7
Author(s):  
Zhongyang Guo ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Mingzhou Li ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Slaughter Age

scholarly journals Effects of Substitution of Corn with Ground Brown Rice on Growth Performance, Nutrient Digestibility, and Gut Microbiota of Growing-Finishing Pigs

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 375
Author(s):  
Sheena Kim ◽  
Jin Ho Cho ◽  
Younghoon Kim ◽  
Hyeun Bum Kim ◽  
Minho Song
Keyword(s):  
Gut Microbiota ◽  
Growth Performance ◽  
Block Design ◽  
Brown Rice ◽  
Carcass Characteristics ◽  
Basal Diet ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Finishing Pigs ◽  
Dietary Treatments

The present study was conducted to evaluate the effects of replacing corn with brown rice on growth performance, nutrient digestibility, carcass characteristics, and gut microbiota of growing and finishing pigs. A total of 100 growing pigs (23.80 ± 2.96 kg BW; 10 weeks of age) were randomly allotted to 4 dietary treatments (5 pigs/pen; 5 replicates/treatment) in a randomized complete block design (block = BW) as follows: corn-soybean meal basal diet (CON) and replacing corn with 50% (GBR50), 75% (GBR75), and 100% (GBR100) of ground brown rice. Each trial phase was for 6 weeks. During the growing period, there were no differences on growth performance and nutrient digestibility among dietary treatments. Similarly, no differences were found on growth performance, nutrient digestibility, and carcass characteristics of pigs during the finishing period among dietary treatments. As a result of the beta diversity analysis, microbial populations were not clustered between CON and GBR100 during the growing phase, but clustered into two distinct groups of CON and GBR100 during the finishing phase. In conclusion, brown rice can be added to the diets of growing-finishing pigs by replacing corn up to 100% without negatively affecting growth performance of the pigs; additionally, this may have an effect on changes in pig intestinal microbiota if continued for a long time.

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 Semi purified glycerins in growing and finishing pigs feeding (30-90 kg)

2014 ◽  
Vol 15 (1) ◽  
pp. 221-236 ◽  
Author(s):  
Liliane Maria Piano Gonçalves ◽  
Ivan Moreira ◽  
Paulo Cesar Pozza ◽  
Paulo Levi de Oliveira Carvalho ◽  
Juliana Beatriz Toledo ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Control Diet ◽  
Carcass Traits ◽  
Basal Diet ◽  
Metabolizable Energy ◽  
Experimental Unit ◽  
Finishing Pigs ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Performance Results

Two experiments were carried out to determine the nutritional value and to evaluate the performance and carcass traits in the growing-finishing pigs fed on two types of semipurified glycerin, which were made from vegetable oil (SPGV) and mixed of animal + vegetable oil (SPGM). In the digestibility trial (experiment I) 32 crossbreed barrows were used with initial body weight of 45.08 ± 4.11kg. It were used three levels of inclusion (6, 12 e 18%) of semipurified glycerin (SPGV and SPGM) in the basal diet. The metabolizable energy (ME) value of glycerin were estimated by regression of ME (kcal/kg) intake associated with glycerin vs. glycerin intake (kg). The values of ME (kcal/kg) obtained were: 2,731 for SPGV and 2,210 for SPGM. In experiment II, 72 pigs (30.08 ± 1.65 to 60.58 ± 3.57) in growing and (60.83 ± 2.63 to 93.79 ± 5.72) in finishing phase, were allotted in a completely randomized design in a 2 x 4 + 1 factorial scheme, with two types of semipurified glycerin (SPGV and SPGA), four inclusion levels (4; 8; 12 and 16%), eight experimental unit and a control diet containing no glycerin (0%). All pigs were slaughtered to evaluate the carcass traits. The performance results suggest that it is feasible to use up to 16% of both semipurified glycerins on growing and finishing pigs feeding, without impairing performance and carcass traits.

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