scholarly journals NAKED OATS (Avena nuda) WITH AND WITHOUT LYSINE SUPPLEMENTATION, FOR BOARS AND BARROWS: GROWTH, CARCASS AND MEAT QUALITY, ENERGY AND NITROGEN METABOLISM

1989 ◽  
Vol 69 (3) ◽  
pp. 765-778 ◽  
Author(s):  
D. W. FRIEND ◽  
A. FORTIN ◽  
J. K. G. KRAMER ◽  
G. BUTLER ◽  
L. M. POSTE ◽  
...  
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Control Diet ◽  
Total Yield ◽  
Nitrogen Retention ◽  
Metabolizable Energy ◽  
Boar Taint ◽  
Finishing Pigs ◽  
Avena Nuda ◽  
Naked Oats

Thirty-six boars and 36 barrows were fed four diets. The control was a fortified corn-soybean meal diet. Diets 50 L and 100 L were lysine-supplemented, and 48% and 95%, respectively, of the corn and soybean meal were replaced by Tibor naked oats. Diet 100 (unsupplemented) contained 95% naked oats. The diets were pelleted and given ad libitum to pigs housed three per pen. At a slaughter liveweight of approximately 90 kg, the left side of the carcass was used for carcass and meat quality examinations and samples were taken for fatty acid (FA) analysis. Additionally, 24 boars and 24 barrows were fed the four diets in a metabolism trial to determine metabolizable energy and nitrogen values. Daily gain by pigs fed Diet 100 was less (P < 0.01), and their times to market weight were 10 and 8 d longer, respectively, than pigs fed Diets 50 L and 100 L. Boars ate significantly less feed daily than barrows, and the rate of gain for boars was less and feed efficiency higher than for barrows. Total yield of lean meat was less (P < 0.05) from Diet 100 pigs than from those fed the other diets. The carcass index was higher (P < 0.05) for boars (106) than for barrows (102). The FA profile for the Tibor naked oats was very similar to that reported in a previous study even though the two crops were grown on different farms and 1 yr apart. Naked oats increased significantly the concentration of 18:1n–9 and 20:1 in the carcass backfat, but did not influence the quality of the loin muscle fat. An increased (P < 0.05) intensity of flavor in the pork loin roasts was associated with the naked oats diets. Boar roasts scored higher (P < 0.05) for juiciness than those from barrows; there was no difference in boar taint between the two sexes. The metabolizable energy value of the control diet was higher than those of the oats diets; significantly higher when corrected for N retained. Pigs fed Diet 100 L retained (P < 0.05) the most N (18.7 g d−1) and Diet 100 the least (15.8 g d−1). Nitrogen retention as a proportion of N intake was more (P < 0.05) for boars than for barrows. This study supported the inclusion of at least 48% naked oats in a diet for growing-finishing pigs. Key words: Boars, oats (naked), metabolism, carcass, fatty acids, meat quality

FEEDING AND METABOLISM TRIALS, AND ASSESSMENT OF CARCASS AND MEAT QUALITY FOR GROWING-FINISHING PIGS FED NAKED OATS (Avena nuda)

1988 ◽  
Vol 68 (2) ◽  
pp. 511-521 ◽  
Author(s):  
D. W. FRIEND ◽  
A. FORTIN ◽  
J. K. G. KRAMER ◽  
L. M. POSTE ◽  
G. BUTLER ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sensory Evaluation ◽  
Meat Quality ◽  
Soybean Meal ◽  
Control Diet ◽  
Metabolizable Energy ◽  
Ether Extract ◽  
Avena Nuda ◽  
Yorkshire Pigs ◽  
Naked Oats

Forty-eight Yorkshire pigs (barrows and gilts), about 24 kg body weight, were fed three diets: a control diet containing corn-soybean meal with minerals and vitamins added (Diet 0), the same diet in which naked oats (Avena nuda L. 'Tibor') replaced approximately 50% of the corn and soybean meal (Diet 50) and a diet containing 95.4% naked oats plus the mineral and vitamin supplements (Diet 100). The diets were pelleted and given ad libitum to the pigs which were penned individually until marketed at 90 ± 5 kg bodyweight. The left side of the carcass was used for carcass quality determinations, meat quality (sensory evaluation) assessment and backfat samples for fatty acid analysis. Eighteen other Yorkshire pigs were used in metabolism trials to determine digestible and metabolizable energy and nitrogen values and nitrogen balances when fed the three test diets. Energy values for urine were determined with freeze-dried samples combusted in polyethylene bags using an adiabatic bomb calorimeter. The diets (DM basis) contained about 18% crude protein and 18 MJ kg−1 energy; Diet 100 was higher in ether extract (5.5%) and lower in ADF (1.7%). Pigs fed Diet 50 gained weight faster than pigs fed either of the two other diets, the overall effect being accounted for mainly by differences shown by the barrows. Feed data showed a similar pattern with higher daily intake and fewer days to market for Diet 50 pigs. A lower yield of lean meat was obtained from pigs fed Diet 100, an observation also supported by increased depth of loin fat and carcass ether extract. The fatty acids palmitic, oleic and linoleic represented 12, 23 and 59% of the total in the control diet, compared with 18, 40 and 37% in Diet 100. This dietary change was reflected in a carcass decrease of linoleic acid from 14 (control) to 13% (Diet 100). The dietary level of naked oats had a significant and beneficial effect on sensory evaluation scores for the pork roasts; flavor, tenderness and juiciness scores were highest for pigs fed Diet 100. The apparent digestible energy value for Diet 100 (17.3 M J kg−1) was the highest as was the apparent metabolizable energy value (17 MJ kg−1). Correction of the AME for the energy of retained N reduced the value by 2.35%. The nitrogen retention value was approximately 10% lower for the 95.4% naked oat diet than for the corn-soybean control diet. The study indicated by feeding and metabolism trials that, although growing-finishing diets containing a high proportion of naked oats are likely to be of high energy and protein value, they are limited in feeding value by an amino acid imbalance due probably to lysine insufficiency. Key words: Naked oats, metabolism, carcass, meat quality, fatty acids, pigs

EVALUATION OF NAKED OATS (Avena nuda) AS A FEEDINGSTUFF FOR LAYING HENS

1989 ◽  
Vol 69 (3) ◽  
pp. 789-799 ◽  
Author(s):  
N. A. CAVE ◽  
R. M. G. HAMILTON ◽  
V. D. BURROWS
Keyword(s):  
Soybean Meal ◽  
Egg Production ◽  
Control Diet ◽  
Canola Meal ◽  
Optimum Level ◽  
Final Body Weight ◽  
Egg Weight ◽  
Naked Oat ◽  
Avena Nuda ◽  
Naked Oats

Two experiments were conducted with 640 and 480 White Leghorn strain-cross hens to determine the optimum level of inclusion of naked oats (Avena nuda L. 'Tibor') in diets fed for 51 wk. In exp. 1 oats from 2 crop years were substituted for corn and soybean meal at levels of 0, 300, 600 and 782 or 808 g kg−1 in isoenergetic and isolysinic diets. Egg yield (46.4 g d−1) and egg production (78.0% hen.day) were unchanged up to 600 g oats kg−1 but were 4 and 6% lower at the highest dietary levels due in part to a 4-d later sexual maturity. Egg weight was 2% greater in all oat diets than in the control diet. Feed utilized per gram egg was 4.7% lower at 600 g kg−1 than at 0 g oat kg−1 the other diets being intermediate. A difference between crop years was seen in a higher percent small grade eggs for 1985. Dietary treatments had no effect on feed utilized per egg laid, incidence of soft shell and cracked eggs or on final body weight. In exp. 2, naked oats with alfalfa meal and a vitamin-mineral premix were supplemented with canola meal or lysine plus methionine or not supplemented, to give dietary oat levels of 675, 874 and 876 g kg−1 for comparison with a control of 0 g kg−1. Supplementation with canola meal supported 3.5% higher egg yield and hen.day egg production than that with lysine plus methionine, whereas for both supplemented diets egg yield, hen.day percent egg production and egg weight, as indicated by distribution of eggs between size grades, were, respectively, 8, 6 and 1.7% greater and feed utilized per gram egg was 7% lower than for the supplemented naked oat diet. The corn-soy control diet differed from the amino-acid-supplemented diet only in a 4.9% greater feed utilization per gram egg. It was concluded that naked oats can replace corn and soybean meal in layer diets and that, with supplementation of canola meal or lysine plus methionine, oat levels up to, respectively, 675 and 874 g kg−1 diet can support satisfactory and efficient egg production. Key words: Oats naked, egg yield, egg weight, laying hen, canola

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.

Effect of dietary level of naked oats (Avena nuda) on internal and sensory quality of eggs and on yolk lipid composition

1992 ◽  
Vol 72 (1) ◽  
pp. 147-153 ◽  
Author(s):  
N. A. Cave ◽  
E. E. Farnworth ◽  
L. M. Poste ◽  
G. Butler ◽  
V. D. Burrows
Keyword(s):  
Soybean Meal ◽  
Lipid Composition ◽  
Sensory Quality ◽  
Egg Quality ◽  
Control Diet ◽  
Internal Quality ◽  
Canola Meal ◽  
Yolk Lipid ◽  
Naked Oat ◽  
Naked Oats

The yolk lipid composition was determined and the sensory and internal quality evaluated for eggs obtained from hens at 8 and 15 m of age from two experiments. In exp. 1, in which naked oats replaced corn and soybean meal at levels of 0–800 g kg−1, there was a marked decrease in Roche yolk color at 8 mo, an increase in egg weight, and at 15 mo and a decrease in yolk flavor intensity with increasing level of oats. In exp. 2, there were four diets (0) a corn-soybean meal control, (876) a soybean-free naked oat alfalfa diet, (874) diet 876 supplemented with lysine and methionine and (691) diet 876 supplemented with canola meal. Haugh units were greater and yolk color less for supplemented naked oat diets versus the control diet. The yolk lipid content of sphingomyelin and sterols were higher than for the control diet. A yolk sulfury aroma was noted at 15 mo. At 8 mo, egg Haugh units were lower for the unsupplemented oat diet relative to the corn-soy diet. There were no other detrimental effects of oat diet on egg sensory quality. Other than a corrigible yolk color effect, egg quality traits do not limit the use of naked oats in poultry layer diets. Key words: Oats (naked), canola, egg internal quality, egg sensory quality, egg lipid composition, laying hen

Effect of dietary supplementation of salts of organic acids on gut morphology and meat quality of broilers

2017 ◽  
Author(s):  
Vinus Vinus ◽  
M. A. Akbar ◽  
B. S. Tewatia ◽  
Sushil Kumar
Keyword(s):  
Organic Acids ◽  
Meat Quality ◽  
Control Diet ◽  
Feed Additives ◽  
Metabolizable Energy ◽  
Coliform Bacteria ◽  
Control Group ◽  
Gut Morphology ◽  
Salts Of Organic Acids

The present investigation was conducted to appraise the effect of different levels of salts of organic acids on the gut morphology and meat quality of broilers. A total 300 day-old commercial chicks were randomly divided into 5 treatments. Each treatment consists of 6 replicates having 10 birds per replicate. The control diet was formulated to contain approximately the same metabolizable energy (ME), crude protein and limiting amino acids (methionine and lysine) as per the requirements of birds. The first group (T1) was fed on control diet without any feed additives, while, groups (T2, T3, T4 and T5) were fed on basal diets containing sodium butyrate and calcium propionate @ 0.5% and 1.0% respectively. Six birds from each treatment (1 per replication) were randomly selected for slaughter and collection of samples and microbial study at day 42. Performance of birds in terms of body weight and feed conversion ratio was significantly improved in treated groups. Results showed that in gut morphology, pH was reduced significantly (P less than 0.05) in T3 and T5 (6.24 and 6.22, respectively) as compared to the control group (6.64) while significant improvement was observed in villus height and crypt depth in all treatment groups and were highest in T3 (539.50µm,135.67 µm). Lowest Coliform bacteria (log CFU/g.)was recorded in T3 (16.57) which was significantly differ with the T1 (19.17) and Lactobacilli count was significantly increased in all treatments as compared to control.Supplementation of organic acids reduced meat cholesterol level significantly and lowest was in T5(48.03mg/dL) followed by T3 (48.30mg/dL). Similarly SFA decreased while PUFA content was increased significantly on supplementation of salts as compared to control.

Effect of expanded diets on growth performance, meat quality and carcass characteristics in finishing pigs

2017 ◽  
Author(s):  
Xin Jian Lei ◽  
Jun Bae ◽  
Ju Lee ◽  
Sang Lee ◽  
In Kim
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Soybean Meal ◽  
Feed Intake ◽  
Carcass Characteristics ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Finishing Pigs ◽  
Feed Conversion ◽  
Daily Gain

The objective of the study was to evaluate the effects of expanded diets on growth performance, meat quality, and carcass characteristics in finishing pigs. A total of 80 finishing pigs [(Landrace × Yorkshire) × Duroc] were randomly allotted to two dietary treatments: 1) unexpanded corn-soybean meal diets; 2) expanded corn-soybean meal diets. Each treatment consisted of ten replicate pens with four pigs (2 gilts and 2 barrows) per pen. There were no differences in daily feed intake and daily gain throughout the experiment (P less than 0.05). However, expanded diets decreased feed conversion ratio compared with unexpanded diets (P less than 0.05). Expanded diets had no effect on carcass characteristics and meat quality with the exception of increased sensory evaluation (color) of meat compared with unexpanded diets (P less than 0.05). In conclusion, expanded diets can improve feed conversion ratio but have no effect on daily gain and daily feed intake and sensory evaluation of meat color.

RAPESEED MEAL AS A REPLACEMENT FOR SOYBEAN MEAL IN DIETS OF PROGENY FROM SOWS FED EITHER PROTEIN SUPPLEMENT

1968 ◽  
Vol 48 (2) ◽  
pp. 189-197 ◽  
Author(s):  
J. P. Bowland ◽  
F. W. Schuld
Keyword(s):  
Soybean Meal ◽  
Feed Intake ◽  
Nitrogen Retention ◽  
Dietary Treatment ◽  
Rapeseed Meal ◽  
Feed Utilization ◽  
Metabolizable Energy ◽  
Protein Source ◽  
Protein Supplement ◽  
Initial Weight

First- and second-litter progeny from sows fed either 0 or 8% solvent-extracted rapeseed meal in replacement for isonitrogenous amounts of soybean meal and wheat was used to evaluate solvent-extracted rapeseed meal as a protein source. There was no influence of the dam’s diet on gain, efficiency of feed utilization, digestible (DE) and metabolizable energy (ME) or digestible nitrogen (DN) and nitrogen retention in the progeny. In pigs from first litters, the feeding of 8% rapeseed meal, compared with 0% rapeseed meal, depressed feed intake and rate of gain in the finishing period from 55 to 90 kg liveweight, and resulted in reduced gain and poorer efficiency of feed utilization for the overall experiment from 6 kg initial weight. Carcasses from rapeseed meal-fed pigs were leaner. Gilt carcasses were leaner than barrow carcasses. With second-litter pigs, there were no significant differences associated with dietary treatment or sex. There were no significant differences in DE or ME or in DN and nitrogen retention between pigs receiving 0 or 8% rapeseed meal in either the starting diets at 6 weeks of age or the growing diets at 40 kg liveweight.

scholarly journals Carcass and meat quality in growing-finishing pigs fed diets with plant-based protein sources alternative to genetically modified soybean meal

2021 ◽  
Vol 30 (4) ◽  
Author(s):  
Katarzyna Śmiecińska ◽  
Wiesław Sobotka ◽  
Elwira Fiedorowicz-Szatkowska
Keyword(s):  
Meat Quality ◽  
Soybean Meal ◽  
Vegetable Protein ◽  
Genetically Modified ◽  
Rapeseed Meal ◽  
High Water ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Genetically Modified Soybean ◽  
Protein Sources

The objective of this study was to evaluate carcass and meat quality in growing-finishing pigs fed diets with different vegetable protein sources. It was found that partial (50% in grower diets) and complete (100% in finisher diets) replacement of protein from genetically modified soybean meal (GM-SBM) with protein from 00-rapeseed meal (00-RSM), alone or in combination with protein from faba bean seeds (FB) cv. ‘Albus’, yellow lupine seeds (YL) cv. ‘Taper’ or corn DDGS, had no significant effect on carcass quality characteristics or the chemical composition of meat. In all groups, meat samples were characterized by color typical of pork, high water-holding capacity and low pH values. A sensory analysis of the eating quality attributes of meat revealed that they were highly satisfactory; only aroma intensity was affected by the experimental factor. The study demonstrated that growing-finishing pigs can be fed complete diets containing the analyzed vegetable protein sources alternative to GM-SBM without compromising carcass or meat quality.

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