Glycerin levels while maintaining the electrolyte balance in finishing pig diets

ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of finishing pigs fed diets with different levels of glycerin, while maintaining the electrolyte balance. Forty barrows with an initial weight of 97.76±13.44 kg were distributed, in a randomized block design, into four treatments with five replicates. Treatments consisted of diets containing 0, 5, 10, and 15% glycerin. Inclusions of salt and sodium bicarbonate were adjusted to balance the sodium content and maintain the same electrolyte balance of the diets as a function of glycerin inclusions. In vivo backfat thickness, daily feed intake, daily weight gain, and feed conversion were measured. After the animals were slaughtered, pH and temperature were measured 45 min and 24 h postmortem, and backfat thickness, loin-eye area, drip loss, and colorimetry were determined. Glycerin inclusion levels did not influence the performance of barrows. Hot carcass weight, dressing percentage, and lightness had higher values when pigs were fed diets containing 2.32, 2.43, and 2.61% glycerin, respectively. The other carcass and meat characteristics were not influenced. Glycerin can be used in finishing pig diets without compromising results of performance or carcass and meat characteristics up to the inclusion level of 15%.

Bibliographic Details

Main Authors:	Leite,Rafaeli Gonçalves, Corassa,Anderson, Ton,Ana Paula Silva, Komiyama,Claudia Marie, Amorim,Alessandro Borges, Kiefer,Charles
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Zootecnia 2017
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000300211
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