Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality
The objective of the study was to evaluate the effect of feeding finishing pigs with a wet diet (feed:water, 1:1), versus a dry diet based on sorghum and soybean meal (15.0% CP, 3,200 kcal ME/kg DM), on the productive behavior, carcass composition and meat quality. Sixteen (York-Landrace x Duroc) crossbred pigs weighing 68.4 ± 2.4 kg were individually housed and assigned to two treatments (n= 8 replicates per treatment): DF, dry feed; WF, wet feed. Feed was offered daily in two equal portions (0800 and 1500 h) for 5 wk. Individual live weight (LW) and feed consumption were recorded every week in order to calculate the daily weight gain (DWG) and feed efficiency (FE). The carcass composition was measured; the meat quality was assessed in samples of Longissimus dorsi. Wet-fed pigs had higher (P<0.05), final LW (108.4 vs 101.9 kg), and DWG (1.043 vs. 0.990 kg/day) than dry-fed pigs. DF pigs had lower intake (wk 5) and feed efficiency (FE) (by wk 3) than WF pigs (Treatment x Week Interaction, P<0.05). WF pigs had greater leg and hot and cold carcass weights (P<0.05). The weight of the loin, ribs, and shoulder, and the protein content, water holding capacity, and pH of meat were similar (P>0.05) between treatments. The hardness, adhesiveness, chewiness, and toughness values were lower (P<0.05) in meat from WF pigs. In conclusion, the wet-fed pigs had better productive performance, carcass composition and meat characteristics than the dry-fed pigs.
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Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
2021
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Arce Vázquez, Néstor Bernal Barragán, Hugo Vásquez Aguilar, Nydia Corina Garza Brenner, Estela Sánchez Dávila, Fernando Morales Trejo, Adriana Cervantes Ramírez, Miguel |
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Arce Vázquez, Néstor Bernal Barragán, Hugo Vásquez Aguilar, Nydia Corina Garza Brenner, Estela Sánchez Dávila, Fernando Morales Trejo, Adriana Cervantes Ramírez, Miguel Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality |
| author_facet |
Arce Vázquez, Néstor Bernal Barragán, Hugo Vásquez Aguilar, Nydia Corina Garza Brenner, Estela Sánchez Dávila, Fernando Morales Trejo, Adriana Cervantes Ramírez, Miguel |
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Arce Vázquez, Néstor |
| title |
Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality |
| title_short |
Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality |
| title_full |
Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality |
| title_fullStr |
Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality |
| title_full_unstemmed |
Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality |
| title_sort |
effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality |
| description |
The objective of the study was to evaluate the effect of feeding finishing pigs with a wet diet (feed:water, 1:1), versus a dry diet based on sorghum and soybean meal (15.0% CP, 3,200 kcal ME/kg DM), on the productive behavior, carcass composition and meat quality. Sixteen (York-Landrace x Duroc) crossbred pigs weighing 68.4 ± 2.4 kg were individually housed and assigned to two treatments (n= 8 replicates per treatment): DF, dry feed; WF, wet feed. Feed was offered daily in two equal portions (0800 and 1500 h) for 5 wk. Individual live weight (LW) and feed consumption were recorded every week in order to calculate the daily weight gain (DWG) and feed efficiency (FE). The carcass composition was measured; the meat quality was assessed in samples of Longissimus dorsi. Wet-fed pigs had higher (P<0.05), final LW (108.4 vs 101.9 kg), and DWG (1.043 vs. 0.990 kg/day) than dry-fed pigs. DF pigs had lower intake (wk 5) and feed efficiency (FE) (by wk 3) than WF pigs (Treatment x Week Interaction, P<0.05). WF pigs had greater leg and hot and cold carcass weights (P<0.05). The weight of the loin, ribs, and shoulder, and the protein content, water holding capacity, and pH of meat were similar (P>0.05) between treatments. The hardness, adhesiveness, chewiness, and toughness values were lower (P<0.05) in meat from WF pigs. In conclusion, the wet-fed pigs had better productive performance, carcass composition and meat characteristics than the dry-fed pigs. |
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Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias |
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2021 |
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https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/5582 |
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rev-remexcp-article55822021-11-09T17:35:21Z Effect of wet feeding of finishing pigs on production performance, carcass composition and meat quality Efecto de alimentación húmeda de cerdos en finalización sobre el comportamiento productivo, composición de la canal y calidad de la carne Arce Vázquez, Néstor Bernal Barragán, Hugo Vásquez Aguilar, Nydia Corina Garza Brenner, Estela Sánchez Dávila, Fernando Morales Trejo, Adriana Cervantes Ramírez, Miguel Wet feed; Dry feed; Finishing pigs; Carcass measurement Alimentación húmeda; Alimentación seca; Cerdos en finalización; Medición de canal The objective of the study was to evaluate the effect of feeding finishing pigs with a wet diet (feed:water, 1:1), versus a dry diet based on sorghum and soybean meal (15.0% CP, 3,200 kcal ME/kg DM), on the productive behavior, carcass composition and meat quality. Sixteen (York-Landrace x Duroc) crossbred pigs weighing 68.4 ± 2.4 kg were individually housed and assigned to two treatments (n= 8 replicates per treatment): DF, dry feed; WF, wet feed. Feed was offered daily in two equal portions (0800 and 1500 h) for 5 wk. Individual live weight (LW) and feed consumption were recorded every week in order to calculate the daily weight gain (DWG) and feed efficiency (FE). The carcass composition was measured; the meat quality was assessed in samples of Longissimus dorsi. Wet-fed pigs had higher (P<0.05), final LW (108.4 vs 101.9 kg), and DWG (1.043 vs. 0.990 kg/day) than dry-fed pigs. DF pigs had lower intake (wk 5) and feed efficiency (FE) (by wk 3) than WF pigs (Treatment x Week Interaction, P<0.05). WF pigs had greater leg and hot and cold carcass weights (P<0.05). The weight of the loin, ribs, and shoulder, and the protein content, water holding capacity, and pH of meat were similar (P>0.05) between treatments. The hardness, adhesiveness, chewiness, and toughness values were lower (P<0.05) in meat from WF pigs. In conclusion, the wet-fed pigs had better productive performance, carcass composition and meat characteristics than the dry-fed pigs. El objetivo del estudio fue evaluar el efecto de la alimentación húmeda de cerdos en finalización (alimento:agua, 1:1) de una dieta basada en sorgo y harina de soya (15.0% PC, 3,200 kcal EM/kg MS), sobre el comportamiento productivo, composición de la canal y calidad de la carne. Dieciséis cerdos cruzados (York-Landrace x Duroc) de 68.4±2.4 kg de peso fueron alojados individualmente, y asignados a dos tratamientos (n=8 repeticiones por tratamiento): AS, alimentación seca; AH, alimentación húmeda. Alimento fue ofrecido diariamente en dos porciones iguales (0800 y 1500 h) durante cinco semanas. Semanalmente se registraron el peso vivo (PV) y el consumo de alimento individuales, para calcular ganancia diaria de peso (GDP) y eficiencia alimenticia (EA). Se midió la composición de la canal; la calidad de la carne fue medida en muestras de Longissimus dorsi. Cerdos AH tuvieron mayor (P<0.05) PV final (108.4 vs 101.9 kg) y GDP (1.043 vs 0.990 kg/día) que los cerdos AS. Cerdos AS tuvieron menor consumo (semana 5) y EA (semana 3) que los cerdos AH (Interacción Tratamiento x Semana, P<0.05). Cerdos AH tuvieron pesos mayores de pierna, canal caliente y fría (P<0.05). Lomo, costillas, paleta, contenido de proteína, capacidad de retención de agua y pH de la carne fueron similares (P>0.05) entre tratamientos. Valores de dureza, adhesividad, masticabilidad y resistencia fueron menores (P<0.05) en carne de cerdos AH. En conclusión, los cerdos que recibieron alimento húmedo tuvieron mejor comportamiento productivo, composición de la canal y características de la carne que cerdos que recibieron alimento seco. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Universidad Autónoma de Nuevo León CONACYT 2021-09-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf application/pdf https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/5582 10.22319/rmcp.v12i2.5582 Revista Mexicana de Ciencias Pecuarias; Vol. 12, Núm. 2 (2021): Abril-Junio; 370-385 Revista Mexicana de Ciencias Pecuarias; Vol. 12, Núm. 2 (2021): Abril-Junio; 370-385 2448-6698 2007-1124 spa eng https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/5582/4533 https://cienciaspecuarias.inifap.gob.mx/index.php/Pecuarias/article/view/5582/4534 http://creativecommons.org/licenses/by-nc-sa/4.0 |