Metabolizable energy content of refined glycerin and its effects on growth performance and carcass and pork quality characteristics of finishing pigs

2010 ◽  
Vol 88 (12) ◽  
pp. 3887-3895 ◽  
Author(s):  
O. F. Mendoza ◽  
M. Ellis ◽  
F. K. McKeith ◽  
A. M. Gaines
Keyword(s):  
Growth Performance ◽  
Energy Content ◽  
Quality Characteristics ◽  
Metabolizable Energy ◽  
Pork Quality ◽  
Finishing Pigs

scholarly journals PSIX-19 Effects of ValiMP® supplementation on growth performance, carcass characteristics, and pork quality in growing-finishing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 344-345
Author(s):  
Min Young Park ◽  
Sun-woo Choi ◽  
Jonggun Kim ◽  
Minjin Kwak ◽  
Kwang-Youn Whang
Keyword(s):  
Growth Performance ◽  
Carcass Characteristics ◽  
Quality Criteria ◽  
Growing Pigs ◽  
Carcass Composition ◽  
Pork Quality ◽  
Meat Tenderness ◽  
Finishing Pigs ◽  
Fat Percentage ◽  
Longissimus Dorsi Muscle

Abstract ValiMP® is a mixture of phytochemical compounds containing manganese. An experiment was carried out to evaluate the effects of ValiMP® on growth performance, carcass characteristics, and pork quality in growing-finishing pigs. The trial was conducted in a 2x3 factorial design with two levels of CP (LP, 15% or HP, 16%), and three types of supplements (Control; 10 ppm ractopamine; or 0.25% ValiMP®). Dietary treatments were: LC (Low CP+control), LR (Low CP+ractopamine), LV (Low CP+ValiMP®), HC (High CP+control), HR (High CP+ractopamine), HV (High CP+ValiMP®). A total of 144 growing pigs at 50 kg initial body weight (BW) were allotted and fed one of the experimental diets for 70 days. But ractopamine in LR and HR treatments was supplemented during the last 35 days. BW and feed intake were measured weekly, and pork quality was determined in longissimus dorsi muscle. All values were statistically analyzed using ANOVA procedure of SAS 9.4 software and differences at P < 0.05 level were considered significantly different. Results showed dietary ractopamine or ValiMP® supplementation numerically promoted growth performance compared to control in HP treatments, although the extent was lesser in ValiMP® treatment. Ractopamine or ValiMP® also improved carcass composition in HP compared to LP. Lean percentage in HR was higher than in LR by 4.3%, and it was greater in HV than in LV by 5.9%, (P < 0.05). These changes occurred at the expense of fat percentage (P < 0.05). Among pork quality criteria, water-holding capacity determined by filter-paper fluid uptake method was significantly lower in HV than those in HC and HR (P < 0.05). Warner-Bratzler shear force, an indicative for meat tenderness, exhibited lower values in HV and HC than that in HR (P < 0.05). Overall, our results suggest ValiMP® improves growth performance and carcass composition with lesser extent to ractopamine, and pork quality more than ractopamine.

The effect of method of dietary oil application on growth performance and carcass characteristics of finishing pigs

2005 ◽  
Vol 2005 ◽  
pp. 78-78
Author(s):  
E. Magowan ◽  
M. E. E. McCann ◽  
V. E. Beattie ◽  
K. J. McCracken ◽  
R. Bradford ◽  
...  
Keyword(s):  
Growth Performance ◽  
Energy Intake ◽  
Vegetable Oil ◽  
Feed Intake ◽  
Energy Content ◽  
Carcass Characteristics ◽  
Common Method ◽  
Finishing Pigs ◽  
Oil Blend ◽  
Dietary Oil

Oil supplementation of by-product based diets is a common method of increasing the energy content of pig diets to levels equivalent to those of cereal-based diets (Overland et al 1999). However, by-product based diets supplemented with oil have been reported to reduce feed intake and digestible energy intake when compared with cereal-based diets (Magowan et al 2004). It is not known whether this effect occurs as a result of the higher levels of fibre in by-product-based diets or as a result of a reduction in palatability arising from the inclusion of oil in the pellet. The aim of this experiment was to investigate the effect of method of vegetable oil blend application (either incorporated directly into the pellet (IN), or sprayed on after pelleting (SP)) on the performance and carcass characteristics of commercially housed finishing pigs.

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