Effect of including sweet potato (Ipomoea batatas Lam) meal in finishing pig diets on growth performance,carcass traits and pork quality |
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Authors: | Silvana Pietrosemoli Oneida Elizabeth Moron‐Fuenmayor Angel Paez Maria Jesús Villamide |
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Affiliation: | 1. Departamento de Zootecnia, Facultad de Agronomía, La Universidad del Zulia, Maracaibo, Zulia, Venezuela;2. Department of Animal Science, North Carolina State University, Raleigh, NC, USA;3. Departamento de Producción Agraria, E.T.S. Ingenieros Agrónomos, Universidad Politécnica de Madrid, Madrid, Spain |
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Abstract: | The partial replacement of a commercial concentrate at 10‐20% and 15‐30% (the first percentage of each dietary treatment corresponded to weeks 1–3 and the second to weeks 4–7 of the experiment, respectively) by sweet potato meal (SPM; 70% foliage: 30% roots) was evaluated for growth performance, carcass yield, instrumental and sensory pork quality using 36 commercial crossbred pigs (56.8 ± 1.3 kg initial body weight). Three dietary treatments were compared in a randomized complete block design. Most growth, carcass traits and pork quality variables were not affected by the SPM inclusion. Growth performance averaged 868 g/day and feed efficiency 0.24 kg/kg. However, feed intake increased 2.2% (P = 0.04) in pigs fed the 10‐20% SPM diets, in a similar order of magnitude as the decrease in dietary energy. Despite an increase in gastrointestinal tract as a percent of hot carcass weight (+14.7%) (P = 0.03) with SPM inclusion, carcass yield averaged 69.4%. Conversely, decreases in loin yield (?4.2%) (P = 0.05), backfat thickness (?6.0%) (P < 0.01) and pork tenderness (?13%) (P = 0.02) were observed with 15‐30% SPM inclusion. Results suggest that up to 20% SPM inclusion is a viable feed strategy for finishing pigs, easily replicable in small farm settings. © 2016 Japanese Society of Animal Science |
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Keywords: | carcass performance pork quality sensorial sweet potato |
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