The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs |
| |
| Authors: | Sung Dae LEE Hoi Yun KIM Hyun Jung JUNG Sang Yun JI Rekha CHOWDAPPA Ji Hee HA Young Min SONG Jun Cheol PARK Hong Kil MOON In Cheul KIM |
| |
| Affiliation: | Swine Research Division, National Institute of Animal Science, Cheonan, and;Department of Animal Resources Technology, Jinju National University, Jinju, Korea;and;The United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan |
| |
| Abstract: | The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 ± 1 kg live weight at 133 ± 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher ( P < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased ( P < 0.05) by addition of FAD. pH24 and WHC were higher ( P < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters. |
| |
| Keywords: | berkshire fermented apple diet growth performance meat quality sensory evaluation |
|
|
