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Effect of dietary inclusion of insoluble fiber from sugar cane on carcass traits of finishing pigs
The inclusion of fibrous ingredients in the diet of finishing pigs may be an interesting alternative for production of heavy pigs with lean meat. The aim of this study was to evaluate which effects of insoluble fiber (extracted of sugar cane) in the diets of finishing pigs provides on the carcass traits. Fifty barrows were blocked by initial BW (79.33 ± 2.20 kg) and randomly assigned to one of five treatments with ten replicate pens per treatment and one animal per pen. Treatments consisted of corn/soybean meal-based diets formulated to contain 0, 5, 10, 15 or 20% insoluble fiber and the level of calculated ME (3230, 3069, 2905, 2745 and 2586 kcal/kg) were decreased according to increased dietary fiber. The animals were slaughtered when mean BW was approximately 130 kg. The half-carcass weight was expressed as percentage of live body weight. The backfat thickness, loin depth, loin eye area and fat area were measured at the time of last ribs, in the region insertion of the last thoracic vertebra to the first lumbar. Data were analyzed using PROC MIXED in SAS 9.2. Results indicated that the hot carcass weight decreased (linear, P<0.01) as the amount of insoluble fiber increased in the diet. Pigs fed diets with insoluble fiber had carcasses with decreased backfat thickness (linear, P<0.01), fat area (linear, P<0.01) and loin depth (linear, P<0.05). However, yield, lean meat percentage and loin eye area were not different (P>0.15) among treatments. In conclusion, insoluble fiber appears to cause lower carcass weights without affecting carcass yield, lean percentage or the loin eye area, and as a great benefit reduces backfat thickness.
Table 1. Carcass traits from swine fed different levels of insoluble fiber from sugar cane.
|
EXPERIMENTAL DIETS |
|
||||
|
D0 |
D5 |
D10 |
D15 |
D20 |
SEM |
HCW, kg |
108.72 |
100.99 |
99.93 |
95.61 |
86.8 |
1.93 |
Yield, % |
80.1 |
80.2 |
80.02 |
79.8 |
78.45 |
0.56 |
Lean meat, % |
51.28 |
51.45 |
51.56 |
53.65 |
53.82 |
1.14 |
Backfat thickness, mm |
17.54 |
16.25 |
15.52 |
12.66 |
11.46 |
1.24 |
Loin depth, mm |
64.8 |
63.38 |
64.85 |
57.69 |
59.12 |
1.82 |
Loin eye area, cm2 |
43.68 |
42.55 |
43 |
41.22 |
38.44 |
1.42 |
Fat area, cm2 |
28.11 |
24.11 |
23.66 |
19.9 |
15.52 |
1.19 |
Keywords: dietary fiber, fat, yield meat