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Effects of dietary water‐soaked barley on amino acid digestibility, growth performance, pork quality and Longissimus dorsi muscle fatty acid profiles in pigs
Author(s) -
Wang Jian Ping,
Kim In Ho
Publication year - 2014
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12232
Subject(s) - longissimus dorsi , latin square , zoology , chemistry , fatty acid , palmitic acid , longissimus , body weight , food science , biology , biochemistry , endocrinology , fermentation , rumen
Two experiments were conducted to assess the feeding value of water‐soaked barley ( WB ) as a replacement for dehulled barley ( DB ) in pigs. In experiment ( E xp.) 1, eight barrows (body weight = 30.56 ± 0.78 kg) were fitted with a T ‐cannula and allotted to a duplicated 4 × 4 L atin square design: WB10 , 100g/kg WB ; WB20 , 200 g/kg WB ; DB10 , 100 g/kg DB ; and DB20 , 200 g/kg DB . In Exp. 2, 80 barrows (body weight = 70.56 ± 1.29 kg) were used in a 56‐day experiment: (i) WB15 , 150 g/kg WB ; (ii) WBD10 , 100 g/kg WB and 50 g/kg DB ; (iii) WBD5 , 50 g/kg WB and 100 g/kg DB ; and (iv) DB15 , 150 g/kg DB . In Exp. 1, the apparent ileal digestibilities of total essential amino acids were higher ( P < 0.05) in WB10 treatment than DB20 . For E xp.2, the WB15 and WBD10 had higher pH and lower cooking loss ( P < 0.05) than other two treatments. The WB15 treatment decreased ( P < 0.05) the contents of palmitic acid ( C16 :0) in Longissimus dorsi muscle than WBD5 and DB15 treatments. In conclusion, it is suggested that water‐soaked barley improved some amino acid digestibility and the cooking loss and moderate fatty acid profiles in Longissimus dorsi muscle.