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The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs
Author(s) -
LEE Sung Dae,
KIM Hoi Yun,
JUNG Hyun Jung,
JI Sang Yun,
CHOWDAPPA Rekha,
HA Ji Hee,
SONG Young Min,
PARK Jun Cheol,
MOON Hong Kil,
KIM In Cheul
Publication year - 2009
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/j.1740-0929.2008.00598.x
Subject(s) - marbled meat , tenderness , food science , bran , flavor , feed conversion ratio , chemistry , biology , body weight , zoology , raw material , organic chemistry , endocrinology
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. pH 24 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.