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Effects of corn dried distiller's grains with solubles and enzyme premix supplements on growth performance, carcass characteristics and meat quality parameters in finishing pigs
Author(s) -
LEE Sung Dae,
JUNG Hyun Jung,
CHO Kyu Ho,
PARK Jun Cheol,
KIM In Cheul,
SEONG Pil Nam,
SONG Young Min
Publication year - 2011
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.1740-0929.2010.00848.x
Subject(s) - food science , phytase , chemistry , soybean meal , feed conversion ratio , meal , palmitoleic acid , oleic acid , distillers grains , factorial experiment , zoology , fatty acid , biology , enzyme , body weight , linoleic acid , biochemistry , mathematics , raw material , statistics , organic chemistry , endocrinology
The objective of the present study was to investigate the effects of corn dried distiller's grains with solubles (DDGS) and enzyme premix (mannanase + phytase) supplementation on the growth performance, carcass and meat quality parameters in finishing pigs. Sixty hybrid pigs (L × LW × D) with initial weight of 63.92 ± 1.50 kg were used in a 3 × 2 factorial design with main effects of DDGS levels (0, 10 and 20%) and enzyme premix levels (0% vs . 0.14%). Average daily gain (ADG, P < 0.01) and average daily feed intake (ADFI, P < 0.05) were decreased due to an increased level of DDGS additive while the feed conversion ratio was improved ( P < 0.05) by adding enzyme premix. The diet cost/gain (won/kg) was saved ( P < 0.01) due to an increased level of DDGS additive. There were no significant differences in carcass characteristics and meat quality parameters of Longissimus dorsi muscle by DDGS level and enzyme premix. Palmitoleic acid, oleic acid and monounsaturated fatty acid (MUFA) decreased ( P < 0.05) according to DDGS level. The results indicate that DDGS may be used in feeds for finishing pig as a replacement of corn and soybean meal without affecting their carcass characteristics and meat quality.