Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Increasing sustainability in pork production by using high inclusion levels of co-products distillers dried grains with solubles, wheat middling and canola meal doesn't affect pig growth performance and meat quality but reduces boar taint

  • Thanh T. Nguyen (Monogastric Research Centre, School of Agriculture and Environment, Massey University) ;
  • Shola G. Olumodeji (School of Agriculture and Food Science, University College Dublin) ;
  • Kirsty L. Chidgey (Monogastric Research Centre, School of Agriculture and Environment, Massey University) ;
  • Timothy J. Wester (Monogastric Research Centre, School of Agriculture and Environment, Massey University) ;
  • Carolina E. Realini (AgResearch Ltd) ;
  • Patrick C. H. Morel (Monogastric Research Centre, School of Agriculture and Environment, Massey University)
  • Received : 2022.12.14
  • Accepted : 2023.02.16
  • Published : 2023.07.01
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Abstract

Objective: The present study is to examine the effect of high inclusion of co-products in pig diets (referred to as an alternative diet) during the finishing stage on pig growth performance, meat quality and boar taint compounds. Methods: Growing pigs were fed an alternative diet made with distillers dried grains with solubles (25%), canola meal (20%), and wheat middling (15%) or a control diet based on barley and soybean meal to investigate the impact of co-products on pig performance and meat quality. Sixteen female and sixteen entire male Duroc×(Large White×Landrace) pigs (22.6±2.07 kg, body weight±standard error) were equally allocated to the diets. Results: Pigs fed the alternative diet had a lower feed intake; however, growth rate and feed conversion efficiency were unaffected by diet. A diet by sex interaction was found for gain:feed whereby males fed the alternative diet had the best feed conversion (p<0.01). Pork from pigs fed the alternative diet had lower a* and Chroma and protein % (p<0.05), while other meat quality characteristics were unaffected. The alternative diet reduced backfat skatole levels (p<0.001). Conclusion: A diet containing high inclusion levels of co-products can be fed to pigs during the finishing stage without detrimental effects on pig performance or meat quality and with the potential to enhance pork flavour. This finding suggests a solution to increase the sustainable development of pig production.

Keywords

Acknowledgement

We gratefully thank the Ministry for Primary Industries (MPI) New Zealand for funding this research under the Sustainable Food and Fibres Futures (SFFF) program. We also thank Massey University for the Doctoral scholarship for Thanh.T.Nguyen. We appreciate our research technician Dr Catriona Jenkinson for assistance with the experiment.

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