Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil c
- PDF / 312,407 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 65 Downloads / 184 Views
REGULAR ARTICLES
Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil cake silage B. D. Nkosi 1,2
&
M. L. Seshoka 1,3 & P. J. Fourie 3 & A. T. Kanengoni 4 & I. M. M. Malebana 1 & R. S. Thomas 1
Received: 12 December 2019 / Accepted: 22 May 2020 # Springer Nature B.V. 2020
Abstract Avocado oil cake (AOC) was mixed with dried grape pomace and sugarcane molasses and ensiled for 90 days. A total mixed ration containing 5% AOC silage was formulated and top dressed with Axtra® XB enzyme at 0, 2.5 and 5%. The experimental diets were fed to 24 (8 pigs/diet) Large White × Landrace (LW × LR) cross pigs (± 22-kg live weight). Growth performance data was recorded for 60 days, after which the pigs were adapted to chromic oxide mixed diet for 3 days, whereby faeces were collected for 5 days after to determine nutrient digestion. Following nutrient digestion, pigs were fasted for 12 h, weighed and slaughtered. Carcass samples were collected and analysed for meat quality. Dietary addition of enzyme increased (P < 0.05) dry matter intake and nutrient digestibility, but did not affected (P > 0.05) feed conversion ratio and average daily gain. Carcass characteristics were not affected (P > 0.05); however, small and large intestine weight and length were increased (P < 0.05) with enzyme inclusion in feed. Dietary treatments did not affect (P > 0.05) the colour and cooking quality of the meat. Enzyme addition was worth in the growth performance and nutrient digestion but did not affect the carcass characteristics and meat quality of pigs. Keywords Additives . Back fat . Daily gains . Digestion . Drip loss . Feed intake
Introduction Lack of animal feed resources is a challenge to smallholder pig producers in South Africa. Feeding pigs on commercial diets is very expensive, and as a result, the farmers resort to feeding their pigs with agro-industrial by-products, which are fibrous in nature. Feeding of fibrous products to pigs leads to poor growth rates and carcass composition, which do not meet market specifications. According to Mukumbo et al. (2014), the composition of feed consumed by pigs has a major influence on the physio-chemical and nutritional quality of pork.
* B. D. Nkosi [email protected] 1
Division for Animal Nutrition, Animal Production Institute, Private Bag X 2, Irene 0062, South Africa
2
Centre for Sustainable Agriculture and Rural Development, University of Free State, Bloemfontein, South Africa
3
Central University of Technology (CUT), Private Bag X 20539, Bloemfontein 9300, South Africa
4
Veterinary Services and Research Development, Johannesburg Zoo, Private Bag X 13, Parkview 2122, South Africa
Avocado (Persia americana) oil cake (AOC) is one of the agro-industrial by-products that contains valuable nutrients, hence available for use in animal nutrition. However, this by-product contains high fibre (518 g neutral detergent fibre (NDF)/kg DM, 393 g acid detergent fibre (ADF)/kg DM, 258 g acid detergent lignin (ADL)/kg DM and 38 g aci
Data Loading...
