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- Title
Effects of Feeding Liquid Brewer’s Yeast on Growth Performance, Carcass Characteristics, and Meat Qualityof Finishing Pigs.
- Authors
Masahiro SUZUKI; Tatsuaki MASUDA; Takayuki KAWAMOTO; Shigeyuki TAJIMA; Kenzo UCHIKURA; Takayuki KURITA
- Abstract
The effects of feeding liquid brewer’s yeast (LBY) on growth, carcass characteristics, and meat quality of finishing pigs were investigated. The LBY diet was prepared by replacing soybean meal (control diet) with LBY (experimental diet). A total of 12 crossbred pigs (Large White×Landrace× Duroc, six barrows andsix gilts) were housedat a density of two pigs (one barrow andone gilt of similar weight) per pigpen, andthree pigpens were assignedto each of the control andLBY diet groups. Pigs were suppliedeither the control or LBY diet when their weight reachedapproximately 80 kg, and feeding was stoppedwhen their weight reachedapproximately 115 kg. The experimental diet contained sufficient crude protein (CP) and total digestible nutrients (TDN), with dry weights of 15% and 75%, respectively, which were diluted with water to obtain a final dry weight of 22%. Growth performance, carcass characteristics, andsensory evaluation of the longissimus dorsi muscle were not significantly different between the groups. The fatty acid composition in the LBY group showed a significant decrease in C18 : 2 andC18 : 3 content anda high fat melting point. These results indicate that LBY may be a useful protein source for swine.
- Subjects
MEAT quality; FATTY acid oxidation; MELTING points; SWINE carcasses; SWINE nutrition
- Publication
Japanese Journal of Swine Science / Nihon Yoton Gakkaishi, 2019, Vol 56, Issue 2, p23
- ISSN
0913-882X
- Publication type
Article
- DOI
10.5938/youton.56.2_23