Effects of Low-protein Liquid Diet Including Syrup Waste and Potato Silage on Plasma Constituents, Growth Performances, Carcass Characteristics and Meat Quality of Finishing Pigs

Abstract

This experiment conducted with finishing pigs assessed the effects of a low protein liquid （LPL） diet including local by-products on plasma constituents, growth performances, carcass characteristics and meat quality. The experiment was conducted with two replicates using 16 finisher pigs （WLD, 52.5 kg）, each replicate consisting of 8 pigs. They were separated into two groups as control and treatment groups comprising 4 pigs each, by considering the sex ratio and body weight as equal. The treatment group was fed an LPL diet including 72.5% syrup waste and 18% potato silage （CP11.5%） twice a day. The control group was fed with a standard diet （CP15.6%）, ad libitum. When the mean body weight of each group just surpassed 105 kg, animals were slaughtered. LPL group pigs had lower values in plasma albumin and BUN than the control, but their values were within the normal range for finishing pigs. No differences were found between the pig treatments in terms of growth performance, carcass characteristics or loin meat quality. However, in terms of the back fat, the LPL diet was associated with higher percentages of oleic acid and lower percentages of linoleic acid and linolenic acid. Sensory examination indicated better flavor of the LPL pigs’ pork （P<0.10） and better overall acceptability scores （P<0.05）. Results suggest that an LPL diet including syrup waste and potato silage improves meat palatability without adverse effects on the growth performance or carcass traits of finishing pigs.