The objective of the present study was to investigate the effects of dry-powder yam (dioscorea) additive (DPYA) on carcass and meat quality parameters in finishing pigs. DPYA was made from dry-powdered yam and a mixture of Cnidium officinale, Lindera strychnifolia, Psoralea corylifolia, Rosa laevigata, rice bran and barley bran. The experimental diets were 0, 1 and 3% of DPYA added to finishing diets, which were called C, T1 and T2, respectively. In carcass parameter, carcass weight (kg), dressing (%) and backfat thickness (mm) were lower in T2 than C and T1 (P<0.05). Carcass grade improved with added levels of DPYA. Moisture, crude protein and crude ash (%) increased by added levels of DPYA (P<0.05). Crude fat (%) decreased by added levels of DPYA. In meat quality parameters, pH_<24> increased by added levels of DPYA (P<0.05). WHC (%) was higher in T1 and T2 than C (P<0.05). Cooking loss (%) was lower in T2 than C and T1 (P<0.05). CIE L and CIE a were higher by added levels of DPYA (P<0.05). In sensory evaluation, meat color was higher in T2 than C and T1 (P<0.05). Drip loss and hardness increased by added levels of DPYA (P<0.05). Flavor was higher in T2 than C and T1 (P<0.05). Overall acceptability was higher in T2 than C (P<0.05). The results indicate that carcass quality characteristics, meat quality parameters and sensory evaluation were improved by the addition of 3% dry-powder yam diet during finishing days.
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