+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The rearing, growing and fattening performance, carcass and meat quality of pigs fed naked oats supplemented with enzymes



The rearing, growing and fattening performance, carcass and meat quality of pigs fed naked oats supplemented with enzymes



Journal of Animal and Feed Sciences 15: 65-68



Each of two diets containing 30% naked oats, unsupplemented (diet I) or supplemented with a multienzyme preparation (diet II), was fed to 3 litters of piglets from the age of 10 days until weaning on day 52 (prestarter), to weaners until day 83 of life (grower), and to fatteners until slaughter on day 177 of life (grower and finisher). Thirty or thirty-one piglets and weaners and 20 finteners were included in group I and II, respectively. Feeding diets supplemented with P-glucanase, hemicellulase, and pectinase increased daily gain from 251 to 266 g during the suckling period, and from 340 to 357 g from days 10 to 83 of life, and improved feed utilization in both periods compared with the control diet. Supplementation of naked oats with enzymes tended to improve fattening performance, significantly decreased loin eye area, and modified the fatty acid profile and water holding capacity of the loin, while increasing the dry matter content in ham. Feeding an enzyme-supplemented diet did not significantly affect sensory scores, but they tended to be lower in both ham and loin.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 066198916

Download citation: RISBibTeXText


Related references

The rearing, growing and fattening performance, carcass and meat quality of pigs fed naked oats supplemented with enzymes. Journal of Animal and Feed Sciences 15(Suppl. 1): 65-68, 2006

Feeding and metabolism trials and assessment of carcass and meat quality for growing finishing pigs fed naked oats avena nuda. Canadian Journal of Animal Science 68(2): 511-522, 1988

Effect of husked and naked oat used in the diets supplemented with linseed oil on the growth performance of pigs, carcass and meat quality. Archiv fur Tierzucht 50(Special Issue): 161-171, 2007

Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets. Journal of Animal Science 86(11): 2962-2970, 2008

Growth Performance, Carcass Characteristics, Meat Quality of Growing PIGS FED DIETS SUPPLEMENTED WITH CRUDE GLYCERIN DERIVED FROM PALM OIL. Ciência Animal Brasileira 18: e40769-e40769, 2017

BFS - Fermentable fiber in feeds for growing-fattening pigs 1st communication: Basic effects on performance and quality of carcass, meat and fat. Zuechtungskunde 71(4): 293-305, 1999

Effect of different protein supply on fattening performance, carcass quality and properties of the meat of pigs; relation between blood enzymes and meat properties. Einfluss unterschiedlicher Proteinversorgung auf Mastleistung, Schlachtqualitat und Fleischbeschaffenheit beim Schwein; Beziehung zwischen Blutenzymen und Fleischbeschaffenheit: 58, 1974

Fattening and carcass performance and meat- and fat quality of Pietrain pigs of different MHS-genotype and sex. I. Fattening and carcass performance and meat quality. Archiv fur Tierzucht 43(2): 151-164, 2000

Influence of the feeding intensity and of the live weight on fattening and carcass performance of pigs and on the fatty acid pattern of the total- and phospholipids of the M. long. dorsi. Parameters of the fattening and carcass performance, the meat quality and the dry matter and ash content of the body fat compartments. Zuchtungskunde 69(4): 294-306, 1997

Influence of the feeding intensity and of the live weight on fattening and carcass performance of pigs and on the fatty acid pattern of the total- and phospholipids of the M. long. dorsi. 1st communication: Parameters of the fattening and carcass performance, the meat quality and the dry matter and ash content of the body fat compartments. Zuechtungskunde 69(4): 294-306, 1997

Fattening performance, carcass yield and meat quality in pigs. Part 3. Meat quality - variation in and distribution of the characters. Fleischwirtschaft 58(10): 1711-1715, 1978

Fattening performance, carcass yield and meat quality in pigs. Part 2: Meat quality - comparison of the experimental groups. Fleischwirtschaft 58(8): 1339-1344, 1978

Fattening performance, carcass yield and meat quality in pigs. 1: The animals studied, fattening performance and carcass yield. Fleischwirtschaft 58(7): 1162-1164, 1167-1171, 1978

Carcass and meat quality of heavy pigs. I. Experimental design, methods, fattening performance, carcass composition and proportion of cuts. Archiv fur Tierzucht 49(3): 269-278, 2006

Fattening performance and carcass quality of purebred meat pigs and two- and three-way crosses. Zootechnical Science of Belarus Collection of Scientific Papers 38: 112-114, 2003