Effects of potato mixed silage on the physical and chemical characteristics of pork

Shimazawa, Koichi; Honda, Akiyuki; Takeno, Taiji; Nishikawa, Toru; Ono, Yoshitaka

doi:10.2508/chikusan.79.385

Cited by 3 publications

(3 citation statements)

References 13 publications

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“…The water‐holding capacity (pressuring method) of the meat was measured using the method of Shimazawa et al . (). Cooking loss was measured using chunks of meat cut into cubes measuring 30 mm × 30 mm × 10 mm.…”

Section: Methodsmentioning

confidence: 97%

Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Fang

Yang

Matsuzaki

et al. 2016

Animal Science Journal

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We measured the growth performance and meat quality of 10 crossbred (Yorkshire × Duroc × Landrace) neutered male pigs to evaluate the effects of apple pomace-mixed silage (APMS). The pigs were divided into two groups and were respectively fed the control feed and the AMPS ad libitum during the experiment. No difference was found in the finished body weight, average daily gain, carcass weight, back fat thickness or dressing ratio between the control and the AMPS treatments, but average dairy feed intake (dry matter) was significantly lower and feed efficiency was significantly higher using the APMS treatment (P < 0.05). With regard to meat quality, the APMS increased the moisture content but decreased the water holding capacity (P < 0.05) compared with the control treatment. Furthermore, the APMS affected the fatty acid composition of the back fat by increasing linoleic acid (C18:2n6), linolenic acid (C18:3) and arachidic acid (C20:0) levels, while decreasing palmitic acid (C16:0), palmitoleic acid (C16:1) and heptadecenoic acid (C17:1) levels, compared with the control treatment. These results indicate that feeding fermented apple pomace to finishing pigs increases the feed efficiency and affects the meat quality and fatty acid composition of back fat.

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Section: Methodsmentioning

confidence: 97%

Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Fang

Yang

Matsuzaki

et al. 2016

Animal Science Journal

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“…This suggests that dietary FAP helps to prevent pig diseases related to high-nutrient feed and reduces stress on domestic animals, but to prevent a decrease in feed efficiency, the feed composition should be adjusted when FAP supplementation is used at levels exceeding 4%. Reports on the effects of food products containing fermented feed (silage) on the physical and chemical characteristics of animals have provided a wide range of results (KIM et al, 2006 ;SHIMAZAWA et al, 2008 ;LEE et al, 2009 ;YAN and KIM, 2011 ;YAN et al, 2012). However, these previous studies rarely discussed the relationship between meat quality and the levels of fermentation products.…”

Section: Discussionmentioning

confidence: 99%

“…The pH, frozen and refrigeration drip loss rates of the meat were measured using the method of IRIE (2002). The water-holding capacity of the meat was measured using the method of SHIMAZAWA et al (2008). Cooking loss was measured using chunks of meat cut into cubes measuring 30 mm×30 mm×10 mm.…”

Section: Sampling and Chemical Analysesmentioning

confidence: 99%

Effects of Level of Fresh Apple Pomace in Mixed Silage on Growth Performance, Meat Quality and Serum Metabolites in Finishing Pigs

Fang

Maeda

Kimura³

2018

Nihon Yoton Gakkaishi

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Fifteen crossbred (Yorkshire×Duroc×Landrace) castrated male finishing pigs were used to evaluate differences in the growth performance, meat quality, and serum metabolites associated with mixed silages prepared with various proportions of fresh apple pomace (FAP). A basal feed consisting primarily of brown rice was used as the control. For the different treatments, FAP was added to basal feed at levels of 2% (AP2%), 4% (AP4%), 6% (AP6%), and 8% (AP8%) on a dry-matter (DM) basis and prepared into silage. The pigs were divided into five groups, each of which was fed either the control feed or one of the four FAP-supplemented feeds ad libitum during the experiment. Feed treatment did not significantly affect finished body weight, average daily gain, carcass weight, back fat thickness, or dressing ratio. However, average daily feed intake (ADFI) increased, and feed efficiency decreased, when the level of FAP supplementation was greater than 4%, and there were significant differences among the treatments (P＜0.05). Compared with the control, frozen drip loss and cooking loss of meat decreased significantly when the FAP level was greater than 4% (P＜0.05). The fatty acid composition of meat was not affected by feed components. However, serum HDL-cholesterol level related to animal health tended to (P＝0.079) improve in the AP2%. These results suggest that 2% AP supplementation is favorable for pig growth performance, meat quality, and health.

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Effects of outdoor rearing and potato mixed silage feeding on the behavior, growth, meat quality and muscle fiber characteristics in finishing pigs

光一¹,

昭幸²,

喜孝³

2009

Nihon Chikusan Gakkaiho

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Effects of potato mixed silage on the physical and chemical characteristics of pork

Cited by 3 publications

References 13 publications

Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Effects of Level of Fresh Apple Pomace in Mixed Silage on Growth Performance, Meat Quality and Serum Metabolites in Finishing Pigs

Effects of outdoor rearing and potato mixed silage feeding on the behavior, growth, meat quality and muscle fiber characteristics in finishing pigs

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