The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

Lee, Sung Dae; Kim, Hoi Yun; Jung, Hyun Jung; Ji, Sang Yun; Chowdappa, Rekha; Ha, Ji Hee; Song, Young Min; Park, Jun Cheol; Moon, Hong Kil; Kim, In Cheul

doi:10.1111/j.1740-0929.2008.00598.x

Cited by 22 publications

(15 citation statements)

References 17 publications

(28 reference statements)

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“…The fermented king oyster mushroom by-products diet had low energy (1.77 to 2.86 Mcal/kg ME) and fat (1.66 to 5.22% CF), and it seems that the CP content was affected due to the substitution of fermented king oyster mushroom by-products diet to a pig diet. Therefore, WHC increased and cooking loss decreased when fermented king oyster mushroom by-products diet was supplied to pigs for 52 d, and it is similar to results reported by Lee et al (2009) and Kang et al (2010). Animal breed, sex, age and feed are common factors influencing meat and fat color, and as mentioned, lightness (CIE L * ) of backfat surface was affected when fermented king oyster mushroom by-products diet was substituted up to 80%.…”

Section: Discussionsupporting

confidence: 72%

“…Fermented by-products diet sources were used, such as oyster mushroom by-products (Song et al, 2007), coproducts of apple (Lee et al, 2009) and agro by-products (Kang et al, 2010). King oyster mushroom (P. eryngii), a major mushroom produced in Korea, is rich, thereby, the use of by-products production due to increased King oyster mushroom cultivation must be considered.…”

Section: Articlementioning

confidence: 99%

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Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

Chu¹,

Kang²,

Kim³

et al. 2012

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen× 4 diets × 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE L * ), yellowness (CIE b * ) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

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Section: Discussionsupporting

confidence: 72%

Section: Articlementioning

confidence: 99%

Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

Chu¹,

Kang²,

Kim³

et al. 2012

Korean Journal for Food Science of Animal Resources

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“…() and Lee et al . () reported that feeding finishing pigs fermented persimmon shell or fermented off‐grade apple improved feed efficiency compared with a control group fed with ordinary feed. Other studies have also reported that organic acids improve growth performance and feed efficiency of growing pigs and piglets (Roth & Kirchgessneer ; Partanen et al .…”

Section: Resultsmentioning

confidence: 99%

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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“…Our result that the fermented mushroom by‐product diets decreased carcass weight is in accordance with reports by Song et al . (2007) and Lee et al . (2009).…”

Section: Discussionmentioning

confidence: 96%

“…The carcass weight was decreased by feeding supplemental 5% and 7% fermented oyster mushroom by‐product diets in pigs (Song et al . 2007) and supplemental 4% and 6% fermented apple diets in pigs (Lee et al . 2009).…”

Section: Discussionmentioning

confidence: 99%

Effects of fermented mushroom (Flammulina velutipes) by‐product diets on growth performance and carcass traits in growing‐fattening Berkshire pigs

Chu¹,

Yang²,

Kim³

et al. 2011

Animal Science Journal

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This study was conducted to investigate effects of fermented mushroom (Flammulina velutipes) by-product diets on the growth performance and carcass traits in growing-fattening Berkshire pigs. The fermented diets mainly contained 40.0% mushroom by-product, 20.0% formula feed, 26.0% rice bran and supplemental 0.1% probiotics. The mixed ingredients were fermented for 5days at room temperature. Berkshire pigs (n=225) were divided into five groups and three replications. The basal diets (C) were substituted by 10% (T1), 30% (T2), 50% (T3) and 70% (T4) fermented mushroom by-product diets. Crude protein concentration and total calorie in fermented diets were significantly increased (P<0.05) at the end of fermentation days compared with initial fermentation day. Body weight gain, feed efficiency and carcass weight were significantly lower (P<0.05) in the T2, T3 and T4 groups than in the control group. Carcass grade was significantly better (P<0.05) in the pigs fed fermented diets than in the pigs fed control diet and the ratio of high grade (1 plus 2 grades) was higher in the fermented diet groups compared with the control group. Therefore, although a diet of fermented mushroom by-product decreased growth performance and feed efficiency, it improved the carcass grade in Berkshire pigs.

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The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

Cited by 22 publications

References 17 publications

Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

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

Effects of fermented mushroom (Flammulina velutipes) by‐product diets on growth performance and carcass traits in growing‐fattening Berkshire pigs

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