TY - JOUR
T1 - Growth performance, carcass characteristics, and pork quality of pigs fed plum juice concentrate as a feed additive
AU - Jiang, T.
AU - Wicks, J. C.
AU - Welch, T. K.
AU - Owsley, W. F.
AU - Rodning, S. P.
AU - Cummins, K. A.
AU - Bratcher, C. L.
PY - 2014/4/1
Y1 - 2014/4/1
N2 - Yorkshire pigs (n = 32) were used to determine the influence of supplementation of plum juice concentrate (PJC) on growth and carcass and quality characteristics of pork. Pigs were sorted by weight and sex (n = 16 barrows, n = 16 gilts) and assigned to 16 pens with 2 pigs per pen. Pens were randomly allotted to 4 diets: 0 (control), 0.5, 1.0, or 3.0% PJC. During the feed trial, feed intake and weight gain were monitored every 14 d. Pigs were slaughtered at an average pen weight of 114 kg (group 1 = 84 d; group 2 = 98 d). Supplementation of PJC did not affect (P > 0.05) animal performance. Supplementation of PJC did not affect (P > 0.05) carcass characteristics. However, gilts had a larger loin muscle area (P = 0.02) and less fat at the 10th rib (P = 0.01) than barrows. Supplementing PJC had little effect on pork quality. However, pork from barrows produced less drip loss (P = 0.02) in comparison with gilts. In conclusion, supplementation of PJC up to 3.0% in the diet did not affect growing-finishing pig performance, carcass characteristics, or pork quality.
AB - Yorkshire pigs (n = 32) were used to determine the influence of supplementation of plum juice concentrate (PJC) on growth and carcass and quality characteristics of pork. Pigs were sorted by weight and sex (n = 16 barrows, n = 16 gilts) and assigned to 16 pens with 2 pigs per pen. Pens were randomly allotted to 4 diets: 0 (control), 0.5, 1.0, or 3.0% PJC. During the feed trial, feed intake and weight gain were monitored every 14 d. Pigs were slaughtered at an average pen weight of 114 kg (group 1 = 84 d; group 2 = 98 d). Supplementation of PJC did not affect (P > 0.05) animal performance. Supplementation of PJC did not affect (P > 0.05) carcass characteristics. However, gilts had a larger loin muscle area (P = 0.02) and less fat at the 10th rib (P = 0.01) than barrows. Supplementing PJC had little effect on pork quality. However, pork from barrows produced less drip loss (P = 0.02) in comparison with gilts. In conclusion, supplementation of PJC up to 3.0% in the diet did not affect growing-finishing pig performance, carcass characteristics, or pork quality.
KW - Carcass characteristics
KW - Growth performance
KW - Plum juice concentrate
KW - Pork quality
UR - http://www.scopus.com/inward/record.url?scp=84957793999&partnerID=8YFLogxK
U2 - 10.15232/S1080-7446(15)30109-1
DO - 10.15232/S1080-7446(15)30109-1
M3 - Article
AN - SCOPUS:84957793999
VL - 30
SP - 252
EP - 259
JO - Professional Animal Scientist
JF - Professional Animal Scientist
SN - 1080-7446
IS - 2
ER -