Effects of Dietary Fiber Sources on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

YIN Jia; MAO Xiangbing; YU Bing; CHEN Hong; ZHENG Ping; HE Jun; HUANG Zhiqing; YU Jie; CHEN Daiwen

doi:10.3969/j.issn.1006-267x.2012.08.005

Chinese Journal of Animal Nutrition >

2012 , Vol. 24 >Issue 8: 1421 - 1428

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.08.005

Molecular Nutrition

Effects of Dietary Fiber Sources on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

YIN Jia ,
MAO Xiangbing ,
YU Bing ,
CHEN Hong ,
ZHENG Ping ,
HE Jun ,
HUANG Zhiqing ,
YU Jie ,
CHEN Daiwen

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Key Laboratory of Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Ya’an 625014, China

Received date: 2012-03-05

Online published: 2012-08-03

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Abstract

This experiment was conducted to investigate the effects of dietary fiber sources on growth performance, carcass traits and meat quality of finishing pigs. A total of 125 healthy crossed-bred (Duroc譒andrace譟orkshine) finishing pigs with an average body weight of (48.88?0.81) kg were randomly allotted to 5 groups with 5 replicates per group and 5 pigs per replicate. Pigs were fed 5 formulated diets contained a basal diet (control group) and 4 experimental diets, which were basal diets supplemented with maize fiber (MF group), soybean fiber (SF group), wheat bran fiber (WBF group) and pea fiber (PF group), respectively, and the dietary fiber level in diets was 30%. The experiment was ended when the average body weight of pigs reached about 100 kg. The results showed as follows: 1) compared with the control group, finial weight and average daily gain in SF group were significantly reduced (P<0.05), average daily feed intake in SF, WBF and PF groups was highly significantly reduced (P<0.01), and the feed/gain in WBF and PF groups was significantly reduced (P<0.05); 2) dressing percentage trended to decline adding all dietary fibers (P=0.06), however, there were no significant differences in carcass oblique length and loin-eye area (P>0.05); average back fat thickness in SF, WBF and PF groups was significantly decreased compared with the control group (P<0.05); 3) adding all dietary fibers trended to increase crude protein of longissimus dorsi muscle (P=0.07), but there was no significant difference in pH_{45 min}, meat color lightness value, marbling score and shear force (P>0.05); compared with the control group, pH_{24 h} in PF group was significantly increased (P<0.05), and drip loss was significantly decreased (P<0.05); in addition, intramuscular fat content of longissimus dorsi muscle in SF and WBF groups was significantly decreased (P<0.05). The results indicate that dietary fiber sources make different effects on growth performance, carcass traits and meat quality of pigs, and the effect of pea fiber on growth performance and meat quality is better than that of the other fibers.

Key words： dietary fiber sources; finishing pigs; growth performance; carcass traits; meat quality

Cite this article

YIN Jia , MAO Xiangbing , YU Bing , CHEN Hong , ZHENG Ping , HE Jun , HUANG Zhiqing , YU Jie , CHEN Daiwen . Effects of Dietary Fiber Sources on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2012 , 24(8) : 1421 -1428 . DOI: 10.3969/j.issn.1006-267x.2012.08.005

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