Effects of Yeast Culture on Growth Performance and Meat Quality of Finishing Pigs Fed with Barley-Sorghum Diet

LU Zeqing; XIONG Haitao; SONG Deguang; YU Caihua; YU Dongyou; CAI Yongjiu; WANG Yizhen

doi:10.3969/j.issn.1006-267x.2016.04.026

Chinese Journal of Animal Nutrition >

2016 , Vol. 28 >Issue 4: 1160 - 1167

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.04.026

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Effects of Yeast Culture on Growth Performance and Meat Quality of Finishing Pigs Fed with Barley-Sorghum Diet

LU Zeqing ,
XIONG Haitao ,
SONG Deguang ,
YU Caihua ,
YU Dongyou ,
CAI Yongjiu ,
WANG Yizhen

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1. Institute of Feed Science, Zhejiang University, Hangzhou 310058, China;
2. Diamond V China, Shenzhen 518038, China

Received date: 2015-10-29

Online published: 2016-04-11

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Abstract

This experiment was conducted to investigate the effects of yeast culture on growth performance and meat quality of finishing pigs fed with barley-sorghum diet. A total of 120 healthy "Duroc×Landrace×Yorkshire" crossbred finishing pigs with similar body weight and age were randomly divided into 3 groups with 4 replicates and 10 pigs per replicate. Pigs in the three groups were fed the corn-soybean meal diet, barley-sorghum diet and barley-sorghum diet supplemented with 0.8% yeast culture, respectively. The experiment lasted for 60 days. The results showed as follows:1) compared with corn-soybean meal group, the average daily gain(ADG) of finishing pigs was decreased in the barley-sorghum group(-8.62%, P>0.05) and the ratio of feed to gain(F/G) was increased(9.78%, P<0.05). There were no significant differences in ADG and F/G between the barley-sorghum+yeast culture group and corn-soybean meal group(P>0.05). 2) Compared with corn-soybean meal group, the lightness(L^*) value in Longissimus dorsi in barley-sorghum group significantly decreased(P<0.05), and redness(a^*) value significantly increased(P<0.05); but no significant changes in L^* and a^* values were observed in the barley-sorghum+yeast culture group(P>0.05). There were no significant difference in pH_45min, drip loss, intramuscular fat, crude protein and moisture in Longissimus dorsi among all groups(P>0.05). 3) Compared with corn-soybean meal group and barley-sorghum group, the saturated fatty acid content in Longissimus dorsi in barley-sorghum+yeast culture group significantly increased(P<0.05) and monounsaturated fatty acid content significantly decreased(P<0.05); the monounsaturated fatty acid content in subcutaneous fat in barley-sorghum+yeast culture group significantly decreased(P<0.05). 4) Compared with corn-soybean meal group, the total volatile base nitrogen content in barley-sorghum+yeast culture group significantly decreased(P<0.05). The results suggest that the barley-sorghum diet of finishing pigs adding 0.8% yeast culture can enhance growth performance and improve meat quality.

Key words： yeast culture; growth performance; meat quality; finishing pigs

Cite this article

LU Zeqing , XIONG Haitao , SONG Deguang , YU Caihua , YU Dongyou , CAI Yongjiu , WANG Yizhen . Effects of Yeast Culture on Growth Performance and Meat Quality of Finishing Pigs Fed with Barley-Sorghum Diet[J]. Chinese Journal of Animal Nutrition, 2016 , 28(4) : 1160 -1167 . DOI: 10.3969/j.issn.1006-267x.2016.04.026

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