SELECTED INDICES OF MEAT AND CARCASS QUALITY OF PIGS FED GRASS OR MAIZE SILAGES SUPPLEMENTED WITH A HERB MIXTURE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):547–550
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ABSTRACT
The effect of feeding pigs with maize or grass silage with or without herb mixture supplementation on chosen indices of carcass and meat quality was investigated on 128 pigs originated from sows (Polish Large White x Polish Landrace) mated with Duroc x Pietrain boar. Two groups of animals were fed restricted with mixture (12.9 MJ ME, 163 g of crude protein) composed of cereals, faba beans, rapeseed cake and vitamin-mineral supplements. Additionally, group I received ad libitum grass silage and group II - silage from chopped whole-plant maize. Half of animals in each group received 0.5 % supplement of herb mixture. Feeding pigs with grass silage improved all estimated carcass quality traits in comparison with group fed with whole-plant maize silage, however the statistically significant differences appeared only in case of meat content in carcass and backfat thickness. Meat obtained from pigs receiving grass silage was less yellow, characterized of lower water holding capacity and was more juicy. Fat contained slightly higher amount of UFA, especially MUFA (p≤0.05), and lower by 2.4 % PUFA n-6/n-3 ratio. Supplementation silage diet with herb mixture improved carcass quality, especially loin eye area (by 4.8 %). Meat from pigs receiving silage with herb mixture was significantly more tasty (by 4 %), tender (3.5 %), juicy (by 8.2 %) and had better smell. In conclusion it can be stated that feeding pigs with grass silage improved evaluated carcass quality indices, meat colour and its water holding capacity when compared with pigs fed whole-plant maize silage. Herb mixture supplementation to the diet containing grass or maize silage positively influenced meat sensory traits.
ISSN:1230-0322