Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality
Forty pigs of 76.8 ± 4.2 kg body weight were fed four different diets varying in ensiled citrus pulp (ECP) inclusion level (0, 50, 100, and 150 g of ECP/kg of diet on dry matter base). The trial lasted 5 weeks. During the last week, faecal samples were obtained to calculate apparent nutrient diges...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/5712 |
| _version_ | 1855491970893348864 |
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| author | Moset, Verónica Piquer, Olga Cervera, Concepcion Fernandez, Carlos J. Hernández, Pilar Cerisuelo, Alba |
| author_browse | Cerisuelo, Alba Cervera, Concepcion Fernandez, Carlos J. Hernández, Pilar Moset, Verónica Piquer, Olga |
| author_facet | Moset, Verónica Piquer, Olga Cervera, Concepcion Fernandez, Carlos J. Hernández, Pilar Cerisuelo, Alba |
| author_sort | Moset, Verónica |
| collection | ReDivia |
| description | Forty pigs of 76.8 ± 4.2 kg body weight were fed four different diets varying in ensiled citrus pulp (ECP) inclusion level (0, 50,
100, and 150 g of ECP/kg of diet on dry matter base). The trial lasted 5 weeks. During the last week, faecal samples were obtained
to calculate apparent nutrient digestibility; also volatile fatty acids (VFA) content in faeces was determined. The digestible energy
and protein of ECP was estimated by regression analysis. During the trial faecal samples were collected to determine enterobacteria
and lactobacilli counts. At slaughter, carcass characteristics were registered. The inclusion of ECP in the diets decreased energy
digestibility but increased neutral and acid detergent fibre digestibility linearly (p<0.05). The estimated digestible energy and protein of ECP were lower than expected (7.0 MJ/kg dry matter (DM) and 33.8 g/kg DM, respectively). Total VFA production in faeces
was not affected by the diet. Both enterobacteria and lactobacilli counts were lower (p<0.01) with than without ECP inclusion at
the end of the study. Carcass yield decreased linearly (p<0.05) and backfat at gluteus medius increased quadratically (p<0.05) with
the inclusion of ECP in the diet. The polyunsaturated fatty acid content of the internal subcutaneous fat layer decreased quadratically (p<0.05) with the inclusion of ECP. Thus, the nutritive value of ECP for finishing pigs is low and levels of 150g/kg can negatively affect carcass yield. However, including up to 100 g of ECP/kg in finishing pig diets did not affect nutrient digestibility,
carcass yield and subcutaneous fat FA profile. Additionally, increasing ECP levels in diets decreases faecal enterobacteria and
lactobacilli counts in faeces |
| format | Artículo |
| id | ReDivia5712 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia57122025-04-25T14:44:39Z Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality Moset, Verónica Piquer, Olga Cervera, Concepcion Fernandez, Carlos J. Hernández, Pilar Cerisuelo, Alba Forty pigs of 76.8 ± 4.2 kg body weight were fed four different diets varying in ensiled citrus pulp (ECP) inclusion level (0, 50, 100, and 150 g of ECP/kg of diet on dry matter base). The trial lasted 5 weeks. During the last week, faecal samples were obtained to calculate apparent nutrient digestibility; also volatile fatty acids (VFA) content in faeces was determined. The digestible energy and protein of ECP was estimated by regression analysis. During the trial faecal samples were collected to determine enterobacteria and lactobacilli counts. At slaughter, carcass characteristics were registered. The inclusion of ECP in the diets decreased energy digestibility but increased neutral and acid detergent fibre digestibility linearly (p<0.05). The estimated digestible energy and protein of ECP were lower than expected (7.0 MJ/kg dry matter (DM) and 33.8 g/kg DM, respectively). Total VFA production in faeces was not affected by the diet. Both enterobacteria and lactobacilli counts were lower (p<0.01) with than without ECP inclusion at the end of the study. Carcass yield decreased linearly (p<0.05) and backfat at gluteus medius increased quadratically (p<0.05) with the inclusion of ECP in the diet. The polyunsaturated fatty acid content of the internal subcutaneous fat layer decreased quadratically (p<0.05) with the inclusion of ECP. Thus, the nutritive value of ECP for finishing pigs is low and levels of 150g/kg can negatively affect carcass yield. However, including up to 100 g of ECP/kg in finishing pig diets did not affect nutrient digestibility, carcass yield and subcutaneous fat FA profile. Additionally, increasing ECP levels in diets decreases faecal enterobacteria and lactobacilli counts in faeces 2017-06-01T10:12:52Z 2017-06-01T10:12:52Z 2015 SEP 2015 article publishedVersion Moset, Veronica, Piquer, Olga, Cervera, C., Fernandez, C. J., Hernandez, P., Cerisuelo, Alba (2015). Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality. Spanish Journal of Agricultural Research, 13(3), UNSP e0607-UNSP e0607. 1695-971X http://hdl.handle.net/20.500.11939/5712 10.5424/sjar/2015133-6717 en openAccess Impreso |
| spellingShingle | Moset, Verónica Piquer, Olga Cervera, Concepcion Fernandez, Carlos J. Hernández, Pilar Cerisuelo, Alba Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality |
| title | Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality |
| title_full | Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality |
| title_fullStr | Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality |
| title_full_unstemmed | Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality |
| title_short | Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality |
| title_sort | ensiled citrus pulp as a by product feedstuff for finishing pigs nutritional value and effects on intestinal microflora and carcass quality |
| url | http://hdl.handle.net/20.500.11939/5712 |
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