| Abstrakt: |
This study aimed to investigate the impact of dietary fat (tallow and palm oil) supplementation on the performance, nutrient retention, backfat thickness, carcass grade, meat quality, and fatty acid profile in finishing pigs. In total, 160 finishing pigs [(Landrace × Yorkshire) ×Duroc] with an average body weight (BW) of 51.59 ± 1.59 kg [(16 replications/treatment, 5 pigs (3 gilts and 2 barrows)/treatment, 12-week trial] were arbitrarily distributed to 1 of 2 dietary treatments: TRT1, basal diet + tallow (2.8%); TRT2, basal diet + palm oil (2.8%). At week 8, there was tendency to increase (P < 0.10) average daily feed intake (ADFI) and decrease (P < 0.10) feed conversion ratio (FCR) in palm oil (PO) diet group, while average daily gain (ADG) showed no difference between the groups. Through the experiment, the nutrient digestibility, backfat thickness, and carcass grade did not differ (P > 0.05) between the treatment groups. In the sensory evaluation the addition of PO to the diet increased (P < 0.05) compared with the tallow diet. PO supplemented pigs showed greater fatty acid (FA) percentages of palmitoleic acid (C16:1), margaric acid (C17:0), heneicosylic acid (C21:0), ω-3 FA, ω-6: ω-3, ΣPUFA (polyunsaturated FA), and MUFA (monounsaturated FA; P < 0.05). Moreover, the percentage of SUSFA (unsaturated FA) and PUFA tended to increase (P < 0.05) in a PO group compared with the tallow group. Based on the results of this study, it can be concluded that the addition of PO to the diet would be beneficial for finishing pigs, particularly with regard to growth performance, meat quality, and meat FA profile. [ABSTRACT FROM AUTHOR] |
