Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial
Autor: | Benjamin M. Bohrer, K. B. Wilson, M. F. Overholt, Hans-Henrik Stein, B. N. Harsh, J. E. Lowell, Dustin Dee Boler, Anna C Dilger |
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Rok vydání: | 2018 |
Předmět: |
Male
0301 basic medicine Swine medicine.drug_class Antibiotics Randomized block design Tylosin Biology Loin Macrolide Antibiotics 03 medical and health sciences chemistry.chemical_compound Anti-Infective Agents Origanum medicine Antibiotic free Animals Plant Oils Food science 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Antimicrobial Animal Feed 040201 dairy & animal science Diet Red Meat 030104 developmental biology chemistry Body Composition Animal Nutritional Physiological Phenomena Female Food quality Food Science |
Zdroj: | Meat Science. 136:93-103 |
ISSN: | 0309-1740 |
Popis: | The objective was to compare growth performance, belly characteristics, and bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or a diet containing no antibiotics or antimicrobials. Barrows and gilts (96 each, initial BW: 27.52 ± 3.98 kg) were housed in 48 pens (8 replications per treatment) in a 2 × 3 factorial randomized complete block design. Pens were assigned 1 of 3 diets: antibiotic free, oregano or tylosin phosphate. Pigs were slaughtered at an average BW of 127.31 ± 10.18 kg. There were no differences among dietary treatments for growth performance ( P ≥ 0.06), carcass cutability ( P ≥ 0.42), loin quality ( P ≥ 0.28), fresh belly dimensional characteristics ( P ≥ 0.11), IV ( P ≥ 0.87) or bacon processing characteristics ( P ≥ 0.07). Given the lack of differences in meat quality from pigs fed diets without antibiotics, the implementation of VFD in the United States should not result in changes in pork quality. |
Databáze: | OpenAIRE |
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