Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels
| Autor: | P.H. Watanabe, M.C. Thomaz, U.S. Ruiz, V.M. Santos, G.C. I Masson, A.L. Fraga, L.A.F. Pascoal, R.A. Robles-Huaynate, S.Z. Silva |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 62, Iss 4, Pp 921-929 (2010) |
| Druh dokumentu: | article |
| ISSN: | 1678-4162 0102-0935 |
| DOI: | 10.1590/S0102-09352010000400023 |
| Popis: | An assay with 36 swine initially weighting 83.7±5.1kg body weight (BW) was carried out to evaluate the effects of the use of different dietary citrus pulp levels, 0, 10%, 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed restriction program, and slaughtered at 130kg BW. Linear response (P0.05). Higher levels of citrus pulp neither decreased backfat thickness nor increased amount of lean meat, indicative that qualitative feed restriction was not efficient. Positive linear effect (P |
| Databáze: | Directory of Open Access Journals |
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