Mostrar el registro sencillo de la publicación
Effect of incorporating olive cake and apple pomace in the finishing diets of pigs
| dc.contributor.author | Hernández, D. | |
| dc.contributor.author | Blanco, G. | |
| dc.contributor.author | Peredo, G | |
| dc.contributor.author | Díaz, J. | |
| dc.date.accessioned | 2023-05-10T16:51:33Z | |
| dc.date.available | 2023-05-10T16:51:33Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://repositorio.ucm.cl/handle/ucm/4773 | |
| dc.description.abstract | Apple pomace and olive cake are agro-industrial byproducts that can constitute as an alternate feedstuff in animal feeding. Effect of the addition of these byproducts to finishing diets of pigs, on consumption, weight gain, feed efficiency, carcass characteristics and lipid profile were studied. Sixty-four PIC 337 pigs weighing 48.25 kg were used. Four diets incorporated with olive cake and apple pomace were evaluated using a control group and 3 treatment groups, with 3 replicates for each group. Four corrals with four sows per treatment were used. The trial lasted 64 days, and the animals were sacrificed with a live weight of 107.44+9.76 kg. Daily feed intake increased in treatments with byproducts, with treatment 2 being the highest, which also had lower feed efficiency. Treatments had little effect on characteristics of meat, fatty acids and carcass. Carcass yield on treatment groups was lower relative to the conventional feed (control group), with treatment 3 being the highest among them. The conventional diet had higher fiber content, while treatment 1 showed the highest protein content and treatment 2 the highest ash content. The treatments decreased the eicosenoic monounsaturated fatty acid in relation to the conventional diet, presented lower values of saturated fatty acids (SFA) and increased the content of monounsaturated fatty acids (MUFA). The addition of olive cake and apple pomace constitutes an alternate feedstuff in producing finishing diets of sows, presenting acceptable growth factor and carcass quality values, providing a healthier lipid profile in fatty tissues. | es_CL |
| dc.language.iso | en | es_CL |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Chile | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | * |
| dc.source | Animal Nutrition and Feed Technology, 23(1), 151-163 | es_CL |
| dc.subject | Agro-industrial byproduct | es_CL |
| dc.subject | Carcass trait | es_CL |
| dc.subject | Fatty acids | es_CL |
| dc.subject | Growth performance | es_CL |
| dc.subject | Meat quality | es_CL |
| dc.title | Effect of incorporating olive cake and apple pomace in the finishing diets of pigs | es_CL |
| dc.type | Article | es_CL |
| dc.ucm.facultad | Facultad de Ciencias Agrarias y Forestales | es_CL |
| dc.ucm.indexacion | Scopus | es_CL |
| dc.ucm.uri | indianjournals.com/ijor.aspx?target=ijor:anft&volume=23&issue=1&article=014#aff001 | es_CL |
| dc.ucm.doi | doi.org/10.5958/0974-181X.2023.00014.8 | es_CL |
Ficheros en la publicación
| Ficheros | Tamaño | Formato | Ver |
|---|---|---|---|
|
No hay ficheros asociados a esta publicación. |
|||
Esta publicación aparece en la(s) siguiente(s) colección(ones)
Excepto si se señala otra cosa, la licencia de la publicación se describe como Atribución-NoComercial-SinDerivadas 3.0 Chile