Effect of Fermentable Liquid Diets Based on Wet Brewers Grains on performance of Growing Pigs

Aguilera-Soto, Jairo Iván; Ramirez, R. G.; Aréchiga, C. F.; Bañuelos, Héctor Gutiérrez; Méndez-Llorente, F.; López-Carlos, Marco Antonio; Piña-Flores, J. A.; Rodríguez-Frausto, H.; Rodríguez-Tenorio, D.

doi:10.1080/09712119.2009.9707074

Cited by 3 publications

(2 citation statements)

References 3 publications

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“…[ 18 ] who recorded higher average weight of lung, spleen, gastrointestinal tract, and stomach of pigs slaughtered at 110 kg reared on sawdust bedding with free access to an outdoor area compared to fully slatted floor. Lung and head weight was not influenced when pigs were fed with different levels of wet brewer’s grain (WBG) [ 19 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs

Rahman¹,

Bora²,

Sarma³

et al. 2015

Vet World

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Aim:The objective of the study was to evaluate the effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs.Materials and Methods:Forty-eight weaned crossbred Hampshire piglets of 2 months age (24 males and 24 females) were selected for the experiment. The piglets were randomly assigned into 4 homogenous experimental groups with 6 males and 6 females each: E1; reared on a conventional housing and fed with a fermented diet, E2; reared on a deep litter housing system and fed with a fermented diet, E3; reared on a deep litter housing system and fed with a conventional diet and C; reared on a conventional housing system and fed with a conventional diet. The study was continued up to 32 weeks of age and at the end of this period, 6 animals (3 males and 3 females) from each experimental group were slaughtered to evaluate carcass traits and meat quality characteristics.Results:Pre-slaughter weight, hot carcass weight, and dressing percentage were significantly (p<0.01) affected by feeding fermented diet and deep litter housing while carcass traits, i.e., carcass length, backfat thickness, and loin eye area were not affected. The edible offal; liver and heart weight (p<0.05) differed significantly while kidney weight showed no difference. The inedible offal; head weight (p<0.01) and lung weight revealed a significant difference (p<0.05) while spleen and stomach weight showed no difference among the experimental groups. The wholesale cuts and meat: bone ratio of pigs also differed significantly among the groups. Morphometry of small and large intestine also showed a significant difference. Chemical composition of pork viz., moisture and total ash content was influenced by the treatment, while crude protein and ether extract content were not affected. Mineral composition of pork also showed no significant difference. Color characteristics of Longissimus dorsi muscle showed a significant difference in L* and a* value while parameter b* was not affected. The tenderness of meat showed significant difference among the groups (p<0.01).Conclusion:Crossbred Hampshire pigs being reared on fermented feed and deep litter housing could produce highlygraded carcass and improvement in meat quality.

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Section: Resultsmentioning

confidence: 99%

Effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs

Rahman¹,

Bora²,

Sarma³

et al. 2015

Vet World

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“…Se puede señalar que al incluir MC, que es un ingrediente con alto contenido (42 %) de fibra detergente neutro (FDN), se generan incrementos en el contenido total de FDN de la dieta (Preston et al, 2007). Estos aumentos coinciden con Aguilera-Soto et al (2007), quienes encontraron incrementos en las fracciones de FDN, fibra detergente ácido (FDA) y extracto etéreo (EE) en las dietas de corderos, conforme agregaron MC en forma húmeda a la ración, y aún cuando no encontraron diferencias significativas en el CDMS, pudieron observar una tendencia decreciente en la ingesta de alimentos en los corderos.…”

Section: Primera Etapaunclassified

Subproductos de cervecería en la suplementación alimenticia de oretes charolais

Guerrero Rodríguez,

Fuentes Rodríguez,

García Martínez

et al. 2011

Agraria

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Se evaluó el efecto de la suplementación alimenticia de toretes charolais con subproductos de cervecería sobre su comportamiento productivo. Se utilizaron 18 toretes, los cuales se desparasitaron, vitaminaron y se distribuyeron en seis tratamientos que resultaron de la aplicación de tres niveles de Masilla húmeda de cervecería (MC), y dos niveles de levadura inactiva de cervecería (LC) durante tres etapas de crecimiento. Las variables evaluadas fueron: Consumo diario de materia seca (CDMS), Ganancia diaria de peso (GDP) y Conversión alimenticia (CA). Se utilizó un diseño completamente al azar con arreglo factorial A x B, en donde A = niveles de MC (0, 10 y 20 %) y B = niveles de LC (0 y 10 %). En la primera etapa solo se encontró diferencia significativa (P<0.05) en el CDMS con la interacción de MC x LC; se observó una disminución con la combinación de 20 % de MC y 10 % de LC. La concentración de colesterol disminuyó (P<0.05) con la LC. Durante la segunda etapa se observó un efecto de interacción MC x LC sobre el CDMS y sobre la GDP: ambas variables disminuyeron (P<0.05) con la combinación de 20 % de MC y 10 % de LC. La CA y el perfil sanguíneo no se afectaron (P>0.05) con la suplementación de ambos subproductos durante la segunda y tercera etapa. Sin embargo, en la tercera etapa se registró un mayor CDMS (P<0.05) con la inclusión de 10 % de LC en la ración. De lo anterior se concluye que el posible efecto asociativo entre los subproductos de cervecería radica en el efecto regulador que ejerce la LC sobre los decrementos en el CDMS provocado por la MC, aún así, los subproductos representan una opción para la alimentación de toretes de engorda.

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Evaluating the performance and profitability of varied combinations of brewery by-products for fattening pigs

Beyihayo

Rukundo²,

Mwesigwa

et al. 2022

Anim. Prod. Sci.

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Context The consumption of pork is rapidly increasing in Uganda and presents an opportunity for pig farmers to maximise profits. However, the population and productivity of pigs remains low and this is attributed to the high cost of commercial feeds. Aims We aimed to evaluate the effects of various combinations of brewery by-products on the performance, carcass characteristics and profitability of fattening pigs. Methods The study involved 48 crossbred (Large White × Camborough) pigs weaned at 2 months of age and weighing 10.3 ± 1.2 kg. Group pens of four pigs, balanced for sex and weight, were assigned in a completely randomised design with three replications to four diets: BYM, 22% brewers’ spent grain + 15% yeast cake + 60% malt dust; BY, 33% brewers’ spent grain + 14% yeast cake (with 50% maize bran); YM, 27% yeast cake + 70% malt dust; and a commercial diet (control). Feed intake and efficiency, costs and carcass characteristic were determined. Key results Feeding brewery by-products increased (P < 0.05) average daily feed intake by 1.40, 1.11, 1.09 kg/day for BYM, BY and YM compared with the control diet. Pigs fed the control diet had better (P < 0.05) feed efficiency (feed conversion ratio 3.4) than those fed BYM (6.6), BY (5.7) and YM (6.1). The unit cost of diets (Ugandan shillings, USh) increased in the order BYM (USh410) < YM (USh439) < BY (USh551) < commercial diet (USh1313). The unit cost of producing meat increased in the order YM (USh2691) < BYM (USh2713) < BY (USh3150) < commercial diet (USh5331). The highest gross margins accrued from BYM (USh36 769), followed by YM (USh34 853), whereas a loss of USh41 735 was incurred when feeding the commercial diet. Dressing percentage and organ yield were comparable across diets (P > 0.05). Backfat thickness measured at four sites was similar (P > 0.05) across dietary treatments. Conclusion A blended mixture of brewery by-products containing brewers’ spent grain (22%), yeast (15%) and malt dust (60%) is an economical replacement of commercial diets for fattening pigs. Implications Brewery by-products can be used to increase profit margins without affecting the carcass characteristics of pigs.

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Effect of Fermentable Liquid Diets Based on Wet Brewers Grains on performance of Growing Pigs

Cited by 3 publications

References 3 publications

Effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs

Effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs

Subproductos de cervecería en la suplementación alimenticia de oretes charolais

Evaluating the performance and profitability of varied combinations of brewery by-products for fattening pigs

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