Effects of dietary water‐soaked barley on amino acid digestibility, growth performance, pork quality and Longissimus dorsi muscle fatty acid profiles in pigs

Abstract

Two experiments were conducted to assess the feeding value of water-soaked barley (WB) as a replacement for dehulled barley (DB) in pigs. In experiment (Exp.) 1, eight barrows (body weight = 30.56 ± 0.78 kg) were fitted with a T-cannula and allotted to a duplicated 4 × 4 Latin square design: WB10, 100g/kg WB; WB20, 200 g/kg WB; DB10, 100 g/kg DB; and DB20, 200 g/kg DB. In Exp. 2, 80 barrows (body weight = 70.56 ± 1.29 kg) were used in a 56-day experiment: (i) WB15, 150 g/kg WB; (ii) WBD10, 100 g/kg WB and 50 g/kg DB; (iii) WBD5, 50 g/kg WB and 100 g/kg DB; and (iv) DB15, 150 g/kg DB. In Exp. 1, the apparent ileal digestibilities of total essential amino acids were higher (P < 0.05) in WB10 treatment than DB20. For Exp.2, the WB15 and WBD10 had higher pH and lower cooking loss (P < 0.05) than other two treatments. The WB15 treatment decreased (P < 0.05) the contents of palmitic acid (C16:0) in Longissimus dorsi muscle than WBD5 and DB15 treatments. In conclusion, it is suggested that water-soaked barley improved some amino acid digestibility and the cooking loss and moderate fatty acid profiles in Longissimus dorsi muscle.

Effect of replacement of de-hulled barley with water-soaked barley in corn–soybean meal-based diet on growth performance, blood characteristics, and meat quality in finishing pigs

“…However, based on meat colour evaluation by instrumentation, yellowness of meat was found to be higher in DB compared to WB. In contrast to the present finding, Wang and Kim (2014) demonstrated no changes in yellowness of meat in WB compared to DB. The difference in finding could be due to the inclusion level of DB or WB in the diet.…”

“…In the present study, the growth performance and nutrient digestibility were not affected by the replacement of DB with 5% WB in pigs' diet. In contrast, a previous study by Wang and Kim (2014) demonstrated that the inclusion of 15% WB in the diet significantly improved the growth performance and nitrogen digestibility. However, 10% inclusion of hydrolysed barley did not improve growth performance as reported by Yan and Kim (2012).…”

“…In the present study, the drip loss, a measure of waterholding property of lean muscle, was higher in DB than in WB. However, drip loss was not influenced in the pigs fed 15% DB and 15%WB in the diet (Wang & Kim 2014). The difference in result may be the low inclusion level of WB in the diet.…”

“…Although the technology for removing hull is well developed, the fragility of the grain and poor yield and the high cost of de-hulling limit its large utilization in pigs' diet. The development of effective method such as soaking barley in water was found to improve the feeding value of barley as demonstrated by Fry et al (1958), Svihus et al (1997), Yan and Kim (2012), and Wang and Kim (2014).…”

Effects of dietary tuna dark muscle enzymatic hydrolysis and cooking drip supplementations on growth performance, antioxidant activity and gut microbiota modulation of Bama mini-piglets

“…The protein, fat, ash and moisture content were determined using standard methods obtained from the Association of Official Analytical Chemists (AOAC) as previously described (methods 990.03, 920.39, 942.05 and 930.15 for protein, fat, ash and moisture, respectively). 19 …”