Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality

Abstract

Forty pigs of 76.8 ± 4.2 kg body weight were fed four different diets varying in ensiled citrus pulp (ECP) inclusion level (0, 50, 100, and 150 g of ECP/kg of diet on dry matter base). The trial lasted 5 weeks. During the last week, faecal samples were obtained to calculate apparent nutrient digestibility; also volatile fatty acids (VFA) content in faeces was determined. The digestible energy and protein of ECP was estimated by regression analysis. During the trial faecal samples were collected to determine enterobacteria and lactobacilli counts. At slaughter, carcass characteristics were registered. The inclusion of ECP in the diets decreased energy digestibility but increased neutral and acid detergent fibre digestibility linearly (p<0.05). The estimated digestible energy and protein of ECP were lower than expected (7.0 MJ/kg dry matter (DM) and 33.8 g/kg DM, respectively). Total VFA production in faeces was not affected by the diet. Both enterobacteria and lactobacilli counts were lower (p<0.01) with than without ECP inclusion at the end of the study. Carcass yield decreased linearly (p<0.05) and backfat at gluteus medius increased quadratically (p<0.05) with the inclusion of ECP in the diet. The polyunsaturated fatty acid content of the internal subcutaneous fat layer decreased quadratically (p<0.05) with the inclusion of ECP. Thus, the nutritive value of ECP for finishing pigs is low and levels of 150g/kg can negatively affect carcass yield. However, including up to 100 g of ECP/kg in finishing pig diets did not affect nutrient digestibility, carcass yield and subcutaneous fat FA profile. Additionally, increasing ECP levels in diets decreases faecal enterobacteria and lactobacilli counts in faeces.Additional key words: agroindustrial by-products; digestibility; gut microbiology; carcass performance. Abbreviations used: ADF (acid detergent fibre); ADFI (average daily feed intake); ADG (average daily gain); ADL (acid detergent lignin); BW (body weight); CFU (colony forming units); CP (crude protein); CTTAD (coefficient of total tract apparent digestibility); DM (dry matter); ECP (ensiled citrus pulp); EE (ether extract); FA (fatty acid); GE (gross energy); L (linear); Lys (lysine); NDF (neutral detergent fibre); NDSF (neutral detergent soluble fibre); OM (organic matter); Q (quadratic); VFA (volatile fatty acid).Citation: Moset, V.; Piquer, O.; Cervera, C.; Fernández, C. J.; Hernández, P.; Cerisuelo, A. (2015). Ensiled citrus pulp as a byproduct feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality. Spanish Journal of Agricultural Research, Volume 13, Issue 3, e0607, 12 pages. http://dx

Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products

“…In particular, citrus peel, which is most often discarded as waste, contains the highest amount of polymethoxylated flavones compared to other edible parts of the fruit [144]. A study evaluated the effects of including three different levels of ensiled citrus pulp (50, 100 and 150 g/kg diet) in finishing pig diets on carcass quality and other parameters [145]. The results showed an increase of fat deposition at gluteus medius in pigs fed with 50 and 100 g of additive/kg, while the inclusion of 150 g/kg has resulted in a reduction in both energy digestibility and fat deposition.…”

Effects of Orange Pulp Conservation Methods (Dehydrated or Ensiled Sun-Dried) on the Nutritional Value for Finishing Pigs and Implications on Potential Gaseous Emissions from Slurry

“…However, the nutritional value of dried citrus pulp for pigs reported in different databases [ 11 , 12 , 13 , 14 ] suggests an appreciable digestible energy content from 12.8 to 14.0 MJ/kg dry matter (DM), although the information available from in vivo assays is scarce [ 15 , 16 , 17 ] and shows discrepancies (11.7, 13.3 and 15.6 MJ DE/kg dry matter, respectively). Additionally, a previous study with wet ensiled citrus pulp in growing pigs reported a very low energy value (7.0 MJ DE/kg DM [ 9 ]), compared with other sources of citrus pulp.…”

Standardized Natural Citrus Extract dietary supplementation influences sows’ microbiota, welfare, and preweaning piglets’ performances in commercial rearing conditions

“…These results do not agree with the findings of Cerisuelo et al (2010) , who demonstrate a decrease of feed intake with citrus-based product supplementation at 50 and 100 g/kg on pigs. Other authors also show a decline of feed intake from pigs supplemented with citrus-based product at 10, 20, and 40 g/kg ( Baird et al, 1974 ) and at a dosage between 50 and 150 g/kg ( Moset et al, 2015 ). We used 2,500 ppm but in addition to the dose difference, these discrepancies may be explained by the origin of the tested citrus.…”

“…In fact, citrus product available on the market can be composed of a unique sort of citrus or a combination of them. In accordance to this, the active compounds vary substantially, which may lead to a large variability of efficiency of the product ( Moset et al, 2015 ). Standardization of these extracts is primordial in order to guarantee their effect independently from the period at which the citrus is collected.…”