Influence of various levels of milk by-products in weaner diets on growth performance, blood urea nitrogen, diarrhea incidence, and pork quality of weaning to finishing pigs

Abstract

ObjectiveThis study was conducted to evaluate various levels of milk by-product in weaning pig diet on growth performance, blood profiles, carcass characteristics and economic performance for weaning to finishing pigs.MethodsA total of 160 weaning pigs ([Yorkshire×Landrace]×Duroc), average 7.01±1.32 kg body weight (BW), were allotted to four treatments by BW and sex in 10 replications with 4 pigs per pen in a randomized complete block design. Pigs were fed each treatment diet with various levels of milk by-product (Phase 1: 0%, 10%, 20%, and 30%, Phase 2: 0%, 5%, 10%, and 15%, respectively). During weaning period (0 to 5 week), weaning pigs were fed experimental diets and all pigs were fed the same commercial feed during growing-finishing period (6 to 14 week).ResultsIn the growth trial, BW, average daily gain (ADG), and average daily feed intake (ADFI) in the nursery period (5 weeks) increased as the milk by-product level in the diet increased (linear, p<0.05). Linear increases of pig BW with increasing the milk product levels were observed until late growing period (linear, p = 0.01). However, there were no significant differences in BW at the finishing periods, ADG, ADFI, and gain:feed ratio during the entire growing-finishing periods. The blood urea nitrogen concentration had no significant difference among dietary treatments. High inclusion level of milk by-product in weaner diet decreased crude protein (quadratic, p = 0.05) and crude ash (Linear, p = 0.05) of Longissimus muscle. In addition, cooking loss and water holding capacity increased with increasing milk product levels in the weaner diets (linear, p<0.01; p = 0.05). High milk by-product treatment had higher feed cost per weight gain compared to non-milk by-products treatment (linear, p = 0.01).ConclusionSupplementation of 10% to 5% milk by-products in weaning pig diet had results equivalent to the 30% to 15% milk treatment and 0% milk by-product supplementation in the diet had no negative influence on growth performance of finishing pigs.

Effects of chestnut ( Castanea sativa ) meal supplementation on growth performance, carcass characteristics, and meat quality of pigs

“…In general, the pH is closely related to tenderness and WHC in meat (Bouton et al, 1971;Li et al, Item Supplemented 2013). Meat pH also has a profound effect on WHC (Honikel, 1987;Yoo et al, 2018), and meat pH significantly affects meat color (Swan and Boles, 2002). However, our observation did not support these findings.…”

“…Drip loss in 30 g kg −1 CNM treatment was lower (P<0.05) than that in other groups. Andersen (2000) and Yoo et al (2018) indicated drip loss or water-holding capacity as the most important quality characteristics for the processing industry. The development of drip loss over time is of great interest for the retail market for fresh meat, with respect to the length of display time of case-ready products without reduction in meat quality (Otto et al, 2006).…”

Evaluation of barley to replace milk by-product in weaning pig’s diet

“…In the current study, the BUN concentration of weaning pigs at 2 week and 4 week did not affected by dietary treatments. The result of BUN in the current study was similar to the result of Yoo et al [47] that milk by-products level in weaning pig’s diet had no influence on the BUN in weaning pigs. However, the BUN concentration in 6 week decreased linearly as barley supplementation level increased.…”

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

“…Regarding the technological quality, the pH values ranged from 5.67 to 5.71 without significant differences be tween the two pork groups (p = 0.5057). Data similar to our study for pH were reported by Pieszka et al [12] and Yoo et al [13] for pork loins of FP. In general, these ultimate pH val ues fell within the ranges (5.7 to 5.8) for the normal pork [14].…”

“…This could be related to the higher collagen content (2.52%) in the sow meat compared to the FP meat (1.20%, data not shown). Nevertheless, compared with the shear force values (2.85 to 4.88 kgf/cm 3 ) in the pres ent study, Yoo et al [13] reported higher values (6.49 to 7.45 kgf) for longissimus dorsi muscle of 19weeks old pigs.…”