Meat quality and performance of pigs fed diets with fish silage meal

Abstract

-The objective of this work was to determine the nutrient digestibility and metabolizable energy (ME) of fish silage, as well as to evaluate the effect of the dietary inclusion of fish silage meal (FSM) in diets on the performance, carcass characteristics, meat quality, sensory analysis of meat and mortadella, and economic viability of growing and finishing pigs. In the digestibility assay, 16 barrows (33.20±4.93 kg) received diets with and without FSM. The fish silage had 39.01% crude protein and 4,032 kcal kg -1 ME. In the performance assay, 32 barrows (26.00±1.68 kg) were fed diets containing different inclusion levels of FSM (0, 25, 50, and 75%). FSM, obtained from the mixture (1:1) of fish silage with corn, showed a quadratic effect on average daily gain, and the best result was obtained with the inclusion level of 25.83%. The results for feed conversion and economic viability indicate that up to 25% FSM, corresponding to 5.87% of fish silage based on dry matter, can be used in the pig growing and finishing phases.

Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality

“…Fishmeal by-products are traditionally used as an ingredient in animal feed when the fish does not reach the specified market size. For instance, Cândido et al [69] tested the management of fish residues through the ensiling process, with controlled fermentation, to lengthen storage. The fish silage showed high protein content (39.01%), high protein digestibility (93.58%) [69], and high biological value, even if the high moisture content made its use difficult [22].…”

“…For instance, Cândido et al [69] tested the management of fish residues through the ensiling process, with controlled fermentation, to lengthen storage. The fish silage showed high protein content (39.01%), high protein digestibility (93.58%) [69], and high biological value, even if the high moisture content made its use difficult [22]. Additionally, due to the price and limited availability, its use has been reduced in poultry and swine diets, and it is estimated that its use will be further reduced in the future [24].…”

“…In this context, residues from fishing or from chicken farming stand out. Candido et al [69] tested three percentages of inclusion (25-50-75%) of fishmeal as a soybean substitute, varying within three stages of pig growth due to the decrease in the percentage of soybean administered in the three phases: phase 1, from 30 to 50 kg of body weight, with 10-18-26% substitution of soybean; phase 2, from 50 to 70 kg, with 10-19-30% substitution; phase 3, from 70 to 100 kg, with 10-22-34% substitution. The work highlighted good results with the lowest substitution of soybean, showing decreasing performance (daily feed intake, daily weight gain and feed conversion) with the higher percentages, especially with the highest substitution tested.…”