The fattening results of pigs fed with a diet with the participation of silage from steamed potatoes

Abstract

The study included 60 finishers of the F1 crossbreds (Polish Large White x Polish Landrace), a half of gilts and barrows. Animals were divided into two groups of 30 individuals each. The control group (K) amounted to pigs fed with a complete mixtures, while the experimental group (D) -was fed a mixture with the participation of silage from steamed potatoes (26% DM). The mixtures were prepared on the basis of their own cereal pellets and a concentrate. Fattening animals started at body weight of about 30 kg and continued to the average body weight of about 115 kg. The body weight of animals and the quantity of the consumed feed mixtures were recorded during the fattening period. Meatiness of carcasses was evaluated according to the current classification of the EUROP apparatus IM-03.The analysis has been subjected to the following features: total weight gain, fattening period, average daily weight gain, slaughter age and consumption of feed during the fattening and slaughter features: warm carcass weight, slaughter efficiency, fat thickness, the depth of loin muscle and meat content in the carcass. The assessment also includes: the sales value of porker in accordance with the evaluation of their carcasses according to the EUROP and the cost of feeding porker during the whole period of fattening. It has been shown that the pigs in group K had a higher growth rate and earlier reached the slaughter weight than pigs from group D (P<0.01), whereas group D demonstrated a lower feed consumption. Group K was characterized by thinner backfat, higher loin muscle and higher meatiness than the carcasses of pigs from the group D (P<0.01). Carcasses of finishers from the group K were qualified to the most valuable classes S, E, U whereas group D to class E, U, R and O. Lower costs of porker production were shows in group D, whereas in the group K a higher value from the sale was attained. Nutrition with the participation of silage from steamed potatoes was less favorable because of the lower slaughter value of the carcass, than while feeding with the complete mixtures.

Growth rate and carcass quality of hybrid fatteners depending on the age of slaughter

“…A number of researchers are of the opinion that an older slaughter age of pigs results in decreased daily gains and increased feed consumption per 1 kg of gain [Latorre et al 2003, Virgili et al 2003, Tyra 2012, Borah et al 2016, Bocian et al 2017, Thölke and Wolf 2022. In the case of non-castrated animals, attention should also be paid to the quality of the obtained slaughter material.…”

“…Pig production profitability is shaped by a number of factors, i.e. feeding [Kasprowicz-Potocka et al 2017, Vieira et al 2021, fattening duration [Bocian et al 2017, Ding et al 2020, Sońta et al 2020 or age at slaugh-ter [Latorre et al 2003, Virgili et al 2003, Rudy and Znamirowska 2007, Borah et al 2016, Ortiz et al 2021]. However, one of the most important factors is the capacity to convert feed into body weight, which is determined by genetic potential of animals [Bojko and Rekiel 2014, Bocian et al 2015, Domański and Więcek 2019.…”

“…Slaughter age is a crucial factor affecting fattening efficiency and it is dependent on the extent of animal genetic potential; according to some researchers, it is equal to approx. 140 to 180 days [Latorre et al 2003, Kušec et al 2008, Bosch et al 2012, Tyra 2012, Bocian et al 2015, Bocian et al 2017, Ortiz et al 2021. Shorter slaughter age lowers the cost of animal management, but results in lower technological and eating quality of the obtained material, limiting the production of high-quality sliced meats and matured hams [Latorre et al 2003].…”

“…Pig slaughter older age is disadvantageous due to aggravated fattening characteristics, including higher feed consumption during fattening, extended duration of animal feeding [Rudy and Znamirowska 2007, Borah et al 2016, Van den Broeke et al 2020, and lowered slaughter value, i.e. greater fatness and lower meatiness of carcasses [Virgili et al 2003, Bosch et al 2012, Borah et al 2016, Bocian et al 2017]. This increase of fatness is observed up to a certain age, while older animals also have slightly higher amounts of fat deposited in the muscle tissue (intramuscular fat -IMF).…”

Dietary inclusion of ensiled avocado oil cake affects growth, nutrient digestion, and carcass characteristics of pigs

“…In contrast, Moset et al (2015) fed pigs on diets containing citrus pulp silage and observed a decreased carcass yield, whereas the back-fat of the carcasses increased. In addition, Bocian et al (2017) fed fattening pigs with a diet that contained 14 kg steamed potato silage and reported that pigs fed the control diet had thinner back-fat, higher loin muscle and higher meatiness than those fed diets that contained silage. The various effects of silage diets on the back-fat thickness in pig carcasses might be attributed to the differences in the dietary compositions between the present study and those of the literature.…”