The inclusion of ensiled citrus pulp in diets for growing pigs: Effects on voluntary intake, growth performance, gut microbiology and meat quality

Cerisuelo, A.; Castelló, L.; Moset, V.; Martínez, M. F.; Hernández, Pilar; Piquer, O.; Gómez, E. Martínez; Gasa, J.; Lainez, M.

doi:10.1016/j.livsci.2010.06.135

Cited by 32 publications

(28 citation statements)

References 6 publications

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“…Dietary pH and VFA concentrations in the gut are considered the main factors affecting enterobacteria counts in these studies. Previous works with ECP from our group also showed a decrease in enterobacteria counts when feeding diets with 100 g of ECP/kg to finishing pigs (Cerisuelo et al, 2010). Both, the high content of fermentable fibre and the diet characteristics derived from its fermentation (low pH and high VFA content) might explain this result.…”

Section: Digestible Energy and Digestible Protein Of Ecpsupporting

confidence: 66%

“…However, Crosswhite et al (2013) found a reduction in DM feed intake when levels of 150 g/kg (DM basis) of ECP were included in pig diets. According to Cerisuelo et al (2010), the short (7 days) acclimation period followed in this study could partially explain this decrease in feed intake. On the other hand, it must be taken into account, that due to the low number of replicates (5 pigs per treatment) in the present study, data on ADFI in the present study should be carefully interpreted.…”

Section: Digestibility and Performancementioning

confidence: 70%

“…In the current study, ADFI was measured only in males during the digestibility trial and no significant differences were observed in terms of DM intake among treatments. Cerisuelo et al (2010) also observed that after 3-4 weeks of feeding diets with ECP feed consumption stabilized. Accordingly, ADG did not differ among treatments.…”

Section: Digestibility and Performancementioning

confidence: 71%

“…In the present study, a reduction of two percentage units in carcass yield was observed in animals fed the diet including 150 g ECP/ kg compared to animals fed the basal diet. Cerisuelo et al (2010) also observed a reduction in carcass yield with the inclusion of 100 g ECP/kg in the diet. In the present study, a period of 20 h of fasting was practiced to the animals before slaughter.…”

Section: Carcass Qualitymentioning

confidence: 78%

“…Ensiling implies a fermentation process that might improve palatability and reduce microbial contamination (Kayouli & Lee, 1998), but also can change the nutritional value of the raw material. A previous study (Cerisuelo et al, 2010) reported that the inclusion of 100 g ensiled citrus pulp (ECP)/kg in growing pigs did not affect growth perfor-3 Ensiled citrus pulp as feedstuff for pigs accustomed to the pens (week -2) and one week to get adapted to the smell, texture and taste of ECP itself (week -1). During the week of adaptation to ECP (week -1), this was provided as free choice (separated from the feed) and ad libitum in the groups of pigs that were going to be fed the diets containing ECP.…”

Section: Experimental Designmentioning

confidence: 99%

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

Moset

Piquer

Cervera

et al. 2015

Span. j. agric. res.

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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

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Section: Digestible Energy and Digestible Protein Of Ecpsupporting

confidence: 66%

Section: Digestibility and Performancementioning

confidence: 70%

Section: Digestibility and Performancementioning

confidence: 71%

Section: Carcass Qualitymentioning

confidence: 78%

Section: Experimental Designmentioning

confidence: 99%

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