Glycerin levels while maintaining the electrolyte balance in finishing pig diets

ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of finishing pigs fed diets with different levels of glycerin, while maintaining the electrolyte balance. Forty barrows with an initial weight of 97.76±13.44 kg were distributed, in a randomized blo...

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Main Authors: Rafaeli Gonçalves Leite, Anderson Corassa, Ana Paula Silva Ton, Claudia Marie Komiyama, Alessandro Borges Amorim, Charles Kiefer
Format: Article
Language:English
Published: Sociedade Brasileira de Zootecnia
Series:Revista Brasileira de Zootecnia
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000300211&lng=en&tlng=en
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spelling doaj-3c374b4a513f4b0c9488a84635365a992020-11-24T22:32:01ZengSociedade Brasileira de ZootecniaRevista Brasileira de Zootecnia1806-929046321121710.1590/s1806-92902017000300005S1516-35982017000300211Glycerin levels while maintaining the electrolyte balance in finishing pig dietsRafaeli Gonçalves LeiteAnderson CorassaAna Paula Silva TonClaudia Marie KomiyamaAlessandro Borges AmorimCharles KieferABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of finishing pigs fed diets with different levels of glycerin, while maintaining the electrolyte balance. Forty barrows with an initial weight of 97.76±13.44 kg were distributed, in a randomized block design, into four treatments with five replicates. Treatments consisted of diets containing 0, 5, 10, and 15% glycerin. Inclusions of salt and sodium bicarbonate were adjusted to balance the sodium content and maintain the same electrolyte balance of the diets as a function of glycerin inclusions. In vivo backfat thickness, daily feed intake, daily weight gain, and feed conversion were measured. After the animals were slaughtered, pH and temperature were measured 45 min and 24 h postmortem, and backfat thickness, loin-eye area, drip loss, and colorimetry were determined. Glycerin inclusion levels did not influence the performance of barrows. Hot carcass weight, dressing percentage, and lightness had higher values when pigs were fed diets containing 2.32, 2.43, and 2.61% glycerin, respectively. The other carcass and meat characteristics were not influenced. Glycerin can be used in finishing pig diets without compromising results of performance or carcass and meat characteristics up to the inclusion level of 15%.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000300211&lng=en&tlng=enbiodieselbyproductcarcass qualityglycerolmeat quality
collection DOAJ
language English
format Article
sources DOAJ
author Rafaeli Gonçalves Leite
Anderson Corassa
Ana Paula Silva Ton
Claudia Marie Komiyama
Alessandro Borges Amorim
Charles Kiefer
spellingShingle Rafaeli Gonçalves Leite
Anderson Corassa
Ana Paula Silva Ton
Claudia Marie Komiyama
Alessandro Borges Amorim
Charles Kiefer
Glycerin levels while maintaining the electrolyte balance in finishing pig diets
Revista Brasileira de Zootecnia
biodiesel
byproduct
carcass quality
glycerol
meat quality
author_facet Rafaeli Gonçalves Leite
Anderson Corassa
Ana Paula Silva Ton
Claudia Marie Komiyama
Alessandro Borges Amorim
Charles Kiefer
author_sort Rafaeli Gonçalves Leite
title Glycerin levels while maintaining the electrolyte balance in finishing pig diets
title_short Glycerin levels while maintaining the electrolyte balance in finishing pig diets
title_full Glycerin levels while maintaining the electrolyte balance in finishing pig diets
title_fullStr Glycerin levels while maintaining the electrolyte balance in finishing pig diets
title_full_unstemmed Glycerin levels while maintaining the electrolyte balance in finishing pig diets
title_sort glycerin levels while maintaining the electrolyte balance in finishing pig diets
publisher Sociedade Brasileira de Zootecnia
series Revista Brasileira de Zootecnia
issn 1806-9290
description ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of finishing pigs fed diets with different levels of glycerin, while maintaining the electrolyte balance. Forty barrows with an initial weight of 97.76±13.44 kg were distributed, in a randomized block design, into four treatments with five replicates. Treatments consisted of diets containing 0, 5, 10, and 15% glycerin. Inclusions of salt and sodium bicarbonate were adjusted to balance the sodium content and maintain the same electrolyte balance of the diets as a function of glycerin inclusions. In vivo backfat thickness, daily feed intake, daily weight gain, and feed conversion were measured. After the animals were slaughtered, pH and temperature were measured 45 min and 24 h postmortem, and backfat thickness, loin-eye area, drip loss, and colorimetry were determined. Glycerin inclusion levels did not influence the performance of barrows. Hot carcass weight, dressing percentage, and lightness had higher values when pigs were fed diets containing 2.32, 2.43, and 2.61% glycerin, respectively. The other carcass and meat characteristics were not influenced. Glycerin can be used in finishing pig diets without compromising results of performance or carcass and meat characteristics up to the inclusion level of 15%.
topic biodiesel
byproduct
carcass quality
glycerol
meat quality
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000300211&lng=en&tlng=en
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