SWEET-POTATO CHIPS IN HEAVY PIG PRODUCTION

Citation
M. Manfredini et al., SWEET-POTATO CHIPS IN HEAVY PIG PRODUCTION, Livestock production science, 35(3-4), 1993, pp. 329-340
Citations number
29
Categorie Soggetti
Agriculture Dairy & AnumalScience
ISSN journal
03016226
Volume
35
Issue
3-4
Year of publication
1993
Pages
329 - 340
Database
ISI
SICI code
0301-6226(1993)35:3-4<329:SCIHPP>2.0.ZU;2-2
Abstract
The use of sweet potato chips in heavy pig production was evaluated as regards performance, carcass characteristics and meat quality, using 75 Large White castrated males, divided into 3 groups of 25 subjects e ach. From an initial average live weight of 42.3 kg to 156.4 kg the gr oups were fed diets differing in content of maize meal (40%, 20%, 0%) and sweet potato (SP) chips (0%, 20%, 40%). The control group performe d slightly better than the treated ones (20% SP and 40% SP) as regards daily gain (635, 617 and 602 g, resp.), feed efficiency (3.79, 3.94 a nd 4.01 kg feed/kg gain, resp.) and dressing percentage (82.17, 81.10 and 80.94%, resp.), only the last parameter being significantly differ ent. No differences emerged among groups as regards carcass lean meat content, primal cut weights, water holding capacity at 45' p.m., pH an d meat colour at 45' and 24 h p.m. on thigh muscles. Weight losses dur ing (and at the end of ) the 12- month processing of Parma-type hams p roved to be similar. Chemical composition and sensory evaluation of th e aged hams did not reveal differences among the groups. At the tested levels, SP has no drawbacks on carcass traits and technological quali ty of meat.