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.