Effect of crumbled diet on growth performance, market day age and meat quality of growing-finishing pigs

Figures & data

Table 1. Composition of the experimental diets (as-fed basal).

Item	Grower (0–33 d)	Finisher (33–120 d)
Ingredients (%)
Corn	58.22	60.42
Lupin	2.00	3.00
Wheat bran		1.00
Rice polishing	3.00	3.00
Soybean meal (CP 45)	22.91	12.87
Rapeseed meal	2.00	3.00
DDGS		2.50
Palm kernel meal	3.00	5.00
Yellow grease	2.20	2.52
Molasses (Cane)	3.50	3.50
Limestone	1.16	1.10
Mono- and Dicalcium Phosphate	0.51	0.49
Salt	0.33	0.30
DL-Methionine	0.05	0.02
L-Lysine HCl (25%)	0.66	0.84
L-Threonine	0.04	0.04
L-Tryptophan (10%)	0.02
Min-Vit premix	0.35	0.35
Phytase (1000FTU)	0.05	0.05
Calculated composition
Crude protein (%)	17.80	15.30
Calcium (%)	0.73	0.69
Phosphorus (Total) (%)	0.50	0.48
Phosphorus (Dig.) (%)	0.27	0.26
Net Energy (MJ/kg) (%)	9.99	9.99
SID. Lysine (%)	0.93	0.77

^†Provided per kg diet: 20,000 IU of vitamin A; 4000 IU of vitamin D3; 80 IU of vitamin E; 16 mg of vitamin K3; 4 mg of thiamine; 20 mg of riboflavin; 6 mg of pyridoxine; 0.08 mg of vitamin B12; 120 mg of niacin; 50 mg of Ca-pantothenate; and 2 mg of folic acid and 0.08 mg of biotin.

Table 2. Effect of crumble diet on growth performance in growing-finishing pigs¹.

Items	T1	T2	SE^2
Day 0–33
ADG, g	684	698	17
ADFI, g	1484	1489	26
G/F	0.462	0.469	0.01
Day 33–110
ADG, g	858^b	895^a	12
ADFI, g	2662^b	2719^a	18
G/F	0.323	0.329	0.005
Day 110–120
ADG, g	867^b	926^a	19
ADFI, g	2810	2816	25
G/F	0.309^b	0.329^a	0.007
Overall (Day 0–120)
ADG, g	803^b	839^a	9
ADFI, g	2318	2342	10
G/F	0.346^b	0.359^a	0.004

¹Abbreviation: T1 = mash diet; T2 = crumble diet.

²Standard error.

^a,b Means in the same row with different superscripts differ significantly (P < .05).

Table 3. Effect of crumble diet on market day age in growing-finishing pigs.¹

Items	T1	T2
Pig day age, day^2
177	37	42
178	1	0
179	2	1
180	2	1
181	3	3
182	4	1
183	1	3
184	3	4
185	2	1
186	1	0
187	1	2
Over 188	3	2

¹Abbreviation: T1 = mash diet; T2 = crumble diet.

²Number of pigs that reached market weight (115 kg).

Table 4. Effect of crumble diet on meat quality in growing-finishing pigs.¹

Items	T1	T2	SE^2
pH	5.72	5.69	0.02
Back-fat thickness, mm	20.6	19.7	0.3
Meat colour
L*	57.47	58.20	0.50
a*	18.50	18.73	0.41
b*	10.00	10.47	0.33
Sensory evaluation
Colour	1.64	1.69	0.05
Firmness	1.64	1.63	0.07
Marbling	1.56	1.56	0.03
Cooking loss (%)	29.01	28.50	0.54
Drip loss (%)
Day 1	7.14	7.14	0.97
Day 3	11.98	10.97	1.69
Day 5	15.23	14.09	1.57
Day 7	18.09	17.02	1.36
WHC (%)	62.75	63.82	1.05
Longissimus muscle area, cm^2	48.61	50.57	0.97

¹Abbreviation: T1 = mash diet; T2 = crumble diet; L*=lightness; a* = redness; b* = yellowness.

²Standard error.

^a,b Means in the same row with different superscripts differ significantly (P < .05).