Effects of fermented carrot by-product diets on growth performances, carcass characteristics and meat quality in fattening pigs

ABSTRACT

This study was conducted to investigate the effects of fermented carrot by-product diets (FCBD) supplementation in fattening pigs on their growth performance, carcass traits, meat quality. Ninety-six crossed pigs (Landrace × Yorkshire × Duroc), weighing approximately 76 kg, were divided into four groups of 8 heads (four barrows and four gilts) per pen, and the experiment was replicated thrice. The basal diet (C) was substituted with 3% (T1), 6% (T2) and 9% (T3) FCBD, and pigs were fed the experimental diet for 45 days. Feed efficiency was higher (P < 0.05) in T1 and T3 than in C. Quality grade was higher (P < 0.05) in T2 and T3 than in C, and the ratio of high-quality grades was higher in treatment groups than in C. Therefore, FCBD supplementation improved quality grade in fattening pigs, and it was expected that an increase in the utilization ratio of FCBD would reduce the cost of animal production.

KEYWORDS:

• Fattening pigs
• fermented carrot by-product diets
• growth performances
• carcass characteristics
• meat quality

Acknowledgements

We would like to thank Young-Min Song, a professor emeritus of Gyeongsang National University, for his kind support with this study.

Disclosure statement

No potential conflict of interest was reported by the author(s).