PSXVI-10 - Influence of Carbohydrate Rich Co-products and Fiber on Growth Performance and Fat Quality in Finishing Pigs

Abstract: In recent years, different strategies have been undertaken to reduce feed cost including incorporation of co-product. However, addition of large quantity of co-product can influence meat quality, especially fat quality. The main objective of the present study was to assess the effect of feeding high dairy/carbohydrate diets on growth performance and fat quality in finishing pigs.
A total of 36 pigs [Yorkshire x Landrace(xDuroc)] were raised in commercial diets up to 75kg. At this time, pigs were distributed in six dietary treatments applied for 4 weeks. First three treatments were: a control diet (C) consisting of a corn-soybean meal diet, 25CoP containing 25% co-products (sucrose, whey and bakery meal) and 50CoP containing 50% co-products. Three other diets were formulated from 50CoP and supplemented with three sources of fiber: oat hull (50Oat),soy hull (50Soy) and wheat middling (50 Midd). Feed intake and average daily gain were recorded. After 4 weeks, pigs were slaughtered and a 5-cm strip of backfat was taken from each animal. A measurement of thermodynamic characteristics (melting behavior and solid fat content) were determined by differential scanning calorimetry. ADG and ADFI were reduced in 25CoP compared with 50CoP with intermediary value for C (P< 0.05). 50Soy had decreased ADFI while 50Oat had greater feed conversion than 50CoP (P< 0.05). Only meat lean yield tended to be increased in 25CoP and 50Soy compared with 50CoP (P< 0.09). Melting point onset and maximum were higher in 50CoP compared with C and 25CoP (P< 0.05). Fiber supplementation reduced these melting points compared with 50CoP (P< 0.01). Proportion of fat melted at -5˚C and 5˚C was decreased in 50CoP compared with C and 25CoP. Fiber increased these proportions of melted fat (P< 0.01). This project shows that diet containing around 50% of rich carbohydrate co-product can negatively affect fat quality and fiber supplementation to reach 12% NDF restore the fat quality.