Memorias de investigación
Artículos en revistas:
Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission
Año:2019
Áreas de investigación
  • Ciencias naturales y ciencias de la salud,
  • Tecnología de alimentos,
  • Ganaderia,
  • Biología vegetal, animal y ecología,
  • Productos de origen vegetal,
  • Medio de producción agrícola
Datos
Descripción
One of the key factors to improve swine production sustainability is the use of agro-industrial by-products in feeds, such as olive by-products. However, it is necessary to assess its effects on the overall production process, including the animal and the environment. With this aim, an experiment was conducted to determine the effects of including a partially defatted olive cake (PDOC) in pig diets on growth performance, faecal microbiota, carcass quality and gas emission from the slurry. Two finishing diets were formulated, a control (C) diet and a diet with PDOC included at 120 g/kg. Eighty finishing male pigs Duroc-Danbred × (Landrace × Large White) of 60.4 ± 7.00 kg BW were divided between these two treatments. During the finishing period (60 to 110 kg BW, 55 days) average daily gain, average daily feed intake and feed conversion ratio were recorded. Faecal samples from the rectum of 16 animals per treatment were incubated for bacteria enumeration. At the end of finishing period, backfat thickness and loin depth (LD) were measured. Animals were slaughtered to obtain carcass weight and carcass composition parameters, and subcutaneous fat was sampled to analyse the fatty acid (FA) profile.
Internacional
Si
JCR del ISI
Si
Título de la revista
Animal
ISSN
1751-7311
Factor de impacto JCR
2,4
Información de impacto
Volumen
14
DOI
10.1017/S1751731119002040
Número de revista
2
Desde la página
426
Hasta la página
434
Mes
JULIO
Ranking
Q1
Esta actividad pertenece a memorias de investigación
Participantes
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Ingeniería de la Calidad Alimentaria
  • Departamento: Producción Agraria