GROWTH PERFORMANCE, CARCASS CHARACTERISTICS, MEAT QUALITY OF GROWING PIGS FED DIETS SUPPLEMENTED WITH CRUDE GLYCERIN DERIVED FROM PALM OIL

Ordoñez-Gomez, Ciro; Afanador-Tellez, German; Castañeda, Sandra; Florez, Hernando; Ariza-Nieto, Claudia

doi:10.1590/1089-6891v18e-40769

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ZOOTECNIA • Ciênc. anim. bras. 18 • 10 Apr 2017 • https://doi.org/10.1590/1089-6891v18e-40769 copy

GROWTH PERFORMANCE, CARCASS CHARACTERISTICS, MEAT QUALITY OF GROWING PIGS FED DIETS SUPPLEMENTED WITH CRUDE GLYCERIN DERIVED FROM PALM OIL

DESEMPENHO PRODUTIVO, CARACTERÍSTICAS DE CARCAÇA E QUALIDADE DA CARNE DE SUÍNOS EM CRESCIMENTO ALIMENTADOS COM DIETAS INCLUINDO GLICERINA BRUTA DERIVADA DE ÓLEO DE PALMA

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this study was to evaluate the effect of the inclusion level of crude glycerin from palm oil in the diet of growing pigs. Diets were formulated to be isocaloric and isoproteic, with a constant content of linoleic acid within the experimental diets. A total of 36 pigs (average BW 23.05± 2.86 kg) were randomly assigned to one of the three treatments: 1) 0% of crude glycerin; 2) 5% of crude glycerin; 3) 10% of crude glycerin. Pigs were housed in 12 pens; 4 replicates (pens) per treatment and three pigs/replicate. Data were analyzed as a complete block design using the GLIMMIX procedure of SAS, with a random block effect for period. This study established that inclusion of crude glycerin from palm oil in the diet of growing pigs did not affect (P > 0.05) growth performance, carcass characteristics and meat quality. We concluded that inclusion of crude glycerin from palm oil up to 10% of the diet did not adversely affect pig performance and the quality of the meat.

Keywords:
biodiesel; by-products; palm oil; swine

Item	Value¹ 1 Analysis by CORPOICA-CBB, Mosquera, Colombia, adjusted to the methods utilized by Dozier et al. (11)
Moisture, %	8.29
GE² 2 GE: Gross energy , kcal/kg	3696
Glycerol, %	82
Crude fat, %	0.79
Na, %	1.21
Methanol, ppm	16

Ingredient	Cost. S/kg	Phase I			Phase II			Phase III			Phase IV
		(20-30 kg)			(30 - 50 kg)			(50-70 kg)			(70- 100 kg)
		Crude glycerin level
		0	5	10	0	5	10	0	5	10	0	5	10
Corn, %	790	55.5	50	44	54	48	42	55	49	43	58	52	46
Wheat bran, %	550	6	6	6	12	12	12	12	12	12	12	12	12
Rice bran, %	720	8	8	8	8	8	8	10	10	10	10	10	10
Full-fat soybean, %	1240				0.3	2.8	5.2	0.3	2.7	5.2	0.2	2.7	5.2
Soybean meal, %	1080	25	26	27	20	20	19	18	17	16	15	14	13
Palm oil, %	2000	2	2	2	3	2	1	3	2	1	3	2	1
Crude glycerin, %	800	0	5	10	0	5	10	0	5	10	0	5	10
Salt, %	205	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4	0.4
Sodium bicarbonate;
%	2500	0.4	0.3	0.3	0.4	0.4	0.3	0.5	0.4	0.4	0.6	0.6	0.5
Limestone, %	140	0.9	0.8	0.8	0.8	0.8	0.8	0.7	0.7	0.7	0.7	0.7	0.6
Dicalcium phosphate,
%	2450	1.0	1.0	1.0	0.8	0.8	0.8	0.5	0.5	0.6	0.4	0.4	0.5
DL-methionine	12000	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01
L-lysine	4500	0.04	0.02	0.00	0.06	0.04	0.02	0.06	0.04	0.02	0.05	0.03
L-threonine	6800	0.1	0.1	0.1
Choline chloride, %	2782	0.1	0.1	0.1
Premix¹ 1 Provided the following per kilogram of diet: Vitamin B6, 3 mg; Vitamin B12, 0.03 mg; Niacin, 30 mg; Pantothenic acid, 20mg; Fitic acid, 15 mg; Biotine, 0.25 mg; Cu, 15 mg; Fe, 80; Mn, 40 mg; I, 1 mg; Zn, 100 mg; Se, 0.3 mg. , %	20000	0.7	0.7	0.7	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3	0.3
Total		100	100	100	100	100	100	100	100	100	100	100	100
	Calculated composition
ME, Mcal/kg		3.2	3.2	3.2	3.2	3.2	3.2	3.2	3.2	3.2	3.2	3.2	3.2
CP, %		19	19	19	18	18	18	17	17	17	16	16	16
Digestible Lysine, %		0.9	0.9	0.9	0.8	0.8	0.8	0.7	0.7	0.7	0.7	0.7	0.7
Available
phosphorus; %		0.3	0.3	0.3	0.3	0.3	0.3	0.2	0.2	0.2	0.2	0.2	0.2
Linoleic acid, %		2.0	1.8	1.7	2.1	2.1	2.1	2.2	2.2	2.2	2.2	2.2	2.2
Starch,%		39	36	32	40	36	33	41	37	34	43	39	36
EB² 2 Electrolitic balance , meq/kg		250	250	250	250	250	250	250	250	250	250	250	250

	Crude glycerin level, %¹ 1 Mean±Standar Error (SE)			P² 2 P= P value for lineal (L) and quadratic (Q) effect
Item	0	5	10	L	Q
Replicates	4	4	4
Initial weight, kg	23.03±1.6	23.26±1.6	22.88±1.6
Final weight, kg	100.52±2.2	102.45±2.2	98.75±2.2	0.523	0.257
ADG³ 3 ADG= A verage daily gain , kg/d	0.849±0.02	0.867±0.02	0.828±0.02	0.508	0.303
ADFI⁴ 4 ADFI= Average daily feed intake , kg/d	2.28±0.13	2.46±0.13	2.34±0.13	0.516	0.099
Feed conversion, g/g	2.69±0.11	2.84±0.11	2.84±0.11	0.244	0.444
20 to 30 kg BW
ADG, kg/d	0.713±0.06	0.803±0.06	0.796±0.06	0.370	0.544
ADFI, kg/d	1.19±0.06	1.39±0.06	1.29±0.06	0.287	0.077
Feed conversion, g/g	1.68±0.12	1.76±0.12	1.66±0.12	0.894	0.568
30 to 50 kg BW
ADG, kg/d	0.860±0.05	0.8723±0.05	0.891±0.05	0.609	0.952
ADFI, kg/d	1.95±0.05	2.06±0.05	2.03±0.05	0.283	0.284
Feed conversion, g/g	2.27±0.1	2.38±0.1	2.29±0.1	0.852	0.270
50 to 70 kg BW
ADG, kg/d	0.956±0.05	0.911 ±0.05	0.854±0.05	0.189	0.917
ADFI, kg/d	2.49±0.21	2.47±0.21	2.66±0.21	0.423	0.593
Feed conversion, g/g	2.60±0.22	2.69±0.22	3.16±0.22	0.084	0.448
70 to 100 kg BW
ADG, kg/d	0.822±0.06	0.895±0.06	0.779±0.06	0.561	0.167
ADFI, kg/d	2.73±0.07	3.13±0.07	2.76±0.07	0.771	0.002
Feed conversion, g/g	3.33±0.2	3.56±0.2	3.58±0.2	0.363	0.669
Feeding cost, $/Kg
BW	2494.8±96.2	2598.8±96.2	2553.8±96.2	0.591	0.440

	Crude glycerin level,%¹ 1 Mean±Standar Error (SE)			P² 2 P= P value for lineal (L) and quadratic (Q) effect
Item	0	5	10	L	Q
Replicates	4	4	4
HCW³ 3 HCW= Hot carcass weight , kg	82±6.3	83±6.3	81.13±6.3	0.850	0.721
Carcass yield, %	82.2±1.7	83.5±1.7	83.05±1.7	0.492	0.426
Backfat, mm	14.5±1.3	15.ldhl .3	13.4±1.3	0.553	0.466
Loin area, cm²	49.93±4.6	56.27±4.6	47.3±4.6	0.672	0.186
Loin depth, mm	62.38±4.6	74.24±4.6	70.06±4.6	0.269	0.189
Lean yield, %	43.87±2.5	45.5±2.5	45.48±2.5	0.377	0.593
Lean Weight, Kg	36±4.1	38.1±4.1	37.54±4.1	0.651	0.651
Lean Cost, $ / Kg	5389±577	5526±577	5489±577	0.858	0.858

	Crude glycerin level, %¹ 1 Mean±Standar Error (SE)			P² 2 P= P value for lineal (L) and quadratic (Q) effect
Item	0	5	10	L	Q
Replicates	4	4	4
pH	5.5±0.07	5.5±0.07	5.4±0.07	0.474	0.696
Shear Force, kg-f	4.9±0.8	6.01±0.8	5.9±0.8	0.279	0.226
WHC, mm/mm³ 3 Water Holding Capacity	6.9±1.1	5.68±1.1	6.53±1.1	0.803	0.433
Cooking losses, %	25.2±0.02	30.7±0.02	29.9±0.02	0.037	0.082
Color
L*	55.84±1.9	51.77±1.9	52.2±1.9	0.220	0.365
a*	14.3±0.7	14.1±0.7	14.9±0.7	0.421	0.501
b*	7.0±0.497	6.8±0.503	6.6±0.497	0.076	0.968

	Crude glycerin level, %¹ 1 Mean±Standar Error (SE)			P² 2 P= P value for lineal (L) and quadratic (Q) effect
Item	0	5	10	L	Q
Replicates	4	4	4
Ether extract, %	9.96±2.08	11.93±2.08	13.37±2.08	0.060	0.845
Myristic, %	1.4±0.08	1.3±0.08	1.4±0.08	0.998	0.292
Palmitic, %	25.6±0.6	24.9±0.6	25.5±0.6	0.927	0.346
Stearic, %	12.1±0.9	13.2±0.9	12.8±0.9	0.594	0.526
Oleic, %	48.8±0.9	49.6±0.9	50.2±0.9	0.222	0.978
Linoleic, %	7.9±0.7	7.3±0.6	5.9±0.6	0.090	0.657
Saturated, %	39.2± 1.2	39.3±1.2	39.8±1.2	0.739	0.947
Unsaturatcd, %	57.0±1.2	56.9±0.9	56.2±0.9	0.596	0.829
Uns/sat³ 3 Unsaturated/Saturated	1.53±0.07	1.47±0.06	1.42±0.06	0.242	0.969

	Crude glycerin level, %² 2 Mean±Standar Error (SE)			P³ 3 P= P Value for lineal (L) effect and quadract (Q)
Item	0	5	10	L	Q
Replicates	4	4	4
PNI⁴ 4 PNI = partial net income per pig per experimental group ,$	254652±9790	250719±9790	247184±9790	0,645	0,988
PNC⁵ 5 PNC = partial net income per pig carcasses by experimental group . $	286003±22639	279279±22639	281294±22639	0,883	0,875

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[1] *Author for correspondence - caordonezg@ufpso.edu.co