Effect of replacement of de-hulled barley with water-soaked barley in corn–soybean meal-based diet on growth performance, blood characteristics, and meat quality in finishing pigs. Issue 1 (1st January 2017)

• Record Type: Journal Article
• Authors: Upadhaya, S.D.; Park, J.W.; Kim, I. H.
• Is Part Of: Journal of applied animal research. Volume 45:Issue 1(2017)
• Page Start: 164
• Page End: 169
• Publication Date: 2017-01-01
• Subjects: De-hulled barley -- growth performance -- finishing pigs -- water-soaked barley; Animal culture -- India -- Periodicals; Animal culture -- Tropics -- Periodicals; 636.005
• DOI: 10.1080/09712119.2015.1124332
• Languages: English
• ISSNs: 0971-2119

Abstract

ABSTRACT: A total of 144 crossbred pigs [(Yorkshire Landrace) × Duroc] with an average initial body weight (BW) of 61.7 kg were used to assess the effect of replacement of de-hulled barley (DB) with water soaked barley (WB) in corn-soybean meal-based diet on growth performance, blood characteristics, and meat quality in finishing pigs according to their BW and sex (12 replicates per treatment and 4 pigs per pen). The dietary treatments were: DB, basal diet containing 5% DB; WB1, basal diet + 5% WB (0–8 weeks of feeding); WB2, basal diet + 5% WB (4–8 weeks of feeding). At the end of week 4, the IgG concentration (p<.05) was higher in WB1 than DB and WB2. At the end of week 8, lymphocyte percent was higher (p<.05) in DB than WB1 whereas IgG concentration was higher in WB1 and WB2 than DB. The sensory evaluation of colour scored higher (p<.05) in WB1 and meat marbling scored higher (p<.05) in WB2 than in DB. A higher (p<.05) yellowness and drip loss (day 1 and day 5) was observed in DB than in WB1. In conclusion, replacement of DB with WB had a positive impact on blood characteristics and meat quality of finishing pigs.