Effects of dietary barley on growth performance, carcass traits and pork quality of finishing pigs

Beob G. Kim, Duane M. Wulf, Robert J. Maddock, Dean N. Peters, Carsten Pedersen, Yanhong Liu, Hans H. Stein

Research output: Contribution to journalArticle (Academic Journal)peer-review

6 Citations (Scopus)

Abstract

Background: the relatively high concentration of polyunsaturated fatty acid in yellow corn may reduce the quality of pork fat, but feeding barley instead of yellow corn may increase pork quality. Objective: to determine the effects of feeding graded levels of barley on performance, carcass composition, and pork quality of finishing pigs. Methods: in experiment 1, diets containing 0, 20, 40, 60, or 80% barley were fed to pigs (initial BW: 67.9 kg) for 8 weeks. In experiment 2, a diet containing 60% barley was fed to pigs for 0, 2, 4, 6, or 8 weeks prior to slaughter. Results: feeding diets with increasing levels of barley resulted in a linear decrease in daily gain (p<0.01) and backfat thickness (p<0.01). Dressing percentage linearly decreased with length of barley feeding (p<0.05), but the concentration of saturated fatty acids in backfat increased (linear, p<0.05) the longer the barley diet was fed. Conclusion: there was no effect of barley on loin muscle quality and barley did not consistently change fat color or belly and bacon quality.

Translated title of the contributionEffects of dietary barley on growth performance, carcass traits and pork quality of finishing pigs
Original languageSpanish
Pages (from-to)102-113
Number of pages12
JournalRevista Colombiana de Ciencias Pecuarias
Volume27
Issue number2
Publication statusPublished - 2014

Keywords

  • Belly traits
  • Fatty acid composition
  • Growth rate
  • Swine nutrition

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