Effects of Dietary Protein Levels on Productive Performance, Carcass, and Meat Quality of Thai Native Pigs
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Abstract
The objectives of this research were to study the influence of dietary protein levels on productive performance, carcass quality, and meat quality of Thai native pigs. There were 24 Thai native pigs, 12 castrated males and 12 female pigs, from Mae Hong Son province, with an average initial body weight of 21.60±5.21 kg. All pigs were randomly allocated into 4 feeding groups fed with different protein levels; 12, 14, 16 and 18%. Each pig was raised in an individual cage. They were fed ad libitum and given free access to drinking water. The pig performances were recorded every 3 weeks until they reached 60 kg body weight. All of them were then slaughtered and carcass quality data were collected. The Longissimus dorsi muscle from each carcass was collected for meat quality study. The results showed that the productive performances of Thai native pigs fed with different protein levels diet were not statistically significantly different (P>0.05). Carcass and meat quality were not significantly affected by dietary protein levels in the diet (P>0.05); however, differences occurred in percentage of bone. Pigs fed with 12% protein diet had the lowest bone percentage (P<0.05). In addition, the pigs fed with higher protein levels tended to have lower back-fat thickness (P=0.07). Therefore, feeding the Thai native pigs with dietary level of protein of 12% resulted in a lower cost of weight gain than did feeding with higher levels of protein in the diet.
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King Mongkut's Agricultural Journal
References
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