Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

Ferrer, Pablo and Calvet, Salvador and Garcia Rebollar, Paloma and Blas Beorlegui, Juan Carlos de and Jiménez Belenguer, A.I. and Hernández, P. and Piquer, Olga and Cerisuelo, A. (2020). Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. "Animal", v. 14 (n. 2); pp. 426-434. ISSN 1751-7311. https://doi.org/10.1017/S1751731119002040.

Description

Title: Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission
Author/s:
  • Ferrer, Pablo
  • Calvet, Salvador
  • Garcia Rebollar, Paloma
  • Blas Beorlegui, Juan Carlos de
  • Jiménez Belenguer, A.I.
  • Hernández, P.
  • Piquer, Olga
  • Cerisuelo, A.
Item Type: Article
Título de Revista/Publicación: Animal
Date: February 2020
ISSN: 1751-7311
Volume: 14
Subjects:
Freetext Keywords: olive by-products; swine; growth performance; carcass traits; gaseous emissions
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Producción Agraria
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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. In addition greenhouse gas and ammonia emissions were measured during pig slurry storage using the methodology of dynamic flux chambers. An initial slurry characterisation and biochemical methane potential (B0) were also determined. No significant differences between treatments were found in performance, carcass quality and microbial counts with the exception of LD, which was lower in PDOC compared with C animals (45.5 v. 47.5 mm, SEM: 0.62; P = 0.020). The FA profile of the subcutaneous fat did not differ between treatments, but the monounsaturated FA (MUFA) concentration was higher and the polyunsaturated FA was lower in the animals fed PDOC (50.9 v. 48.3, SEM: 0.48, P < 0.001; 17.6 v. 19.3, SEM: 0.30, P < 0.001 in mg/100 g of Total FA, for PDOC and C animals, respectively). The initial pig slurry characterisation only showed differences in ADF concentration that was higher (P < 0.05) in the slurry from PDOC treatment. Regarding gas emission, slurries from both treatments emitted similar amounts of ammonia (NH3), carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O), as well as B0 values. The results obtained suggest that PDOC may be included in balanced pig diets at rates of up to 120 g/kg without negative effects on performance, carcass quality, gut microflora and slurry gas emission, while improving the MUFA concentration of subcutaneous fat.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2014-56653UnspecifiedUnspecifiedValoración in vivo del valor nutricional y consecuencias productivas del orujo graso de aceituna y pulpa de cítricos en piensos de porcino

More information

Item ID: 64528
DC Identifier: http://oa.upm.es/64528/
OAI Identifier: oai:oa.upm.es:64528
DOI: 10.1017/S1751731119002040
Official URL: http://doi.org/10.1017/S1751731119002040
Deposited by: Memoria Investigacion
Deposited on: 09 Oct 2020 09:56
Last Modified: 09 Oct 2020 09:56
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