title: The effect of granulated barley as single major ingredient in the growing or finishing diet on productive performance, carcass, meat and fat quality of heavy pigs.
abstract: A total of 48 Duroc × (Large White × Landrace) gilts of 46.8 kg BW (86 ± 3 days of age) were used to investigate the effect of diet during the growing and finishing periods on growth performance and carcass, meat and fat quality. The control diet consisted of a commercial feedstuff and the granulated barley diet had that cereal as the single major ingredient. There were three treatments: (i) control diet provided from 45.6 to 127.8 kg BW (C group), (ii) control diet from 47.0 to 91.8 kg BW and granulated barley from 91.8 to 129.7 kg BW (C + GB group) and (iii) granulated barley from 47.9 to 93.1 kg BW and control diet from 93.1 to 135.1 kg BW (GB + C group). Each treatment was replicated eight times, with two pigs per replicate. The C group grew faster (P < 0.001) and had a better feed conversion ratio (P < 0.001) than the GB + C group, with C + GB being intermediate. Carcasses from C + GB gilts had higher backfat depth than those from C gilts, with GB + C being intermediate (P < 0.05). Also, the main joints (ham + shoulder + loin) had a higher (P < 0.01) yield in carcass in the GB + C group than in the C group, with C + GB being intermediate. The intramuscular fat (IMF) content was higher (P < 0.001) in loin from C + GB and GB + C gilts than in C gilts. The IMF of loin from C + GB gilts had higher (P < 0.05) C18:1n-9 and total monounsaturated fatty acid (FA) proportions than that from C gilts, whereas the C18:2n-6 and total polyunsaturated FA percentages were lower (P < 0.05) in C + GB gilts than in the remaining gilts. The total saturated FA percentage was lower (P < 0.05) in loin from GB + C than in that from C gilts. Hams from C + GB and GB + C gilts had higher (P < 0.05) C18:1n-9 and total monounsaturated FA proportions and lower C18:2n-6 and total polyunsaturated FA contents than those from C gilts. We can conclude that granulated barley provided during the growing or the finishing period improved some carcass and meat characteristics of heavy gilts desirable for dry-cured ham production.
authors.affiliation: Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Daza
authors.forename: M A
authors.initials: MA
authors.lastname: Latorre
authors.forename: C J
authors.initials: CJ
authors.lastname: López-Bote
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D004032:Diet; D001467:Hordeum / Q000378:metabolism*; D008460:Meat / Q000592:standards; D011897:Random Allocation; D013030:Spain; D050151:Subcutaneous Fat / Q000502:physiology; D013552:Swine / Q000254:growth & development* / Q000502:physiology