Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing dehydrated lucerne meal
BACKGROUND: We recently determined that 150 g kg⁻¹ of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg⁻¹ during the growing period. Lucerne has a high fiber content, is poorly digested and contains a...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2009-01, Vol.89 (1), p.101-108 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 108 |
|---|---|
| container_issue | 1 |
| container_start_page | 101 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 89 |
| creator | Thacker, Philip A Haq, Inam |
| description | BACKGROUND: We recently determined that 150 g kg⁻¹ of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg⁻¹ during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne-containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing-finishing swine fed diets containing lucerne.RESULTS: Flavor and enzyme had no effect on nutrient digestibility, pig performance or carcass traits. During the growing period, inclusion of propionic and acetic acids increased (P < 0.05) the digestibility of dry matter, protein and energy. Weight gain and intake also increased (P < 0.05). None of the additives had any effect on pig performance during the finishing period or on carcass traits.CONCLUSION: During the growing period, including 200 g kg⁻¹ lucerne was detrimental to pig performance. Addition of organic acid improved pig performance and nutrient digestibility. During the finishing period, 200 g kg⁻¹ lucerne can be successfully incorporated into pig diets without negative effects on pig performance. Copyright |
| doi_str_mv | 10.1002/jsfa.3415 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_35367197</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>14842317</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4815-c4c20e0910ade9afc206d2e2d0d27576110dd2d4432c30344f808550559471933</originalsourceid><addsrcrecordid>eNqFkl1rFDEUhgdRcK1e-AsMgoLQaU-SyXxc1tJdlaJCLYI3ISYn06yzyZrMtl1_kz_SjLv0QpDe5IP3ed_kJKconlM4ogDseJmsOuIVFQ-KGYWuKQEoPCxmWWOloBV7XDxJaQkAXVfXs-L3mbWoRxIsQf9ru8J0SOygrkMkyhsSYq-800RpZxIJnvjNGB36kRjXYxrddze4cXtI1hhtiCvlNf41ahW1SomMUbkxTfF9DDfO96V13qWrvCJr1ydi0eQszIwOflRZzIrBq62JaszasNEYPZIVquFp8ciqIeGz_XxQXM7Pvpy-K88_Ld6fnpyXumqpyKNmgNBRUAY7ZfOuNgyZAcMa0dSUgjHMVBVnmgOvKttCKwQI0VUN7Tg_KF7vctcx_NzkMuXKJY3DoDyGTZJc8DqDzb0gA1FPx90L0qqtGKdT4st_wGXYRJ-rlYyxuqmajmXozQ7SMaQU0cp1dCsVt5KCnNpATm0gpzbI7Kt9oEpaDTbmL3LpzsCg7WrB2swd77gbN-D2_4Hyw8X8ZJ9c7hwujXh751Dxh6wb3gj59eNCwttvn-cLTuX0qi92vFVBqj7mW1xeMKAcqKhF_gz-B8cY2t0</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>222674792</pqid></control><display><type>article</type><title>Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing dehydrated lucerne meal</title><source>Wiley Online Library</source><creator>Thacker, Philip A ; Haq, Inam</creator><creatorcontrib>Thacker, Philip A ; Haq, Inam</creatorcontrib><description>BACKGROUND: We recently determined that 150 g kg⁻¹ of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg⁻¹ during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne-containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing-finishing swine fed diets containing lucerne.RESULTS: Flavor and enzyme had no effect on nutrient digestibility, pig performance or carcass traits. During the growing period, inclusion of propionic and acetic acids increased (P < 0.05) the digestibility of dry matter, protein and energy. Weight gain and intake also increased (P < 0.05). None of the additives had any effect on pig performance during the finishing period or on carcass traits.CONCLUSION: During the growing period, including 200 g kg⁻¹ lucerne was detrimental to pig performance. Addition of organic acid improved pig performance and nutrient digestibility. During the finishing period, 200 g kg⁻¹ lucerne can be successfully incorporated into pig diets without negative effects on pig performance. Copyright</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.3415</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>acetic acid ; alfalfa ; alfalfa meal ; animal performance ; Biological and medical sciences ; carcass characteristics ; carcass traits ; Diet ; digestibility ; digestible energy ; digestible protein ; Effects ; Enzymes ; feed additives ; feed intake ; Feeding. Feeding behavior ; finishing ; flavor compounds ; Flavors ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hogs ; liveweight gain ; lucerne ; Meat and meat product industries ; propionic acid ; Studies ; swine ; swine feeding ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Journal of the science of food and agriculture, 2009-01, Vol.89 (1), p.101-108</ispartof><rights>Copyright © 2008 Society of Chemical Industry</rights><rights>2009 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Jan 15, 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4815-c4c20e0910ade9afc206d2e2d0d27576110dd2d4432c30344f808550559471933</citedby><cites>FETCH-LOGICAL-c4815-c4c20e0910ade9afc206d2e2d0d27576110dd2d4432c30344f808550559471933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.3415$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.3415$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20896528$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Thacker, Philip A</creatorcontrib><creatorcontrib>Haq, Inam</creatorcontrib><title>Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing dehydrated lucerne meal</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: We recently determined that 150 g kg⁻¹ of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg⁻¹ during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne-containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing-finishing swine fed diets containing lucerne.RESULTS: Flavor and enzyme had no effect on nutrient digestibility, pig performance or carcass traits. During the growing period, inclusion of propionic and acetic acids increased (P < 0.05) the digestibility of dry matter, protein and energy. Weight gain and intake also increased (P < 0.05). None of the additives had any effect on pig performance during the finishing period or on carcass traits.CONCLUSION: During the growing period, including 200 g kg⁻¹ lucerne was detrimental to pig performance. Addition of organic acid improved pig performance and nutrient digestibility. During the finishing period, 200 g kg⁻¹ lucerne can be successfully incorporated into pig diets without negative effects on pig performance. Copyright</description><subject>acetic acid</subject><subject>alfalfa</subject><subject>alfalfa meal</subject><subject>animal performance</subject><subject>Biological and medical sciences</subject><subject>carcass characteristics</subject><subject>carcass traits</subject><subject>Diet</subject><subject>digestibility</subject><subject>digestible energy</subject><subject>digestible protein</subject><subject>Effects</subject><subject>Enzymes</subject><subject>feed additives</subject><subject>feed intake</subject><subject>Feeding. Feeding behavior</subject><subject>finishing</subject><subject>flavor compounds</subject><subject>Flavors</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hogs</subject><subject>liveweight gain</subject><subject>lucerne</subject><subject>Meat and meat product industries</subject><subject>propionic acid</subject><subject>Studies</subject><subject>swine</subject><subject>swine feeding</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkl1rFDEUhgdRcK1e-AsMgoLQaU-SyXxc1tJdlaJCLYI3ISYn06yzyZrMtl1_kz_SjLv0QpDe5IP3ed_kJKconlM4ogDseJmsOuIVFQ-KGYWuKQEoPCxmWWOloBV7XDxJaQkAXVfXs-L3mbWoRxIsQf9ru8J0SOygrkMkyhsSYq-800RpZxIJnvjNGB36kRjXYxrddze4cXtI1hhtiCvlNf41ahW1SomMUbkxTfF9DDfO96V13qWrvCJr1ydi0eQszIwOflRZzIrBq62JaszasNEYPZIVquFp8ciqIeGz_XxQXM7Pvpy-K88_Ld6fnpyXumqpyKNmgNBRUAY7ZfOuNgyZAcMa0dSUgjHMVBVnmgOvKttCKwQI0VUN7Tg_KF7vctcx_NzkMuXKJY3DoDyGTZJc8DqDzb0gA1FPx90L0qqtGKdT4st_wGXYRJ-rlYyxuqmajmXozQ7SMaQU0cp1dCsVt5KCnNpATm0gpzbI7Kt9oEpaDTbmL3LpzsCg7WrB2swd77gbN-D2_4Hyw8X8ZJ9c7hwujXh751Dxh6wb3gj59eNCwttvn-cLTuX0qi92vFVBqj7mW1xeMKAcqKhF_gz-B8cY2t0</recordid><startdate>20090115</startdate><enddate>20090115</enddate><creator>Thacker, Philip A</creator><creator>Haq, Inam</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>20090115</creationdate><title>Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing dehydrated lucerne meal</title><author>Thacker, Philip A ; Haq, Inam</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4815-c4c20e0910ade9afc206d2e2d0d27576110dd2d4432c30344f808550559471933</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>acetic acid</topic><topic>alfalfa</topic><topic>alfalfa meal</topic><topic>animal performance</topic><topic>Biological and medical sciences</topic><topic>carcass characteristics</topic><topic>carcass traits</topic><topic>Diet</topic><topic>digestibility</topic><topic>digestible energy</topic><topic>digestible protein</topic><topic>Effects</topic><topic>Enzymes</topic><topic>feed additives</topic><topic>feed intake</topic><topic>Feeding. Feeding behavior</topic><topic>finishing</topic><topic>flavor compounds</topic><topic>Flavors</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hogs</topic><topic>liveweight gain</topic><topic>lucerne</topic><topic>Meat and meat product industries</topic><topic>propionic acid</topic><topic>Studies</topic><topic>swine</topic><topic>swine feeding</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Thacker, Philip A</creatorcontrib><creatorcontrib>Haq, Inam</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Thacker, Philip A</au><au>Haq, Inam</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing dehydrated lucerne meal</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2009-01-15</date><risdate>2009</risdate><volume>89</volume><issue>1</issue><spage>101</spage><epage>108</epage><pages>101-108</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: We recently determined that 150 g kg⁻¹ of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg⁻¹ during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne-containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing-finishing swine fed diets containing lucerne.RESULTS: Flavor and enzyme had no effect on nutrient digestibility, pig performance or carcass traits. During the growing period, inclusion of propionic and acetic acids increased (P < 0.05) the digestibility of dry matter, protein and energy. Weight gain and intake also increased (P < 0.05). None of the additives had any effect on pig performance during the finishing period or on carcass traits.CONCLUSION: During the growing period, including 200 g kg⁻¹ lucerne was detrimental to pig performance. Addition of organic acid improved pig performance and nutrient digestibility. During the finishing period, 200 g kg⁻¹ lucerne can be successfully incorporated into pig diets without negative effects on pig performance. Copyright</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.3415</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2009-01, Vol.89 (1), p.101-108 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_35367197 |
| source | Wiley Online Library |
| subjects | acetic acid alfalfa alfalfa meal animal performance Biological and medical sciences carcass characteristics carcass traits Diet digestibility digestible energy digestible protein Effects Enzymes feed additives feed intake Feeding. Feeding behavior finishing flavor compounds Flavors Food industries Fundamental and applied biological sciences. Psychology Hogs liveweight gain lucerne Meat and meat product industries propionic acid Studies swine swine feeding Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing dehydrated lucerne meal |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T22%3A45%3A25IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20enzymes,%20flavor%20and%20organic%20acids%20on%20nutrient%20digestibility,%20performance%20and%20carcass%20traits%20of%20growing-finishing%20pigs%20fed%20diets%20containing%20dehydrated%20lucerne%20meal&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Thacker,%20Philip%20A&rft.date=2009-01-15&rft.volume=89&rft.issue=1&rft.spage=101&rft.epage=108&rft.pages=101-108&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.3415&rft_dat=%3Cproquest_cross%3E14842317%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=222674792&rft_id=info:pmid/&rfr_iscdi=true |