Influence of Microbiological Fermented Feed Made from Pineapple Leaf Residues on Growth Performance and Meat Quality of Growing and Fattening Pigs
- DOI
- 10.2991/iccte-17.2017.113How to use a DOI?
- Keywords
- pineapple leaf residues; growing and fattening pigs; growth performance; meat quality
- Abstract
Waste pineapple leaf residues were used to make microbiological fermented feed. 60 pigs with the same age in days and the weight of about 40kg, and they were divided into 4 groups (A, B, C and D) at random. Group A served as the control group. The addition amount of pineapple leaf residues in the experimental groups (B, C and D) was calculated with dry matters, and pineapple leaf residues were used to replace 4%, 8% and 12% of concentrated feed respectively. After 90d feeding experiment, the growth performance, blood index and meat quality of the pigs were analyzed and evaluated. The results show that (1)the average daily weight gain of growing and fattening pigs in the control group A and experimental groups B, C and D is 0.85, 0.9, 0.81 and 0.79kg respectively. (2)Blood biochemical indexes of control group and experimental groups have no significant difference. (3) Through comparison of meat quality and nutrition, the meat quality of pigs in experimental groups is superior to that of pigs in control group.
- Copyright
- © 2017, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Jihua Du AU - Mingfu Li AU - Junyan He AU - Jin Zhang AU - Wenwei Lian AU - Tao Huang PY - 2017/07 DA - 2017/07 TI - Influence of Microbiological Fermented Feed Made from Pineapple Leaf Residues on Growth Performance and Meat Quality of Growing and Fattening Pigs BT - Proceedings of the 2017 2nd International Conference on Civil, Transportation and Environmental Engineering (ICCTE 2017) PB - Atlantis Press SP - 646 EP - 650 SN - 2352-5401 UR - https://doi.org/10.2991/iccte-17.2017.113 DO - 10.2991/iccte-17.2017.113 ID - Du2017/07 ER -