The Impact of Dietary Inclusion of Citrus Pulp on the Performance, Feed Efficiency, Carcass Merit, and Lean Quality of F...

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Material Information

Title:
The Impact of Dietary Inclusion of Citrus Pulp on the Performance, Feed Efficiency, Carcass Merit, and Lean Quality of Finishing Pigs
Physical Description:
1 online resource (70 p.)
Language:
english
Creator:
Crosswhite, Justin D
Publisher:
University of Florida
Place of Publication:
Gainesville, Fla.
Publication Date:

Thesis/Dissertation Information

Degree:
Master's ( M.S.)
Degree Grantor:
University of Florida
Degree Disciplines:
Animal Sciences
Committee Chair:
Carr, Charles Chad
Committee Members:
Brendemuhl, Joel H
Adesogan, Adegbola T

Subjects

Subjects / Keywords:
byproduct -- citrus -- pigs -- pork
Animal Sciences -- Dissertations, Academic -- UF
Genre:
Animal Sciences thesis, M.S.
bibliography   ( marcgt )
theses   ( marcgt )
government publication (state, provincial, terriorial, dependent)   ( marcgt )
born-digital   ( sobekcm )
Electronic Thesis or Dissertation

Notes

Abstract:
The objective of this research was to study the impact of dietary inclusion of citrus pulp on the growth performance, carcass merit, and lean quality of finishing pigs.  During the 39 d trial, pigs (n = 40) were fed one of four diets, consisting of a corn-soybean meal control diet (CON), the CON diet supplemented with 15% ensiled whole pulp (WP), ensiled pressed pulp (PP), or dried pulp (DP) on a dry matter (DM) basis.  Dietary treatment did not affect overall average daily gain (ADG), pork carcass composition, or any measurement of loin color or pH at fabrication.  Pigs fed the WP and PP diets had a greater (P = 0.01) overall gain to feed ratio than pigs from the DP and CON treatments.  Gilts fed the CON diet had greater (P = 0.01) dressing percentages than pigs fed DP, WP, or PP.  During retail display loin chops from pigs fed the PP diet had greater (P = 0.03) subjective lean color scores than chops from the other treatments.  Dietary treatment did not affect trained sensory evaluation of pork chops for connective tissue or off-flavor, and chops from pigs fed either DP, WP, or PP did not differ or had greater values for juiciness and tenderness than pork chops from CON pigs.  Replacing 15% of the diet DM with either DP, WP, or PP had marginal effects on growth performance, carcass traits, lean quality, or sensory characteristics.
General Note:
In the series University of Florida Digital Collections.
General Note:
Includes vita.
Bibliography:
Includes bibliographical references.
Source of Description:
Description based on online resource; title from PDF title page.
Source of Description:
This bibliographic record is available under the Creative Commons CC0 public domain dedication. The University of Florida Libraries, as creator of this bibliographic record, has waived all rights to it worldwide under copyright law, including all related and neighboring rights, to the extent allowed by law.
Statement of Responsibility:
by Justin D Crosswhite.
Thesis:
Thesis (M.S.)--University of Florida, 2012.
Local:
Adviser: Carr, Charles Chad.
Electronic Access:
RESTRICTED TO UF STUDENTS, STAFF, FACULTY, AND ON-CAMPUS USE UNTIL 2014-08-31

Record Information

Source Institution:
UFRGP
Rights Management:
Applicable rights reserved.
Classification:
lcc - LD1780 2012
System ID:
UFE0044404:00001


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8 2-1 A summary of the chemical composition (mean S.E.M.) of several orange by -products summarized by Bampidis and Robinson, 2006 2-2 Targets for fresh pork loin quality, adapted from NPB (1999) 3-1 Composition of the experimental diets (dry matterbasis) 3-2 Chemical composition of the experimental diets (dry matter basis) 3 -3 Effect of dietary citrus pulp inclusion and gender on growth and feed efficiency of pens 3-4 Effect of dietary citrus pulp inclusion on cost of gain per pen ($/kg gained) 3-5 Effect of dietary citrus pulp inclusion and gender on carcass traits 3 -6 Effect of dietary citrus pulp inclusion and gender on lean quality traits of the semimembranosus (SM) and longissimus muscle (LM) during chilling, at fabrication, and during storage 3-7 Effect of dietary citrus pulp inclusion and gender on lean quality traits of the gluteus medius (GM) at fabrication 3-8 Effect of dietary citrus pulp inclusion and gender on subjective and objective lean quality traits of longissmus muscle chops across 5 d of retail display 3-9 Effect of dietary citrus pulp inclusion and gender on trained sensory panel values and cooking loss of longissmus muscle (LM) chops and WarnerBratzler Shear Force (WBSF) values of LM and gluteus medius (GM) chops A-1 Chemical analysis of whole pulp (WP) and pressed pulp (PP) from Dairy One, Ithica, NY (dry matter basis) B-1 Aerobic stability of whole pulp (WP) and (PP) with or without feed

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9 2-1 Process of dry grin and wet mill ethanol production 2-2 Diagram of citrus by-product processing. (Bampidis and Robinson, 2006) 2-3 The relationship of postmortem pH decline with characteristics of pork muscle, adapted from Sellier and Monin (1994). DFD = Dark firm and dry pork PSE = Pale soft and exudative pork 3-1 Interactive effect of dietary citrus pulp inclusion and gender on G:F and ADG of pens of pigs during the second 13 d feeding period ( P = 0.02). Bars lacking a common letter differ ( P < 0.05). 3-2 Interactive effect of dietary citrus pulp inclusion and gender on dressing percentage ( P = 0.02). Bars lacking a common letter differ ( P < 0.01).. 3-3 Interactive effect of dietary citrus pulp inclusion and gender on lightness and redness values of longissimus muscle chops over 5 d of retail display ( P < 0.03). Bars lacking a common letter differ ( P < 0.04). 3-4 Interactive effect of gender and days of retail display on percent discoloration ( P = 0.01). Means with a different letters differ ( P < 0.02) within a given day of retail display. 3-5 Interactive effect of dietary citrus pulp inclusion and gender on trained sensory panel tenderness, juiciness and pork flavor intensity values of longissimus muscle chops ( P < 0.04). s.

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10 P P P

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13 Byproduct Feedstuffs

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17 Euc ommia ulmoides Eucommia ulmoides Flammulina velutipes Citrus Byproduct Feedstuffs

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19 Ensiling High-Moisture Feedstuffs

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20 Hi gh-Fiber Diets for Swine

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22 Managing High Fiber/High Moisture Feedsuffs

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23 P ork Quality Lean Quality

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25 Fat Quality

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30 Figure 2 2. Diagram of citrus by product processing. (Bampidis and Robinson, 2006) a = Whole pulp b = Pressed Pulp c = Dried pulp

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32 Materials and Methods Ensiling

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33 Animals

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34 Carcass Fabrication and Lean Quality Data LM

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35 Subjective and Objective Retail Color Analysis

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36 Shear Force and Sensory Evaluation Statistical Analysis

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37 t P R esults Growth P P P P P P

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38 P P Carcass traits P

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39 P P Lean Quality P

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40 P P P P P Retail Evaluation (P P P

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41 P P P P P P P Sensory Evaluation P P P P P

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42 Implications

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45 P P

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47 P

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48 P P

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49 P P

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50 P P

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51 P

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52 P P

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53 P P

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54 P P

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55 P P

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56 P P

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62 x-none x-none x-none x-none J. Anim. Sci

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63 Latorre, M. A., R. Lzaro, M. I. Gracia, M. Nieto, and G. G. Mateos. Effect of sex and terminal sire genotype on performance, carcass characteristics and meat quality of pigs slaughtered at 117 kg body weight. : 1377. H. Y. : H. Y.

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67 S. D. R. H. Y. S. K. I. S. Pleurotus ostreats

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