Effect of dietary supplementation of probiotic (Lactobacillus caseiKE-99) on the dressing percentage, carcass and sensory characteristics of pigs

Date

4-2014

Degree

Doctor of Veterinary Medicine

College

College of Veterinary Medicine (CVM)

Abstract

This study was conducted to determine the effect of dietary supplementation of probiotics (Lactobacillus caseiKE-99) on the dressing percentage, carcass and sensory characteristics of pigs. Twenty-seven starter pigs were randomly distributed to three treatments. The treatments were replicated three times with three pigs each. Treatment 1 (control) was given antibiotics in feeds and in water until they reach the grower stage. Treatment 2 was intermittently supplemented with probiotics via drinking water while Treatment 3 was given probiotics continuously. At market weight, one pig from each replicate was randomly chosen and was slaughtered. Carcass weight, shrinkage percentage, dressing percentage, backfat thickness and loin eye area were measured in each carcass. There were no significant differences among three treatment groups in the parameters measured. Sensory evaluation of loin was also done by 10 panelists. They were guided by the nine-point hedonic scale. The parameters to be measured were flavor, off-flavor, tenderness, juiciness and general acceptability. Flavor, tenderness and general acceptability were highly significant in Treatment 2 compared to the other treatments. No significant differences in off-flavor and juiciness were seen among three treatment groups. Although not statistically significant, intermittent probiotic-supplementation via drinking water gave comparable results than antibiotic-supplemented pigs.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

This document is currently not available here.

Share

COinS