Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial.
Meat Sci
; 136: 93-103, 2018 Feb.
Article
em En
| MEDLINE
| ID: mdl-29107868
ABSTRACT
The objective was to compare growth performance, belly characteristics, and bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or a diet containing no antibiotics or antimicrobials. Barrows and gilts (96 each, initial BW 27.52±3.98kg) were housed in 48 pens (8 replications per treatment) in a 2×3 factorial randomized complete block design. Pens were assigned 1 of 3 diets antibiotic free, oregano or tylosin phosphate. Pigs were slaughtered at an average BW of 127.31±10.18kg. There were no differences among dietary treatments for growth performance (P≥0.06), carcass cutability (P≥0.42), loin quality (P≥0.28), fresh belly dimensional characteristics (P≥0.11), IV (P≥0.87) or bacon processing characteristics (P≥0.07). Given the lack of differences in meat quality from pigs fed diets without antibiotics, the implementation of VFD in the United States should not result in changes in pork quality.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Suínos
/
Tilosina
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Origanum
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Dieta
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Carne Vermelha
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Anti-Infecciosos
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Ano de publicação:
2018
Tipo de documento:
Article