EFFECT OF COPPER PROTEINATE INCLUSION IN FOOD ON GROWTH PERFORMANCE, CARCASS TRAITS AND MEAT QUALITY OF FINISHING PIGS

The objective was to evaluate the effect of including 0, 75, 150 and 225 mg Cu kg-1 MS of copper proteinate (P-Cu) in the feed on growth, carcass characteristics and meat quality of pigs for market. Twenty four pigs (12 females and 12 males) were used, initial weight 60.3±0.55 kg, fed with basal die...

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Published inTropical and subtropical agroecosystems Vol. 22; no. 1
Main Authors B. M. Colin-Alvarez, I. A. Domínguez-Vara, J. L. Bórquez-Gastelum, J. A. Partida-De la Peña, J. E. Sánchez-Torres, E. Morales-Almaraz, D. Trujillo-Gutierrez
Format Journal Article
LanguageEnglish
Published Universidad Autónoma de Yucatán 01.03.2019
Subjects
calidad de carne
características de canal
porcinos
proteinato de cobre
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Summary:The objective was to evaluate the effect of including 0, 75, 150 and 225 mg Cu kg-1 MS of copper proteinate (P-Cu) in the feed on growth, carcass characteristics and meat quality of pigs for market. Twenty four pigs (12 females and 12 males) were used, initial weight 60.3±0.55 kg, fed with basal diet (BD) during 46 days, distributed in a completely randomized design, factorial 4x2 (levels of P-Cu and sex): T1=DB (0 mg of P-Cu kg-1 MS), T2=DB+75 mg of P-Cu, T3=DB+150 mg of P-Cu and T4=DB+225 mg of P-Cu. The dose of 225 mg of P-Cu increased the daily weight gain (DWG) and the feed efficiency (FE) (P<0.05). The P-Cu increased the area of chop (CHA) in females and reduced the back fat (BF) in males (P<0.05). The P-Cu increased (12.6%) the yield of primary cuts (YPC) (P<0.05). In treatments 3 and 4 the water loss was reduced 58.5 and 82.2% (P<0.05). The P-Cu affected (P<0.01) the final pH and the a* index (P<0.05) of the Longissimus thoracis muscle. In conclusion, the P-Cu improved the DWG, the FE, the CHA and the YPC, and reduced the BF in the carcass.
ISSN:1870-0462