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Asian-Australas J Anim Sci > Volume 30(8); 2017 > Article
Asian-Australasian Journal of Animal Sciences 2017;30(8): 1150-1159. doi: https://doi.org/10.5713/ajas.16.0838
Effects of wheat supplementation levels on growth performance, blood profiles, nutrient digestibility, and pork quality in growing-finishing pigs
Tae Hee Han1, Jin Su Hong1, Lin Hu Fang1, Sung Ho Do1, Byung Ock Kim1, Yoo Yong Kim1,*
1School of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
* Corresponding Author: Yoo Yong Kim ,Tel: +82-2-878-5838, Fax: +82-2-878-5839, Email: yooykim@snu.ac.kr
Received: October 24, 2016;  Revised: December 13, 2016.  Accepted: January 28, 2017.  Published online February 1, 2017.

ABSTRACT
Objective:
This study was conducted to evaluate various wheat supplementation levels on growth performance, blood profiles, nutrient digestibility, and pork quality in growing-finishing pigs.
Method:
A total of 120 growing pigs ([Yorkshire×Landrace]×Duroc), with an average 27.75± 1.319 kg body weight, were used in growth trial. Pigs were allotted into each treatment by body weight and sex in 4 replicates with 6 pigs per pen in a randomized complete block design. Four-phase feeding programs were used in this experiment. The treatments included the following: i) corn-soybean meal (SBM) – based diet (CON), ii) corn-SBM – based diet+15% of wheat (W15), iii) corn-SBM – based diet+30% of wheat (W30), iv) corn-SBM – based diet+45% of wheat (W45), and 5) corn-SBM–based diet+60% of wheat (W60).
Results:
There was no significant difference in growth performance among the dietary treatments. However, the gain-to-feed (G:F) ratio tended to increase (quadratic, p<0.08) when the pigs were fed a higher wheat diet during the finishing period. The digestibility of crude ash and fat tended to decrease as the wheat supplementation level increased (p<0.08). The proximate analysis of the longissimus muscle was not affected by the dietary level of wheat. The crude ash content in pork was decreased linearly as the wheat supplementation level increased (p = 0.05). There was no significant difference in the pH level, shear force, water holding capacity, and cooking loss of the pork. In pork and fat, L*, a*, and b* values were not significantly different among dietary treatments.
Conclusion:
Wheat can be supplemented up to 60% in a growing-finishing pig without detrimental effects on growth and pork quality. The G:F ratio tended to improve in the finishing period by wheat inclusion.
Keywords: Wheat; Growth Performance; Blood Profile; Nutrient Digestibility; Growing-finishing Pigs
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