CARCASS CHARACTERISTICS AND QUALITY OF WEANED PIGS FED GRADED LEVELS OF DRIED CABBAGE-BASED DIETS
DOI:
https://doi.org/10.51791/njap.vi.5463Keywords:
Carcass performance, carcass quality, Pigs, cabbage-based diet and meatAbstract
This experiment was conducted to evaluate the carcass yieldand carcass quality of pigs fed graded levels of cabbage-based diets. Forty five (45) pigs were used for this experiment. They were randomly divided into 5 treatments having 3 replicates each in a Completely Randomized Design. The treatment one (1) which was the control had 0 % cabbage, while the other treatments 2, 3, 4 and 5 were fed diets supplemented with cabbage waste leaf meal (CWLM) at inclusion levels of 2.5, 5.0, 7.5, and 10.00 % respectively. A total number of 45 pigs were reared over a period of eight (8) weeks. Pigs on control and 2.5 % CBD had the highest live weight with the least live weight recorded in pigs fed 7.50 % cabbagebased diet. The pigs were slaughtered and parameters taken were bled weight, scalded, eviscerated weight and carcass weight which was significantly higher in pigs fed 5.0 % CBD. Dressing percentage was higher in pigs fed 10.0 % CBD with least value in Pigs fed 2.5 % CBD. Pigs fed 5.0 % CBD were significantly (P<0.05) higher in heart girth, body length, estimated live and carcass weight with least values in pigs fed 7.5 % CBD. pH, carcass temperature and hot carcass weight was higher in pigs fed 10.0% CBD inclusion
