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Asian Journal of Research in Animal and Veterinary Sciences, XXXX,Vol.: 2, Issue.: 3

Original-research-article

Effect of Tapioca Levels on Production of Swine

 

Md. Jahangir Alam1,2*, Sang-Suk Lee2, Sung-Back Cho3, Ki-Chang Nam2, Ok-Hwa Hwang3, Dong-Yun Choi3, Seung-Hak Yang3 and Ha Guyn Sung4

1Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh.

2Department of Animal Science and Technology, Sunchon National University, Suncheon, Jeonnam 540-742, Republic of Korea.

3Animal Environment Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea.

4Adbiotech Co. Ltd., Chun-Cheon City 200-880, Republic of Korea.

Article Information

Editor(s):

(1) Dr. Jean-Marie Exbrayat, Professor, Lyon Catholic University (UCLy), France and Ecole Pratique des Hautes Etudes (EPHE), France.

(2) Dr. Hazem Mohammed Ebraheem Shaheen, Professor, Department of Pharmacology, Faculty of Veterinary Medicine, Damanhour University, Egypt.

Reviewers:

(1) Ronald Thomas, Agricultural Research Council, Animal Production, South Africa.

(2) Joan N. Eze, Federal College of Education (Technical), Nigeria. 

(3) Michael Boateng, Kwame Nkrumah University of Science and Technology, Ghana.

Complete Peer review History: http://www.sdiarticle3.com/review-history/45429

Abstracts

There is little definitive information available regarding tapioca’s effect on the swine performance and meat quality. Thus, this study was carried out. Thirty-six cross-bred [(Landrace × Yorkshire) × Duroc] growing-finishing swine with their average initial BW of 26.5±2.1 kg was used in this study. The animals were fed with control (no addition of tapioca), treatment 1 (T1 – 10% tapioca) and treatment 2 (T2 – 20% tapioca) for different periods (tapioca as-fed basis). The experimental period lasted for 98d. Carcass characteristics, physicochemical properties, meat composition and sensory test were not significantly different among treatments except for the carcass weight which was increased (p<0.05) in the tapioca diet groups. Swine fed with tapioca-replaced diet has no detrimental effects on growth performance or meat quality. Instead, it significantly increased the carcass weight. Therefore, we conclude that tapioca replacement of 20% can aid as alternative feed ingredient of energy source in improving carcass weight for growing-finishing swine.

Keywords :

Swine production; growth performance; swine diet; tapioca.

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