The objective of the latest research by J.D. Crosswhite and colleagues at the University of Florida was to evaluate the effect of dietary citrus pulp on the growth, feed efficiency, carcass merit and lean quality of finishing pigs.

During the 39-day trial, which is published in the journal, Professional Animal Scientist, a total of 40 pigs were fed one of four diets, a corn–soybean meal control diet (CON) or the same diet replacing 15 per cent of the diet dry matter with ensiled whole citrus pulp (WP), ensiled pressed citrus pulp (PP) or dried citrus pulp (DP).

Pigs fed the WP and PP diets had a greater (P=0.04) overall gain:feed ratio than did pigs from the DP and CON treatments.

Gilts fed the CON diet had greater (P=0.01) dressing percentage than did pigs from all other dietary treatment × sex combinations.

Dietary treatment did not affect (P≥0.28) overall average daily gain, pork carcass composition or any objective measurement of loin quality at fabrication. Furthermore, dietary treatment did not affect (P≥0.75) trained sensory evaluation of loin chops for connective tissue or off-flavour, and loin chops from pigs fed citrus pulp either did not differ or had greater values (P≤0.05) for sensory-panel juiciness and tenderness compared with chops from CON pigs.

Pigs fed the PP or WP diets displayed a 20 or 13.3 per cent improvement in gain:feed ratio throughout the trial compared with CON pigs, the Florida researchers observed. They added that replacing 15 per cent of the diet dry matter with DP, WP or PP had only marginal effects on carcass traits, meat quality or sensory characteristics.

Reference

^{Crosswhite J.D., N.B. Myers, A.T. Adesogan, J.H. Brendemuhl, D.D. Johnson and C.C. Carr. 2013. The effect of dietary citrus pulp on the growth, feed efficiency, carcass merit, and lean quality of finishing pigs. Professional Animal Scientist 29(4):345-358.}

August 2013