HIGH-QUALITY CASSAVA PEEL MEAL FOR GROWING PIGS: IMPLICATIONS ON CARCASS, MEAT QUALITY, ORGAN WEIGHTS, HEPATIC AND JEJUNUM HISTOLOGY

Authors

DOI:

https://doi.org/10.55251/jmbfs.10285

Keywords:

Histomorphometric, cassava peel, Organ, Pig, Pork quality, Primal cut

Abstract

The global increase in the production and processing of cassava tubers generates a lot of peel as waste. However, the effect of processing methods to increase the quality of the peel as an animal feed resource must look at the quality of the resultant food products. These effects are insufficiently studied. The study aimed to assess the impact of the processed peel on carcass quality, meat quality, organ weight and organ histology of growing pigs. Thirty (30) male growing pigs (Landrace × Large white) were randomly distributed to five groups with six (6) animals per group in a completely randomized design. Maize was substituted with high quality cassava peel meal (HQCPM) at 0%, 25%, 50%, 75%, and 100% for the experimental diets ranging from diets V to Z. The pigs fed HQCPM diets had higher carcass weights, resulting in an improved carcass yield. The colour, flavour, tenderness, juiciness, texture, and overall acceptability were statistically superior in the pigs fed diet Z. High feed fibre influenced organ weights: the HQCPM diets reduced (P<0.05) the organ weights. More so, the HQCPM diets affected (P<0.05) the histology of the liver and intestine with varying degrees of inflammation, shortened villi length, and reduced surface area. HQCPM diets enhanced the carcass weight and meat quality of growing pigs up to 100% replacement for maize. Nevertheless, the diets reduced organ weights and villi lengths, leading to reduced absorptive function.

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Published

2024-07-02

How to Cite

OJEDIRAN, T. K. ., Olayeni, T. B., Azeez, S. A., Amolegbe, F. D., & Emiola, I. A. (2024). HIGH-QUALITY CASSAVA PEEL MEAL FOR GROWING PIGS: IMPLICATIONS ON CARCASS, MEAT QUALITY, ORGAN WEIGHTS, HEPATIC AND JEJUNUM HISTOLOGY. Journal of Microbiology, Biotechnology and Food Sciences, e10285. https://doi.org/10.55251/jmbfs.10285

Issue

Section

Food Sciences