EFFECTS OF GRADED LEVELS OF CORN AND COB MEAL ON CARCASS PARAMETERS, ORGAN WEIGHT, VILLI MORPHOMETRIC, AND SENSORY PROPERTIES OF TOPIGS NORSVIN TN70 WEANED PIGS

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DOI:

https://doi.org/10.55251/jmbfs.10831

Keywords:

Whole maize, unshelled maize, dietary fibre, pig, maize cob

Abstract

Thirty-two (32) TN70 (Topigs Norsvin) weaned pigs, aged 7 weeks, having an average weight of 10.5±0.5 kg were used to evaluate the effect of corn and cob meal (CCM) on the carcass parameters, organ weight, villi morphometric, and organoleptic properties of the pigs. CCM was produced by grinding the grain and the cob together. The pigs were acclimatized for seven days before they were randomly allotted to four (4) dietary treatments with eight (8) pigs per replicate in a completely randomized design. The experiment lasted for seven weeks. The feed had 0%, 10%, 20%, and 30% corn and cob meal (CCM) in the diets tagged as D1, D2, D3, and D4 respectively. All the data were analyzed using SPSS version 16 and the means were compared using one-way analysis of variance (ANOVA). Except for the eviscerated weight, back fat, and loin, all the carcass parameters were significantly influenced (P<0.05). The weight of the visceral organs was significantly influenced (P<0.05) except for the weight of the lungs. All the villi morphometric parameters differed significantly (P<0.05) except the crypt width. CCM influenced (P<0.05) the colour, tenderness, juiciness, and overall acceptability of the meat. The use of 30% CCM stimulated pancreas hypertrophy, increased carcass weight, belly, ham, picnic shoulder, villi height, muscle thickness, and improved organoleptic properties.

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Published

2024-05-30

How to Cite

Ojediran, T., Olorunlowu, S., Adeboye, Z., & Emiola, I. (2024). EFFECTS OF GRADED LEVELS OF CORN AND COB MEAL ON CARCASS PARAMETERS, ORGAN WEIGHT, VILLI MORPHOMETRIC, AND SENSORY PROPERTIES OF TOPIGS NORSVIN TN70 WEANED PIGS. Journal of Microbiology, Biotechnology and Food Sciences, e10831. https://doi.org/10.55251/jmbfs.10831

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