ORIGINAL PAPER
Effects of replacing fish meal with ensiled catfish (Pangasius hypophthalmus) by-products on the performance and carcass quality of finishing pigs
N. Thi Thuy 1,   J. E. Lindberg 2  
,   B. Ogle 2
 
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1
College of Agriculture and Applied Biology, CanTho University, CanTho City, Vietnam
2
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, P.O. Box 7024, S-750 07 Uppsala, Sweden
CORRESPONDING AUTHOR
J. E. Lindberg   

Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, P.O. Box 7024, S-750 07 Uppsala, Sweden
Publication date: 2011-03-12
 
J. Anim. Feed Sci. 2011;20(1):47–59
 
KEYWORDS
ABSTRACT
Thirty castrated finishing male pigs were used to evaluate the effects of replacing fish meal (FM) with ensiled Tra catfish (Pangasius hypophthalmus) by-products (ECM) on performance and carcass quality. Pigs were allocated to individual pens and fed a control diet (ECM0) with FM as sole protein supplement, and experimental diets where 100 (ECM100), 75 (ECM75), 50 (ECM50) and 25% (ECM25) of the crude protein (CP) from FM was replaced by the CP from ECM. Feed intake was highest in ECM25 and lowest in ECM75 (P<0.05), and daily weight gain was higher in ECM100 than in the other treatments (P<0.01). Feed conversion ratio was improved (P<0.05) with higher inclusion of ECM in the diets. Carcass yield and dressing percentage were not affected (P>0.05) by treatment, but leaf fat and backfat thickness were higher and loin eye area lower in ECM100 compared with ECM0 (P<0.01). Ether extract and polyunsaturated fatty acid contents and meat colour values in Longissimus dorsi muscle increased (P<0.01) with ECM replacement level. Feed costs were lower in ECM100 and ECM75 compared with ECM25 and ECM0.
 
CITATIONS (2):
1.
Protein hydrolysates from animal processing by-products as a source of bioactive molecules with interest in animal feeding: A review
Oscar Martínez-Alvarez, Susana Chamorro, Agustín Brenes
Food Research International
 
2.
Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish
Ragnar L. Olsen, Jogeir Toppe, Iddya Karunasagar
Trends in Food Science & Technology
 
ISSN:1230-1388