Effects of dietary shrimp shell meal (SSM) on Carcass Quality and Cholesterol in Meat of Finishing Pigs
By Anuwong wongvicheng
The study on effects of dietary shrimp shell meal (SSM) on the carcass quality and the cholesterol in the longisimus dorsi meat of finishing pigs, consisted of 2 experiments in randomized complete blocks design (RCBD). The first experiment studied the effects of the shrimp shell composition on the carcass quality of finishing pigs. The second experiment was studied the effect of the shrimp shell composition on the cholesterol level and the triglyceride in the longisimus dorsi. The 36 crossbred finishing pigs 36 pigs animal were divided into 6 treatments to estimate the shrimp shell composition levels of 0, 3, 4, 5, 6 and 7% in the diets. (Duroc x Large white x Landrace).
In the first experiment, the back fat of the finishing pigs (90 kg) fed dietary at 6 and 7 % SSM show a low back fat thickness different (P<0.05) form the control group and the color levels of longisimus dorsi were significantly higher (P<0.01) score in lightness (L) and yellowness (b) in dietary SSM compare with the control. The carcass weight, loin eye area, carcass length, the first pH and the internal organs weight was not significantly different (P>0.05) among group of pigs. In the second experiment the cholesterol level was no significantly different (P>0.05), but at 7% SSM diet tent to be lowest. The triglyceride level in the longisimus dorsi was decrease (P<0.01) when SSM incorporated in to the diet, the dietary 6% SSM was showed lowest. This result indicated that the used of SSM incorporated in finishing pig diet can decrease cholesterol and triglyceride in meat and increase the meat color of pig also.
Department of Animal Technology, Maejo University Chiangmai, Thailand.
February 29 2008 08:39 pm | Research