ArticleTropical animal health and production2020
Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil cake silage.
Article in Tropical animal health and production, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effects of Dietary Inclusion of Avocado Seeds on Performance, Nutrient Digestibility, Plasma Biochemical Profile, and Carcass and Meat Traits of Growing Pigs.Animals : an open access journal from MDPI · 2025Article
- Effects of treating Prosopis juliflora pods with multienzyme, with and without bacterial cultures on in vitro dry matter digestibility (IVDMD), fermentation kinetics, and performance of growing pigs.Tropical animal health and production · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Avocado oil cake (AOC) was mixed with dried grape pomace and sugarcane molasses and ensiled for 90 days. A total mixed ration containing 5% AOC silage was formulated and top dressed with Axtra® XB enzyme at 0, 2.5 and 5%. The experimental diets were fed to 24 (8 pigs/diet) Large White × Landrace (LW × LR) cross pigs (± 22-kg live weight). Growth performance data was recorded for 60 days, after which the pigs were adapted to chromic oxide mixed diet for 3 days, whereby faeces were collected for 5 days after to determine nutrient digestion. Following nutrient digestion, pigs were fasted for 12 h, weighed and slaughtered. Carcass samples were collected and analysed for meat quality. Dietary addition of enzyme increased (P < 0.05) dry matter intake and nutrient digestibility, but did not affected (P > 0.05) feed conversion ratio and average daily gain. Carcass characteristics were not affected (P > 0.05); however, small and large intestine weight and length were increased (P < 0.05) with enzyme inclusion in feed. Dietary treatments did not affect (P > 0.05) the colour and cooking quality of the meat. Enzyme addition was worth in the growth performance and nutrient digestion but did not affect the carcass characteristics and meat quality of pigs.
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Registered trials
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