Abstract
The objective of this experiment was to compare corn and wheat in finishing pig diets in order to determine whether performance, carcass quality, fatty acid composition or fat colour is altered by choice of cereal grain. A total of 126 crossbred pigs were used in this experiment. At the start of the experiment, a portion of the experimental animals were assigned to receive a wheat-based diet formulated using soybean meal as the sole source of supplementary protein. The remainder of the pigs were assigned to a corn-based diet formulated to supply a similar level of lysine (0.65%) and energy (3,300 kcal/kg DE). At two week intervals, a portion of the pigs on the corn-based diet were switched to the wheat-based diet so that a gradient was produced with pigs being fed the corn and wheat- based diets for different proportions of the finishing period ranging from 100% on wheat to 100% on corn. There were no significant differences in the growth rate of pigs fed the two diets (p = 0.834). Pigs fed wheat tended to consume slightly less feed (p = 0.116) and had a significantly improved feed conversion (p = 0.048) compared with pigs fed corn. Choice of cereal did not affect dressing percentage (p = 0.691), carcass value index (p = 0.146), lean yield (p = 0.134), loin fat (p = 0.127) or loin lean (p = 0.217). Fatty acid composition of backfat was unaffected by the cereal grain fed (p>0.05). Total saturated fatty acid content was 33.31% for both corn and wheat fed pigs (p = 0.997) while the polyunsaturated fatty acid content was 12.01% for corn fed pigs and 11.21% for wheat fed pigs (p = 0.257). The polyunsaturated/saturated ratio was 0.36 for pigs fed corn and 0.34 for pigs fed wheat (p = 0.751). Hunter Lab Colour Scores indicated no difference either in the whiteness or yellowness of the fat. In conclusion, wheat can substitute for corn in growing- finishing pig rations without detrimental effects on pig performance. There were no differences in either the fatty acid composition of backfat or in backfat colour indicating that the decision to use wheat vs. corn needs to be made on economic grounds rather than being based on their effects on fat quality. (Asian-Aust. J. Anim. Sci. 2005. Vol 18, No. 5 : 704-710)
Highlights
The results of the performance trial indicate that both corn and wheat are excellent energy sources for use in loin fat was significantly higher (p = 0.003)
The linear regressions relating the proportion of the finishing period the pigs were fed wheat (X) to carcass parameters were: growing-finishing pig diets
When used during the entire finishing period, the growth rate of the pigs fed diets based on the two cereal grains was identical (1.10 kg/day), while pigs fed wheat showed a slight advantage in terms of feed conversion (2.70 vs. 2.84)
Summary
Meat quality is becoming an increasingly important Pigs fed on corn-based diets perform well but may issue for meat processors and consumers The by many consumers (Ministry of Agriculture and Forestry, consistency and colour of fat and lean are important 2003). The yellow-coloured fat is thought to be due to the attributes affecting consumer acceptance Because wheat lacks the carotenoid content (Gray et al, 1996) and further processing (Warnants et al, that yellow corn possesses (Novus, 1994), it has been. Diet is known to have a profound influence on pork and fat quality that is desired by the export market
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