Sweet potato chips in heavy pig production

Abstract

The use of sweet potato chips in heavy pig production was evaluated as regards performance, carcass characteristics and meat quality, using 75 Large White castrated males, divided into 3 groups of 25 subjects each. From an initial average live weight of 42.3 kg to 156.4 kg the groups were fed diets differing in content of maize meal (40%, 20%, 0%) and sweet potato (SP) chips (0%, 20%, 40%). The control group performed slightly better than the treated ones (20% SP and 40% SP) as regards daily gain (635, 617 and 602 g, resp.), feed efficiency (3.79, 3.94 and 4.01 kg feed/kg gain, resp.) and dressing percentage (82.17, 81.10 and 80.94%, resp.), only the last parameter being significantly different. No differences emerged among groups as regards carcass lean meat content, primal cut weights, water holding capacity at 45′ p.m., pH and meat colour at 45′ and 24 h p.m. on thigh muscles. Weight losses during (and at the end of) the 12- month processing of Parma-type hams proved to be similar. Chemical composition and sensory evaluation of the aged hams did not reveal differences among the groups. At the tested levels, SP has no drawbacks on carcass traits and technological quality of meat.