The effect of dietary citrus pulp on the growth, feed efficiency, carcass merit, and lean quality of finishing pigs

Abstract

The objective of this research was to evaluate the effect of dietary citrus pulp on the growth, feed efficiency, carcass merit, and lean quality of finishing pigs. During the 39-d trial, pigs (n = 40) were fed 1 of 4 diets, a corn–soybean meal control diet (CON) or the same diet replacing 15% of the diet DM with ensiled whole citrus pulp (WP), ensiled pressed citrus pulp (PP), or dried citrus pulp (DP). Pigs fed the WP and PP diets had a greater (P = 0.04) overall G:F ratio than did pigs from the DP and CON treatments. Gilts fed the CON diet had greater (P = 0.01) dressing percentage than did pigs from all other dietary treatment × sex combinations. Dietary treatment did not affect (P ≥ 0.28) overall ADG, pork carcass composition, or any objective measurement of loin quality at fabrication. Dietary treatment did not affect (P ≥ 0.75) trained sensory evaluation of loin chops for connective tissue or off-flavor, and loin chops from pigs fed citrus pulp either did not differ or had greater values (P ≤ 0.05) for sensory-panel juiciness and tenderness compared with chops from CON pigs. Pigs fed the PP or WP diets displayed a 20 or 13.3% improvement in G:F throughout the trial compared with CON pigs. Replacing 15% of the diet DM with DP, WP, or PP had marginal effects on carcass traits, meat quality, or sensory characteristics.