Effects of liquid feeding of corn condensed distiller''''s solubles and whole stillage on growth performance, carcass characteristics, and sensory traits of pigs

摘要

Background: The immense growth in global bioethanol production has greatly increased the supply of by-products such as whole stillage and condensed distiller's solubles, which could be potentially used for animal feeding. The objective of this study was to investigate effects of liquid feeding high levels of corn condensed distiller's solubles(CCDS) and whole stillage(CWS) on growth performance, carcass characteristics, belly firmness and meat sensory traits of pigs.Methods: A total of 256 pigs were blocked by sex and initial BW(13.5 ± 2.5 kg), and pens of pigs(8 pigs/pen) were randomly allocated to 1 of 4 dietary treatments(8 pens/treatment): 1) corn-soybean meal based diet as control, 2) 25%CWS + 5% CCDS, 3) 19.5% CWS + 10.5% CCDS, and 4) 19.5, 26, and 32.5% CWS + 10.5, 14, and 17.5% CCDS in phases 1(28 d), 2(38 d), and 3(60 d), respectively. Inclusion levels of CCDS and CWS for Treatments 1, 2, and 3 were fixed during all the three phases of the experiment. Inclusion levels of CWS and CCDS were on 88% dry matter basis. The liquid feeding system delivered feed from the mixing tank to feed troughs by high-pressure air, had sensors inside feed troughs, and recorded daily feed intake on the basis of a reference feed intake curve. The pigs were fed 5 to 10 times per day with increasing frequency during the experiment.Results: Control pigs had greater(P 0.10) dressing percentage, loin muscle depth, and lean percentage were observed among the four treatments. Inclusion of CWS and CCDS reduced(P 0.10) the overall like,flavor, tenderness and juiciness of loin chops when compared with the control group.Conclusion: In conclusion, our results indicate that including 30–50% of a mixture of whole stillage and condensed distiller's solubles in the growing-finishing diets may reduce growth performance, carcass weight and belly firmness, but does not affect pork sensory traits.