Carcass quality and performance of Duroc × Iberian pigs fed a dried olive pulp diet during the growing phase

Abstract

Aim of study: To study the effect of feeding dried olive pulp (DOP) based diets during the growing period on carcass and meat quality traits of Duroc × Iberian pigs at slaughter weight, under different management conditions. Area of study: Extremadura, Spain. Material and methods: Two trials with 26 and 34 pigs, respectively, were conducted. In each trial, pigs were divided into two dietary groups: a control group (C) and a DOP group, fed a diet supplemented with 45% dried olive pulp (DOP_1 for Trial 1: 6.8 MJ/kg; and DOP_2 for Trial 2: 5.4 MJ/kg). When the pigs reached 100 kg of body weight (BW), five from each group and trial were slaughtered, while the rest continued on a standard fattening diet until they reached 160 kg BW. Main results: In both trials, growth during the growing stage, as well as total growth, was lower in the DOP groups. Carcass yield was lower in both DOP_1 and DOP_2 animals. In addition, DOP_2 barrows showed a decrease in backfat thickness and an increase in ham percentage. The intramuscular fat content was affected only in Trial 1, being lower in the muscles of DOP_1 pigs. Finally, pigs fed DOP diets presented a higher proportion of oleic and monounsaturated fatty acid in backfat. Research highlights: Feeding dry olive supplemented diets during the growing period did not have a relevant effect on carcass quality. The effectiveness of implementing such diets may be affected by factors such as the animal environment.