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Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

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Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission

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dc.contributor.author Ferrer Riera, Pablo es_ES
dc.contributor.author Calvet, S. es_ES
dc.contributor.author García-Rebollar, P. es_ES
dc.contributor.author de Blas, C. es_ES
dc.contributor.author Jiménez Belenguer, Ana Isabel es_ES
dc.contributor.author Hernández, Pilar es_ES
dc.contributor.author Piquer, O. es_ES
dc.contributor.author Cerisuelo, A. es_ES
dc.date.accessioned 2021-04-20T03:31:04Z
dc.date.available 2021-04-20T03:31:04Z
dc.date.issued 2020-02 es_ES
dc.identifier.issn 1751-7311 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165357
dc.description.abstract [EN] One of the key factors to improve swine production sustainability is the use of agro-industrial by-products in feeds, such as olive by-products. However, it is necessary to assess its effects on the overall production process, including the animal and the environment. With this aim, an experiment was conducted to determine the effects of including a partially defatted olive cake (PDOC) in pig diets on growth performance, faecal microbiota, carcass quality and gas emission from the slurry. Two finishing diets were formulated, a control (C) diet and a diet with PDOC included at 120 g/kg. Eighty finishing male pigs Duroc-Danbred x (Landrace x Large White) of 60.4 +/- 7.00 kg BW were divided between these two treatments. During the finishing period (60 to 110 kg BW, 55 days) average daily gain, average daily feed intake and feed conversion ratio were recorded. Faecal samples from the rectum of 16 animals per treatment were incubated for bacteria enumeration. At the end of finishing period, backfat thickness and loin depth (LD) were measured. Animals were slaughtered to obtain carcass weight and carcass composition parameters, and subcutaneous fat was sampled to analyse the fatty acid (FA) profile. In addition greenhouse gas and ammonia emissions were measured during pig slurry storage using the methodology of dynamic flux chambers. An initial slurry characterisation and biochemical methane potential (B-0) were also determined. No significant differences between treatments were found in performance, carcass quality and microbial counts with the exception of LD, which was lower in PDOC compared with C animals (45.5 v. 47.5 mm, SEM: 0.62; P = 0.020). The FA profile of the subcutaneous fat did not differ between treatments, but the monounsaturated FA (MUFA) concentration was higher and the polyunsaturated FA was lower in the animals fed PDOC (50.9 v. 48.3, SEM: 0.48, P < 0.001; 17.6 v. 19.3, SEM: 0.30, P < 0.001 in mg/100 g of Total FA, for PDOC and C animals, respectively). The initial pig slurry characterisation only showed differences in ADF concentration that was higher (P < 0.05) in the slurry from PDOC treatment. Regarding gas emission, slurries from both treatments emitted similar amounts of ammonia (NH3), carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O), as well as B-0 values. The results obtained suggest that PDOC may be included in balanced pig diets at rates of up to 120 g/kg without negative effects on performance, carcass quality, gut microflora and slurry gas emission, while improving the MUFA concentration of subcutaneous fat. es_ES
dc.description.sponsorship This project was funded by the Spanish Ministry of Science and Innovation (AGL2014-56653). Preliminary results from this work have been published in an abstract form (Ferrer et al., 2017). Acknowledgements are also expressed to DCOOP for providing PDCO. es_ES
dc.language Inglés es_ES
dc.publisher Cambridge University Press es_ES
dc.relation.ispartof Animal es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Olive by-products es_ES
dc.subject Swine es_ES
dc.subject Growth performance es_ES
dc.subject Carcass traits es_ES
dc.subject Gaseous emissions es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.title Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1017/S1751731119002040 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2014-56653-C3-2-R/ES/EFECTO DE LA INCLUSION DE SUBPRODUCTOS EN LAS EMISIONES DE GASES DE LOS PURINES. EVALUACION GLOBAL DE LOS IMPACTOS AMBIENTALES/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Ciencia y Tecnología Animal - Institut de Ciència i Tecnologia Animal es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.description.bibliographicCitation Ferrer Riera, P.; Calvet, S.; García-Rebollar, P.; De Blas, C.; Jiménez Belenguer, AI.; Hernández, P.; Piquer, O.... (2020). Partially defatted olive cake in finishing pig diets: implications on performance, faecal microbiota, carcass quality, slurry composition and gas emission. Animal. 14(2):426-434. https://doi.org/10.1017/S1751731119002040 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1017/S1751731119002040 es_ES
dc.description.upvformatpinicio 426 es_ES
dc.description.upvformatpfin 434 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 14 es_ES
dc.description.issue 2 es_ES
dc.identifier.pmid 31566173 es_ES
dc.relation.pasarela S\410525 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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