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Whole rapeseed in pig finishing diets - effects on carcase and meat quality

Published online by Cambridge University Press:  20 November 2017

K R Matthews  and
D B Homer
K R Matthews
Affiliation:
Meat and Livestock Commission, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
D B Homer
Affiliation:
Meat and Livestock Commission, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
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Extract

Whole rapeseed can be used to provide energy economically in pig finishing diets. There has been concern that the unsaturated nature of the oil can give rise to adverse effects on fat firmness, visual appeal and eating quality of pork. Danish workers, for example, have recommended inclusion at no more than 4% of finishing rations (Madsen et al, 1992). MLC's Blueprint for Pork (MLC, 1992) limits whole rapeseed to between 4 and 5% of the diet due to its restriction on total oil content to 3.5%.

A trial was designed to establish whether any carcase or sensory quality differences result from inclusion of 5 or 10% whole rapeseed in pig diets.

Type
Posters for Theatre Session
Information
Proceedings of the British Society of Animal Science , Volume 1995 , March 1995 , pp. 174
Copyright
Copyright © The British Society of Animal Science 1995

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References

Madsen, A., Jackson, K. and Mortensen, H.P. (1992). Influence of dietary fat on carcass fat quality in pigs. A review. Acta Agric Scand, Sect.A, Animal Sci 42:220–225.Google Scholar
MLC (1992). A Blueprint for Lean and Tender Pork.Google Scholar
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