Effect of the dietary by-product grape seed cake on performances and carcass quality of TOPIGS pigs

  • Nicoleta Ciuca (Lefter) University of Agronomic Science and Veterinary Medicine. Bulevardul Marasti, No. 59, 011464, Bucharest, Romania.
Keywords: grape cake, by-product, performances, carcass quality, pigs


Grape seed cake (GSC) is a valuable by-product for pigs. The aim of this study was to evaluate the effects of GSC in the diet of finishing pigs on performances (body weight, BW;  feed intake, FI; average daily gain, ADG; feed efficiency, FE; feed conversion, FC), carcass quality (fat thickness, FT; eye muscle area, EMA; lean meat proportion in carcass, LMP) and classes of quality (CC). Twenty four pigs during 24 days (75.63±1.41, BW) were assigned to 2 groups (control, C and experimental, GC). Group C received a classical compound feed whereas in the diet of group GC 3% corn and 2% protein sources were replaced by 5% GSC. PIGLOG 105 apparatus was used to measure the carcass quality. Muscle pH and temperature (T) at different periods of time (45’, 24 h and 48 h) was assessed by pH-meter (Hanna HI 99163). The BW (C-97.83kg, GC-102.00 kg; P>0.05), FI (C-3.41 kg/day; GC-3.42 kg/day; P>0.05), ADG (C-0.848 kg/day; GC-0.848 kg/day; P>0.05), FE (C-4.02 kg feed/gain; GC-4.03 kg feed/gain kg; P>0.05), FC (C-0.25 kg gain/feed kg; GC-0.25 kg gain/feed kg) showed that the GSC maintaining the physiological state of the animals. The LMP slightly increased in the carcass of GC comparing with C. The muscle pH and T (45’ and 24 h) wasn’t affected by (P>0.05) GCS. All carcass were included in E class. In conclusion feeding finishing pigs with GSC, not significantly affect the animal performances or carcass quality.