BIBLIOGRAPHY PULACAN, JILLIAN KATE S....
BIBLIOGRAPHY
PULACAN, JILLIAN KATE S. APRIL 2013. Carcass Characteristics of Growing-
Finishing Pigs Given Commercial Feeds Supplemented with Activated Charcoal
Containing Wood Vinegar. Benguet State University, La Trinidad, Benguet.
Adviser: Myrna B. Walsiyen, MSc.
ABSTRACT
The study was conducted to determine the effect of activated charcoal containing
wood vinegar on the carcass characteristics of pigs namely slaughter weight, carcass
weight, back fat thickness, carcass length, loin eye area, and weight of whole sale cuts and
edible entrails; organoleptic test in terms of appearance, aroma, tenderness, juiciness, taste,
and acceptability; and the proximate composition of the meat.
Six five months old pigs were randomly distributed in two treatments as follows:
without activated charcoal containing wood vinegar (T0) and activated charcoal containing
wood vinegar at the level of 20g/kg feed (T1).
Results showed that there were no significant differences on the slaughter weight,
carcass length, weight of wholesale cuts, weight of edible entrails, and back fat thickness.
The overall mean carcass length, back fat thickness, loin eye area obtained from the pigs
was 67.67kg were 65.750cm, 2.266cm, and 5.877in2, respectively. The percent shoulder,
loin, belly, and ham were 30.146%, 24.443%, 19.261%, and 26.143%.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
The percent edible entrails namely heart, liver, lungs, spleen, kidneys, pancreas, stomach,
small intestine, and large intestine were 0.408%, 1.853%, 0.802%, 0.162%, 0.299%,
0.178%, 0.723%, 2.199%, and 2.490%, respectively.
In terms of organoleptic test, statistical analysis revealed no significant differences
in all the parameters. The meat samples were desirable in appearance and aroma,
moderately tender and juicy, good in taste, and liked very much in acceptability.
Finally in the proximate analysis, the meat obtained from the pigs given activated
charcoal containing wood vinegar had a protein, ash and crude fat contents of 22.25%,
1.14%, and 2.60%, respectively. On the other hand, the protein, ash, and crude fat of the
meat derived from the pigs that were not given activated charcoal containing wood vinegar
were 18.61%, 1.23%, and 12.31%, respectively.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
INTRODUCTION
Calabias (2012) cited that the prime agriculture purpose of pig is to provide human
food. Meat consists of lean, fat, and bone. Lean is considered as the most important portion
in relation to human nutrition, it comprises the bulk of the carcass which is about 50-65%
of the carcass weight. Fat is also the most variable component of meat, it comprises about
5-30% of the carcass. Bone comprises 15-17% of the carcass. The demand for pork is very
high yet the production is low. Only few farmers engage in commercial swine production
because of high investment required. Many are still engaged in backyard swine raising as
source of family protein and additional income.
Now a days, consumers are now starting to become conscious on the food they eat.
They prefer to buy meat derived from organically produced animals or from animals that
are at least free of antibiotics or chemical residues. Even though it’s quite expensive, they
keep on buying just to have a nutritious diet. Swine meat is preferred not only for their soft
tender quality but also as source of protein.
One of the products that can be used as feed additives is Nekka-Rich. Nekka-Rich
is made by mixing activated charcoal and wood vinegar liquid that contains organic acid.
Activated charcoal is known as a universal adsorbent because it can bind with variety of
molecules. It has been also reported that activated charcoal is useful for the removal of
bacteria and bacterial toxins (Koiwa and Watarai, 2011).This feed additive from Japan is
approved by Japanese Government.
This may help the swine raisers in increasing the production of animal products. It
also serves as reference for students and other researchers. Furthermore, it hopes to
promote the use of natural products such as Nekka-Rich in improving the carcass quality
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
and the general health of food animals such as swine. This will provide additional
information and guide to swine raisers. Swine production plays a significant role in the
economy and it is therefore, essential to study the performance of the swine industry to
understand the present situation.
Generally, this study was conducted to determine the effect of activated charcoal
containing wood vinegar (Nekka-Rich) as feed additives on the carcass characteristics of
swine.
Specifically, it aimed to:
1. determine the dressing percentage of carcass of swine,
2. determine the effect of carcass measurements in terms of backfat thickness,
carcass length and the loin eye area,
3. determine the carcass weight and weights of the wholesale cuts and the edible
entrails,
4. organoleptic test in terms of appearance/color, aroma, tenderness, juiciness,
taste, and acceptability; and
5. determine the proximate composition of the meat.
This was conducted at the Benguet State University Meat Laboratory, La Trinidad
Benguet in February 2013.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
REVIEW OF LITERATURE
Nekka-Rich
“Nekka” signifies thermo-chemistry, this word is intended to convey message of
“bringing prosperity through thermo-chemistry”. Nekka-Rich is obtained by combining
charcoal and mokusaku (wood vinegar liquid) from the evergreen broadleaf tree bark using
“biomass transformation technology”. Tree bark is full of energy. Mokusaku from the bark
contains a number of useful substances. The product of Nekka-Rich can be use for animal
medication, feed mix, and soil-mix fertilizer (Koiwa and Watarai, 2011).
Furthermore, Nekka-Rich has effects on microorganisms in intestinal organs. This
improves the intestinal environment. Soft charcoal adsorp Pathogenic Microorganism
(PthMio) and control also propagation of PthMio(Koiwa and Watarai, 2011).
Watarai and Tana (2008) stated that the activated charcoal is useful in the removal
of verotoxin-producing Escherichia coli and verotoxin. Moreover, organic acids have an
inhibitory affect on the growth of enteropathogenic bacteria.
Wood Vinegar Liquid (Mokusaku)
Wood vinegar liquid is a liquid obtained from oil, juices, sap, and other liquid
contents of organic materials such as wood, coconut shell, bamboo, grass and other plants.
Also it composed of a lot of organic chemical substances. In Japan, they studies more than
300 chemical substances (Yokomori, 2011).
Watarai and Tana (2005) suggested that wood vinegar liquid would have two
effects against intestinal bacteria: one would be an inhibitory effect on the growth of
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
pathogenic bacteria, such as S. enteritidis, the other would be a stimulatory effect on the
growth of bacterial flora, such as E. faecium and B. thermolin, in the intestines.
Probiotics
Proboitics are living bacteria that may be added to diet in an attempt to control
intestinalinfections in animals and enhance nutrient utilization. Recent interest in the use
of probitics in livestock feeds is the result of concern about the use of antibiotics in the feed
to improve animal performance. Commonly studied probiotics in poultry, swine, and cattle
diets include members of the Lactobacillus genus, and streptococcus faecalis. Selected
cultures of Lactobacilus species have been used control salmonellosis in poultry. Some
reports indicate reduced mortality and increased growth in swine fed a mixture of Bacillus
pseudolongum and L. acidophilus (Pond et al., 2005).
Watarai and Tana (2005) cited that the effects of proboitics on animal health are:
(1) fortify animal health; (2) reduce intestinal odor, improve meat quality; (2) enhance
digestion- improve feeding efficiency.
Probiotics are beneficial microorganism (mainlylactic acid producing bacteria)
added to rations to improve the intestinal microbial balance of the animal. These bacteria
exert their beneficial effects through “competitive exclusion and lactic acid production. In
additional to competitive exclusion is reduction in gut pH, which makes the intestinal
environment unfavourable for certain pathogenic bacteria (PCARRD, 2005).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Acidifiers
Acidifier is made of organic acid or mixture of organic acids when incorporated in
the ration. They exert their affect on the gastrointestinal environment by lowering the
stomach pH. Low stomach pH prevents the growth and proliferation of pathogenic
pathogenic microorganisms, thus, promoting better feed efficiency (PCARRD, 2000).
Antibiotics
These are chemical products produced by microorganism, which are added in the
mixed feed at subtherapeutic level. These materials may increase growth rate and feed
conversion in animals, but are potentially harmful when improperly used. Examples of
antibiotics are aureomycin, streptomycin, erythromycin, neomycin, virginiamycin, tylosin,
and chorletracycline (PCARRD, 2000).
Baldo (2002) cited that, pigs lose live weight rapidly during transport at about 5%
in 24 hours as the gut empties between 12 and 18 hours after the last meal, loss of carcass
weight begins. When fasted pigs are also denied with water, additional weight loss occurs
and can be as much as 1% for 24 hours. Thus, pigs can loss 2% carcass weight per day as
a result of withdrawing their feed and water. The effect of dehydration on carcass weight
comes about by shrinkage of the lean meat.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
MATERIAL AND METHODS
Materials
The materials used in the study were six heads of finishing pigs that were five
months old. Other materials used were weighing scale, measuring tape, knives, bolo, LPG,
blow torch, chopping board, water, and basin.
Methodology
Experimental animals and treatments. The study made use of six finishing pigs
obtained from pigs used in a previous feeding trial. Each treatment had three replications
with one pig per replication. The study made use of the same treatments as the feeding trial
so it followed that three pigs was taken from the pigs fed with commercial feeds only and
the other three was obtained from those fed with commercial feeds supplemented with
activated charcoal containing wood vinegar.
The treatments were as follows;
T0= Without activated charcoal containing wood vinegar
T1= With activated charcoal containing wood vinegar at the level of 20g/kg feeds
Slaughtering procedures. All experimental in the two treatments were subjected to
the same slaughtering procedures as follows:
1.Sticking. Sticking is bleeding the animal using a sticking knife. The head is held
with the left hand and sticking is done on the hollow portion above the tip of the breastbone
(Figure 1).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 1. Sticking and bleeding the animal
2.Singeing. It is the application of flame to a carcass for the purpose of burning the
unscraped or unshaved hair and killing some microorganisms on the surface of the carcass
(Figure 2).
3. Evisceration. Evisceration refers to the removal of the visceral organs from the
opening of the carcass up to the complete removal of the internal organ from the body
cavity (Figure 3).
4. Washing. The carcass is washed from the top down to remove any bone dust,
blood, or bacterial contamination.
Figure 2. Dehairing and singeing the animal
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 3. Evisceration and gathering the edible entrails of the animals
5. Weighing the carcass. It is the process of weighing the pigs after slaughtering
excluding the entrails, head, and feet.
6. Fabrication. This is cutting the carcass into whole sale cuts, namely: shoulder,
ham, belly, and loin.
Organoleptic test. An organoleptic test was done for the sensory evaluation of the
pork derived coming from the two treatments. Meat samples were obtained from the two
treatments. These were steamed without salt or any seasonings. Steaming was done
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
separately or by treatments. After steaming for about 1hour, the meat samples were sliced
into bite size and placed into containers which were previously coded. The meat samples
Figure 4. Evaluating the cooked meat
were then presented to panels of tasters composed of 20 persons. Each member of the panel
was given a score sheet (Appendix Table 26) for him to put his own ratings (Figure 4). He
was, however requested to drink water after each taste to rinse his mouth to minimize or
remove any remains on the meat sample previously tasted that might have affected his
taste.
Proximate analysis. From the carcasses of pigs in the two treatments, samples (250g
of loin) were taken and were brought to the Department of Science and Technology
(DOST), Km6, La Trinidad, Benguet for analysis.
Data Gathered
1. Slaughter and carcass data
a. Slaughter weight (kg). This was obtained by weighing the animals prior
to slaughter using livestock scale after 24 hours of fasting (Figure 5).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
b. Carcass weight (kg). This was the weight of the carcass without head,
feet, and the entrails.
c. Weight of whole sale cuts (kg). This was obtained by weighing each of
the wholesale cuts namely shoulder, loin, belly, and ham (Figure 6).
d. Weight of the edible entrails (kg). This refers to the weight of each of the
edible entrails namely heart, liver, lungs, spleen, kidneys, pancreas and empty GIT.
2. Carcass Measurements
a. Backfat thickness (cm). This was measured from the first rib (P1), last rib
(P2), and at the lumbar vertebra (P3) of the splitted carcass (Figure 7).
b. Carcass length (cm). This was taken by measuring from the first rib to
the base of the tail on the suspended carcass in centimeters (Figure 8).
c. Loin eye area (in2). This was measured in inches and was taken between
the 10th and 11th rib (Figure 9).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 5. Weighing the animal at 144 days old
Shoulder
Ham
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Loin
Belly
Figure 6. The wholesale cuts being weighed of the carcasses
Figure 7. Measuring the back fat thickness of hogs using a tape measure
Figure 8. Measuring the carcass length of splitted carcass using a tape measure
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 9. Measuring the loin eye area of slaughtered hogs using a ruler
3. Organoleptic test. The parameters used were as follows:
a. Appearance/Color. This was evaluated as follows:
Scale
Descriptive Rating
1
Desirable
2
Moderately Desirable
3
Undesirable
b. Aroma. This was evaluated as follows:
Scale
Descriptive Rating
1
Desirable
2
Moderate Desirable
3
Undesirable
c. Tenderness. This was evaluated as follows:
Scale
Descriptive Rating
1
Very Tender
2
Moderately Tender
3
Tough
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
d. Juiciness. This was evaluated as follows:
Scale
Descriptive Rating
1
Very juicy
2
Moderate juicy
3
Not juicy
e. Taste. This was evaluated as follows:
Scale
Descriptive Rating
1
Very Good
2
Good
3
Poor
f. Acceptability. This was evaluated as follows:
Scale
Descriptive Rating
1
Like Very Much
2
Like Moderately
3
Dislike
Data Computed
From the above data, the following parameters were computed:
1. Carcass yield. The carcass yield is expressed in terms of dressing percentage
and this was obtained using the following formula:
Dressing Percentage (head and feet off) = Carcass Weight x 100%
Slaughter Weight
2. Percentage of wholesale cuts. This was computed using the formula:
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Percent of Wholesale Cuts = Cut Weight x 100%
Carcass Weight
3. Percent of edible entrails. This was computed using the formula:
Percent of Edible Entrails = Weight of edible entrails x 100%
Slaughter weight
4. Back fat thickness. This was determined by taking the average of back fat
thickness measurement taken at the opposite of first rib (P1), last rib (P2), and lumbar
vertebra (P3) of splitted carcass.
5. Loin eye area. This was computed using the following formula:
Loin eye area= Length x Width x 0.8
Data Analysis
Data gathered were tabulated and analyzed using T-test.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
RESULTS AND DISCUSSION
Slaughter Weight, Carcass Weight
and Dressing Percentage of Swine
Table 1 shows the slaughter and carcass weights and dressing percentage of pigs
slaughtered in the two treatments. Statistical analysis revealed that there were no significant
differences in both the slaughter and carcass weights of pigs in the two treatments. This
implies that the pigs in the study were more or less the same weight at the start of the study
and carcass weight after slaughter. The overall mean slaughter weight was 67.67kg and the
mean carcass weight was 47.636kg.
However in dressing percentage, statistical analysis revealed that the pigs given
activated charcoal containing wood vinegar had higher dressing percentage with a mean of
71.79%, compared to the control pigs that were not given activated charcoal containing
wood vinegar which had a mean dressing percentage of 69.09%.
Table 1. Dressing percentage of pigs as affected by supplementing activated charcoal
containing wood vinegar
TREATMENT
SLAUGHTER
CARCASS
DRESSING
WEIGHT
WEIGHT
PERCENTAGE
(kg)
(kg)
(%)
Without Activated
Charcoal containing
Wood Vinegar
69.00a
47.65a
69.09a
With Activated
Charcoal containing
Wood Vinegar
66.33a
47.61a
71.79b
Means with common letters are not significant different
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Weight of Wholesale Cuts
Table 2. Weights of wholesale cuts expressed as percent of carcass weight
TREATMENT
SHOUDER
LOIN
BELLY
HAM
Without Activated
Charcoal containing
Wood Vinegar
29.79a
23.80a
19.66a
26.75a
With Activated
Charcoal containing
Wood Vinegar
30.50a
25.18a
18.86a
25.52a
Means with common letters are not significant different
Table 2 shows the weights of shoulder, loin, belly, and ham expressed as percent
of the slaughter weight of hogs. True to all the weights of the major cuts, statistical analysis
showed no significant differences. This means that the percent weight of shoulder, loin,
belly, and ham of the pigs not given activated charcoal containing wood vinegar at the level
of 20g per kilogram of commercial feeds were more or less the same. The mean percent of
shoulder, loin, belly, and ham were 30.15%, 24.44%, 19.26%, and 26.14%, respectively.
Weight of Edible Entrails
Table 3 shows the weights of edible entrails of swine expressed as percentage of
slaughter weights, with an overall mean of 67.67kg. True to all the weight of the edible
entrails obtained from the pigs. No significant differences were observed as revealed by
the statistical analysis. This implies that the weights of the edible entrails obtained from
the pigs given or not given activated charcoal containing wood vinegar were more or less
similar. It also implies that giving activated charcoal containing wood vinegar to growing-
finishing pigs at the level of 20g/kg feed did not affect the weight of the entrails.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Table 3. Edible entrails expressed as percentage of slaughter weight
EDIBLE
TREATMENTS
ENTRAILS
Without Activated
With Activated
Charcoal Containing
Charcoal Containing
Wood Vinegar
Wood Vinegar
Heart
0.42a
0.39a
Liver
1.81a
1.89a
Lungs
0.83a
0.77a
Spleen
0.17a
0.14a
Kidneys
0.31a
028a
Pancreas
0.16a
0.19a
Stomach
0.86a
0.58a
Small Intestine
2.21a
2.18a
Large Intestine
2.49a
2.49a
Means with common letters are not significant different
The overall mean percent weight of the heart, liver, lungs, spleen, kidneys,
pancreas, stomach, small intestine, and large intestine were 0.408%, 1.853%, 0.802%,
0.162%, 0.299%, 0.178%, 0.723%, 2.199%, and 2.490%, respectively.
Carcass Length, Back Fat Thickness,
and Loin Eye Area
Table 4 shows the measurements of back fat thickness, loin eye area and carcass
length obtained from the pigs in the two treatments.
Wide loin eye area in swine is indicative of high lean cut and low fat cut yields. It
appears that the slaughter hogs with wide loin eye area are ideal for slaughtering. The loin
eye area is highly correlated with all measures of meatiness including the ham, loin,
and shoulder weights collectively. This trait has a high negative correlation with back fat
thickness (Ibarra, 1983).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Table 4. Other carcass measurements of the pigs
TREATMENTS
CARCASS
BACKFAT
LOIN EYE
LENGTH
THICNESS
AREA
(cm)
(cm)
(in2)
Without Activated
Charcoal Containing
Wood Vinegar
66.00a
2.20a
5.548a
Without Activated
Charcoal Containing
Wood Vinegar
65.50a
2.33a
6.201a
Means with common letters are not significant different
Similar to the slaughter and carcass weights, statistical analysis revealed no
significant differences in the two treatments in terms of carcass length, backfat thickness
and loin eye area. The overall mean carcass length, back fat thickness, and loin eye area
ware 65.750cm, 2.266cm, and 5.874in2, respectively. The results reveal that giving
activated charcoal containing wood vinegar to growing-finishing pigs at the level of 20g/kg
feed did not have positive effects on the above parameters. The loin eye areas obtained in
this study are slight lower than the loin eye area reported by Ibarra (1983) which was
6.61in2. The higher the loin eye area, the better carcass characteristics of pigs.
Organoleptic Test
The Table 5 shows the verbal rating of the organoleptic test that was done by
evaluating the meat. There were twenty panels of tasters that evaluate and make their own
rating for each sample. Organoleptic evaluation consists in describing the attributes
of food, in this special case of meat and meat products that can be perceived by the sense
organ. The parameters are appearance, aroma, tenderness, juiciness, taste, and
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
acceptability. The means of the parameters were 1.417, 1.442 1.575, 1.743, 1.533, and
1.483, respectively.
Table 5. Result of organoleptic test
WITHOUT
WITH
PARAMETERS
ACTIVATED
ACTIVATED
DESCRIPTIVES
CHARCOAL
CHARCOAL
CONTAINING
CONTAINING
RATING
WOOD
WOOD
VINEGAR
VINEGAR
Appearance
1.450a
1.383b
Desirable
Aroma
1.450a
1.433a
Desirable
Tenderness
1.533a
1.617a
Moderately tender
Juiciness
1.750a
1.733a
Moderately juicy
Taste
1.517a
1.550a
Good
Acceptability
1.467a
1.500a
Like very much
Means with common letters are not significant
Statistical analysis revealed no significant differences between the two treatments
in aroma, tenderness, taste, juiciness, and acceptability. However, in terms of appearances
statistical analysis shows that there is a significant difference between the two treatments.
ProximateAnalysis
Table 6 presents the proximate composition of the meat derived from the pigs in
the two treatments as analyzed at the DOST-CAR, La Trinidad, Benguet. It is revealed in
the Table that the pigs given activated charcoal containing wood vinegar had higher protein
content which was 22.25%, compared to the meat obtained from the pigs that were gives
activated charcoal containing wood vinegar which was 18.61%. In terms of ash contents,
the meat obtained from the two treatments had more or less similar contents, 1.23% from
those that were not given activated charcoal containing wood vinegar and 1.14% from
those given activated charcoal containing wood vinegar.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
However, in terms of crude fat, the meat obtained from the pigs given activated
charcoal containing wood vinegar had content of 2.60% which is lower than the crude fat
content of the meat obtained from the control pigs or those were not given activated
charcoal containing wood vinegar which was 12.31%.
Table 6. Proximate analysis of meat samples as analyzed at the DOST-CAR, La Trinidad
Benguet
COMPONENT
WITHOUT ACTIVATED
WITH ACTIVATED
CHARCOAL
CHARCOAL
CONTAINING
CONTAINING
WOOD VINEGAR
WOOD VINEGAR
Ash, % w/w
1.23
1.14
Carbohydrate, % w/w
2.96
0.35
Crude Fat, % w/w
12.31
2.60
Crude Protein, % w/w
18.61
22.25
Moisture, % w/w
64.88
73.66
Energy, kcal
197.50
52.56
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The main objective of the study was to determine the effect of activated charcoal
containing wood vinegar in terms of dressing percentage, weight of wholesale cuts, and
edible entrails, back fat thickness, carcass length, loin eye area, The appearance, aroma,
tenderness juiciness, taste, and acceptability in term of evaluating the meat through
oganoleptic test and proximate composition of the meat.
Result of the study revealed that there were no significant differences between the
two treatment means in terms of slaughter and carcass weights, weights of wholesale cuts
and edible entrails, and carcass measurements namely carcass length, back fat thickness
and loin eye area. The overall mean slaughter weight was 67.67kg and 47.636kg for the
carcass weight. The overall mean weight of shoulder, loin, belly, and ham expressed as
percent of carcass weight were 30.15%, 24.44%, 19.26%, and 26.14%, respectively. For
the weight of edible entrails, expressed as percent of slaughter weight, the overall means
were as follows 0.408% for heart, 1.853% for liver, 0.802% for lungs, 0.162% for spleen,
0.299% for kidneys, 0.178% for pancreas, 0.723% for stomach, 2.199% for small intestines
and 2.490% for large intestines. In terms of carcass measurements, the overall mean for the
carcass length backfat thickness and loin eye area were 65.75cm, 2.266cm, and 5.874in2,
respectively.
The sensory evaluation of the meat which was done through organoleptic test, no
significant differences were also observed in all the parameters used namely the
appearance, aroma, tenderness, juiciness, taste and acceptability. The meat samples were
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
all desirable in appearance and aroma, moderately tender and juicy, good in taste and liked
very much in acceptability by the panel of tasters.
Finally, in terms of proximate composition, the meat obtained from those that were
given activated charcoal containing wood vinegar had protein, crude fat and ash content of
22.25%, 2.60% and 1.14%, respectively. On the other hand, protein, crude fat and ash
contents of the meat obtained from the pigs that were not given activated charcoal
containing wood vinegar were 18.61%, 12.31% and 1.23%, respectively
Conclusion
From the results of the study, it is therefore concluded that the addition of activated
charcoal containing wood vinegar into the pigs diet at the level of 20g/kg feed did not have
a positive effects on the carcass characteristics of the pigs.
Recommendation
Based on findings, it is recommended that further studies be conducted to include
higher levels of the activated charcoal containing wood vinegar.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
LITERATURE CITED
BALDO, E. A. 2002. Carcass yield and Characteristics of Hogs Slaughtered in Sagada, Mountain
Province. BS Thesis.Benguet State University, La Trinidad Benguet. P.4.
CALABIAS, R. D. 2012. Effect of liquid yeast culture with plant herbal extract on some carcass
characteristics of swine.BS Thesis. Benguet State University, La Trinidad Benguet.
IBARRA, P. I. 1983. Meat Processing for Small and Medium Scale Operations. Laguna. U.P. Los
Banos. Pp. 18, 121,139-141.
KOIWA, M. and WATARAI, H. 2011.Effective Uses of Charcoal and Mokusaku. Miyazaki
Midori Pharms Co., Ltd.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURALRESOURCES
RESEARCH and DEVELOPMENT (PCARRD). 2005.The Philippine Recommended for
Pork Production. PCCARD/DOST. PFIZER INC., Los Banos, Laguna. Philippine
Recommends series no. 13-B. P. 35.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL RESOURCES
RESEARCH and DEVELOPMENT (PCARRD). 2000. The Philippine Recommends for
Livestock Feed Formulation. PCCARD/DOST. PFIZER INC., Los Banos, Laguna.
Recommends series no. 65-A.
POND, W. G., D.C. CHURCH, K. R. POND, andP. A. SCHOKNECHT. 2005. Basic animal
nutrition and feeding. 5th ed. USA: John Wiley and Sons.
WATARAI, S. and K. TANA.2005. Eliminating the Carraige of Salmonella enteric
SerovarEnteritidis in Domestic Fowls by Feeding Activated charcoal from
containing Wood Vinegar Liquid (NEKKA-RICH). Poult. Sci. Vol. 84. Pp 515-
521.
WATARAI, S. and K. TANA.2008. Feeding Activated Charcoal from Bark ContainingWood
Vinegar Liquid (NEKKA-RICH) is Effective as Treatment for Cryptosporidiosis in Calves.
J. Dairy Sci. Vol. 91. Pp 1458-1463.
YOKOMORI, M. 2011. Farmers in Benguet practice savers technology. RianellaPrinting Press.
Baguio City, Philippines. Pp. 1-3.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
PULACAN, JILLIAN KATE S. APRIL 2013. Carcass Characteristics of Growing-
Finishing Pigs Given Commercial Feeds Supplemented with Activated Charcoal
Containing Wood Vinegar. Benguet State University, La Trinidad, Benguet.
Adviser: Myrna B. Walsiyen, MSc.
ABSTRACT
The study was conducted to determine the effect of activated charcoal containing
wood vinegar on the carcass characteristics of pigs namely slaughter weight, carcass
weight, back fat thickness, carcass length, loin eye area, and weight of whole sale cuts and
edible entrails; organoleptic test in terms of appearance, aroma, tenderness, juiciness, taste,
and acceptability; and the proximate composition of the meat.
Six five months old pigs were randomly distributed in two treatments as follows:
without activated charcoal containing wood vinegar (T0) and activated charcoal containing
wood vinegar at the level of 20g/kg feed (T1).
Results showed that there were no significant differences on the slaughter weight,
carcass length, weight of wholesale cuts, weight of edible entrails, and back fat thickness.
The overall mean carcass length, back fat thickness, loin eye area obtained from the pigs
was 67.67kg were 65.750cm, 2.266cm, and 5.877in2, respectively. The percent shoulder,
loin, belly, and ham were 30.146%, 24.443%, 19.261%, and 26.143%.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
The percent edible entrails namely heart, liver, lungs, spleen, kidneys, pancreas, stomach,
small intestine, and large intestine were 0.408%, 1.853%, 0.802%, 0.162%, 0.299%,
0.178%, 0.723%, 2.199%, and 2.490%, respectively.
In terms of organoleptic test, statistical analysis revealed no significant differences
in all the parameters. The meat samples were desirable in appearance and aroma,
moderately tender and juicy, good in taste, and liked very much in acceptability.
Finally in the proximate analysis, the meat obtained from the pigs given activated
charcoal containing wood vinegar had a protein, ash and crude fat contents of 22.25%,
1.14%, and 2.60%, respectively. On the other hand, the protein, ash, and crude fat of the
meat derived from the pigs that were not given activated charcoal containing wood vinegar
were 18.61%, 1.23%, and 12.31%, respectively.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
INTRODUCTION
Calabias (2012) cited that the prime agriculture purpose of pig is to provide human
food. Meat consists of lean, fat, and bone. Lean is considered as the most important portion
in relation to human nutrition, it comprises the bulk of the carcass which is about 50-65%
of the carcass weight. Fat is also the most variable component of meat, it comprises about
5-30% of the carcass. Bone comprises 15-17% of the carcass. The demand for pork is very
high yet the production is low. Only few farmers engage in commercial swine production
because of high investment required. Many are still engaged in backyard swine raising as
source of family protein and additional income.
Now a days, consumers are now starting to become conscious on the food they eat.
They prefer to buy meat derived from organically produced animals or from animals that
are at least free of antibiotics or chemical residues. Even though it’s quite expensive, they
keep on buying just to have a nutritious diet. Swine meat is preferred not only for their soft
tender quality but also as source of protein.
One of the products that can be used as feed additives is Nekka-Rich. Nekka-Rich
is made by mixing activated charcoal and wood vinegar liquid that contains organic acid.
Activated charcoal is known as a universal adsorbent because it can bind with variety of
molecules. It has been also reported that activated charcoal is useful for the removal of
bacteria and bacterial toxins (Koiwa and Watarai, 2011).This feed additive from Japan is
approved by Japanese Government.
This may help the swine raisers in increasing the production of animal products. It
also serves as reference for students and other researchers. Furthermore, it hopes to
promote the use of natural products such as Nekka-Rich in improving the carcass quality
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
and the general health of food animals such as swine. This will provide additional
information and guide to swine raisers. Swine production plays a significant role in the
economy and it is therefore, essential to study the performance of the swine industry to
understand the present situation.
Generally, this study was conducted to determine the effect of activated charcoal
containing wood vinegar (Nekka-Rich) as feed additives on the carcass characteristics of
swine.
Specifically, it aimed to:
1. determine the dressing percentage of carcass of swine,
2. determine the effect of carcass measurements in terms of backfat thickness,
carcass length and the loin eye area,
3. determine the carcass weight and weights of the wholesale cuts and the edible
entrails,
4. organoleptic test in terms of appearance/color, aroma, tenderness, juiciness,
taste, and acceptability; and
5. determine the proximate composition of the meat.
This was conducted at the Benguet State University Meat Laboratory, La Trinidad
Benguet in February 2013.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
REVIEW OF LITERATURE
Nekka-Rich
“Nekka” signifies thermo-chemistry, this word is intended to convey message of
“bringing prosperity through thermo-chemistry”. Nekka-Rich is obtained by combining
charcoal and mokusaku (wood vinegar liquid) from the evergreen broadleaf tree bark using
“biomass transformation technology”. Tree bark is full of energy. Mokusaku from the bark
contains a number of useful substances. The product of Nekka-Rich can be use for animal
medication, feed mix, and soil-mix fertilizer (Koiwa and Watarai, 2011).
Furthermore, Nekka-Rich has effects on microorganisms in intestinal organs. This
improves the intestinal environment. Soft charcoal adsorp Pathogenic Microorganism
(PthMio) and control also propagation of PthMio(Koiwa and Watarai, 2011).
Watarai and Tana (2008) stated that the activated charcoal is useful in the removal
of verotoxin-producing Escherichia coli and verotoxin. Moreover, organic acids have an
inhibitory affect on the growth of enteropathogenic bacteria.
Wood Vinegar Liquid (Mokusaku)
Wood vinegar liquid is a liquid obtained from oil, juices, sap, and other liquid
contents of organic materials such as wood, coconut shell, bamboo, grass and other plants.
Also it composed of a lot of organic chemical substances. In Japan, they studies more than
300 chemical substances (Yokomori, 2011).
Watarai and Tana (2005) suggested that wood vinegar liquid would have two
effects against intestinal bacteria: one would be an inhibitory effect on the growth of
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
pathogenic bacteria, such as S. enteritidis, the other would be a stimulatory effect on the
growth of bacterial flora, such as E. faecium and B. thermolin, in the intestines.
Probiotics
Proboitics are living bacteria that may be added to diet in an attempt to control
intestinalinfections in animals and enhance nutrient utilization. Recent interest in the use
of probitics in livestock feeds is the result of concern about the use of antibiotics in the feed
to improve animal performance. Commonly studied probiotics in poultry, swine, and cattle
diets include members of the Lactobacillus genus, and streptococcus faecalis. Selected
cultures of Lactobacilus species have been used control salmonellosis in poultry. Some
reports indicate reduced mortality and increased growth in swine fed a mixture of Bacillus
pseudolongum and L. acidophilus (Pond et al., 2005).
Watarai and Tana (2005) cited that the effects of proboitics on animal health are:
(1) fortify animal health; (2) reduce intestinal odor, improve meat quality; (2) enhance
digestion- improve feeding efficiency.
Probiotics are beneficial microorganism (mainlylactic acid producing bacteria)
added to rations to improve the intestinal microbial balance of the animal. These bacteria
exert their beneficial effects through “competitive exclusion and lactic acid production. In
additional to competitive exclusion is reduction in gut pH, which makes the intestinal
environment unfavourable for certain pathogenic bacteria (PCARRD, 2005).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Acidifiers
Acidifier is made of organic acid or mixture of organic acids when incorporated in
the ration. They exert their affect on the gastrointestinal environment by lowering the
stomach pH. Low stomach pH prevents the growth and proliferation of pathogenic
pathogenic microorganisms, thus, promoting better feed efficiency (PCARRD, 2000).
Antibiotics
These are chemical products produced by microorganism, which are added in the
mixed feed at subtherapeutic level. These materials may increase growth rate and feed
conversion in animals, but are potentially harmful when improperly used. Examples of
antibiotics are aureomycin, streptomycin, erythromycin, neomycin, virginiamycin, tylosin,
and chorletracycline (PCARRD, 2000).
Baldo (2002) cited that, pigs lose live weight rapidly during transport at about 5%
in 24 hours as the gut empties between 12 and 18 hours after the last meal, loss of carcass
weight begins. When fasted pigs are also denied with water, additional weight loss occurs
and can be as much as 1% for 24 hours. Thus, pigs can loss 2% carcass weight per day as
a result of withdrawing their feed and water. The effect of dehydration on carcass weight
comes about by shrinkage of the lean meat.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
MATERIAL AND METHODS
Materials
The materials used in the study were six heads of finishing pigs that were five
months old. Other materials used were weighing scale, measuring tape, knives, bolo, LPG,
blow torch, chopping board, water, and basin.
Methodology
Experimental animals and treatments. The study made use of six finishing pigs
obtained from pigs used in a previous feeding trial. Each treatment had three replications
with one pig per replication. The study made use of the same treatments as the feeding trial
so it followed that three pigs was taken from the pigs fed with commercial feeds only and
the other three was obtained from those fed with commercial feeds supplemented with
activated charcoal containing wood vinegar.
The treatments were as follows;
T0= Without activated charcoal containing wood vinegar
T1= With activated charcoal containing wood vinegar at the level of 20g/kg feeds
Slaughtering procedures. All experimental in the two treatments were subjected to
the same slaughtering procedures as follows:
1.Sticking. Sticking is bleeding the animal using a sticking knife. The head is held
with the left hand and sticking is done on the hollow portion above the tip of the breastbone
(Figure 1).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 1. Sticking and bleeding the animal
2.Singeing. It is the application of flame to a carcass for the purpose of burning the
unscraped or unshaved hair and killing some microorganisms on the surface of the carcass
(Figure 2).
3. Evisceration. Evisceration refers to the removal of the visceral organs from the
opening of the carcass up to the complete removal of the internal organ from the body
cavity (Figure 3).
4. Washing. The carcass is washed from the top down to remove any bone dust,
blood, or bacterial contamination.
Figure 2. Dehairing and singeing the animal
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 3. Evisceration and gathering the edible entrails of the animals
5. Weighing the carcass. It is the process of weighing the pigs after slaughtering
excluding the entrails, head, and feet.
6. Fabrication. This is cutting the carcass into whole sale cuts, namely: shoulder,
ham, belly, and loin.
Organoleptic test. An organoleptic test was done for the sensory evaluation of the
pork derived coming from the two treatments. Meat samples were obtained from the two
treatments. These were steamed without salt or any seasonings. Steaming was done
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
separately or by treatments. After steaming for about 1hour, the meat samples were sliced
into bite size and placed into containers which were previously coded. The meat samples
Figure 4. Evaluating the cooked meat
were then presented to panels of tasters composed of 20 persons. Each member of the panel
was given a score sheet (Appendix Table 26) for him to put his own ratings (Figure 4). He
was, however requested to drink water after each taste to rinse his mouth to minimize or
remove any remains on the meat sample previously tasted that might have affected his
taste.
Proximate analysis. From the carcasses of pigs in the two treatments, samples (250g
of loin) were taken and were brought to the Department of Science and Technology
(DOST), Km6, La Trinidad, Benguet for analysis.
Data Gathered
1. Slaughter and carcass data
a. Slaughter weight (kg). This was obtained by weighing the animals prior
to slaughter using livestock scale after 24 hours of fasting (Figure 5).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
b. Carcass weight (kg). This was the weight of the carcass without head,
feet, and the entrails.
c. Weight of whole sale cuts (kg). This was obtained by weighing each of
the wholesale cuts namely shoulder, loin, belly, and ham (Figure 6).
d. Weight of the edible entrails (kg). This refers to the weight of each of the
edible entrails namely heart, liver, lungs, spleen, kidneys, pancreas and empty GIT.
2. Carcass Measurements
a. Backfat thickness (cm). This was measured from the first rib (P1), last rib
(P2), and at the lumbar vertebra (P3) of the splitted carcass (Figure 7).
b. Carcass length (cm). This was taken by measuring from the first rib to
the base of the tail on the suspended carcass in centimeters (Figure 8).
c. Loin eye area (in2). This was measured in inches and was taken between
the 10th and 11th rib (Figure 9).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 5. Weighing the animal at 144 days old
Shoulder
Ham
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Loin
Belly
Figure 6. The wholesale cuts being weighed of the carcasses
Figure 7. Measuring the back fat thickness of hogs using a tape measure
Figure 8. Measuring the carcass length of splitted carcass using a tape measure
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Figure 9. Measuring the loin eye area of slaughtered hogs using a ruler
3. Organoleptic test. The parameters used were as follows:
a. Appearance/Color. This was evaluated as follows:
Scale
Descriptive Rating
1
Desirable
2
Moderately Desirable
3
Undesirable
b. Aroma. This was evaluated as follows:
Scale
Descriptive Rating
1
Desirable
2
Moderate Desirable
3
Undesirable
c. Tenderness. This was evaluated as follows:
Scale
Descriptive Rating
1
Very Tender
2
Moderately Tender
3
Tough
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
d. Juiciness. This was evaluated as follows:
Scale
Descriptive Rating
1
Very juicy
2
Moderate juicy
3
Not juicy
e. Taste. This was evaluated as follows:
Scale
Descriptive Rating
1
Very Good
2
Good
3
Poor
f. Acceptability. This was evaluated as follows:
Scale
Descriptive Rating
1
Like Very Much
2
Like Moderately
3
Dislike
Data Computed
From the above data, the following parameters were computed:
1. Carcass yield. The carcass yield is expressed in terms of dressing percentage
and this was obtained using the following formula:
Dressing Percentage (head and feet off) = Carcass Weight x 100%
Slaughter Weight
2. Percentage of wholesale cuts. This was computed using the formula:
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Percent of Wholesale Cuts = Cut Weight x 100%
Carcass Weight
3. Percent of edible entrails. This was computed using the formula:
Percent of Edible Entrails = Weight of edible entrails x 100%
Slaughter weight
4. Back fat thickness. This was determined by taking the average of back fat
thickness measurement taken at the opposite of first rib (P1), last rib (P2), and lumbar
vertebra (P3) of splitted carcass.
5. Loin eye area. This was computed using the following formula:
Loin eye area= Length x Width x 0.8
Data Analysis
Data gathered were tabulated and analyzed using T-test.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
RESULTS AND DISCUSSION
Slaughter Weight, Carcass Weight
and Dressing Percentage of Swine
Table 1 shows the slaughter and carcass weights and dressing percentage of pigs
slaughtered in the two treatments. Statistical analysis revealed that there were no significant
differences in both the slaughter and carcass weights of pigs in the two treatments. This
implies that the pigs in the study were more or less the same weight at the start of the study
and carcass weight after slaughter. The overall mean slaughter weight was 67.67kg and the
mean carcass weight was 47.636kg.
However in dressing percentage, statistical analysis revealed that the pigs given
activated charcoal containing wood vinegar had higher dressing percentage with a mean of
71.79%, compared to the control pigs that were not given activated charcoal containing
wood vinegar which had a mean dressing percentage of 69.09%.
Table 1. Dressing percentage of pigs as affected by supplementing activated charcoal
containing wood vinegar
TREATMENT
SLAUGHTER
CARCASS
DRESSING
WEIGHT
WEIGHT
PERCENTAGE
(kg)
(kg)
(%)
Without Activated
Charcoal containing
Wood Vinegar
69.00a
47.65a
69.09a
With Activated
Charcoal containing
Wood Vinegar
66.33a
47.61a
71.79b
Means with common letters are not significant different
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Weight of Wholesale Cuts
Table 2. Weights of wholesale cuts expressed as percent of carcass weight
TREATMENT
SHOUDER
LOIN
BELLY
HAM
Without Activated
Charcoal containing
Wood Vinegar
29.79a
23.80a
19.66a
26.75a
With Activated
Charcoal containing
Wood Vinegar
30.50a
25.18a
18.86a
25.52a
Means with common letters are not significant different
Table 2 shows the weights of shoulder, loin, belly, and ham expressed as percent
of the slaughter weight of hogs. True to all the weights of the major cuts, statistical analysis
showed no significant differences. This means that the percent weight of shoulder, loin,
belly, and ham of the pigs not given activated charcoal containing wood vinegar at the level
of 20g per kilogram of commercial feeds were more or less the same. The mean percent of
shoulder, loin, belly, and ham were 30.15%, 24.44%, 19.26%, and 26.14%, respectively.
Weight of Edible Entrails
Table 3 shows the weights of edible entrails of swine expressed as percentage of
slaughter weights, with an overall mean of 67.67kg. True to all the weight of the edible
entrails obtained from the pigs. No significant differences were observed as revealed by
the statistical analysis. This implies that the weights of the edible entrails obtained from
the pigs given or not given activated charcoal containing wood vinegar were more or less
similar. It also implies that giving activated charcoal containing wood vinegar to growing-
finishing pigs at the level of 20g/kg feed did not affect the weight of the entrails.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Table 3. Edible entrails expressed as percentage of slaughter weight
EDIBLE
TREATMENTS
ENTRAILS
Without Activated
With Activated
Charcoal Containing
Charcoal Containing
Wood Vinegar
Wood Vinegar
Heart
0.42a
0.39a
Liver
1.81a
1.89a
Lungs
0.83a
0.77a
Spleen
0.17a
0.14a
Kidneys
0.31a
028a
Pancreas
0.16a
0.19a
Stomach
0.86a
0.58a
Small Intestine
2.21a
2.18a
Large Intestine
2.49a
2.49a
Means with common letters are not significant different
The overall mean percent weight of the heart, liver, lungs, spleen, kidneys,
pancreas, stomach, small intestine, and large intestine were 0.408%, 1.853%, 0.802%,
0.162%, 0.299%, 0.178%, 0.723%, 2.199%, and 2.490%, respectively.
Carcass Length, Back Fat Thickness,
and Loin Eye Area
Table 4 shows the measurements of back fat thickness, loin eye area and carcass
length obtained from the pigs in the two treatments.
Wide loin eye area in swine is indicative of high lean cut and low fat cut yields. It
appears that the slaughter hogs with wide loin eye area are ideal for slaughtering. The loin
eye area is highly correlated with all measures of meatiness including the ham, loin,
and shoulder weights collectively. This trait has a high negative correlation with back fat
thickness (Ibarra, 1983).
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
Table 4. Other carcass measurements of the pigs
TREATMENTS
CARCASS
BACKFAT
LOIN EYE
LENGTH
THICNESS
AREA
(cm)
(cm)
(in2)
Without Activated
Charcoal Containing
Wood Vinegar
66.00a
2.20a
5.548a
Without Activated
Charcoal Containing
Wood Vinegar
65.50a
2.33a
6.201a
Means with common letters are not significant different
Similar to the slaughter and carcass weights, statistical analysis revealed no
significant differences in the two treatments in terms of carcass length, backfat thickness
and loin eye area. The overall mean carcass length, back fat thickness, and loin eye area
ware 65.750cm, 2.266cm, and 5.874in2, respectively. The results reveal that giving
activated charcoal containing wood vinegar to growing-finishing pigs at the level of 20g/kg
feed did not have positive effects on the above parameters. The loin eye areas obtained in
this study are slight lower than the loin eye area reported by Ibarra (1983) which was
6.61in2. The higher the loin eye area, the better carcass characteristics of pigs.
Organoleptic Test
The Table 5 shows the verbal rating of the organoleptic test that was done by
evaluating the meat. There were twenty panels of tasters that evaluate and make their own
rating for each sample. Organoleptic evaluation consists in describing the attributes
of food, in this special case of meat and meat products that can be perceived by the sense
organ. The parameters are appearance, aroma, tenderness, juiciness, taste, and
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
acceptability. The means of the parameters were 1.417, 1.442 1.575, 1.743, 1.533, and
1.483, respectively.
Table 5. Result of organoleptic test
WITHOUT
WITH
PARAMETERS
ACTIVATED
ACTIVATED
DESCRIPTIVES
CHARCOAL
CHARCOAL
CONTAINING
CONTAINING
RATING
WOOD
WOOD
VINEGAR
VINEGAR
Appearance
1.450a
1.383b
Desirable
Aroma
1.450a
1.433a
Desirable
Tenderness
1.533a
1.617a
Moderately tender
Juiciness
1.750a
1.733a
Moderately juicy
Taste
1.517a
1.550a
Good
Acceptability
1.467a
1.500a
Like very much
Means with common letters are not significant
Statistical analysis revealed no significant differences between the two treatments
in aroma, tenderness, taste, juiciness, and acceptability. However, in terms of appearances
statistical analysis shows that there is a significant difference between the two treatments.
ProximateAnalysis
Table 6 presents the proximate composition of the meat derived from the pigs in
the two treatments as analyzed at the DOST-CAR, La Trinidad, Benguet. It is revealed in
the Table that the pigs given activated charcoal containing wood vinegar had higher protein
content which was 22.25%, compared to the meat obtained from the pigs that were gives
activated charcoal containing wood vinegar which was 18.61%. In terms of ash contents,
the meat obtained from the two treatments had more or less similar contents, 1.23% from
those that were not given activated charcoal containing wood vinegar and 1.14% from
those given activated charcoal containing wood vinegar.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
However, in terms of crude fat, the meat obtained from the pigs given activated
charcoal containing wood vinegar had content of 2.60% which is lower than the crude fat
content of the meat obtained from the control pigs or those were not given activated
charcoal containing wood vinegar which was 12.31%.
Table 6. Proximate analysis of meat samples as analyzed at the DOST-CAR, La Trinidad
Benguet
COMPONENT
WITHOUT ACTIVATED
WITH ACTIVATED
CHARCOAL
CHARCOAL
CONTAINING
CONTAINING
WOOD VINEGAR
WOOD VINEGAR
Ash, % w/w
1.23
1.14
Carbohydrate, % w/w
2.96
0.35
Crude Fat, % w/w
12.31
2.60
Crude Protein, % w/w
18.61
22.25
Moisture, % w/w
64.88
73.66
Energy, kcal
197.50
52.56
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The main objective of the study was to determine the effect of activated charcoal
containing wood vinegar in terms of dressing percentage, weight of wholesale cuts, and
edible entrails, back fat thickness, carcass length, loin eye area, The appearance, aroma,
tenderness juiciness, taste, and acceptability in term of evaluating the meat through
oganoleptic test and proximate composition of the meat.
Result of the study revealed that there were no significant differences between the
two treatment means in terms of slaughter and carcass weights, weights of wholesale cuts
and edible entrails, and carcass measurements namely carcass length, back fat thickness
and loin eye area. The overall mean slaughter weight was 67.67kg and 47.636kg for the
carcass weight. The overall mean weight of shoulder, loin, belly, and ham expressed as
percent of carcass weight were 30.15%, 24.44%, 19.26%, and 26.14%, respectively. For
the weight of edible entrails, expressed as percent of slaughter weight, the overall means
were as follows 0.408% for heart, 1.853% for liver, 0.802% for lungs, 0.162% for spleen,
0.299% for kidneys, 0.178% for pancreas, 0.723% for stomach, 2.199% for small intestines
and 2.490% for large intestines. In terms of carcass measurements, the overall mean for the
carcass length backfat thickness and loin eye area were 65.75cm, 2.266cm, and 5.874in2,
respectively.
The sensory evaluation of the meat which was done through organoleptic test, no
significant differences were also observed in all the parameters used namely the
appearance, aroma, tenderness, juiciness, taste and acceptability. The meat samples were
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
all desirable in appearance and aroma, moderately tender and juicy, good in taste and liked
very much in acceptability by the panel of tasters.
Finally, in terms of proximate composition, the meat obtained from those that were
given activated charcoal containing wood vinegar had protein, crude fat and ash content of
22.25%, 2.60% and 1.14%, respectively. On the other hand, protein, crude fat and ash
contents of the meat obtained from the pigs that were not given activated charcoal
containing wood vinegar were 18.61%, 12.31% and 1.23%, respectively
Conclusion
From the results of the study, it is therefore concluded that the addition of activated
charcoal containing wood vinegar into the pigs diet at the level of 20g/kg feed did not have
a positive effects on the carcass characteristics of the pigs.
Recommendation
Based on findings, it is recommended that further studies be conducted to include
higher levels of the activated charcoal containing wood vinegar.
Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013
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Carcass Characteristics of Growing-Finishing Pigs Given Commercial Feeds Supplemented
with Activated Charcoal Containing Wood Vinegar
PULACAN, JILLIAN KATE S. APRIL 2013