BIBLIOGRAPHY INCIONG, JOVANI P. ...
BIBLIOGRAPHY
INCIONG, JOVANI P. OCTOBER 2012. The Effect of Sweet Potato
Meal(Ipomoea batatas) on the Carcass Characteristics of Swine. Benguet State
University, La Trinidad, Benguet.
Adviser: Marlene B. Atinyao, PhD
ABSTRACT
The study was conducted to determine the effect of supplementing sweet potato meal on
slaughter weight, carcass weight, carcass length, abdominal fat, edible entrails, whole sale
cuts, back fat thickness, and loin eye area of swine.
Nine 85 - day old pigs were randomly distributed in three treatments as follows: pure
commercial feeds, commercial feed with 150grams sweet potato meal, and commercial
feed with 300grams sweet potato meal. The pigs were given the experimental ration until
they reach 150 days of age.
Result showed that there are no significant differences on the slaughter weight, dressing
percentage, carcass length, abdominal fat, edible entrails, whole sale cuts, and back fat
thickness among treatments. The average dressing percentage, carcass length, back fat
thickness, percent abdominal fat, and percent edible entrails obtained in hogs averaging
84kg were 70.84%, 65.61cm, 2.31cm, 1.82%, and 6.52% respectively. The percent ham,
shoulder, loin, and belly were 31.53%, 29.156%, 16.51%, and 21.64% respectively. Highly
significant differences were found on the loin eye area between treatments. Hogs given
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
300g sweet potato/kg of commercial feeds had higher loin eye area mean of 41.17cm
followed by hogs given 150grams sweet potato meal/kg commercial feeds (37.75cm) and
hogs fed with pure commercial feeds (36.45cm).
Generally pigs fed with pure commercial feeds and those given 150 grams and 300 grams
sweet potato meal in addition to commercial feeds has the same carcass characteristics
except in the loin eye area where pig given 300 grams sweet potato meal had bigger loin
eye.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
INTRODUCTION
The gross structure of meat consists of lean, fat, and bone. Among the three
components, lean is considered as the most important since it comprises the bulk of carcass,
it is about 50-60% of the carcass. Fat is the most variable component of meat. It comprises
5-30% of carcass. Older animals tend to contain higher amounts of fat. Bone, on the other
hand, comprises 15-17% of the carcass (Ibarra, 1983).
Providing proper nutrition to pigs before slaughter improves carcass quality
dramatically. Energy is required to support muscle growth, but excess energy intake
increases fatness (Pettigrew, 1999).
Corn is widely used as main carbohydrates source of pig’s diet, however,
continuous effort has been made to explore the use of feedstuffs including sweet potato as
an alternative energy feed resource for swine. Sweet potato is one of the most versatile
nutritious foods in the Cordillera both for humans and animals, particularly swine and
chicken. Sweet potato protein is high nutritive value since it contains reasonable amount
of amino acids. The energy that pigs can get from the sweet potato storage root is similar
to what they can get from cassava meal. Although, regular consumption of its roots and
leaves has the potential of lowering the incidence of micronutrient deficiency.
Information generated from the study can provide better understanding on the effect of diet
to meat composition. It can be used by swine raisers and animal nutritionist as guide in
coming up with appropriate swine rations. It will also serve as reference to students and
other researchers in coming up with other related studies.
Generally, this study was conducted to determine the effect of supplementing
commercial ration with sweet potato meal on carcass characteristics of swine.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
Specifically; it aims to determine the effect of supplementing commercial ration with sweet
potato on the dressing percentage, back fat thickness, percent abdominal fat, loin eye,
percent edible entrails, percent whole sale cuts, and carcass length.
This study was conducted at Banig, Tawang, La Trinidad, Benguet from October 2011 to
March 2012.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
REVIEW OF LITERATURE
Church et al (1986) stated that nutrition and feeding management is very important
aspects of swine production and is extremely important that swine producers also have
good understanding of nutrient requirement of pig in each phase of lifecycle. Nutritional
quality is one of the factors that affects meat quality and yield (Lawrence and Fowler, 2002;
Fuller, 2004).
Pork is the most widely consumed meat until today. It is rich in source of
proteins and fats. This meat is being used to make sausages, ham and bacon (Fuller, 2004).
Ibarra (1983) stated that 100g of pork can provide 50% of total protein needed by
the body of the production of energy. Pork contains lysine as the highest in crude protein
percentage. It contains 7.8% CP followed by leucine of 7.5%, arginine 6.4%, threonine
5.1%, valine 5.0%, methionine 2.5%, tryptopan 1.4% and cystine 1.3% CP.
Pork has high mineral content of phosphorous, selenium, sodium, zinc, potassium
and copper. The two minerals which are present in good quantities are Iron and
Magnesium, while Calcium and Manganese are found in traces only. Pork is highly
enriched with Vitamin B6, Vitamin B12, Thiamine, Niacin, Riboflavin, and Panthothenic
Acid. However, Vitamin A and Vitamin E are found in very small amounts. Calorie value
of pork is 458.0 per 100 grams. This is quite high when compared to other animal products
like chicken (Organic Facts, 2011).
Sweet potato (Ipomoea batatas L.) is an important source of valorize and accepted
as secondary source of carbohydrate because of its ability to produce 1.3-1.9 times the
amount of edible energy/ha/day as compared to rice. It provides partly the recommended
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
daily allowance (RDA) for thiamine, riboflavin, niacin, ascorbic acid, and minerals
(Sauvant et al., 2004).
Sauvant et al. (2004) reported that dried sweet potato tuber that contains 87.8% dry
matter has the following nutrient content: 4.25% crude protein, 2.6% crude fiber, 0,8%
ether extract, 2.8% ash, 0.2% insoluble ash, 8.0% neutral detergent fiber, 4.2% avid
detergent fiber, 0.8% acid detergent lignin, 64.5% starch, 6.7% total sugars, and 15.2MJ/kg
gross energy.
Dominguez (1998) found out that sweet potato meal contains 5.0% of crude protein,
0.2% of calcium, 0.14% calcium, and 0.25 of phosphorous. On the other study conducted
by Giang et al (2002) they analyzed that sweet potato root meal contain 4.0% of crude
protein, 4.05 of calcium, and 23% of phosphorous in dry basis.
Yang et al (1975) reported that the crude protein contents of sweet potato carried
from 3.5% to 7.1% on dry weight basis and that protein and lysine contents are significantly
influenced by variation between varieties. The digestible energy (DE) metabolizable
energy (ME) and net energy (NE) of sweet potato chips and corn for pigs have been
estimated by Wu (1980) as cited by Villareal and Griggs (1982). The DE and ME of sweet
potato chips were 91% of those corn while NE of sweet potato chips was only 79% of that
of corn. Thus sweet potato chips are not comparable with corn as a pig diet in terms of
either quantity or quality of digestible energy.
All plant parts of sweet potato are utilized as feeds for hog, cattle, rabbit, and goat.
Fresh and sun dried sweet potato chips that contain about 334g crude protein and 8.5Mcal
van be given daily to pigs. Sun-dried sweet potato chips are more economical than the fresh
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
one. Back fat is significantly thinner in pigs with diets containing sweet potato (Koh and
Chen, 1979).
In Korea, sweet potato silage is utilized as feed. It was found not only a good feed
for hogs but also it improves the meat quality (Jeong, 2004). Silage mixed with crushed
sweet potato root and rice bran at a ratio of 80:20 (w/w) or crushed sweet potato roots,
vines and leaves and rice bran at a ratio of 60:30:10 (w/w/w), and stored for one month in
silos van comprise up to 60% of the total feed requirement for hog fattening.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
MATERIALS AND METHODS
The materials used in the study were nine heads of swine from a previous growth
study weighing 84kg approximately. They were given commercial ration supplemented
with different levels of sweet potato meal consist of storage roots. Other materials used
were livestock weighing scale, stunner, knives, bolo, blow torch, LPG, measuring tape,
lighter, chopping board, water and basin.
Feeding Management
Sweet potato storage root were gathered and washed. After washing the sweet
potato storage roots were grated then sun dried to reduce moisture content to approximately
10%.
Prior to slaughter, experimental animals were fed commercial feeds ad libitum for 85 days,
starting from the pigs were 55 days of age until they were 150 days of age. Depending on
the treatment, sweet potato meal supplement was given to the animals twice a day. Half of
the desired amount was given at 7:00 am in the morning and the other half at 4:00 pm in
the afternoon.
Experimental Treatments
Nine pigs were selected from a previous growth study for slaughter to represent
three replicates for each of the following feeding treatments:
T0-without sweet potato (100% commercial feeds)
T1-Commervial feed supplemented with 150g dried sweet potato meal/kg
T2-Commercial feed supplemented with 300g dried sweet potato meal/kg
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
All experimental animals were subjected to uniform slaughtering procedures.
Approved practices in slaughtering in hogs as specified by Ibarra (1983) include the
following:
1. Stunning. This is the process of making animals unconscious, prior to bleeding. The hog
was stunned with a sledge hammer. Appropriate force was applied on the forehead at the
cross section of the imaginary lines between the eyes (Figure 1).
2. Sticking. It is bleeding the animals with the use of seven-inch sticking knife. The head
will be held with the left hand and sticking will be done on the hollow portion above the
tip of breastbone (Figure 2).
Figure 1. Stunning the experimental animal
Figure 2. Sticking and bleeding the animal
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
3. Evisceration. This involved the opening the carcass up to the complete removal of
internal organs from the body cavity (Figure 3).
a
b
)
c
Figure 3. a) Evisceration, b) Gathering the edible entrails, c) Gathering the abdominal fat
4. Weighing the carcass. It is the process of weighing the hog after slaughtering excluding
the entrails.
5. Fabrication. This is done by cutting the carcass into wholesale cuts, namely: head, feet,
shoulder, ham, belly, and the loin.
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 4).
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
Figure 4.Weighing the experimental animal at 150 days of age
b. Carcass weight (kg). It is the weight of the carcass without head, feet and the entrails.
c. Weight of wholesale cuts (kg). The carcass was fabricated into wholesale cuts and then
each cut were weighed individually (Figure 5).
a
b
c
d
Figure 5. Weighing the ham (a), shoulder (b), loin (c), and belly (d) of the slaughtered
hogs
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
d.Weight of edible entrails (kg). Edible entrails were separated from the carcass and were
weighed. Edible entrails consist of heart, liver, lungs, spleen, kidneys, pancreas, and
intestines.
2. Carcass Measurement.
a. Back fat measurement (cm). This was obtained by the measurements made
opposite the first rib (P1), last rib (P2) and the last lumbar vertebra (P3) of the splitted carcass
(Figure 6).
Figure 6. Measuring the back fat thickness of the slaughtered hog using a tape measure
b. Carcass length (cm). This was measured from the dorsal tip of the exposed part of the
symphysis pubis to the forward edge of the first rib (Figure 7).
c. Loin eye area (cm2). This was taken by cutting the loin between the tenth and
eleventh rib, the muscle area was carefully traced on an acetate paper. The area was
determined using the formula length x width x 0.8. Length was the longest straight line that
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
can be made within tracings while the width was the straight line that bisects the length at
right angle (Figure 8).
Figure 7. Measuring the carcass length of the slaughtered hog using a tape measure
Figure 8. Measuring the loin eye area of the slaughtered hogs using an acetate paper
Data Computed
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
From the above data, the following parameters were computed:
1.
Dressing percentage. This was computed using the formula:
Dressing percentage= Carcass weight x 100%
Slaughter weight
2.
Percent whole sale cuts. This was computed using the formula:
Percent wholesale cuts= Cut weight x 100%
Slaughter weight
3.
Percent edible entrails. This was computed using the formula:
Prevent edible entrails= Weight of edible entrails x 100%
Slaughter weight
4.
Percent abdominal fat. This was computed using the formula:
Percent abdominal fat= Weight of abdominal fat x 100%
Carcass weight
5.
Back fat thickness. This was determined by computing the average of back
fat measurement taken at P1 (first rib), P2 (last rib) and P3 (lumbar vertebra).
Data Analysis
Data gathered and computed was analyzed using the analysis of variance for Completely
Randomized Design (CRD) and the Duncan’s Multiple Range Test was used to compare
treatment means.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
RESULT AND DISCUSSION
Slaughter Weight , Carcass Weight
and Dressing Percentage of Hogs
Table 1 shows the slaughter weight, carcass weight, and the dressing percentage of
the slaughtered hogs. Statistical analysis showed no significant differences in the data from
hogs fed with pure commercial feeds(CF) and those given 150g and 300g of sweet potato
meal per kilogram of commercial feeds.
Dressing percentage of slaughtered animals is an indicator of carcass yield. The
average dressing percentage of hogs used in the study was 70.84% for hogs weighing about
84kg slaughter weight. This is relatively higher than the dressing percentage of 69.93%
reported by Ibarra(1983) from hogs with a slaughter weight of 87.80kg. The small
discrepancy may be due to the condition of carcass when the carcass weight were taken. In
this study, carcass weght was taken from a freshly slaughtered hog while that of Ibarra
(1983), it was taken from a chilled carcases. It has been reported that carcass weight tends
to decrease by 2% after it has been chilled (Ibara, 1983).
Table 1. Dressing percentage of hogs as affected by supplementing swine rations with
sweet potato meal
TRATMENTS SLAUGHTER CARCASS DRESSING
WEIGHT WEIGHT PERCENTAGE
(kg) (kg) _________
100% commercial feeds 84.00a 60.37a 71.87a
CF plus 150g sweet potato 84.33a 59.36a 70.34a
CF plus 300g sweet potato 83.67a 58.82a 70.30a
Means with common letters are not significantly different at 5% level by DMRT
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
Percent Weight of Cuts
Table 2 shows the weight of shoulder, ham, belly, and loin expressed as percent of
the slaughter weight of hogs with an average slaughter weight of 84kg. Statistical analysis
showed no significant differences in the percent shoulder, ham, belly, and loin of hogs
given commercial feeds and those given 150g and 300g sweet potato meal per kilogram of
commercial feeds. The average percent of ham, loin, belly, and shoulder of 84kg hogs were
31.53%, 16.49%, 21.64%, and 29.23%, respectively. These values compared to the
standard average yield reported by Ibarra (1983), having a percent of 15.99% shoulder,
16.74% loin, 19.20% ham, and 16.37% belly having a slaughter weight of 87.80 kilograms.
Percent Abdominal Fat and Percent Edible
Entrails of Slaughtered Hogs
Table 3 shows the weight of abdominal fat and edible entrails of hogs expressed as
percent of slaughter weight. After statistical analysis, percent abdominal fat and percent
edible entrails were not significantly different.
Table 2. Weight of whole sale cuts expressed as percent of carcass weight
TRATMENTS PERCENT PERCENT PERCENT PERCENT
SHOULDER HAM LOIN BELLY_____
100% commercial feeds 28.74a 30.73a 15.80a 21.08a
CF plus 150g sweet potato 28.97a 32.04a 17.36a 21.96a
CF plus 300g sweet potato 29.74a 31.82a 16.37a 21.88a
Means with common letters are not significantly different at 5% level by DMRT
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
Table 3. Abdominal fat and edible entrails as percentage of carcass weight
TRATMENTS PERCENT PERCENT
ABDOMINAL FAT EDIBLE ENTRAILS___
100% commercial feeds 2.01a 6.06a
CF plus 150g sweet potato 1.78a 6.85a
CF plus 300g sweet potato 1.66a 6.66a
Means with common letters are not significantly different at 5% level by DMRT
Carcass Length, Back Fat Thickness,
and Loin Eye Area
Table 4 shows the average carcass length, average back fat thickness, and average
loin eye area. The average carcass length from the three treatments was 65.50cm, 66.50cm,
and 64.83cm respectively. Carcass length is often included as a measure of carcass yield.
Heavy and long loins are obtained from long carcasses (Ibarra, 1983).
Statistical analysis showed no significant differences on the back fat thickness of
slaughtered hogs. However, the loin eye area had highly significant differences. Animals
supplemented with 300 grams of sweet potato meal produced bigger loin eye compared to
the pigs fed with pure commercial feeds or 150g sweet potato meal/kg of CF. Meanwhile,
the pigs in the control had comparable loin eye to those fed 150g sweet potato meal and
commercial feeds. The loin eye area is highly correlated with all measures of meatiness
including the ham, loin, and shoulder weights individually or collectively. This trait has a
high negative correlation with back fat thickness (Ibarra, 1983). The higher the loin eye
area, the better the carcass characteristics of animals.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
Table 4. Other carcass measurements
TRATMENTS CARCASS BACK FAT LOIN EYE
LENGTH THICKNESS AREA
(cm) (cm) (cm2)_____
100% commercial feeds 65.50a 2.50a 36.45b
CF plus 150g sweet potato 66.50a 2.17a 37.75b
CF plus 300g sweet potato 64.83a 2.25a 41.17a
Means with common letters are not significantly different at 5% level by DMRT
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
SUMMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the effect of sweet potato meal on dressing
percentage, whole sale cuts, abdominal fat, edible entrails, back fat thickness, carcass
length, and loin eye area. A total of 9 hogs were grouped into three treatments fed with
different levels of sweet potato meal in which each treatment has three replicates. After
weighing, the hogs were bled by jugular puncture. Following scraping and evisceration,
the carcasses were weighed. Whole sale cut measures including back fat thickness and
carcass length were collected. Abdominal fat and edible entrails were also weighed. Loin
eye area was measured and calculated using formula length x width x 0.8.
Data were analyzed as Completely Randomized Design using analysis of variance.
Duncan’s Multiple Range Test was used for pair comparison of means.
Result showed that there are no significant differences on the slaughter weight,
dressing percentage, carcass length, abdominal fat, edible entrails, whole sale cuts, and
back fat thickness among treatments. The average dressing percentage, carcass length, back
fat thickness, percent abdominal fat, and percent edible entrails obtained in 84kg average
hogs were 70.84%, 65.615, 2.31cm, 1.825, and 6.52%. The percent ham, percent shoulder,
percent loin, and percent belly were 31.53%, 29.15%, 16.51%, and 21.645. Highly
significant differences were found on the loin eye area between treatments. Hogs given
300gams sweet potato meal/kg of commercial feeds have the highest mean of 41.17cm
followed by hogs given 150grams sweet potato meal/kg commercial feeds (37.75cm), and
hogs fed with pure commercial feeds (36.45).
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
Conclusion
From the result of the study, sweet potato is good feed supplement to swine ration
because it contains the necessary nutrient needed by the pigs for its optimum carcass
characteristics.
Recommendation
Based on the findings, sweet potato meal could be used as feed supplement
although it has no significant effect on most of the carcass yields. Large amount of sweet
potato given to animals improves the carcass yield of the slaughtered animals.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
LITERATURE CITED
CHURCH, D. V., D. W. CASSARD and M.J. GENSON. 1986. Approved Practices in
Feeds and Feeding. Danville, Illinois; luterstate.P. 368.
DOMINGUEZ, F. B. 1998. An approach to the nutritional value for pigs of sweet potato
vines (Ipomoea batatas (1.) 1am). Livestock Research for Rural Development. Volume 9
Number 2. Retrieved August 20, 2011 from http://www.Cipav.org.co/lrrd/lrrd9/z/92. htm.
FULLER, M.F. 2004. The Encyclopedia of Farm Animal Nutrition. Rowett Research
Institute. Aberdeen. UK. Retrieved August 18, 2011 from www.ciwf.org.uk.
GIANG, H. H., V. L. LY and B. OGLE. 2002. Evaluation of Digestibility of Mixture of
Sweet potato Vines and Roots in Booth Silage and Dry Form by F1 Crossbreed Fattening
Pigs. Department of Animal Nutrition and Management Swedish University of
Agricultural Science Uppsala. Sweden. P. 132
IBARRA, P. I. 1983. Meat processing for Small and Medium Scale Operation. Laguna.
U.P. Los Baňos. Pp. 9, 120-121, 139-141, 143.
JEONG, B. C. 2004. Various forms of Utilization and Breeding of Sweet Potato in Korea.
International Society for Horticultural Science. Retrieved September 4, 2011 from
www.actahort.org/books/703/703_13.htm.
KOH, K. F, and C. P. CHEN. 1979. Studies on the Utilization of Sweet Potatoes Chips and
Cassava pomace for Swine. J. Agric. Ass. China. Pp. 45-54.
LAWRENCE, T. L. J. and V. R. FOWLER. 2002. Growth of Farm Animals. Second
Edition. University of Liverpool. UK. P. 91.
ORGANIC FACTS. 2011. Nutritional value of Beef and Pork. Retrieved August 24, 2011
from http://www.Organicfacts. Net.
PETTIGREW. J. E. 1999. Pettigrew Consulting International. LLC, Louisiana, USA. P.87.
SAUVANT, D., J. M. PEREZ and G. TRAN. 2004.Tables of Composition Value of Feed
Materials. INRA. Paris. France. P. 208.
VILLAREAL, R. L. and T. D. GRIGGS 1982.Sweet potato. Proceeding of the First
International Symposium. Asian Vegetable Research and Development Center. Shanhua,
Tainan, Taiwan, China. P. 385.
YANG, T. H., TAI, Y. C., SHEN, H. S., KO, S. W. and BLACKWELL, R. O. 1975.Protein
content and its amino acid distribution of locally produced and sweet potato in Taiwan. (in
Chinese). 5. Chinese Agric. Chem. Soc. Pp. 132-138.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
INCIONG, JOVANI P. OCTOBER 2012. The Effect of Sweet Potato
Meal(Ipomoea batatas) on the Carcass Characteristics of Swine. Benguet State
University, La Trinidad, Benguet.
Adviser: Marlene B. Atinyao, PhD
ABSTRACT
The study was conducted to determine the effect of supplementing sweet potato meal on
slaughter weight, carcass weight, carcass length, abdominal fat, edible entrails, whole sale
cuts, back fat thickness, and loin eye area of swine.
Nine 85 - day old pigs were randomly distributed in three treatments as follows: pure
commercial feeds, commercial feed with 150grams sweet potato meal, and commercial
feed with 300grams sweet potato meal. The pigs were given the experimental ration until
they reach 150 days of age.
Result showed that there are no significant differences on the slaughter weight, dressing
percentage, carcass length, abdominal fat, edible entrails, whole sale cuts, and back fat
thickness among treatments. The average dressing percentage, carcass length, back fat
thickness, percent abdominal fat, and percent edible entrails obtained in hogs averaging
84kg were 70.84%, 65.61cm, 2.31cm, 1.82%, and 6.52% respectively. The percent ham,
shoulder, loin, and belly were 31.53%, 29.156%, 16.51%, and 21.64% respectively. Highly
significant differences were found on the loin eye area between treatments. Hogs given
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
300g sweet potato/kg of commercial feeds had higher loin eye area mean of 41.17cm
followed by hogs given 150grams sweet potato meal/kg commercial feeds (37.75cm) and
hogs fed with pure commercial feeds (36.45cm).
Generally pigs fed with pure commercial feeds and those given 150 grams and 300 grams
sweet potato meal in addition to commercial feeds has the same carcass characteristics
except in the loin eye area where pig given 300 grams sweet potato meal had bigger loin
eye.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
INTRODUCTION
The gross structure of meat consists of lean, fat, and bone. Among the three
components, lean is considered as the most important since it comprises the bulk of carcass,
it is about 50-60% of the carcass. Fat is the most variable component of meat. It comprises
5-30% of carcass. Older animals tend to contain higher amounts of fat. Bone, on the other
hand, comprises 15-17% of the carcass (Ibarra, 1983).
Providing proper nutrition to pigs before slaughter improves carcass quality
dramatically. Energy is required to support muscle growth, but excess energy intake
increases fatness (Pettigrew, 1999).
Corn is widely used as main carbohydrates source of pig’s diet, however,
continuous effort has been made to explore the use of feedstuffs including sweet potato as
an alternative energy feed resource for swine. Sweet potato is one of the most versatile
nutritious foods in the Cordillera both for humans and animals, particularly swine and
chicken. Sweet potato protein is high nutritive value since it contains reasonable amount
of amino acids. The energy that pigs can get from the sweet potato storage root is similar
to what they can get from cassava meal. Although, regular consumption of its roots and
leaves has the potential of lowering the incidence of micronutrient deficiency.
Information generated from the study can provide better understanding on the effect of diet
to meat composition. It can be used by swine raisers and animal nutritionist as guide in
coming up with appropriate swine rations. It will also serve as reference to students and
other researchers in coming up with other related studies.
Generally, this study was conducted to determine the effect of supplementing
commercial ration with sweet potato meal on carcass characteristics of swine.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
Specifically; it aims to determine the effect of supplementing commercial ration with sweet
potato on the dressing percentage, back fat thickness, percent abdominal fat, loin eye,
percent edible entrails, percent whole sale cuts, and carcass length.
This study was conducted at Banig, Tawang, La Trinidad, Benguet from October 2011 to
March 2012.
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
REVIEW OF LITERATURE
Church et al (1986) stated that nutrition and feeding management is very important
aspects of swine production and is extremely important that swine producers also have
good understanding of nutrient requirement of pig in each phase of lifecycle. Nutritional
quality is one of the factors that affects meat quality and yield (Lawrence and Fowler, 2002;
Fuller, 2004).
Pork is the most widely consumed meat until today. It is rich in source of
proteins and fats. This meat is being used to make sausages, ham and bacon (Fuller, 2004).
Ibarra (1983) stated that 100g of pork can provide 50% of total protein needed by
the body of the production of energy. Pork contains lysine as the highest in crude protein
percentage. It contains 7.8% CP followed by leucine of 7.5%, arginine 6.4%, threonine
5.1%, valine 5.0%, methionine 2.5%, tryptopan 1.4% and cystine 1.3% CP.
Pork has high mineral content of phosphorous, selenium, sodium, zinc, potassium
and copper. The two minerals which are present in good quantities are Iron and
Magnesium, while Calcium and Manganese are found in traces only. Pork is highly
enriched with Vitamin B6, Vitamin B12, Thiamine, Niacin, Riboflavin, and Panthothenic
Acid. However, Vitamin A and Vitamin E are found in very small amounts. Calorie value
of pork is 458.0 per 100 grams. This is quite high when compared to other animal products
like chicken (Organic Facts, 2011).
Sweet potato (Ipomoea batatas L.) is an important source of valorize and accepted
as secondary source of carbohydrate because of its ability to produce 1.3-1.9 times the
amount of edible energy/ha/day as compared to rice. It provides partly the recommended
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
daily allowance (RDA) for thiamine, riboflavin, niacin, ascorbic acid, and minerals
(Sauvant et al., 2004).
Sauvant et al. (2004) reported that dried sweet potato tuber that contains 87.8% dry
matter has the following nutrient content: 4.25% crude protein, 2.6% crude fiber, 0,8%
ether extract, 2.8% ash, 0.2% insoluble ash, 8.0% neutral detergent fiber, 4.2% avid
detergent fiber, 0.8% acid detergent lignin, 64.5% starch, 6.7% total sugars, and 15.2MJ/kg
gross energy.
Dominguez (1998) found out that sweet potato meal contains 5.0% of crude protein,
0.2% of calcium, 0.14% calcium, and 0.25 of phosphorous. On the other study conducted
by Giang et al (2002) they analyzed that sweet potato root meal contain 4.0% of crude
protein, 4.05 of calcium, and 23% of phosphorous in dry basis.
Yang et al (1975) reported that the crude protein contents of sweet potato carried
from 3.5% to 7.1% on dry weight basis and that protein and lysine contents are significantly
influenced by variation between varieties. The digestible energy (DE) metabolizable
energy (ME) and net energy (NE) of sweet potato chips and corn for pigs have been
estimated by Wu (1980) as cited by Villareal and Griggs (1982). The DE and ME of sweet
potato chips were 91% of those corn while NE of sweet potato chips was only 79% of that
of corn. Thus sweet potato chips are not comparable with corn as a pig diet in terms of
either quantity or quality of digestible energy.
All plant parts of sweet potato are utilized as feeds for hog, cattle, rabbit, and goat.
Fresh and sun dried sweet potato chips that contain about 334g crude protein and 8.5Mcal
van be given daily to pigs. Sun-dried sweet potato chips are more economical than the fresh
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
one. Back fat is significantly thinner in pigs with diets containing sweet potato (Koh and
Chen, 1979).
In Korea, sweet potato silage is utilized as feed. It was found not only a good feed
for hogs but also it improves the meat quality (Jeong, 2004). Silage mixed with crushed
sweet potato root and rice bran at a ratio of 80:20 (w/w) or crushed sweet potato roots,
vines and leaves and rice bran at a ratio of 60:30:10 (w/w/w), and stored for one month in
silos van comprise up to 60% of the total feed requirement for hog fattening.
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INCIONG, JOVANI P. OCTOBER 2012
MATERIALS AND METHODS
The materials used in the study were nine heads of swine from a previous growth
study weighing 84kg approximately. They were given commercial ration supplemented
with different levels of sweet potato meal consist of storage roots. Other materials used
were livestock weighing scale, stunner, knives, bolo, blow torch, LPG, measuring tape,
lighter, chopping board, water and basin.
Feeding Management
Sweet potato storage root were gathered and washed. After washing the sweet
potato storage roots were grated then sun dried to reduce moisture content to approximately
10%.
Prior to slaughter, experimental animals were fed commercial feeds ad libitum for 85 days,
starting from the pigs were 55 days of age until they were 150 days of age. Depending on
the treatment, sweet potato meal supplement was given to the animals twice a day. Half of
the desired amount was given at 7:00 am in the morning and the other half at 4:00 pm in
the afternoon.
Experimental Treatments
Nine pigs were selected from a previous growth study for slaughter to represent
three replicates for each of the following feeding treatments:
T0-without sweet potato (100% commercial feeds)
T1-Commervial feed supplemented with 150g dried sweet potato meal/kg
T2-Commercial feed supplemented with 300g dried sweet potato meal/kg
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All experimental animals were subjected to uniform slaughtering procedures.
Approved practices in slaughtering in hogs as specified by Ibarra (1983) include the
following:
1. Stunning. This is the process of making animals unconscious, prior to bleeding. The hog
was stunned with a sledge hammer. Appropriate force was applied on the forehead at the
cross section of the imaginary lines between the eyes (Figure 1).
2. Sticking. It is bleeding the animals with the use of seven-inch sticking knife. The head
will be held with the left hand and sticking will be done on the hollow portion above the
tip of breastbone (Figure 2).
Figure 1. Stunning the experimental animal
Figure 2. Sticking and bleeding the animal
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INCIONG, JOVANI P. OCTOBER 2012
3. Evisceration. This involved the opening the carcass up to the complete removal of
internal organs from the body cavity (Figure 3).
a
b
)
c
Figure 3. a) Evisceration, b) Gathering the edible entrails, c) Gathering the abdominal fat
4. Weighing the carcass. It is the process of weighing the hog after slaughtering excluding
the entrails.
5. Fabrication. This is done by cutting the carcass into wholesale cuts, namely: head, feet,
shoulder, ham, belly, and the loin.
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 4).
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INCIONG, JOVANI P. OCTOBER 2012
Figure 4.Weighing the experimental animal at 150 days of age
b. Carcass weight (kg). It is the weight of the carcass without head, feet and the entrails.
c. Weight of wholesale cuts (kg). The carcass was fabricated into wholesale cuts and then
each cut were weighed individually (Figure 5).
a
b
c
d
Figure 5. Weighing the ham (a), shoulder (b), loin (c), and belly (d) of the slaughtered
hogs
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d.Weight of edible entrails (kg). Edible entrails were separated from the carcass and were
weighed. Edible entrails consist of heart, liver, lungs, spleen, kidneys, pancreas, and
intestines.
2. Carcass Measurement.
a. Back fat measurement (cm). This was obtained by the measurements made
opposite the first rib (P1), last rib (P2) and the last lumbar vertebra (P3) of the splitted carcass
(Figure 6).
Figure 6. Measuring the back fat thickness of the slaughtered hog using a tape measure
b. Carcass length (cm). This was measured from the dorsal tip of the exposed part of the
symphysis pubis to the forward edge of the first rib (Figure 7).
c. Loin eye area (cm2). This was taken by cutting the loin between the tenth and
eleventh rib, the muscle area was carefully traced on an acetate paper. The area was
determined using the formula length x width x 0.8. Length was the longest straight line that
The Effect of Sweet Potato Meal(Ipomoea batatas) on the Carcass Characteristics of Swine
INCIONG, JOVANI P. OCTOBER 2012
can be made within tracings while the width was the straight line that bisects the length at
right angle (Figure 8).
Figure 7. Measuring the carcass length of the slaughtered hog using a tape measure
Figure 8. Measuring the loin eye area of the slaughtered hogs using an acetate paper
Data Computed
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From the above data, the following parameters were computed:
1.
Dressing percentage. This was computed using the formula:
Dressing percentage= Carcass weight x 100%
Slaughter weight
2.
Percent whole sale cuts. This was computed using the formula:
Percent wholesale cuts= Cut weight x 100%
Slaughter weight
3.
Percent edible entrails. This was computed using the formula:
Prevent edible entrails= Weight of edible entrails x 100%
Slaughter weight
4.
Percent abdominal fat. This was computed using the formula:
Percent abdominal fat= Weight of abdominal fat x 100%
Carcass weight
5.
Back fat thickness. This was determined by computing the average of back
fat measurement taken at P1 (first rib), P2 (last rib) and P3 (lumbar vertebra).
Data Analysis
Data gathered and computed was analyzed using the analysis of variance for Completely
Randomized Design (CRD) and the Duncan’s Multiple Range Test was used to compare
treatment means.
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RESULT AND DISCUSSION
Slaughter Weight , Carcass Weight
and Dressing Percentage of Hogs
Table 1 shows the slaughter weight, carcass weight, and the dressing percentage of
the slaughtered hogs. Statistical analysis showed no significant differences in the data from
hogs fed with pure commercial feeds(CF) and those given 150g and 300g of sweet potato
meal per kilogram of commercial feeds.
Dressing percentage of slaughtered animals is an indicator of carcass yield. The
average dressing percentage of hogs used in the study was 70.84% for hogs weighing about
84kg slaughter weight. This is relatively higher than the dressing percentage of 69.93%
reported by Ibarra(1983) from hogs with a slaughter weight of 87.80kg. The small
discrepancy may be due to the condition of carcass when the carcass weight were taken. In
this study, carcass weght was taken from a freshly slaughtered hog while that of Ibarra
(1983), it was taken from a chilled carcases. It has been reported that carcass weight tends
to decrease by 2% after it has been chilled (Ibara, 1983).
Table 1. Dressing percentage of hogs as affected by supplementing swine rations with
sweet potato meal
TRATMENTS SLAUGHTER CARCASS DRESSING
WEIGHT WEIGHT PERCENTAGE
(kg) (kg) _________
100% commercial feeds 84.00a 60.37a 71.87a
CF plus 150g sweet potato 84.33a 59.36a 70.34a
CF plus 300g sweet potato 83.67a 58.82a 70.30a
Means with common letters are not significantly different at 5% level by DMRT
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Percent Weight of Cuts
Table 2 shows the weight of shoulder, ham, belly, and loin expressed as percent of
the slaughter weight of hogs with an average slaughter weight of 84kg. Statistical analysis
showed no significant differences in the percent shoulder, ham, belly, and loin of hogs
given commercial feeds and those given 150g and 300g sweet potato meal per kilogram of
commercial feeds. The average percent of ham, loin, belly, and shoulder of 84kg hogs were
31.53%, 16.49%, 21.64%, and 29.23%, respectively. These values compared to the
standard average yield reported by Ibarra (1983), having a percent of 15.99% shoulder,
16.74% loin, 19.20% ham, and 16.37% belly having a slaughter weight of 87.80 kilograms.
Percent Abdominal Fat and Percent Edible
Entrails of Slaughtered Hogs
Table 3 shows the weight of abdominal fat and edible entrails of hogs expressed as
percent of slaughter weight. After statistical analysis, percent abdominal fat and percent
edible entrails were not significantly different.
Table 2. Weight of whole sale cuts expressed as percent of carcass weight
TRATMENTS PERCENT PERCENT PERCENT PERCENT
SHOULDER HAM LOIN BELLY_____
100% commercial feeds 28.74a 30.73a 15.80a 21.08a
CF plus 150g sweet potato 28.97a 32.04a 17.36a 21.96a
CF plus 300g sweet potato 29.74a 31.82a 16.37a 21.88a
Means with common letters are not significantly different at 5% level by DMRT
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Table 3. Abdominal fat and edible entrails as percentage of carcass weight
TRATMENTS PERCENT PERCENT
ABDOMINAL FAT EDIBLE ENTRAILS___
100% commercial feeds 2.01a 6.06a
CF plus 150g sweet potato 1.78a 6.85a
CF plus 300g sweet potato 1.66a 6.66a
Means with common letters are not significantly different at 5% level by DMRT
Carcass Length, Back Fat Thickness,
and Loin Eye Area
Table 4 shows the average carcass length, average back fat thickness, and average
loin eye area. The average carcass length from the three treatments was 65.50cm, 66.50cm,
and 64.83cm respectively. Carcass length is often included as a measure of carcass yield.
Heavy and long loins are obtained from long carcasses (Ibarra, 1983).
Statistical analysis showed no significant differences on the back fat thickness of
slaughtered hogs. However, the loin eye area had highly significant differences. Animals
supplemented with 300 grams of sweet potato meal produced bigger loin eye compared to
the pigs fed with pure commercial feeds or 150g sweet potato meal/kg of CF. Meanwhile,
the pigs in the control had comparable loin eye to those fed 150g sweet potato meal and
commercial feeds. The loin eye area is highly correlated with all measures of meatiness
including the ham, loin, and shoulder weights individually or collectively. This trait has a
high negative correlation with back fat thickness (Ibarra, 1983). The higher the loin eye
area, the better the carcass characteristics of animals.
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INCIONG, JOVANI P. OCTOBER 2012
Table 4. Other carcass measurements
TRATMENTS CARCASS BACK FAT LOIN EYE
LENGTH THICKNESS AREA
(cm) (cm) (cm2)_____
100% commercial feeds 65.50a 2.50a 36.45b
CF plus 150g sweet potato 66.50a 2.17a 37.75b
CF plus 300g sweet potato 64.83a 2.25a 41.17a
Means with common letters are not significantly different at 5% level by DMRT
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SUMMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the effect of sweet potato meal on dressing
percentage, whole sale cuts, abdominal fat, edible entrails, back fat thickness, carcass
length, and loin eye area. A total of 9 hogs were grouped into three treatments fed with
different levels of sweet potato meal in which each treatment has three replicates. After
weighing, the hogs were bled by jugular puncture. Following scraping and evisceration,
the carcasses were weighed. Whole sale cut measures including back fat thickness and
carcass length were collected. Abdominal fat and edible entrails were also weighed. Loin
eye area was measured and calculated using formula length x width x 0.8.
Data were analyzed as Completely Randomized Design using analysis of variance.
Duncan’s Multiple Range Test was used for pair comparison of means.
Result showed that there are no significant differences on the slaughter weight,
dressing percentage, carcass length, abdominal fat, edible entrails, whole sale cuts, and
back fat thickness among treatments. The average dressing percentage, carcass length, back
fat thickness, percent abdominal fat, and percent edible entrails obtained in 84kg average
hogs were 70.84%, 65.615, 2.31cm, 1.825, and 6.52%. The percent ham, percent shoulder,
percent loin, and percent belly were 31.53%, 29.15%, 16.51%, and 21.645. Highly
significant differences were found on the loin eye area between treatments. Hogs given
300gams sweet potato meal/kg of commercial feeds have the highest mean of 41.17cm
followed by hogs given 150grams sweet potato meal/kg commercial feeds (37.75cm), and
hogs fed with pure commercial feeds (36.45).
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Conclusion
From the result of the study, sweet potato is good feed supplement to swine ration
because it contains the necessary nutrient needed by the pigs for its optimum carcass
characteristics.
Recommendation
Based on the findings, sweet potato meal could be used as feed supplement
although it has no significant effect on most of the carcass yields. Large amount of sweet
potato given to animals improves the carcass yield of the slaughtered animals.
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