BIBLIOGRAPHY KILLI, CONNIE W. APRIL 2013....
BIBLIOGRAPHY
KILLI, CONNIE W. APRIL 2013. Carcass Characteristics of Growing- Finishing
Hogs Fed With Sweet Potato Leaves and Vines Plus Activated Charcoal Containing Wood
Vinegar as Feed Additive. Benguet State University, La Trinidad, Benguet.
Adviser: Myrna B. Walsiyen, MSc.
ABSTRACT
The study was conducted to determine the carcass characteristics of growing-
finishing hogs fed with sweet potato leaves and vines plus activated charcoal containing
wood vinegar.
It aimed to determine the effect of the different treatments to carcass traits in
terms of carcass weight, dressing percentage, carcass length, backfat thickness, loin eye
area, and the weights of the major cuts and entrails; sensory evaluation in terms of
appearance, aroma, tenderness, juiciness, taste, and overall acceptability of the meat
when cooked; and the proximate analysis of the meat
Results revealed that there were no significant differences between treatments to
carcass traits in terms of carcass weight, dressing percentage, carcass length, backfat
thickness, loin eye area, and the weights of the major cuts and entrails.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
On the other hand in terms of sensory evaluation, statistical analysis revealed
significant differences in the appearance of the meat, highly significant differences in
aroma. No significant differences in juiciness, tenderness, taste and acceptability. The
appearance of the product derived from the hogs that were not given activated charcoal
containing wood vinegar had a descriptive rating of “moderately desirable” while the hogs
fed with activated charcoal containing wood vinegar had a descriptive rating of “very
desirable”. In terms of aroma, meat from the hogs that were not given activated charcoal
containing wood vinegar was rated as “likes moderately” while meat from the hogs fed
with activated charcoal containing wood vinegar had a rating of “likes very much”. In terms
of juiciness and tenderness, both meats derived from the two treatments were rated as “very
tender” and “very juicy”. In terms of taste, meat from the hogs fed with activated charcoal
containing wood vinegar was rated as “very good” while meat from the hogs that were not
given activated charcoal containing wood vinegar was rated as “moderately good”. For
the acceptability, the meat derived from the hogs fed with activated charcoal containing
wood vinegar was rated as “likes very much” while the meat from the hogs that were not
given activated charcoal containing wood vinegar as “likes moderately”.
Finally in the proximate analysis, the meat obtained from the hogs given activated
charcoal containing wood vinegar had an ash and protein content of 1.00 and 18.17,
respectively. On the other hand, the ash and protein content of the meat derived from the
hogs that were not given activated charcoal containing wood vinegar were 1.06 and 18.08,
respectively.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
INTRODUCTION
As of January 1, 2012, the country’s swine inventory stood at 11.9 million head.
This was 3.58 percent lower than last year’s inventory of 12.3 million head. Stocks in the
backyard farms went down by 5.73 percent. About 67 percent of the swine population
was raised in backyards while the rest were in commercial farms. In 2011, the total
volume of pork imports was registered at 140,846.93 metric tons. It went down by 6.81
percent from last year’s level of 151,143.29 metric tons (BAS, 2012).
In the Cordillera alone, the demand of pork is very high (Catones, 2010). Pork is
one of the best sources of protein however people today are very conscious on the meat
they eat. People want to eat pork that is organically produced which has no chemical
residues. In this case farmers are going back to the traditional way of feeding their pigs
with camote leaves and vines. However, this ration is unbalanced so they still have to add
feed additives to enhance their animal’s performance. Recently, the Miyazaki and Midori
Pharms Corporation started to produce a feed additive which is now known as activated
charcoal containing wood vinegar.
Activated charcoal and wood vinegar contains organic acids. The activated charcoal
and wood vinegar are both obtained from the bark of an evergreen oak (Castanopsis
cuspidate and Quercus acuta) by carbonization. In Japan it is approved as a feed additive
by the Japanese government (Watarai et al., 2008).
Information gathered from this study may help swine raisers, meat processors and
consumers. It may also serve as reference for students and other researchers in coming up
with their related studies.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Generally, this study was conducted to determine the carcass characteristics of
growing-finishing pigs fed with sweet potato leaves and vines plus activated charcoal
containing wood vinegar.
Specifically, it aimed to determine the effect of the different treatment to carcass
traits in terms of carcass weight, dressing percentage, carcass length, backfat thickness,
loin eye area, and the weights of the major cuts and entrails; sensory evaluation in terms
of appearance, aroma, tenderness, juiciness, taste, and overall acceptability of the meat
when cooked; and the proximate analysis of the meat
The study was conducted on February, 2013 at the BSU Piggery Project, Benguet
State University, La Trinidad, Benguet.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
REVIEW OF LITERATURE
According to Watarai et al (2008) ctivated charcoal and wood vinegar liquid
(Mokusaku) is obtained from evergreen broadleaf tree bark. It is approved as a feed
additive in Japan by the Japanese government.
Furthermore, activated charcoal containing wood vinegar 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.
Activated Charcoal
According to Watarai and Tana (2005), activated charcoal is a universal adsorbent
because it can bind with variety of molecules. It has been reported that activated charcoal
is useful in removal of bacteria and bacterial toxins, both in vitro and in vivo. It is also
effective in the absorption and controlling propagation of pathogenic microorganisms.
Wood Vinegar Liquid (Mokusaku)
Mokusaku 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 being
heated in a chamber. The chamber is heated by burning firewood placed at the base of the
chamber, when these organic materials were heated; their liquid contents evaporate as
steam (gas or smoke). The steam passes through a tube (cooling chamber) where this will
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
be allowed to cool. When the steam is cooled, the vapor will turn into a liquid. The liquid
is what is now known as Mokusaku. Mokusaku is composed of a lot of organic chemical
substances. Studies in Japan had shown that there could be more than 300 chemical
substances (Yokomori, 2011).
Feed additives are compounds added to swine diets for the purpose of enhancing
animal performance, either directly or indirectly. These compounds may elicit a response
of the pig’s energy, amino acids, and vitamins and mineral requirements. However, the
response is dependent on the age of pigs, disease level, genetics, environmental factors
and type of diet or feedstuffs (Calabias, 2012).
Probiotics
Sainsbury (1998) summarized the uses and benefits of probiotics as follows: (a)
probiotics can promote growth and productivity in a natural way; (b) it may protect against
salmonella infections; (c) they can protect against toxins produced by harmful forms of E.
coli; (d) it stimulates immunity to infections by boosting interferon production,
immunoglobin concentration and macrophage activity; (e) probiotics suppresses clostridia
infection in which are often associated with intensive livestock’s production. Probiotics are
microorganisms (mainly lactic acid producing bacteria and yeast combination) added to
rations to improve the intestinal microbial balance of the animal (PCARRD, 2005). These
bacteria exert their beneficial effects through competitive exclusion and lactic acid
production. In addition to competitive exclusion is reduction in gut PH, which makes the
intestinal environment unfavorable for certain pathogenic bacteria. There has also been
increasing evidence that an acidic environment is conductive to increased enzymatic
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
activity within the digestive system that leads to improved production performance
(PCARRD, 2002).
Acidifier
Acidifier is made up of organic acid mixture when incorporated in the ration.
They exert their effect in the gastrointestinal environment by lowering the stomach pH.
Low stomach pH prevents the growth band proliferation of pathogenic microorganisms,
thus promoting better feed efficiency (PCARRD, 2000).
Acidifiers are believed to enhance growth by improving gut health through
reduction of pH and buffering capacity of diets, improvement of pancreatic secretions that
increase nutrient digestibility, or promotion of beneficial bacteria growth while inhibiting
growth of pathogenic microbes (Jacela et al.,2009).
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
MATERIALS AND METHODS
Materials
The materials used in the study were six five-month old hogs, knives, chopping
board, basin, weighing scale, measuring tape, bolo, blow torch, pen and a record book.
Methods
This study made use of hogs from a previous feeding experiment. The different
treatments were as follows:
T0 - without activated charcoal containing wood vinegar
T1 – with activated charcoal containing wood vinegar
After 120 days of feeding the pigs with their respective rations, six hogs were
picked as sample for carcass evaluation. The sample hogs were not given feeds for 12 hours
prior to slaughtering. However, drinking water was given to them. After fasting, weight of
each animal was taken and slaughtering followed. The experimental animals in each
treatment were subjected to uniform slaughtering procedures. The procedures were as
follows:
1. Stunning. This was the process of making the animal unconscious using a
stunner.
2. Sticking. This was bleeding the animal by piercing with a pointed instrument
such as knife.
3. Singeing. This was the removing of the unshaved hair of the animal using a
flame.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
4. Evisceration. This was the removal of the internal organs from the body of the
animal such as the heart, lungs, stomach, the intestines, kidneys, pancreas and spleen.
5. Weighing of the carcass. This was the process of weighing the parts of the body
of the animal excluding the head, feet and entrails.
6. Fabrication. This was the process of cutting the parts of the carcass into
wholesale cuts such as the head, shoulder, belly, ham and loin
Organoleptic Test
From the carcass of the pigs from each treatment, meat samples were obtained and
these were cooked per treatment. The samples were steamed without condiments. After
cooking, these were sliced into bite sizes and were placed into containers with code names
ready to be evaluated. The panel of tasters was composed of twenty students. Meanwhile
each member of the panel of tasters was given a score card to write down his/ her ratings.
During the evaluation, each member of the panel of tasters was requested to drink water
after each taste to wash off any remains of the meat tasted previously that might affect his/
her ratings to the succeeding meat samples.
Nutrient Analysis
Meat samples derived from the loin were brought to the Department of Science and
Technology (DOST), Km. 6, La Trinidad, Benguet for proximate analysis.
Data Gathered
1. Slaughter and Carcass Data
a. Slaughter weight (kg). This was the weight of the fasted animal prior
to slaughtering using a livestock scale.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
b. Carcass weight (kg). This was the weight of the carcass excluding head,
feet, entrails and hairs.
c. Weight of wholesale cuts (kg). This was obtained by weighing each of the
different wholesale cuts such as the head, shoulder, belly, ham and loin after fabricating
the carcass.
d. Weight of entrails (kg). This was obtained by weighing the stomach, large
and small intestine, liver, kidney, spleen and lungs individually before and after cleaning
process.
2. Carcass Measurements
a. Carcass length (cm). This was taken by measuring the first rib to the base of
the tail of the suspended carcass.
b. Back fat thickness (cm). This was the thickness of the back fat measured at
the area opposite the first rib, last rib and the last lumbar vertebra of the splitted carcass.
c. Loin eye area (in2). This was the cross sectional area of the longissimus dorsi
found between the tenth and eleventh rib using the formula:
LEA = L x W x 0. 8
3. Organoleptic test/ Sensory Evaluation . This refers to the evaluation of the
cooked meat as rated by a panel of tasters. The parameters used were as follows:
a. Appearance of the product. This was evaluated as follows:
Scale
Descriptive rating
1
Very desirable
2
Moderately desirable
3
Slightly desirable
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
b. Aroma. This was evaluated as follows:
Scale
Descriptive rating
1
Likes very much
2
Likes moderately
3
Likes slightly
c. Tenderness. This was evaluated as follows:
Scale
Descriptive rating
1
Very tender
2
Moderately tender
3
Slightly tender
d. Juiciness. This was evaluated as follows:
Scale
Descriptive rating
1
Very juicy
2
Moderately juicy
3
Slightly juicy
e. Taste. This was evaluated as follows:
Scale
Descriptive rating
1
Very good
2
Moderately good
3
Slightly good
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
f. Acceptability. This was evaluated as follows:
Scale
Descriptive rating
1
Likes very much
2
Moderately like
3
Dislike
Data Computed
1. Dressing Percentage. This was computed by dividing the carcass weight by the
slaughter weight multiplied by 100.
2. Percentage of wholesale cuts. This was computed by dividing the cut weight
by the carcass weight multiplied by 100.
3. Percent of edible entrails. This was computed by dividing the weight of edible
entrails by the slaughter weight multiplied by 100.
Data Analysis
Data gathered were tabulated and analyzed using the T-test for Completely
Randomized Design.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
RESULTS AND DISCUSSION
Slaughter and Carcass Weights
and Dressing Percentage
The mean slaughter and carcass weights and dressing percentage of the hogs in the
two treatments are shown in Table 1. After 12 hours prior to slaughtering, statistical
analysis revealed that there were no significant differences in terms of slaughter and carcass
weights. This implies the homogeneity of hogs used in the study. The hog fed without
activated charcoal containing wood vinegar has a mean slaughter weight of 67 kg which
has a carcass weight of 45.110. This is lower to the carcass weight of 61.40 that was
reported by Ibarra (1983) at a slaughter weight of 87.80 kg. The hog fed with activated
charcoal containing wood vinegar has a mean slaughter weight of 66.333 kg and has a
mean carcass weight of 44.987 kg. This is lower to the carcass weight of 61.40 that was
reported by Ibarra (1983) at a slaughter weight of 87.80 kg.
In terms of dressing percentage, statistical analysis revealed that there was no
significant difference between the two treatment means. The mean carcass yield of the hog
that were not given activated charcoal containing wood vinegar (control group) and the
hogs given with activated charcoal containing wood vinegar were 67.256 % and 68.039 %,
respectively. The result reveals that the dressing or killing- out percentage of the hogs, were
more or less the same. This is relatively lower than the dressing percentage of 69.93%
which was reported by Ibarra (1983) from hogs with a slaughter weight of 87.80 kg.
Table 1.Slaughter and carcass weights and dressing percentage of the hogs in the two
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
treatments
SLAUGHTER
CARCASS DRESSING
TREATMENT
WEIGHT
WEIGHT
PERCENTAGE
(kg)
(kg)
(%)
Without activated
67.000a
45.110a
67.256a
charcoal containing
wood vinegar
With activated
66.333a
44.987a
68.039a
charcoal containing
wood vinegar
*Means with the same superscript are not significant different from each other at 5% level, DMRT
Carcass Measurements
Table 2 presents the carcass measurements namely carcass length, backfat
thickness and loin eye area of the hogs. True to all the above measurements, statistical
analysis revealed that there was no significant differences between the treatment means.
This means that the carcass lengths, backfat thickness and loin eye area of hogs used in the
study were more or less the same. It is also implied that adding activated charcoal
containing wood vinegar into pig’s diets did not affect such carcass measurements. The
overall mean carcass lengths of the hogs used in the study was 69.917cm; 1.905 cm for
backfat thickness and 5.836 inches2 for the loin eye area. The backfat thickness of the hogs
used in this study is relatively higher to the backfat thickness that was reported by Ibarra
(1983) which has a backfat thickness of 2.21 in2 at a slaughter weight of 87.80 kg. This
loin eye area of the hogs used in this study is relatively lower to the loin eye area that was
reported by Ibarra (1983) which is 6.45 at a slaughter weight of 87.80 kg.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Weight of Wholesale Cuts
The weights of the five wholesale cuts obtained from the hogs in the two treatments
expressed as percent of carcass weight are presented in Table 3. The 5 major wholesale
cuts are the head, shoulder, belly, ham and loin. Statistical analysis revealed that there were
no significant differences between the treatment means. This means that the weights of the
major cuts obtained from the hogs in the two treatments were more or less the same. It also
implies that adding activated charcoal containing wood vinegar to hog diets has no effect
on the weights of the head, shoulder, belly, ham and loin.
Table 2. Carcass length, backfat thickness and loin eye area
TREATMENT
CARCASS
BACKFAT
LOIN EYE AREA
LENGTH
THICKNESS
(in2)
(cm)
(cm)
Without activated
66.500a
2.089a
5.898a
charcoal containing
wood vinegar
65.333a
1.722a
5.774a
With activated
charcoal containing
wood vinegar
*Means with the same superscripts are not significantly different from each other at 5% level, DMRT
Table 3. Weight of wholesale cuts expressed as percent of carcass weight
WHOLESALE CUTS
TREATMENTS
WITHOUT ACTIVATED
WITH ACTIVATED
CHARCOAL
CHARCOAL
CONTAINING WOOD
CONTAINING WOOD
VINEGAR
VINEGAR
Head (%)
11.204a
10.265a
Shoulder (%)
28.407a
29.454a
Belly (%)
19.768a
19.648a
Ham (%)
28.338a
27.744a
Loin (%)
24.607a
24.151a
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Weights of the Edible Internal Organs
Table 4 presents the mean weights of the edible internal organs which include the
empty stomach, small and large intestines, liver, kidney, spleen, lungs, heart, and pancreas.
Statistical analysis showed that there were no significant differences among the weights of
the edible internal organs of the hogs in the two treatments. This means that the weights of
the internal organs of the hogs in the two treatments were more or less the same. It also
means that adding activated charcoal containing wood vinegar into the pig’s diet did not
affect the weights of the weights of the internal organs as mentioned in Table 4.
Sensory Evaluation
The ratings of the cooked meat samples derived from the hogs in the two treatments
as rated by panel of tasters are presented in Tables 5- 10. The cooked meat samples were
evaluated in terms of appearance, aroma, tenderness, juiciness, taste and acceptability.
In terms of appearance (Table 5), statistical analysis revealed a significant
difference between the two treatment means. The meat of the hogs fed with activated
charcoal containing wood vinegar approved to have a better appearance than the meat of
the hogs that were not given activated charcoal containing wood vinegar. It follows then
that in the descriptive rating, the meat of the hogs fed with activated charcoal containing
wood vinegar was rated as very desirable while the meat of the hogs that were not given
activated charcoal containing wood vinegar was rated as moderately desirable. Results
reveal that adding activated charcoal containing wood vinegar to hog diets produces better
appearance to the meat when cooked.
Table 4. Weight of edible internal organs as percent of slaughter weight
EDIBLE ENTRAILS
TREATMENTS
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
WITHOUT ACTIVATED
WITH ACTIVATED
CHARCOAL
CHARCOAL
CONTAINING WOOD
CONTAINING WOOD
VINEGAR
VINEGAR
Stomach
0.801a
0.752a
Large intestines
1.666a
1.597a
Small intaestines
1.762a
2.189a
Liver
1.839a
1.998a
Kidney
0.268a
0.265a
Spleen
0.157a
0.152a
Lungs
1.062a
0.737a
Heart
0.399a
0.336a
Pancreas
0.140a
0.142a
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
In terms of aroma (Table 6), statistical analysis revealed that the meat derived from
the two treatments highly differ from each other. The meat of the hogs fed with activated
charcoal containing wood vinegar had a better aroma and in the descriptive rating the
members of the panel of tasters liked it very much. On the other hand the meat of the hogs
given feeds without activated charcoal containing wood vinegar was liked moderately by
the members of the panel of tasters.
In terms of tenderness and juiciness (Tables 7 and 8), statistical analysis revealed
no significant differences between treatment means. Both the meat of the hogs in the two
treatments was rated by the panel of tasters as very tender and very juicy. The results reveal
that adding activated charcoal containing wood vinegar into the diets of pigs did not affect
the tenderness and juiciness of the meat.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Table 5. Ratings of the cooked meat samples in terms of appearance
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal
1.683a
Moderately desirable
containing wood vinegar
With activated charcoal 1.417b
Very desirable
containing wood vinegar
*Means with different superscript are significantly different from each other at 5% level, DMRT
Table 6. Ratings of the cooked meat samples in terms of aroma
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.750ab
Likes Moderately
containing wood vinegar
With activated charcoal 1.417ab
Likes Very Much
containing wood vinegar
*Means with different superscripts are highly significant from each other at 5% level, DMRT
.However in terms of taste (Table 9), the meat of the hogs given activated charcoal
containing wood vinegar was approved to have a better taste compared to the meat of the
hogs that were not given activated charcoal containing wood vinegar. The members of the
panel of tasters rated the meat of the hogs fed with activated charcoal containing wood
vinegar as very good and the meat of the hogs that were not given activated charcoal
containing wood vinegar was rated as moderately good.
Finally in terms of acceptability (Table 10), the results reveal that the meat of the
hogs that were given activated charcoal containing wood vinegar was liked very much by
the members of the panel of tasters. On the other hand, the meat of the hogs that were not
given activated charcoal containing wood vinegar was liked moderately by the panel of
tasters.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Table 7. Ratings of the cooked meat samples in terms of tenderness
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.483a
Very Tender
containing wood vinegar
With activated charcoal
containing wood vinegar
1.467a
Very Tender
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Table 8. Ratings of the cooked meat samples in terms of juiciness
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.733a
Very Juicy
containing wood vinegar
With activated charcoal 1.550a
Very Juicy
containing wood vinegar
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Proximate Analysis
Results of the analysis of the meat samples obtained from the hogs in the two
treatments as analyzed at the DOST- CAR, La Trinidad, Benguet are presented in Table 11
and Appendix A- D.
Based on the results, it is revealed that the protein contents of the meat samples
obtained from the hogs in the two treatments were more or less the same. From the control
groups or those that were not given activated charcoal containing wood vinegar, the protein
content obtained on the average, was 18.165% and 18.075% from the hogs that were not
given activated charcoal containing wood vinegar. In terms of ash content, the meat
samples derived from the hogs given activated charcoal containing wood vinegar had an
average ash content of 1.06% which was slightly higher than the ash content of the meat
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
samples derived from the hogs in the control group or those that were not given activated
charcoal containing wood vinegar which was 0.95%.
Table 9. Ratings of the cooked meat samples in terms of taste
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.583a
Moderately Good
containing wood vinegar
With activated charcoal 1.417a
Very Good
containing wood vinegar
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Table 10. Ratings of the cooked meat quality in terms of acceptability
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.650a
Likes Moderately
containing wood vinegar
With activated charcoal 1.550a
Likes Very Much
containing wood vinegar
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Table 11. Proximate analysis of the meat samples as analyzed at the DOST, La Trinidad,
Benguet
NUTRIENT CONTENT
TREATMENTS
Without activated charcoal With activated charcoal
containing wood vinegar
containing wood vinegar
ASH, % w/w
1.00
1.06
CARBOHYDRATE, % w/w
3.69
4.58
CRUDE FAT, % w/w
6.83
7.07
CRUDE PROTEIN, % w/w 18.17 18.08
MOISTURE, % w/w 71.55 69.22
ENERGY, kcal 148.50 154.50
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the carcass characteristics of growing-
finishing hogs fed with sweet potato leaves and vines plus activated charcoal containing
wood vinegar. Specifically, it aimed to determine the effect of the different treatments to
carcass traits in terms of carcass weight, dressing percentage, carcass length, backfat
thickness, loin eye area and the weight of the major cuts and entrails; sensory evaluation
in terms of appearance, aroma, tenderness, juiciness, taste and overall acceptability of the
meat when cooked; and the proximate analysis of the meat.
The results revealed that there were no significant differences in terms of slaughter
weight, carcass weight, dressing/ killing- out percentage, carcass length, backfat thickness,
weight of wholesale cuts, and weight of entrails.
In terms of the sensory evaluation, statistical analysis revealed significant
differences on the appearance of the product. Meat derived from the hogs fed with activated
charcoal containing wood vinegar had a very desirable appearance compared to the meat
derived from the hogs that were not given activated charcoal containing wood vinegar
which has a moderately desirable appearance. Highly significant differences were observed
in terms of aroma. Meat derived from the hogs fed with activated charcoal containing wood
vinegar had a better aroma than the meat derived from the hogs fed with diets without
activated charcoal containing wood vinegar. There were no significant differences
observed in terms of tenderness, juiciness, taste and acceptability of the meat. Both the
treatments had a rating of very tender in terms of tenderness. Also, both treatments had a
rating of moderately juicy in terms of juiciness. However in terms of taste the meat of the
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
hogs fed with activated charcoal containing wood vinegar had a rating of liked very much
compared to the meat of the hogs that were not given activated charcoal containing wood
vinegar which was rated as liked moderately. In terms of acceptability, both treatments had
a rating of likes moderately.
In terms of nutrient composition, the meat sample derived from the hogs fed with
activated charcoal containing wood vinegar has a higher ash content (1.06%) than the meat
from the hogs that were not given activated charcoal containing wood vinegar (0.995%).
In terms of crude protein, the meat samples derived from the hogs that were not given
activated charcoal containing wood vinegar had an average content of 18.165% while the
meat samples derived from the hogs fed with activated charcoal containing wood vinegar
had an average content of 18.075%.
Conclusion
Based on the results of the study, it is therefore concluded that adding activated
charcoal containing wood vinegar to hog diets had no effect on the carcass weight, dressing
percentage, carcass length, backfat thickness, loin eye area, and weight of major cuts and
entrails. However, in the sensory adding activated charcoal containing wood vinegar to hog
diets produces meat of better appearance and aroma to the meat. Meanwhile activated
charcoal containing wood vinegar also produces higher ash content of the meat.
Recommendation
Based on the results and statistical analysis, adding activated charcoal containing
wood vinegar to hog diets has no effect on the carcass traits of growing- finishing hogs.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
LITERATURE CITED
BUREAU OF AGRICULTURAL STATISTICS (BAS). 2012 Swine Industry
Performance report. Retrieved on August, 2012 from www.bas.gov.ph
CALABIAS, R.D. 2012. Effect of liquid yeast culture with plant herbal extracts on carcass
characteristics of swine. BS Thesis (Unpub.). Benguet State University, La
Trinidad, Benguet. P.3
CATONES, R.S. 2010. Carcass characteristics of growing- finishing hogs supplemented
with raw coconut meat and banana peelings. BS Thesis (Unpub.). Benguet State
University, La Trinidad, Benguet. P.1
IBARRA, P.I. 1983. Meat Processing for Small and Medium Scale Operations. Published
by the University of the Philippines- Los Banos College of Agriculture, Laguna,
Philippines. P. 68
JACELA, T.Y., J.M. PEROUCHEY, M.D. TOKACH, R.D. GOODBAND, J.L
NALSSEN, D.G. RENTER, and S.S DRITZ. 2009. Feed Additives for Swine: Fact
Sheet- Acidifiers and Antibiotics. Swine Health Prod. 17(5):270-275
KOIWA, M. and H. WATARAI. 2011. Effective Uses of Charcoal and Mokusaku.
Miyazaki Midori Pharms Co., Ltd. P. 9
PHILIPPINE COUNCIL FOR AGRICULTURAL, FORESTRY AND NATURAL
RESOURCES AND RESEARCH DEVELOPMENT (PCARRD). 2005. The
Philippine Recommends for Pork Production. PCARRD/DOST.PFIZER INC., Los
Banos, Laguna. Recommends series no. 13-B
PHILIPPINE COUNCIL FOR AGRICULTURAL, FORESTRY AND NATURAL
RESOURCES AND RESEARCH DEVELOPMENT (PCARRD). 2002. The
Philippine Recommends for Animal Health Care. PCARRD/DOST.PFIZER INC.,
Los Banos, Laguna. Recommends series no.65-A
PHILIPPINE COUNCIL FOR AGRICULTURAL, FORESTRY AND NATURAL
RESOURCES AND RESEARCH DEVELOPMENT (PCARRD). 2000. The
Philippine
Recommends
for
Livestock
Feed
Formulation.
PCARRD/DOST.PFIZER INC., Los Banos, Laguna. Recommends series no. 65-A
SAINSBURY, D. 1998. Animal Health. 2nd E.D. Blackwell Science Inc., Cambridge. P.62
WATARAI, H., S. TANA, and M. KOIWA. 2008. Feeding Activated Charcoal from Bark
Containing Wood Vinegar Liquid (Nekka- Rich) is Effective as Treatment for
Cryptosporidiosis in Calves. American Dairy Science Association. 91(4):1458
WATARAI, H., and S. TANA. 2005. Eliminating the Carriage of Salmonella Enteric
Serovar Enteridis in Domestic Fowls by Feeding Activated Charcoal from Bark
Containing Wood Vinegar Liquid (Nekka- Rich). Poultry Science. 84:515
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
YOKOMORI, M. 2011. Farmers in Benguet Practice Savers Technology. Baguio City:
Rianella Printing Press. P.1
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
KILLI, CONNIE W. APRIL 2013. Carcass Characteristics of Growing- Finishing
Hogs Fed With Sweet Potato Leaves and Vines Plus Activated Charcoal Containing Wood
Vinegar as Feed Additive. Benguet State University, La Trinidad, Benguet.
Adviser: Myrna B. Walsiyen, MSc.
ABSTRACT
The study was conducted to determine the carcass characteristics of growing-
finishing hogs fed with sweet potato leaves and vines plus activated charcoal containing
wood vinegar.
It aimed to determine the effect of the different treatments to carcass traits in
terms of carcass weight, dressing percentage, carcass length, backfat thickness, loin eye
area, and the weights of the major cuts and entrails; sensory evaluation in terms of
appearance, aroma, tenderness, juiciness, taste, and overall acceptability of the meat
when cooked; and the proximate analysis of the meat
Results revealed that there were no significant differences between treatments to
carcass traits in terms of carcass weight, dressing percentage, carcass length, backfat
thickness, loin eye area, and the weights of the major cuts and entrails.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
On the other hand in terms of sensory evaluation, statistical analysis revealed
significant differences in the appearance of the meat, highly significant differences in
aroma. No significant differences in juiciness, tenderness, taste and acceptability. The
appearance of the product derived from the hogs that were not given activated charcoal
containing wood vinegar had a descriptive rating of “moderately desirable” while the hogs
fed with activated charcoal containing wood vinegar had a descriptive rating of “very
desirable”. In terms of aroma, meat from the hogs that were not given activated charcoal
containing wood vinegar was rated as “likes moderately” while meat from the hogs fed
with activated charcoal containing wood vinegar had a rating of “likes very much”. In terms
of juiciness and tenderness, both meats derived from the two treatments were rated as “very
tender” and “very juicy”. In terms of taste, meat from the hogs fed with activated charcoal
containing wood vinegar was rated as “very good” while meat from the hogs that were not
given activated charcoal containing wood vinegar was rated as “moderately good”. For
the acceptability, the meat derived from the hogs fed with activated charcoal containing
wood vinegar was rated as “likes very much” while the meat from the hogs that were not
given activated charcoal containing wood vinegar as “likes moderately”.
Finally in the proximate analysis, the meat obtained from the hogs given activated
charcoal containing wood vinegar had an ash and protein content of 1.00 and 18.17,
respectively. On the other hand, the ash and protein content of the meat derived from the
hogs that were not given activated charcoal containing wood vinegar were 1.06 and 18.08,
respectively.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
INTRODUCTION
As of January 1, 2012, the country’s swine inventory stood at 11.9 million head.
This was 3.58 percent lower than last year’s inventory of 12.3 million head. Stocks in the
backyard farms went down by 5.73 percent. About 67 percent of the swine population
was raised in backyards while the rest were in commercial farms. In 2011, the total
volume of pork imports was registered at 140,846.93 metric tons. It went down by 6.81
percent from last year’s level of 151,143.29 metric tons (BAS, 2012).
In the Cordillera alone, the demand of pork is very high (Catones, 2010). Pork is
one of the best sources of protein however people today are very conscious on the meat
they eat. People want to eat pork that is organically produced which has no chemical
residues. In this case farmers are going back to the traditional way of feeding their pigs
with camote leaves and vines. However, this ration is unbalanced so they still have to add
feed additives to enhance their animal’s performance. Recently, the Miyazaki and Midori
Pharms Corporation started to produce a feed additive which is now known as activated
charcoal containing wood vinegar.
Activated charcoal and wood vinegar contains organic acids. The activated charcoal
and wood vinegar are both obtained from the bark of an evergreen oak (Castanopsis
cuspidate and Quercus acuta) by carbonization. In Japan it is approved as a feed additive
by the Japanese government (Watarai et al., 2008).
Information gathered from this study may help swine raisers, meat processors and
consumers. It may also serve as reference for students and other researchers in coming up
with their related studies.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Generally, this study was conducted to determine the carcass characteristics of
growing-finishing pigs fed with sweet potato leaves and vines plus activated charcoal
containing wood vinegar.
Specifically, it aimed to determine the effect of the different treatment to carcass
traits in terms of carcass weight, dressing percentage, carcass length, backfat thickness,
loin eye area, and the weights of the major cuts and entrails; sensory evaluation in terms
of appearance, aroma, tenderness, juiciness, taste, and overall acceptability of the meat
when cooked; and the proximate analysis of the meat
The study was conducted on February, 2013 at the BSU Piggery Project, Benguet
State University, La Trinidad, Benguet.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
REVIEW OF LITERATURE
According to Watarai et al (2008) ctivated charcoal and wood vinegar liquid
(Mokusaku) is obtained from evergreen broadleaf tree bark. It is approved as a feed
additive in Japan by the Japanese government.
Furthermore, activated charcoal containing wood vinegar 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.
Activated Charcoal
According to Watarai and Tana (2005), activated charcoal is a universal adsorbent
because it can bind with variety of molecules. It has been reported that activated charcoal
is useful in removal of bacteria and bacterial toxins, both in vitro and in vivo. It is also
effective in the absorption and controlling propagation of pathogenic microorganisms.
Wood Vinegar Liquid (Mokusaku)
Mokusaku 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 being
heated in a chamber. The chamber is heated by burning firewood placed at the base of the
chamber, when these organic materials were heated; their liquid contents evaporate as
steam (gas or smoke). The steam passes through a tube (cooling chamber) where this will
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
be allowed to cool. When the steam is cooled, the vapor will turn into a liquid. The liquid
is what is now known as Mokusaku. Mokusaku is composed of a lot of organic chemical
substances. Studies in Japan had shown that there could be more than 300 chemical
substances (Yokomori, 2011).
Feed additives are compounds added to swine diets for the purpose of enhancing
animal performance, either directly or indirectly. These compounds may elicit a response
of the pig’s energy, amino acids, and vitamins and mineral requirements. However, the
response is dependent on the age of pigs, disease level, genetics, environmental factors
and type of diet or feedstuffs (Calabias, 2012).
Probiotics
Sainsbury (1998) summarized the uses and benefits of probiotics as follows: (a)
probiotics can promote growth and productivity in a natural way; (b) it may protect against
salmonella infections; (c) they can protect against toxins produced by harmful forms of E.
coli; (d) it stimulates immunity to infections by boosting interferon production,
immunoglobin concentration and macrophage activity; (e) probiotics suppresses clostridia
infection in which are often associated with intensive livestock’s production. Probiotics are
microorganisms (mainly lactic acid producing bacteria and yeast combination) added to
rations to improve the intestinal microbial balance of the animal (PCARRD, 2005). These
bacteria exert their beneficial effects through competitive exclusion and lactic acid
production. In addition to competitive exclusion is reduction in gut PH, which makes the
intestinal environment unfavorable for certain pathogenic bacteria. There has also been
increasing evidence that an acidic environment is conductive to increased enzymatic
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
activity within the digestive system that leads to improved production performance
(PCARRD, 2002).
Acidifier
Acidifier is made up of organic acid mixture when incorporated in the ration.
They exert their effect in the gastrointestinal environment by lowering the stomach pH.
Low stomach pH prevents the growth band proliferation of pathogenic microorganisms,
thus promoting better feed efficiency (PCARRD, 2000).
Acidifiers are believed to enhance growth by improving gut health through
reduction of pH and buffering capacity of diets, improvement of pancreatic secretions that
increase nutrient digestibility, or promotion of beneficial bacteria growth while inhibiting
growth of pathogenic microbes (Jacela et al.,2009).
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
MATERIALS AND METHODS
Materials
The materials used in the study were six five-month old hogs, knives, chopping
board, basin, weighing scale, measuring tape, bolo, blow torch, pen and a record book.
Methods
This study made use of hogs from a previous feeding experiment. The different
treatments were as follows:
T0 - without activated charcoal containing wood vinegar
T1 – with activated charcoal containing wood vinegar
After 120 days of feeding the pigs with their respective rations, six hogs were
picked as sample for carcass evaluation. The sample hogs were not given feeds for 12 hours
prior to slaughtering. However, drinking water was given to them. After fasting, weight of
each animal was taken and slaughtering followed. The experimental animals in each
treatment were subjected to uniform slaughtering procedures. The procedures were as
follows:
1. Stunning. This was the process of making the animal unconscious using a
stunner.
2. Sticking. This was bleeding the animal by piercing with a pointed instrument
such as knife.
3. Singeing. This was the removing of the unshaved hair of the animal using a
flame.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
4. Evisceration. This was the removal of the internal organs from the body of the
animal such as the heart, lungs, stomach, the intestines, kidneys, pancreas and spleen.
5. Weighing of the carcass. This was the process of weighing the parts of the body
of the animal excluding the head, feet and entrails.
6. Fabrication. This was the process of cutting the parts of the carcass into
wholesale cuts such as the head, shoulder, belly, ham and loin
Organoleptic Test
From the carcass of the pigs from each treatment, meat samples were obtained and
these were cooked per treatment. The samples were steamed without condiments. After
cooking, these were sliced into bite sizes and were placed into containers with code names
ready to be evaluated. The panel of tasters was composed of twenty students. Meanwhile
each member of the panel of tasters was given a score card to write down his/ her ratings.
During the evaluation, each member of the panel of tasters was requested to drink water
after each taste to wash off any remains of the meat tasted previously that might affect his/
her ratings to the succeeding meat samples.
Nutrient Analysis
Meat samples derived from the loin were brought to the Department of Science and
Technology (DOST), Km. 6, La Trinidad, Benguet for proximate analysis.
Data Gathered
1. Slaughter and Carcass Data
a. Slaughter weight (kg). This was the weight of the fasted animal prior
to slaughtering using a livestock scale.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
b. Carcass weight (kg). This was the weight of the carcass excluding head,
feet, entrails and hairs.
c. Weight of wholesale cuts (kg). This was obtained by weighing each of the
different wholesale cuts such as the head, shoulder, belly, ham and loin after fabricating
the carcass.
d. Weight of entrails (kg). This was obtained by weighing the stomach, large
and small intestine, liver, kidney, spleen and lungs individually before and after cleaning
process.
2. Carcass Measurements
a. Carcass length (cm). This was taken by measuring the first rib to the base of
the tail of the suspended carcass.
b. Back fat thickness (cm). This was the thickness of the back fat measured at
the area opposite the first rib, last rib and the last lumbar vertebra of the splitted carcass.
c. Loin eye area (in2). This was the cross sectional area of the longissimus dorsi
found between the tenth and eleventh rib using the formula:
LEA = L x W x 0. 8
3. Organoleptic test/ Sensory Evaluation . This refers to the evaluation of the
cooked meat as rated by a panel of tasters. The parameters used were as follows:
a. Appearance of the product. This was evaluated as follows:
Scale
Descriptive rating
1
Very desirable
2
Moderately desirable
3
Slightly desirable
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
b. Aroma. This was evaluated as follows:
Scale
Descriptive rating
1
Likes very much
2
Likes moderately
3
Likes slightly
c. Tenderness. This was evaluated as follows:
Scale
Descriptive rating
1
Very tender
2
Moderately tender
3
Slightly tender
d. Juiciness. This was evaluated as follows:
Scale
Descriptive rating
1
Very juicy
2
Moderately juicy
3
Slightly juicy
e. Taste. This was evaluated as follows:
Scale
Descriptive rating
1
Very good
2
Moderately good
3
Slightly good
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
f. Acceptability. This was evaluated as follows:
Scale
Descriptive rating
1
Likes very much
2
Moderately like
3
Dislike
Data Computed
1. Dressing Percentage. This was computed by dividing the carcass weight by the
slaughter weight multiplied by 100.
2. Percentage of wholesale cuts. This was computed by dividing the cut weight
by the carcass weight multiplied by 100.
3. Percent of edible entrails. This was computed by dividing the weight of edible
entrails by the slaughter weight multiplied by 100.
Data Analysis
Data gathered were tabulated and analyzed using the T-test for Completely
Randomized Design.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
RESULTS AND DISCUSSION
Slaughter and Carcass Weights
and Dressing Percentage
The mean slaughter and carcass weights and dressing percentage of the hogs in the
two treatments are shown in Table 1. After 12 hours prior to slaughtering, statistical
analysis revealed that there were no significant differences in terms of slaughter and carcass
weights. This implies the homogeneity of hogs used in the study. The hog fed without
activated charcoal containing wood vinegar has a mean slaughter weight of 67 kg which
has a carcass weight of 45.110. This is lower to the carcass weight of 61.40 that was
reported by Ibarra (1983) at a slaughter weight of 87.80 kg. The hog fed with activated
charcoal containing wood vinegar has a mean slaughter weight of 66.333 kg and has a
mean carcass weight of 44.987 kg. This is lower to the carcass weight of 61.40 that was
reported by Ibarra (1983) at a slaughter weight of 87.80 kg.
In terms of dressing percentage, statistical analysis revealed that there was no
significant difference between the two treatment means. The mean carcass yield of the hog
that were not given activated charcoal containing wood vinegar (control group) and the
hogs given with activated charcoal containing wood vinegar were 67.256 % and 68.039 %,
respectively. The result reveals that the dressing or killing- out percentage of the hogs, were
more or less the same. This is relatively lower than the dressing percentage of 69.93%
which was reported by Ibarra (1983) from hogs with a slaughter weight of 87.80 kg.
Table 1.Slaughter and carcass weights and dressing percentage of the hogs in the two
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
treatments
SLAUGHTER
CARCASS DRESSING
TREATMENT
WEIGHT
WEIGHT
PERCENTAGE
(kg)
(kg)
(%)
Without activated
67.000a
45.110a
67.256a
charcoal containing
wood vinegar
With activated
66.333a
44.987a
68.039a
charcoal containing
wood vinegar
*Means with the same superscript are not significant different from each other at 5% level, DMRT
Carcass Measurements
Table 2 presents the carcass measurements namely carcass length, backfat
thickness and loin eye area of the hogs. True to all the above measurements, statistical
analysis revealed that there was no significant differences between the treatment means.
This means that the carcass lengths, backfat thickness and loin eye area of hogs used in the
study were more or less the same. It is also implied that adding activated charcoal
containing wood vinegar into pig’s diets did not affect such carcass measurements. The
overall mean carcass lengths of the hogs used in the study was 69.917cm; 1.905 cm for
backfat thickness and 5.836 inches2 for the loin eye area. The backfat thickness of the hogs
used in this study is relatively higher to the backfat thickness that was reported by Ibarra
(1983) which has a backfat thickness of 2.21 in2 at a slaughter weight of 87.80 kg. This
loin eye area of the hogs used in this study is relatively lower to the loin eye area that was
reported by Ibarra (1983) which is 6.45 at a slaughter weight of 87.80 kg.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Weight of Wholesale Cuts
The weights of the five wholesale cuts obtained from the hogs in the two treatments
expressed as percent of carcass weight are presented in Table 3. The 5 major wholesale
cuts are the head, shoulder, belly, ham and loin. Statistical analysis revealed that there were
no significant differences between the treatment means. This means that the weights of the
major cuts obtained from the hogs in the two treatments were more or less the same. It also
implies that adding activated charcoal containing wood vinegar to hog diets has no effect
on the weights of the head, shoulder, belly, ham and loin.
Table 2. Carcass length, backfat thickness and loin eye area
TREATMENT
CARCASS
BACKFAT
LOIN EYE AREA
LENGTH
THICKNESS
(in2)
(cm)
(cm)
Without activated
66.500a
2.089a
5.898a
charcoal containing
wood vinegar
65.333a
1.722a
5.774a
With activated
charcoal containing
wood vinegar
*Means with the same superscripts are not significantly different from each other at 5% level, DMRT
Table 3. Weight of wholesale cuts expressed as percent of carcass weight
WHOLESALE CUTS
TREATMENTS
WITHOUT ACTIVATED
WITH ACTIVATED
CHARCOAL
CHARCOAL
CONTAINING WOOD
CONTAINING WOOD
VINEGAR
VINEGAR
Head (%)
11.204a
10.265a
Shoulder (%)
28.407a
29.454a
Belly (%)
19.768a
19.648a
Ham (%)
28.338a
27.744a
Loin (%)
24.607a
24.151a
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Weights of the Edible Internal Organs
Table 4 presents the mean weights of the edible internal organs which include the
empty stomach, small and large intestines, liver, kidney, spleen, lungs, heart, and pancreas.
Statistical analysis showed that there were no significant differences among the weights of
the edible internal organs of the hogs in the two treatments. This means that the weights of
the internal organs of the hogs in the two treatments were more or less the same. It also
means that adding activated charcoal containing wood vinegar into the pig’s diet did not
affect the weights of the weights of the internal organs as mentioned in Table 4.
Sensory Evaluation
The ratings of the cooked meat samples derived from the hogs in the two treatments
as rated by panel of tasters are presented in Tables 5- 10. The cooked meat samples were
evaluated in terms of appearance, aroma, tenderness, juiciness, taste and acceptability.
In terms of appearance (Table 5), statistical analysis revealed a significant
difference between the two treatment means. The meat of the hogs fed with activated
charcoal containing wood vinegar approved to have a better appearance than the meat of
the hogs that were not given activated charcoal containing wood vinegar. It follows then
that in the descriptive rating, the meat of the hogs fed with activated charcoal containing
wood vinegar was rated as very desirable while the meat of the hogs that were not given
activated charcoal containing wood vinegar was rated as moderately desirable. Results
reveal that adding activated charcoal containing wood vinegar to hog diets produces better
appearance to the meat when cooked.
Table 4. Weight of edible internal organs as percent of slaughter weight
EDIBLE ENTRAILS
TREATMENTS
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
WITHOUT ACTIVATED
WITH ACTIVATED
CHARCOAL
CHARCOAL
CONTAINING WOOD
CONTAINING WOOD
VINEGAR
VINEGAR
Stomach
0.801a
0.752a
Large intestines
1.666a
1.597a
Small intaestines
1.762a
2.189a
Liver
1.839a
1.998a
Kidney
0.268a
0.265a
Spleen
0.157a
0.152a
Lungs
1.062a
0.737a
Heart
0.399a
0.336a
Pancreas
0.140a
0.142a
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
In terms of aroma (Table 6), statistical analysis revealed that the meat derived from
the two treatments highly differ from each other. The meat of the hogs fed with activated
charcoal containing wood vinegar had a better aroma and in the descriptive rating the
members of the panel of tasters liked it very much. On the other hand the meat of the hogs
given feeds without activated charcoal containing wood vinegar was liked moderately by
the members of the panel of tasters.
In terms of tenderness and juiciness (Tables 7 and 8), statistical analysis revealed
no significant differences between treatment means. Both the meat of the hogs in the two
treatments was rated by the panel of tasters as very tender and very juicy. The results reveal
that adding activated charcoal containing wood vinegar into the diets of pigs did not affect
the tenderness and juiciness of the meat.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Table 5. Ratings of the cooked meat samples in terms of appearance
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal
1.683a
Moderately desirable
containing wood vinegar
With activated charcoal 1.417b
Very desirable
containing wood vinegar
*Means with different superscript are significantly different from each other at 5% level, DMRT
Table 6. Ratings of the cooked meat samples in terms of aroma
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.750ab
Likes Moderately
containing wood vinegar
With activated charcoal 1.417ab
Likes Very Much
containing wood vinegar
*Means with different superscripts are highly significant from each other at 5% level, DMRT
.However in terms of taste (Table 9), the meat of the hogs given activated charcoal
containing wood vinegar was approved to have a better taste compared to the meat of the
hogs that were not given activated charcoal containing wood vinegar. The members of the
panel of tasters rated the meat of the hogs fed with activated charcoal containing wood
vinegar as very good and the meat of the hogs that were not given activated charcoal
containing wood vinegar was rated as moderately good.
Finally in terms of acceptability (Table 10), the results reveal that the meat of the
hogs that were given activated charcoal containing wood vinegar was liked very much by
the members of the panel of tasters. On the other hand, the meat of the hogs that were not
given activated charcoal containing wood vinegar was liked moderately by the panel of
tasters.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
Table 7. Ratings of the cooked meat samples in terms of tenderness
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.483a
Very Tender
containing wood vinegar
With activated charcoal
containing wood vinegar
1.467a
Very Tender
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Table 8. Ratings of the cooked meat samples in terms of juiciness
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.733a
Very Juicy
containing wood vinegar
With activated charcoal 1.550a
Very Juicy
containing wood vinegar
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Proximate Analysis
Results of the analysis of the meat samples obtained from the hogs in the two
treatments as analyzed at the DOST- CAR, La Trinidad, Benguet are presented in Table 11
and Appendix A- D.
Based on the results, it is revealed that the protein contents of the meat samples
obtained from the hogs in the two treatments were more or less the same. From the control
groups or those that were not given activated charcoal containing wood vinegar, the protein
content obtained on the average, was 18.165% and 18.075% from the hogs that were not
given activated charcoal containing wood vinegar. In terms of ash content, the meat
samples derived from the hogs given activated charcoal containing wood vinegar had an
average ash content of 1.06% which was slightly higher than the ash content of the meat
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
samples derived from the hogs in the control group or those that were not given activated
charcoal containing wood vinegar which was 0.95%.
Table 9. Ratings of the cooked meat samples in terms of taste
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.583a
Moderately Good
containing wood vinegar
With activated charcoal 1.417a
Very Good
containing wood vinegar
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Table 10. Ratings of the cooked meat quality in terms of acceptability
TREATMENT
MEAN
DESCRIPTIVE RATING
Without activated charcoal 1.650a
Likes Moderately
containing wood vinegar
With activated charcoal 1.550a
Likes Very Much
containing wood vinegar
*Means with the same superscript are not significantly different from each other at 5% level, DMRT
Table 11. Proximate analysis of the meat samples as analyzed at the DOST, La Trinidad,
Benguet
NUTRIENT CONTENT
TREATMENTS
Without activated charcoal With activated charcoal
containing wood vinegar
containing wood vinegar
ASH, % w/w
1.00
1.06
CARBOHYDRATE, % w/w
3.69
4.58
CRUDE FAT, % w/w
6.83
7.07
CRUDE PROTEIN, % w/w 18.17 18.08
MOISTURE, % w/w 71.55 69.22
ENERGY, kcal 148.50 154.50
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the carcass characteristics of growing-
finishing hogs fed with sweet potato leaves and vines plus activated charcoal containing
wood vinegar. Specifically, it aimed to determine the effect of the different treatments to
carcass traits in terms of carcass weight, dressing percentage, carcass length, backfat
thickness, loin eye area and the weight of the major cuts and entrails; sensory evaluation
in terms of appearance, aroma, tenderness, juiciness, taste and overall acceptability of the
meat when cooked; and the proximate analysis of the meat.
The results revealed that there were no significant differences in terms of slaughter
weight, carcass weight, dressing/ killing- out percentage, carcass length, backfat thickness,
weight of wholesale cuts, and weight of entrails.
In terms of the sensory evaluation, statistical analysis revealed significant
differences on the appearance of the product. Meat derived from the hogs fed with activated
charcoal containing wood vinegar had a very desirable appearance compared to the meat
derived from the hogs that were not given activated charcoal containing wood vinegar
which has a moderately desirable appearance. Highly significant differences were observed
in terms of aroma. Meat derived from the hogs fed with activated charcoal containing wood
vinegar had a better aroma than the meat derived from the hogs fed with diets without
activated charcoal containing wood vinegar. There were no significant differences
observed in terms of tenderness, juiciness, taste and acceptability of the meat. Both the
treatments had a rating of very tender in terms of tenderness. Also, both treatments had a
rating of moderately juicy in terms of juiciness. However in terms of taste the meat of the
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
hogs fed with activated charcoal containing wood vinegar had a rating of liked very much
compared to the meat of the hogs that were not given activated charcoal containing wood
vinegar which was rated as liked moderately. In terms of acceptability, both treatments had
a rating of likes moderately.
In terms of nutrient composition, the meat sample derived from the hogs fed with
activated charcoal containing wood vinegar has a higher ash content (1.06%) than the meat
from the hogs that were not given activated charcoal containing wood vinegar (0.995%).
In terms of crude protein, the meat samples derived from the hogs that were not given
activated charcoal containing wood vinegar had an average content of 18.165% while the
meat samples derived from the hogs fed with activated charcoal containing wood vinegar
had an average content of 18.075%.
Conclusion
Based on the results of the study, it is therefore concluded that adding activated
charcoal containing wood vinegar to hog diets had no effect on the carcass weight, dressing
percentage, carcass length, backfat thickness, loin eye area, and weight of major cuts and
entrails. However, in the sensory adding activated charcoal containing wood vinegar to hog
diets produces meat of better appearance and aroma to the meat. Meanwhile activated
charcoal containing wood vinegar also produces higher ash content of the meat.
Recommendation
Based on the results and statistical analysis, adding activated charcoal containing
wood vinegar to hog diets has no effect on the carcass traits of growing- finishing hogs.
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
LITERATURE CITED
BUREAU OF AGRICULTURAL STATISTICS (BAS). 2012 Swine Industry
Performance report. Retrieved on August, 2012 from www.bas.gov.ph
CALABIAS, R.D. 2012. Effect of liquid yeast culture with plant herbal extracts on carcass
characteristics of swine. BS Thesis (Unpub.). Benguet State University, La
Trinidad, Benguet. P.3
CATONES, R.S. 2010. Carcass characteristics of growing- finishing hogs supplemented
with raw coconut meat and banana peelings. BS Thesis (Unpub.). Benguet State
University, La Trinidad, Benguet. P.1
IBARRA, P.I. 1983. Meat Processing for Small and Medium Scale Operations. Published
by the University of the Philippines- Los Banos College of Agriculture, Laguna,
Philippines. P. 68
JACELA, T.Y., J.M. PEROUCHEY, M.D. TOKACH, R.D. GOODBAND, J.L
NALSSEN, D.G. RENTER, and S.S DRITZ. 2009. Feed Additives for Swine: Fact
Sheet- Acidifiers and Antibiotics. Swine Health Prod. 17(5):270-275
KOIWA, M. and H. WATARAI. 2011. Effective Uses of Charcoal and Mokusaku.
Miyazaki Midori Pharms Co., Ltd. P. 9
PHILIPPINE COUNCIL FOR AGRICULTURAL, FORESTRY AND NATURAL
RESOURCES AND RESEARCH DEVELOPMENT (PCARRD). 2005. The
Philippine Recommends for Pork Production. PCARRD/DOST.PFIZER INC., Los
Banos, Laguna. Recommends series no. 13-B
PHILIPPINE COUNCIL FOR AGRICULTURAL, FORESTRY AND NATURAL
RESOURCES AND RESEARCH DEVELOPMENT (PCARRD). 2002. The
Philippine Recommends for Animal Health Care. PCARRD/DOST.PFIZER INC.,
Los Banos, Laguna. Recommends series no.65-A
PHILIPPINE COUNCIL FOR AGRICULTURAL, FORESTRY AND NATURAL
RESOURCES AND RESEARCH DEVELOPMENT (PCARRD). 2000. The
Philippine
Recommends
for
Livestock
Feed
Formulation.
PCARRD/DOST.PFIZER INC., Los Banos, Laguna. Recommends series no. 65-A
SAINSBURY, D. 1998. Animal Health. 2nd E.D. Blackwell Science Inc., Cambridge. P.62
WATARAI, H., S. TANA, and M. KOIWA. 2008. Feeding Activated Charcoal from Bark
Containing Wood Vinegar Liquid (Nekka- Rich) is Effective as Treatment for
Cryptosporidiosis in Calves. American Dairy Science Association. 91(4):1458
WATARAI, H., and S. TANA. 2005. Eliminating the Carriage of Salmonella Enteric
Serovar Enteridis in Domestic Fowls by Feeding Activated Charcoal from Bark
Containing Wood Vinegar Liquid (Nekka- Rich). Poultry Science. 84:515
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013
YOKOMORI, M. 2011. Farmers in Benguet Practice Savers Technology. Baguio City:
Rianella Printing Press. P.1
Carcass Characteristics of Growing- Finishing Hogs Fed With Sweet Potato Leaves and
Vines Plus Activated Charcoal Containing Wood Vinegar as Feed Additive
KILLI, CONNIE W. APRIL 2013