BIBLIOGRAPHY PUDSOC, JOSIE M. APRIL 2013....
BIBLIOGRAPHY

PUDSOC, JOSIE M. APRIL 2013. Carcass Quality of Native Pigs Given Galiang
or Giant Taro (Alocasia macrorrhiza). Benguet State University, La Trinidad, Benguet.

Adviser: Marlene B. Atinyao, Ph.D


ABSTRACT

This study was conducted at Guinzadan central, Bauko, Mountain Province to
determine the effect of galiang or giant taro (Alocasia macrorrhiza) to the carcass quality
of the native pigs. It also aimed to measure the back fat thickness, dressing percentage,
percent of abdominal fat, percent wholesale cuts, edible entrails, loin eye area and carcass
length.

The dietary treatments involved were: galiang plus cooked in rice washing (T1),
galiang plus commercial feeds (T2), and galiang plus rice bran (T3).
Result showed that supplementing galiang with rice bran or commercial feed had no
significant effect on dressing percentage, weight of wholesale cuts (shoulder, ham, loin
and belly) expressed as percent of carcass weight, weight of edible entrails and empty
stomach expressed as percent of slaughter weight, carcass length, loin eye area,
abdominal fat and back fat thickness of native pigs. The average dressing percentage of
approximately weighing 31kg native pigs was 62.90%. The wholesale cuts expressed as
percent of carcass weight were 27.40% for shoulder, 31.02% for ham, 19.15% for loin,
and 22.29% for belly. The average weight of edible entrails and empty stomach
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

expressed as percent of slaughter weight were 12.15% and 1.56%. The average of carcass
length, loin eye area and back fat thickness of 31kg native pigs were 64.22cm, 14.09cm
and 1.24cm respectively.




















Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

INTRODUCTION

An animal carcass is composed of muscle, fat and bone which are the three main
constituents. All three increases in total amount as growth occur. However, as one tissue
comprises a higher percentage of the carcass the others comprise proportionately less (Pond
and Pond, 2000).
The most accurate method for determining value of any kind of carcass is to
calculate the total value (weight x selling price/lb) of all wholesale cuts. However this
method of evaluation usually is not used because the carcass must be fabricated into these
cuts and weighed requiring too much time and effort. When carcasses are not broken into
wholesale cuts, other method are made used of in asmeasuring the carcass length, average
back fat thickness, loin eye, carcass weight and muscling score (Pond and Pond, 2000).
The concept of quality has both subjective and objective components and may have
different meaning for the retailer/wholesaler/packer than for the consumer, although the
ultimate objective must be to meet the requirements of the latter(Pond and Pond, 2000).
Science and technology have brought about improvements to common livestock
and poultry production. Feed supplements, antibiotics and other medicines have been
successfully produced. All of these have been great help to livestock and poultry raisers
since they could same animal from pest and disease.
Researches on possible feed substitutes, as well as feed supplements found
available and cheaper than commercial one is being encouraged. However, it is necessary
to make sure that such available feeds are able to meet nutritional requirements of the
animals.
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

It is recognized that maximum growth performance of swine with decreased high
cost of production be achieved only by feeding and supplementing a diet and well-balanced
in the required nutrients (Eusebio, 1968). Thus, one of the possibilities to lessen feed cost
is to make use of cheaper, economical and nutritive feed supplements found in nearby
localities.
Galiang (Alocasiamacrorriza) a nationwide herb is popularly used as feeds for pigs
by backyard swine raisers.According to surveys and actual observations every pig raiser in
the cordillera feed galiang to their pigs. Interviews from these raisers revealed that they
have been using galiang feed for their pigs because it is available and could not be eaten
by man due to its unpleasant taste. They also observed that grown galiang gives satisfactory
growth to pigs. Moreover, galiang leaves and trunk when given to pigs reduced expenses
on feeds.
The roots have a potato-like flavor and the white interior of the thick stems can also
be eaten. After boiling the cooked stem material is dried then ground into flour. As with
most plants in this family the Giant Taro has calcium oxalates, which are needle-shaped
crystals. They give an affect of burning if you handle them improperly and can make you
ill if you manage to consume them. Cooking breaks down the calcium oxalate making the
root and stem material edible. The most common means of preparation is boiling cut up
parts of the root (Allen, 1929).
Chemical analysis also shows that grown galiang contain 77.5% moisture, 85%
calcium food energy, 0.4g fibers, 0.8 mg thiamine, 0.04 mg riboflavin, 0.7 mg anacin,
(Knott and Deanon, 1976). With all these nutrients, galiang tubers could be utilized as feed
supplement for greater profit.
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013


Information generated from this study may help the swine raisers, students, meat
processors, and consumers. It may also serve as reference for students and other researchers
in coming up with other related studies.
Generally, this study was conducted to determine the effect of galiang or giant taro
(Alocasiamacrorrhiza) on some carcass characteristics of native pigs. Especially it aimed
to determine:
1. Dressing percentage;
2. Back fat thickness;
3. Percent abdominal fat;
4. Wholesale cuts and edible entrails; and,
5. Loin eye and carcass length of native pigs given galiang supplement with rice
bran or commercial feed.
This study was conducted at Guinzadan, Bauko, Mountain Province from
December to February 2013.












Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

REVIEW OF LITERATURE


According to Acker (1983), as andgrows older and larger, the proportion of bone
and muscle tissue decreases while the percent fat of the carcass increases.
Fat thickness, determined by a probe or ultrasonic equipment and loin eye area,
measured by ultrasonic are indicators of the proportions of muscle, fat and bone in the live
animal. The larger the loin eye and less external fat, more lean (Acker, 1983).
Whittemore (1998) said that it may be taken for granted that pig meat product must
first be needed, and next be safe to eat. It must also be efficiently produced and at the
required level of quality, but increasingly meat production must satisfy further criteria in
relation to production environment, which must be both sustainable and ethical.
Lawrence and Fowler (2002) stated that the changes in the muscle of the animal to
give the lean meat of the carcass are initiated by anaerobic glycolysis proceeding in the
post-mortem state until all of the glycogen reserves have been used. As this happens lactic
acid accumulates in the muscle but as there is no active circulatory system to remove it the
muscle increasingly acidifies until the accumulation of acid is so great that enzyme function
is limited.
Tenderization of the lean meat in the carcass occurs after variable periods of time
according to species and temperature of the holding environment. Generally speaking, the
higher the temperature the more rapid is the rate of tenderization (Lawrence and Fowler,
2002).
According to Allen (1929), the food value of the edible portion of the raw stem
tubers of galiang or giant taro has been reported as: energy 293-599 kJ/100 g; water 63-81
per cent; crude protein 0.6-3.3 per cent; fat 0.1-0.2 per cent; carbohydrate 17-27 per cent;
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

ash 1.1-1.3 per cent; calcium 46-153 mg/100 g; iron 0.5-1 mg/100 g; phosphorus 45-72
mg/100 g; niacin 0.4 mg/100 g; riboflavin 0.02-0.03 mg/100 g; thiamine 0.09-0.1 mg/100
g; ascorbic acid trace. Much of the calcium is in calcium oxalate crystals.
Composition changes with age, older material having lower moisture content and
higher solids. Few figures have been published showing starch content but there may be
substantial quantities of other carbohydrates associated with it. The starch grains are small,
irregularly shaped polygons of four or five sides, 1-5 microns in length, with approximately
21% amylase and 79% amylopectin. Several cultivars of Alocasiamacrorrhiza are reported
to be cyanogenic; the cyanogenic glycoside is not present in the corms or stems but the
young leaves have been found to contain up to 0.018% of hydrogen cyanide(Allen, 1929).
Ynaya (1973) cited that the root crops like gabi, cassava, sweet potato, and ubi
contain a lot of food energy. They are rich in protein, vitamins and carbohydrates. They
can be a good supplement to rice and other staple foods.









Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

MATERIALS AND METHOD

Materials
The materials used were nine (9) two months old nine native pigs that were fed with
galiang, rice bran, and commercial feeds. Other materials used were pens, water, basin,
knife, bolo, stunner, LPG, and blow torch.

Methods
Management of the pigs. All pigs were subjected to the same care and management
except for the kind of ration offered to them.
Nine (9) weaned pigs were distributed into three (3) treatments following the
completely randomized design (CRD). Each treatment was replicated three (3) times with
one pig per replication.
The weighing of the weaned pigs was done first before placing them into their
respective pens. The following were the different treatment of the study:
Treatments

Description
T1
galiangcooked in rice washings




T2
galiang + commercial feeds
T3 `
galiang + rice bran
All pigs were fed twice a day at 7:00-7:30 am and 4:30-5:00 pm. The cooked
galiang plus 500g feeds, cooked galiang plus 500g rice bran and the pure galiang were
given to their respected dietary treatments. The rations were depending on the treatment
assigned to individual animal.
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

Pigs in treatment 1 were fed with galiang in rice washing for first two months.
When it was observed that the pigs were not gaining weight, they were fed galiang plus
commercial feeds until the attained the live weight of approximate 31kg.
Preparation of the ration. The giant taro was collected at Guinzadan, Bauko,
Mountain Province. After the collection the galiang were chopped into small pieces. The
chopped galiang were placed on an empty can or cooking vat. Four liters of water were
added to ten kilogram chopped galiang. The galiang were boiled 30-45 minutes.
When pigs weighed approximately 30-35kg, they were slaughtered following
standard slaughtering procedures as follows:
1. Sticking. It is bleeding the animal by piercing withpointedinstrument
such as knife (Figure 1).


Figure 1. Sticking the hog


2. Singeing and Dehairing. Removing the unshaved hair of the animal using a
flame (Figure 2).
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013


Figure 2. Singeing and dehairing


3. Evisceration. Removal of the internal organs from the body of the animal such
as heart, lungs, stomach and the intestines (Figure 3).

Figure 3. Evisceration

4. Weighing the Carcass. Process of weighing the parts of the body of the animal
excluding the head, feet and entrails.
5. Fabrication. Process of cutting the parts of the carcass of the animal into
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

standard wholesale cuts, and retail cuts (Figure 4 to 8).

Figure 4. Fabrication



Figure 5. Weighing the ham

Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013


Figure 6. Weighing the shoulder


Figure 7. Weighing the belly


Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013


Figure 8. Weighing the loin


Data Gathered

1. Slaughter and Carcass Data

a. Slaughter weight (kg). It wasobtained by weighing the animal priorto
slaughter using livestock scale.
b. Carcass weight (kg). It was the weight of the carcass without head, feet,
andthe entrails determined with the same livestock scale.
c. Weight of wholesale cuts (kg). Chopped of wholesalecuts which were
weighed individually with a meat scale
d. Weight of wholesale entrails (intestines and viscera) (kg). The intestines
and viscera weight.
2. Carcass Measurements
a. Carcass length (cm). This was taken by measuring from the first ribto
the base of the tail on the suspended carcass in centimeter
b. Back fat measurements (cm). This were measured from the first rib,last
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

rib and at the lumbar vertebra of the splitted carcass. The average six measurements
represent the back fat thickness in centimeter.
c. Loin eye area (cm2). This was taken by measuring the loin between the
tenth and eleventh rib.
3. Meat Data
a. Proximate composition. The amount of moisture, crude protein, crude,
fat, and ash were analyzed at the Regional Standard and Testing laboratory of the DOST-
CAR. The samples were taken from the lumbar portion of each pig.

Data Computed
1. Carcass Yield.Proportion ofthe animal's live weight salvaged at carcass
point called as dressed weight, killing out percentage.
Dressing Percentage =Carcass Weight x100
Slaughter Weight

2. Percentage of the Abdominal Fat
Percentage of the Abdominal Fat=Weight of Abdominal Fatx 100
Carcass Weight
3. Percentage of the Wholesale Cuts
Percentage of Wholesale Cut=
Cut Weight x 100
Carcass Weight
4. Percent of the Edible Entrails
Percent of Edible Entrails =Weight of Edible Entrailsx 100
Slaughter Weight


Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

5. Back Fat Thickness. This was determined by computing the average
of back fat measurement taken at the opposite of P1 first rib), P2 (last rib), P3 (lumbar
vertebra).


Statistical Analysis of Data

All data were subjected to analysis of variance (ANOVA) for a Completely
Randomized Design (CRD) experiment. Duncan’s Multiple Range Test (DMRT) was used
to compare treatment means.



















Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

RESULTS AND DISCUSSION

Slaughter Weight, Carcass Weight
and Dressing Percentage of Hogs


Table 1 shows the slaughter weight, carcass weight and dressing percentage of the
slaughtered hogs. Statistical analysis revealed that there were no significant differences in
the slaughter weight, carcass weight and dressing percentage of native pigsfed with
galiangcooked in rice washinglater fed with galiang plus commercial feeds and galiang
plus rice bran. The average slaughter weight of approximately 5 to 6 months old native
pigs was 31.22kg with an average carcass weight of 18.88kg.
The dressing percentage of slaughtered animals is an indicator of carcass yield. The
average dressing percentage was 62.90% for native pigs with an average slaughter weight
of 31.22kg. This is relatively lower than the dressing percentage of 69.93% reported by
Ibarra (1983) from hogs with a slaughter of 87.80kg. The small discrepancy may be due to
the condition of the carcass when the carcass weight was taken. In this study, carcass
weight was taken from a freshly slaughtered hog while that in Ibarra (1983), it was taken
from chilled carcass. It has been reported that carcass weight tends to decrease by 2% after
it has been chilled (Ibarra, 1983). Furthermore the dressing percentage in Ibarra (1983) was
obtained in bigger finished hogs while that in this study was obtained in smaller native
pigs. The differences in the breed and body weight at slaughter may have contributed in
the discrepancy in dressing percentage.




Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

Table 1. Slaughter weight, carcass weight and dressing percentage of hogs at 155 days




SLAUGHTER CARCASS DRESSING
TREATMENTS
WEIGHT WEIGHT PERCENTAGE




(Kg)

(Kg)
____________
Galiangcooked in rice washing
fortwo months and galiang plus
30.333a

18.88a
62.263a
Commercial feeds for one month
Galiang + commercial feeds
33.000a

20.44a
61.893a
Galiang + rice bran

30.333a

19.57a
64.537a
*Means with the same letter superscripts are not significantly different at 5% level of
significance by DMRT.


Weight of Wholesale Cuts

Table 2 shows the weight of shoulder, ham, and belly expressed as percent slaughter
weight of hogs with an average slaughter weight of 31.22kg. Statistical analysis revealed
no significant difference in the percent shoulder, ham and belly of hogs between treatments.
The average percent shoulder, ham and belly of hogs weighing 31.22kg were 17.23%,
14.69% and 12.72%, respectively. On the other hand, statistical analysis revealed a
significant difference in the percent loin between treatments. The average percent loin of
hogs given galiang cooked in rice washing then later given galiang plus commercial feeds
(13.06%) was relatively lower than the percent loin of hogs fed with galiang plus
commercial feeds (17.17%) and those given galiang plus rice bran (19.17%). This tend to
show that the slower growth rate native pigs during the first two months when the pigs
were given pure galiang cooked in rice washing affected the development of the loin. While
these pigs were able to attain the desired slaughter weight after the ration was shifted to
galiang plus commercial feeds, the loin in these pigs was significantly smaller relatively to
body weight.
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

Table 3 shows the weight of shoulder, ham, belly and loin expressed as percent of
carcass weight of native hogs with an average slaughter weight of 31.2kg. Statistical
analysis revealed that no significant differences in the percent of shoulder, ham, loin and
belly of hogs between treatments. The average percent of shoulder, ham, belly and loin of
31.22kg native hogs with a carcass weight of 19.63kg were 27.40%, 31.02%, 19.15% and
22.29%, respectively.

Table 2. Weight of wholesale cuts expressed as percent of slaughter weight

TREATMENTS

SHOULDER HAM LOIN BELLY
_______________________________________________________________________



Galiangcooked in rice washing
For two months and galiang plus
17.64a
18.17a 13.06b
12.48a
Commercial feeds for one month
Galiang + commercial feeds
16.49a
13.72a 17.71a
14.23a
Galiang + rice bran

17.55a
12.19a 19.17a
11.45a
*Means with different letter superscripts are significantly different at 5% level of
significance by DMRT.


Table 3. Weight of whole sale cuts expressed as percent of carcass weight
TREATMENTS

SHOULDER HAM LOIN BELLY
________________________________________________________________________
Galiangcooked in rice washing
for two months and galiang plus
28.37a
30.30a
20.97a 19.948a
Commercial feeds for one month

Galiang + commercial feeds
26.64a
33.06a
17.69a 22.966a

Galiang + rice bran

27.19a
29.71a
18.78a 23.963a

*Means with the same letter superscripts are not significantly different at 5% level of
significance by DMRT.
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

Abdominal Fat, Edible Entrails
and Empty Stomach of Hogs




Table 4 shows the weight of abdominal fat, edible entrails and empty stomach of
hogs expressed as percent of slaughter weight. Statistical analysis revealed that there were
no significant differences between the treatments. The average percent of abdominal fat,
edible entrails and empty stomach of native hogs slaughtered at 31.22kg live weight and
with a carcass weight of 19.63kg were 0.29%, 12.15% and 1.56%%, respectively.

Back Fat Thickness


Table 5 shows the back fat thickness of native hogs slaughtered at an average
weight of 31.22kgliveweight. Back fat measurement was taken at the back of the animal
one inch below the midline in the three locations: opposite of first rib (P1), last rib (P2) and
opposite of lumbar vertebrae (P3). Statistical analysis revealed no significant differences
between treatments in the average back fat thickness measured. The average of the three
back fat measurements of native hogs slaughtered at 31.22kg was 1.24cm.

Table 4. Weight of abdominal fat, edible entrails, and the empty stomach expressed as

percent of slaughter weight

TRETMENTS

ABDOMINAL EDIBLE EMPTY

FAT ENTRAILS STOMACH
________________________________________________________________________

Galiang cooked in rice washing
fortwo months and galiang plus 0.31a
11.012a
1.66a
commercial feeds to one month

Galiang + commercial feeds
0.29a
13.726a
1.26a

Galiang + rice bran

0.26a
11.711a
1.76a

*Means with the same letter superscripts are not significantly different at 5% level of
significance by DMRT
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

Table 5. Average back fat thickness of native pigs at an average of 31.22kg body weight

TREATMENTS




BACK FAT THICKNESS
__________________________________________________(cm)__________________
Galiang cooked in rice washing
For two months and galling plus




1.11a
Commercial feeds for one month
Galiang + commercial feed




1.50a
Galiang + rice bran





1.11a
*Means with the same letter superscripts are not significantly different at 5% level of
significance by DMRT.


Carcass Length and
Loin Eye Area

Table 6 present the carcass length. Statistical analysis revealed a highly significant
difference in the treatments. Native hogs given galiang plus commercial feeds had a shorter
carcass length (56.67cm), compared with native hogs given galiang in rice washing then
later galiang + commercial feeds (67.67cm) and those given galiang plus rice bran
(68.33cm). The carcass length was taken at the tip of symphysis pubis to the forward edge
of the first rib.
On the other hand, statistical analysis revealed no significant difference in the loin
eye area. The average loin eye area was 14.09cm for native hogs slaughtered at an average
weight of 31.22kgliveweight. Loin eye area was computed by multiplying the length and
width by 0.08cm.





Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

Meat Composition

Table 7 shows the proximate analysis of the meat samples obtained at the region of
the lumbar as analyzed by (DOST-CAR) Department of Science and Technology
Laboratory, La Trinidad, Benguet. Only one sample taken at the loin area of hogs was sent
to analysis.

Table 6. Measurements of carcass length and loin eye area
TREATMENTS


CARCASS LENGTH
LOIN EYE AREA






(cm)


(cm)________
Galiang cooked in rice washing

For two months and galiang plus

67.67a


13.60a
Commercial feeds for one months

Galiang + commercial feed

56.67b


15.00a

Galiang + rice bran


68.33a


13.68a
*Means with the different letter superscripts are highly significantly different at 5% level
of significance by DMRT.


Table7. Proximate analysis of pork samples
TEST GALIANG COOKED GALIANG + GALIANG +

IN RICE WASHING COMMERCIAL FEEDS RICE BRAN
________________________________________________________________________
Moisture

74.72


69.97

68.95
Crude Protein
20.41


19.26

17.26
Crude Fat

1.52


14.10

12.27
Ash

1.12


0.97

1.02


Moisture content. Oven method was used in obtaining the moisture content of the
different meat samples of the different treatments. Table 7 shows the moisture content of
the meat samples obtained from the pigs meat given galiang plus cooked in rice washing
Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

was74.72%, from pigs given galiang plus commercial feeds was 69.97% and from the
pigs given galiang plus was 69.95%.

Crude protein. Kjelhadl method was used in obtaining the crude protein of the
different meat samples of the different treatments. As shown in Table 7, the crude protein
of the meat samples obtained from the pigs given galiang plus cooked in rice washing,
thosegiven galiang plus commercial feeds was 19.26 and those given galiang plus rice bran
were 17.26%, were 20.41%, 19.26% and 17.26%, respectively.

Crude fat. Table 7 shows the crude fat contents of the meat samples derived from
the pigs under the different treatments. The crude fat obtained from meat of native pigs
given galiang plus commercial feeds was 14.10%, from hogs given galiang cooked in rice
washing the later commercial feed and galiand was 1.52%, from hogs given galiang plus
rice bran was 12.27%.The procedure used in determining crude fat was Soxhlet extraction.

Percent ash. The gravimetric method was used in obtaining the ash percentage of
the meat samples of the different treatments. The meat sample from the native pigs given
galiang plus cooked in rice washing has an ash content of 1.12%, those given galiang plus
rice bran has an ash content of 1.02% and those given galiang plus commercial feeds has
an ash content of 0.97%.

Owing to the fact that only one sample in each treatment was sent for analysis. The
differences in nutrient content of meat analyzed cannot be attributed to the treatment
imposed, with high level of confidence. Furthermore, difference in the analyzed value may
be attributed in part to sampling errors.


Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

SUMMARY, CONCLUSION AND RECOMMENDATION


Summary

The study was conducted to determine the effect of galiangor giant taro
(Alocasciamacrorrhiza) on the dressing percentage, wholesale cuts, abdominal fat, edible
entrails, back fat thickness, carcass length and loin eye area of native pigs. Nine hogs were
distributed to three treatments: galiang plus cooked in rice washing, galiang plus
commercial feeds and galiang plus rice bran. Each treatment has three replicates.

Result showed that supplementing ration of native pigs with galiang has no
significant difference effect on dressing percentage, wholesale cuts which is the shoulder,
ham, loin and belly expressed as percent of carcass weight, weight of edible entrails and
empty stomach expressed as percent of slaughter weight, carcass length, loin eye area,
abdominal fat and back fat thickness. The average dressing percentage of approximately
weighing 31kg native hogs 62.90%. The average wholesale cuts expressed as percent of
carcass weight were 27.40% shoulder, 31.02% ham, 19.15% loin, and 22.29% belly. While
the average weight of edible entrails and empty stomach expressed as percent of slaughter
weight were 12.15% and 1.56%. The average of carcass length, loin eye area and backfat
thickness of native pigs were 64.22cm, 14.09cm and 1.24cm, respectively.











Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

Conclusion

Based on the result of the study, galiang or giant taro (Alocasia macrorrhiza)
relatively to treatment hasno variable effect on the growth performance of the native pigs.

Recommendation

Based on this study, galiang or giant taro (Alocasia macrorrhiza) can be used as
feed to native swine in combination with rice bran or commercial feeds. Further studies on
rations to maximize performance of native pig are recommended.






























Carcass Quality of Native Pigs Given Galiang or Giant Taro (Alocasia macrorrhiza)
PUDSOC, JOSIE M. APRIL 2013

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