BIBLIOGRAPHY CATONES , REYNATO ...
BIBLIOGRAPHY
CATONES , REYNATO S. OCTOBER 2010. Carcass Characteristics of Growing-
Finishing Hogs Supplemented With Raw Coconut Meat AND Ripe Banana Peelings. Benguet
State University, La Trinidad ,Benguet.
Adviser: BEN B. LUIS, Ph D.
ABSTRACT
The study was conducted to determine the effect of supplementing raw coconut meat and
ripe banana peelings on the carcass characteristics of growing-finishing hogs.
It aimed to measure the effect of supplementing raw coconut meat and ripe banana
peeling on growing-finishing hogs on the slaughter and carcass weight, dressing percentage,
back fat thickness, carcass length, loin eye area, weight of wholesale cuts and cooked meat
quality in terms of aroma, tenderness ad juiciness. The treatments that were used were as follow:
TO (pure commercial feeds); T1 (pure commercial feeds supplemented with1 kg ripe banana
peelings); T2 (pure commercial feeds supplemented with 1/2 kg raw coconut meat and 1 kg ripe
banana peelings). A total of 1 hog from each
treatment were slaughtered for the evaluation.
Results revealed that hogs supplemented with raw coconut eat and ripe banana peelings
has the heaviest weight in terms of carcass and slaughter weight, weight of wholesale cuts and
weight of digestive organs full and empty. Results also revealed that hogs supplemented with
raw coconut meat and ripe banana peelings has the highest dressing percentage among the
treatments. In terms of back fat thickness hogs supplemented with raw coconut meat and ripe
banana peelings has the thickest back fat among the treatments. Results also revealed that hogs
supplemented with raw coconut mea and ripe banana peelings has the longest carcass length and
highest loin eye area among the treatments.
On the other hand, significant differences were noted on the cooked meat quality in
terms of aroma among the treatments. In terms of juiciness highly significant differences were
seen among the treatments while no significant differences were noted on the tenderness on the
cooked meat quality among the treatments.
TABLE OF CONTENTS
Page
Bibliography………………………………………………………………………. i
Abstract……………………….…………………………………………………. i
Table of Contents………………………………………………………………… iii
INTRODUCTION…………………..………………………………………….. 1
REVIEW OF LITERATURE……................…………………………………… 3
MATERIALS AND METHODS……………………………………………….. 5
RESULTS AND DISCUSSION………….…………………………………….. 11
Slaughter weight, carcass weight………………………………………… 11
and dressing percentage
Carcass length and back fat thickness……………………………………. 12
And loin eye area
Weight of digestive organs………………………………….……………. 14
(stomach, small and large intestines)
Organoleptic test…………………………………………………………
16
SUMMARY, CONCLUSION AND RECOMMENDATIONS………………
19
Summary……………………………………………..…………………
19
Conclusion……………………………………………………………… 20
Recommendation……………………………………………………….. 20
LITERATURE CITED..………………………………………………………... 21
APPENDICES………………………………………………………………….. 22
1
INTRODUCTION
As of 2007, the national total pork supply reached almost 1.7 million metric tons,
of which 97% are produced locally and the remaining 3% as imported. 98% of the local
demand for pork is on domestic food consumption with the balance of 2% on canned or
processed meat. The 2007 derived consumption of pork ( excluding offal and processed
meat ) is 15.07 kg (PCARRD, 2009).
In Cordillera alone, the demand for pork is very high yet the production is low.
Only few farmers engage in commercial swine production because of high investment
required. On the other hand, many are still engaged in backyard swine raising as source
of family protein and additional income. Most of the hogs are feed with plant products
that can be readily available n the farm. Among these are banana peelings and coconut
meat.
Coconut (Cocos nucifera L.) is popularly known as the “TREE OF LIFE”
because of the variety of products being made from the tree which is not only used as
food for human but also in livestock and poultry. Coconut meat and juice are the main
products which are rich in proteins and which can be used in promoting growth of
animals.
Banana peelings are otherwise waste from banana cue and toron stalls. These are
rather used as non-conventional feedstuff for growing finishing hogs. Selverio (1981)
reported that 8 to 16% crude protein is highly recommended for hog finisher ration. It is
therefore of interest to determine the effect of feeding ripe banana peelings as feed
supplement to hogs particularly on carcass characteristics.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Generally, this study was conducted to determine the effect of supplementing
commercial feeds with ripe banana peelings and raw coconut meat in growing-finishing
hogs as far as carcass characteristics is concerned.
Specifically, the experiment aimed to measure the effect of the treatments on the
carcass characteristics in terms of slaughter and carcass weight, dressing percentage, back
fat thickness, carcass length, loin eye area and cooked meat quality.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
3
REVIEW OF LITERATURE
Banana Peelings as Feed Supplement
Daliling (2006) reported that growing-finishing pigs fed daily with 1-2kg of
chopped ripe banana peelings had better results in terms of carcass length, back fat
thickness and loin eye area as compared to the controlled treatment. Earlier, Mangusan
(2004) reported indigenous feed stuffs like camote leaves, cabbage and banana peelings
had significantly differences in terms of final weight, total and average daily gain in
weight, total feed consumption, feed conversion ratio and feed cost to produce a kilogram
gain in weight on growing-finishing pigs.
Both green and ripe bananas are palatable to ruminants. These are low in fiber,
protein and minerals and are therefore usually fed to animals with the proper supplement
and some roughage source. In dairy cow production, the use of banana meal and maize at
11% percent ration level has been observed (Garcia,1991). On the other hand, Sison
(1982) reported that dried banana peelings are a good feed supplement for finisher hogs,
he found that dried banana peelings could be incorporated on the hog finisher diet
without adverse effect on the weight gain and feed conversion ratio.
Le Dividich and Canope (1985) showed that the intake of bananas can increased
through adlibitum feeding. With 2 adlibitum feeding per day, a hog can increase its intake
by 20 to 30%. However, carcass yield is reduced due to enlarged digestive tract. This
limits the commercial use of large intake of banana peelings.
Guadalope (1985) found that banana silage is highly acceptable to growing-
finishing hogs. Despite the depressing effect of the digestibility on the ration protein,
green banana silage has nearly the same value as the ripe fruit. On the other hand,
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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banana silage make as for poor growth because of its higher cellulose content. Despite
poor digestibility of the protein silage-based diets, the carcass is of good quality even if
animals are slaughtered at 100kg or more weight.
Coconut Oil as Feed Supplement
Barrick (2009) showed that diet containing coconut oil as a source of fat are
produced hogs with extremely hard carcass.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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MATERIALS AND METHODS
The materials and equipments that were used in the study were 3 hogs [180 days
old], pots for boiling water, knives, basins, chopping board, weighing scale, measuring
tape, pen and a record book.
This study made used of the hogs from a previous feeding experiment. These
hogs were treated equally in all aspects except for the ration given to them which
composed the treatments. The different treatments were as follows;
TO= Commercial Feeds (CF)
T1= C F + 1kg Banana Peelings
T2= C F + 1kg Banana Peelings + ½ kg Raw Coconut Meat
After 90 days of feeding the hogs with their respective rations, one hog per
treatment was picked at random as sample for hog evaluation.
These sample hogs were not given food for 12 hours prior to slaughtering.
However, drinking water was given to them. After fasting, weight of each animal was
taken and slaughtering followed. In slaughtering, the hogs were subjected to bleeding
followed by scalding then dehairing process (Figure 1). After removing the hairs,
evisceration was done (Figure 2). In eviscerating the hogs, an opening was done at the
belly area to remove the stomach, small and large intestines, lungs and heart. Finally, the
carcass of each hog was cut to produce the major wholesale cuts namely the head, right
and left shoulder, right and left belly and the right and left ham after which, each cut was
weighed (Figures 3 and 4).
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Figure 1. Scalding process
Figure 2. Carcass of one of the slaughtered hogs after evisceration
Figure 3. Cutting the carcass into whole sale cuts
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Figure 4. Weighing of cut carcass
Organoleptic Test
From the carcass of the pigs from each treatment, meat samples were obtained
and these were cooked per treatment. After cooking, this were sliced to bite sizes and
were placed into containers with code names ready to be evaluated. Meanwhile, each
member of the panel of tasters ( five professionals and thirteen students ) was given a
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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scorecard to write down his ratings. During the evaluation, each member of the panel of
tasters was requested to drink water or rinse his mouth with water after each taste to wash
off any remains of the meat previously tasted that might have affected his rating to the
succeeding meat sample. The organoleptic test was done at the ATEP 1, Animal Science
Department, BSU, La Trinidad, Benguet.
Data Gathered
1. Slaughter and Carcass Data
1.1. Slaughter weight (kg). This was the weight of the slaughtered animal
prior to slaughtering using a livestock scale.
1.2. Carcass weight (kg). This was the weight of the carcass with head and
feet excluding entrails and hairs.
1.3. Weight of wholesale cuts (kg). This was obtained by weighing each
of the different wholesale cuts after chopping the carcass.
1.4. Weight of digestive organs (Full and Empty) (kg) . This was obtained
by weighing the stomach, large and small intestines as a whole before and after cleaning
process.
2. Carcass Measurements
2.1. Back fat thickness (cm). This was the thickness of the back fat
measured at the area opposite the first rib, last rib and at the lumbar vertebra of the
splitted carcass.
2.2. Carcass length (cm). This was taken by measuring from the first rib to
the base of the tail of the suspended carcass in centimeter.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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2.3. Loin eye area (cm). This was the cross sectional area of the
longissimus dorsi found between the tenth and eleventh rib using the formula CA=
LXWX0.08.
3. Dressing Percentage (%). This represents the carcass yield. This was computed
using the formula;
Dressing Percentage= carcass weight x 100%
slaughter weight
4. Cooked Meat Evaluation. This was the result of the cooked meat evaluation
rated by the panel of tasters. The results from the evaluation were recorded, tabulated and
subjected to statistical analysis. The parameters used were as follows:
4.1 Aroma. These was evaluated as follows:
Scale.
Remarks
1
Very good
2
Good
3
Fair
4
Poor
5
Very poor
4.2 Tenderness. These were evaluated as follows:
Scale Remarks
1 Very tender
2
Moderately tender
3
Slightly tender
4
Slightly tough
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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5
Tough
4.3 Juiciness. This was evaluated as follows:
Scale Remarks
1
Very juicy
2
Moderately juicy
3
Slightly juicy
4
Slightly dry
5
Very dry
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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RESULTS AND DISCUSSION
Slaughter and Carcass Weights
and Dressing Percentage
The slaughter and carcass weights and the dressing percentages of the hogs under
the different treatments are shown in Table 1. Results revealed that the hog given
banana peelings and coconut meat supplementation had the highest weights in terms of
slaughter and carcass weights (103 kg and 90 kg, respectively). This was followed by
the hog given banana peelings supplementation that slaughter and carcass weights of 101
kg and 89, respectively. The hog given no feed supplementation had the lowest weights
of 92kg and 80 kg, respectively also.
In terms of dressing percentage, it is revealed in the Table that the hog given
banana peelings supplementation registered the highest percentage of 88.12. This was
followed by the hog given both banana peelings and coconut meat supplementation with
a dressing percentage of 87.38 and finally the hog given no feed supplementation with a
dressing percentage of 86.96.
Table 1. Slaughter and carcass weight and the dressing percentages of the hogs in the
different treatments
TREATMENT
SLAUGHTER CARCASS
DRESSING
WEIGHT WEIGHT PERCENTAGE
(kg) (kg) (%)
Control,Commercial Feeds (CF)
92.00
80.00 86.96
CF + 1 kg Banana Peelings
101.00
89.00 88.12
CF + Banana Peelings +
103.00
90.00 87.38
½ kg Coconut Meat
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Carcass Length, Back Fat Thickness
and Loin Eye Area
Table 2 presents the carcass lengths, back fat thickness, and loin eye area
measurements obtained from the hogs in the different treatments. It is shown in the table
that the hog given the combination of banana peelings and coconut meat supplementation
had the longest carcass length of 98.1 cm and had the highest loin eye area measurement
of 1128.18 cm. The hog given banana peelings supplementation follows with a carcass
length of 97.5 cm and a loin eye area measurement of 1096.24 cm. The hog given no
feed supplementation registered the shortest carcass length of 96.5 cm and a loin eye area
measurement of 1096.24 cm.
However, the carcass of the hog given both the banana peelings and coconut meat
supplementation had the highest back fat thickness of 2.6 cm and this was probably
attributed by the coconut meat given to the pigs. The carcasses of the hogs given banana
peelings supplementation and the one given no feed supplementation (control) had back
fat thickness of 2.1 cm and 2.3, respectively (Figure 5 and 7).
Table 2. Carcass length, back fat thickness, and loin eye area measurements of the
carcasses of the hogs in the different treatments.
TREATMENT
CARCASS BACKFAT
LOIN EYE
LENGTH
THICKNESS AREA
(cm) (cm) (%)
Control,Commercial Feeds (CF)
96.50
2.30
1096.24
CF + 1 kg Banana Peelings
97.50
2.10
1117.74
CF + Banana Peelings +
98.10
2.60
1128.18
½ kg Coconut Meat
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
13
Figure 5. Carcass cut obtained from the hog given no feed supplementation
Figure 6. Carcass cut obtained from the hog given banana peelings supplementation
Figure 7. Carcass cut obtained from the hog given both banana peelings and coconut
meat supplementation
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Weights of Wholesale Cuts
The weights of the 7 major wholesale cuts of the hogs under the different
treatments are shown in Table 3. These 7 major wholesale cuts were composed of the
head, right and left belly, right and left shoulder and the right and left ham. Because the
hog given banana peelings and coconut meat supplementation had the highest slaughter
and carcass weights, it followed that in all of the above wholesale cuts, it had registered
the highest weights also. The weights of the wholesale cuts derived from the hog given
banana peelings supplementation come next and the hog given no feed supplementation
(control) registered the lowest weights.
Table 3. Weights of the 7 major wholesale cuts derived from the hogs in the different
treatments (kg)
TREATMENT
HEAD SHOULDER
BELLY
HAM
L R
L
R
L
R
Control,Commercial
8.0
12.6 12.4 11.3 11.5
12.2 12.0
Feeds (CF)
CF + 1 kg Banana
9.0
14.7 14.8 12.2 12.0 13.2 13.1
Peelings
CF + Banana Peelings
9.2
14.8 14.9 12.5 12.3
13.3 13.0
+ ½ kg Coconut Meat
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Weights of the Digestive Organs
(Stomach and Large and Small
Intestines)
The weights of the digestive organs composed of the stomach and the small and
large intestines (full and empty) of the slaughtered hogs from the different treatments are
shown in Table 4. As expected, it is revealed in the Table that both the hogs given
banana peelings and the one given both banana peelings and coconut meat
supplementation had higher weight losses of 6.7 kg and 6.6kg, respectively when
comparing weight of digestive organs, full and empty, compared to the hog given no feed
supplementation which had a weight loss of 6.5 kg this is expected.
Cooked Meat Evaluation
The rating of the cooked meat derived from the hogs in the three treatments are
presented in Tables 5-7. The cooked meat was evaluated in terms of aroma, tenderness
and juiciness by a panel of evaluators.
Table 4. Weights of digestive organs, full and empty derived from the hogs in the
different treatments (kg)
TREATMENT
FULL
EMPTY DIFFERENCE
Control, Commercial Feeds (CF)
12
5.5
6.5
CF + 1 kg Banana Peelings
12
5.3
6.7
CF + Banana Peelings
13
6.4
6.6
+ ½ kg Coconut Meat
.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Table 5. The tenderness of the meat derived from the hogs in the three treatments as
rated by the panel of evaluators
TREATMENT
MEAN
DESCRIPTIVE RATING
Control,Commercial Feeds (CF)
1.78a
Moderately Tender
CF + 1 kg Banana Peelings
1.22a
Very Tender
CF + Banana Peelings
1.45a
Very Tender
+ ½ kg Coconut Meat
* Means with the same superscripts are not significantly different at 5% level of
significance (DMRT)
Table 6. The aroma of the meat derived from the hogs in the three treatments as rated by
the panel of evaluators
TREATMENT
MEAN
DESCRIPTIVE RATING
Control,Commercial Feeds (CF)
1.61a
Good
CF + 1 kg Banana Peelings
1.39b
Very Good
CF + Banana Peelings
1.17c
Very Good
+ ½ kg Coconut Meat
Means with different superscripts are significantly different at 5% level of significance
(DMRT)
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Table 7. The juiciness of the meat derived from the hogs in the three treatments as rated
by the panel of evaluators.
TREATMENT
MEAN*
DESCRIPTIVE
RATING
Control,Commercial Feeds (CF)
1.94a
Moderately Juicy
CF + 1 kg Banana Peelings
1.78a
Moderately Juicy
CF + Banana Peelings
1.44b
Very Juicy
+ ½ kg Coconut Meat
Means with different superscripts are significantly different at 5% level of significance
(DMRT)
In terms of tenderness, statistical analysis revealed no significant differences
between treatment means. However, the meat of the hog given no feed supplementation
had a descriptive rating of moderately tender and the meat of the hogs given feed
supplementation had a descriptive rating of being very tender.
In terms of aroma, statistical analysis revealed that the meat derived from the
three treatments differ significantly from each other. The meat of the hog given the
combination of banana peelings and coconut meat supplementation had the best aroma,
followed by the meat of the hog given banana peelings supplementation and finally the
meat of the hog given no feed supplementation [control]. However, both the meat of the
hogs given feed supplementation had a descriptive rating of being very good and the meat
of the hog given no feed supplementation was rated as good only. The results reveal that
giving banana peelings alone or in combination with fresh coconut meat to growing-
finishing hogs as feed supplements improves the aroma of the resulting
meat when cooked.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
18
Likewise in terms of juiciness, statistical analysis revealed significant differences
between treatment means also. The meat of the hog given the combination of banana
peelings and raw coconut meat supplementation was observed to be more juicy compared
to the meat derived from the hogs in the other treatments. In fact it had a descriptive
rating of being very juicy. This was probably attributed by the coconut meat given to the
hog. Both the meat derived from the hog given no feed supplementation and the meat
derived from the hog given banana peelings supplementation had a descriptive rating of
being moderately juicy.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
19
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the effects of supplementing the
commercial feeds with ripe banana peelings and raw coconut meat on the carcass
characteristics on the carcass characteristics of growing-finishing hogs. Specifically, it
aimed to determine effect on the carcass characteristics in terms of carcass weight and
length, dressing percentage, weights of wholesale cuts and digestive organs, back fat
thickness, and loin eye area and also the effect on the cooked meat quality in terms of
aroma, tenderness and juiciness.
The results revealed that the hogs supplemented with both banana peelings and
raw coconut meat had the highest weights in terms of slaughter and carcass weights and
weight s of wholesale cuts. It had also the longest carcass and the highest loin eye area
measurement. However, in terms of back fat thickness, it had the thickest back fat. The
dressing percentages obtained from the three treatments ranged from 86.965% - 88.12%
In terms of cooked meat evaluation, statistical analysis revealed no significant
differences between the treatments. Significant differences were observed in terms of
aroma and juiciness. Both the meat of the hog given banana peelings and the one given a
combination of banana peelings and coconut meat supplementation had a more desirable
aroma compared the to the aroma of the meat derived the hog given no feed
supplementation. Also, the meat of the hog given the combination of banana peelings
and raw coconut meat supplementation was more juicy than the meat derived from the
hog given no feed supplementation and the hog given banana peelings supplementation.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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Conclusion
Based on the results of the study, it is therefore concluded that supplementing the
commercial feed intake of growing finishing hogs with ripe banana peelings alone or in
combination with raw coconut meat results to heavier carcass weights, higher loin eye
area measurements and the resulting meat has a more desirable aroma and more juicy.
Also, hogs, when given banana peelings supplementation results to thinner back fat
thickness but giving the hog a combination of banana peelings and raw coconut meat
supplementation results to thicker back fat thickness.
Recommendations
Based on the results of the study, ripe banana peelings which used to be wasted
may be given to growing finishing hogs as “merienda” or snack. It can also be given in
combination with raw coconut meat but the coconut meat should not exceed ½ kg daily.
However, a related study should be conducted but should include the nutrient
composition of the resulting meat.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
21
LITERATURE CITED
BARRICK, M. 2009. Pigs Diets Containing Coconut Oil. Retrieved October 27, 2009
from http:// www.google.com.
CANOPE, H. 1985. Raising of Intake of Fresh Bananas though Adibitum feeding.
Retrieved October 27,
2009 from http:// www.google.com.
DILILING, M.K. 2006. The effect of ripe banana peeling as feed supplement on the
performance of growing finishing pigs. BS Thesis. BSU La Trinidad, Benguet.
GARCIA,F.B. 1991. Carcass Yield and Characteristics of Hogs Slaughter in Sagada
Mountain Province. BS Thesis. BSU La Trinidad. Pp. 6-9.
GUADALOPE, A. 1985. Ensiled and dehydrated Bananas. Retrieved October 27, 2009
from http:// www.google.com.
LE DIVIDICH, J. 1985. Raising of Intake of Fresh Bananas through Adibitum Feeding.
Retrieved October 27, 2009 from http:// www.google.com.
MANGUSAN, E. T. 2004. Respond of growing finishing pigs to some indigenous
feedstuffs (camote leaves, cabbage, banana peelings) in the cordillera region. BS
Thesis. BSU La Trinidad, Benguet. P. 16.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES AND DEVELOPMENT (PCARRD). 2009. Bureau of Agriculture
Statistic per Capita Consumption of Pork (kg/yr).
SISON, J.A. 1982. Animal Food Service Bulletin,6:3, Animal Feed Control Division.
Bureau of Animal Husbandry, Visayas Avenue, Diliman, Quezon City.
SILVERIO, V.G.1981. The Utilization of Banana Meal in Hog Ration. Bureau of Animal
Industry and National Science Development Board. P. 24.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
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APPENDICES
Appendix Table 1. Cooked meat quality evaluation in terms of aroma
REPLICATION
TREATMENT
I
II
III
TOTAL
MEAN
T0
1.67
1.67
1.50
4.84
1.61
T1
1.17
1.17
1.17
3.51
1.39
T2
1.33
1.50
1.13
3.96
1.17
GRAND TOTAL 12.31
GRAND MEAN 1.39
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
TABULAR F
TABLE
OF
SUM OF
MEAN
VARIANCE
FREEDOM SQUARE SQUARE
CF
0.05
0.01
TREATMENT
2
0.295
0.147
22.96**
5.14
10.92
ERROR
6
0.033
0.006
TOTAL
8
0.328
** = highly significant
Coefficient of Variance = 5.77 %
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
23
Appendix Table 2. Cooked meat quality evaluation in terms of tenderness
REPLICATION
TREATMENT
I
II
III
TOTAL
MEAN
T0
2.00
2.00
1.33
5.33
1.78
T1
1.33
1.33
1.17
3.83
1.28
T2
1.50
1.67
1.17
4.34
1.45
GRAND TOTAL 13.50
GRAND MEAN 1.50
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN
TABULAR F
VARIANCE
OF
FREEDOM
SQUARE SQUARE
CF
0.05
0.01
TREATMENT
2
0.465
0.2325
3.13ns
5.14
10.92
ERROR
6
0.446
0.0743
TOTAL
8
0.911
ns = not significant
Coefficient of Variance = 18.39 %
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
24
Appendix Table 3. Cooked meat quality evaluation in terms of juiciness
REPLICATION
TREATMENT
I
II
III
TOTAL
MEAN
T0
2.17
1.83
1.83
5.83
1.94
T1
1.67
2.00
1.67
5.34
1.78
T2
1.50
1.50
1.33
4.33
1.44
GRAND TOTAL 15.50
GRAND MEAN 1.72
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN
TABULAR F
VARIANCE
OF
FREEDOM
SQUARE SQUARE
CF
0.05
0.01
TREATMENT
2
0.390
0.195
6.93*
5.14
10.92
ERROR
6
0.169
0.028
TOTAL
8
0.559
* = significant
Coefficient of Variance = 9.74 %
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
CATONES , REYNATO S. OCTOBER 2010. Carcass Characteristics of Growing-
Finishing Hogs Supplemented With Raw Coconut Meat AND Ripe Banana Peelings. Benguet
State University, La Trinidad ,Benguet.
Adviser: BEN B. LUIS, Ph D.
ABSTRACT
The study was conducted to determine the effect of supplementing raw coconut meat and
ripe banana peelings on the carcass characteristics of growing-finishing hogs.
It aimed to measure the effect of supplementing raw coconut meat and ripe banana
peeling on growing-finishing hogs on the slaughter and carcass weight, dressing percentage,
back fat thickness, carcass length, loin eye area, weight of wholesale cuts and cooked meat
quality in terms of aroma, tenderness ad juiciness. The treatments that were used were as follow:
TO (pure commercial feeds); T1 (pure commercial feeds supplemented with1 kg ripe banana
peelings); T2 (pure commercial feeds supplemented with 1/2 kg raw coconut meat and 1 kg ripe
banana peelings). A total of 1 hog from each
treatment were slaughtered for the evaluation.
Results revealed that hogs supplemented with raw coconut eat and ripe banana peelings
has the heaviest weight in terms of carcass and slaughter weight, weight of wholesale cuts and
weight of digestive organs full and empty. Results also revealed that hogs supplemented with
raw coconut meat and ripe banana peelings has the highest dressing percentage among the
treatments. In terms of back fat thickness hogs supplemented with raw coconut meat and ripe
banana peelings has the thickest back fat among the treatments. Results also revealed that hogs
supplemented with raw coconut mea and ripe banana peelings has the longest carcass length and
highest loin eye area among the treatments.
On the other hand, significant differences were noted on the cooked meat quality in
terms of aroma among the treatments. In terms of juiciness highly significant differences were
seen among the treatments while no significant differences were noted on the tenderness on the
cooked meat quality among the treatments.
TABLE OF CONTENTS
Page
Bibliography………………………………………………………………………. i
Abstract……………………….…………………………………………………. i
Table of Contents………………………………………………………………… iii
INTRODUCTION…………………..………………………………………….. 1
REVIEW OF LITERATURE……................…………………………………… 3
MATERIALS AND METHODS……………………………………………….. 5
RESULTS AND DISCUSSION………….…………………………………….. 11
Slaughter weight, carcass weight………………………………………… 11
and dressing percentage
Carcass length and back fat thickness……………………………………. 12
And loin eye area
Weight of digestive organs………………………………….……………. 14
(stomach, small and large intestines)
Organoleptic test…………………………………………………………
16
SUMMARY, CONCLUSION AND RECOMMENDATIONS………………
19
Summary……………………………………………..…………………
19
Conclusion……………………………………………………………… 20
Recommendation……………………………………………………….. 20
LITERATURE CITED..………………………………………………………... 21
APPENDICES………………………………………………………………….. 22
1
INTRODUCTION
As of 2007, the national total pork supply reached almost 1.7 million metric tons,
of which 97% are produced locally and the remaining 3% as imported. 98% of the local
demand for pork is on domestic food consumption with the balance of 2% on canned or
processed meat. The 2007 derived consumption of pork ( excluding offal and processed
meat ) is 15.07 kg (PCARRD, 2009).
In Cordillera alone, the demand for pork is very high yet the production is low.
Only few farmers engage in commercial swine production because of high investment
required. On the other hand, many are still engaged in backyard swine raising as source
of family protein and additional income. Most of the hogs are feed with plant products
that can be readily available n the farm. Among these are banana peelings and coconut
meat.
Coconut (Cocos nucifera L.) is popularly known as the “TREE OF LIFE”
because of the variety of products being made from the tree which is not only used as
food for human but also in livestock and poultry. Coconut meat and juice are the main
products which are rich in proteins and which can be used in promoting growth of
animals.
Banana peelings are otherwise waste from banana cue and toron stalls. These are
rather used as non-conventional feedstuff for growing finishing hogs. Selverio (1981)
reported that 8 to 16% crude protein is highly recommended for hog finisher ration. It is
therefore of interest to determine the effect of feeding ripe banana peelings as feed
supplement to hogs particularly on carcass characteristics.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
2
Generally, this study was conducted to determine the effect of supplementing
commercial feeds with ripe banana peelings and raw coconut meat in growing-finishing
hogs as far as carcass characteristics is concerned.
Specifically, the experiment aimed to measure the effect of the treatments on the
carcass characteristics in terms of slaughter and carcass weight, dressing percentage, back
fat thickness, carcass length, loin eye area and cooked meat quality.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
3
REVIEW OF LITERATURE
Banana Peelings as Feed Supplement
Daliling (2006) reported that growing-finishing pigs fed daily with 1-2kg of
chopped ripe banana peelings had better results in terms of carcass length, back fat
thickness and loin eye area as compared to the controlled treatment. Earlier, Mangusan
(2004) reported indigenous feed stuffs like camote leaves, cabbage and banana peelings
had significantly differences in terms of final weight, total and average daily gain in
weight, total feed consumption, feed conversion ratio and feed cost to produce a kilogram
gain in weight on growing-finishing pigs.
Both green and ripe bananas are palatable to ruminants. These are low in fiber,
protein and minerals and are therefore usually fed to animals with the proper supplement
and some roughage source. In dairy cow production, the use of banana meal and maize at
11% percent ration level has been observed (Garcia,1991). On the other hand, Sison
(1982) reported that dried banana peelings are a good feed supplement for finisher hogs,
he found that dried banana peelings could be incorporated on the hog finisher diet
without adverse effect on the weight gain and feed conversion ratio.
Le Dividich and Canope (1985) showed that the intake of bananas can increased
through adlibitum feeding. With 2 adlibitum feeding per day, a hog can increase its intake
by 20 to 30%. However, carcass yield is reduced due to enlarged digestive tract. This
limits the commercial use of large intake of banana peelings.
Guadalope (1985) found that banana silage is highly acceptable to growing-
finishing hogs. Despite the depressing effect of the digestibility on the ration protein,
green banana silage has nearly the same value as the ripe fruit. On the other hand,
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
4
banana silage make as for poor growth because of its higher cellulose content. Despite
poor digestibility of the protein silage-based diets, the carcass is of good quality even if
animals are slaughtered at 100kg or more weight.
Coconut Oil as Feed Supplement
Barrick (2009) showed that diet containing coconut oil as a source of fat are
produced hogs with extremely hard carcass.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
5
MATERIALS AND METHODS
The materials and equipments that were used in the study were 3 hogs [180 days
old], pots for boiling water, knives, basins, chopping board, weighing scale, measuring
tape, pen and a record book.
This study made used of the hogs from a previous feeding experiment. These
hogs were treated equally in all aspects except for the ration given to them which
composed the treatments. The different treatments were as follows;
TO= Commercial Feeds (CF)
T1= C F + 1kg Banana Peelings
T2= C F + 1kg Banana Peelings + ½ kg Raw Coconut Meat
After 90 days of feeding the hogs with their respective rations, one hog per
treatment was picked at random as sample for hog evaluation.
These sample hogs were not given food for 12 hours prior to slaughtering.
However, drinking water was given to them. After fasting, weight of each animal was
taken and slaughtering followed. In slaughtering, the hogs were subjected to bleeding
followed by scalding then dehairing process (Figure 1). After removing the hairs,
evisceration was done (Figure 2). In eviscerating the hogs, an opening was done at the
belly area to remove the stomach, small and large intestines, lungs and heart. Finally, the
carcass of each hog was cut to produce the major wholesale cuts namely the head, right
and left shoulder, right and left belly and the right and left ham after which, each cut was
weighed (Figures 3 and 4).
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
6
Figure 1. Scalding process
Figure 2. Carcass of one of the slaughtered hogs after evisceration
Figure 3. Cutting the carcass into whole sale cuts
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
7
Figure 4. Weighing of cut carcass
Organoleptic Test
From the carcass of the pigs from each treatment, meat samples were obtained
and these were cooked per treatment. After cooking, this were sliced to bite sizes and
were placed into containers with code names ready to be evaluated. Meanwhile, each
member of the panel of tasters ( five professionals and thirteen students ) was given a
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
8
scorecard to write down his ratings. During the evaluation, each member of the panel of
tasters was requested to drink water or rinse his mouth with water after each taste to wash
off any remains of the meat previously tasted that might have affected his rating to the
succeeding meat sample. The organoleptic test was done at the ATEP 1, Animal Science
Department, BSU, La Trinidad, Benguet.
Data Gathered
1. Slaughter and Carcass Data
1.1. Slaughter weight (kg). This was the weight of the slaughtered animal
prior to slaughtering using a livestock scale.
1.2. Carcass weight (kg). This was the weight of the carcass with head and
feet excluding entrails and hairs.
1.3. Weight of wholesale cuts (kg). This was obtained by weighing each
of the different wholesale cuts after chopping the carcass.
1.4. Weight of digestive organs (Full and Empty) (kg) . This was obtained
by weighing the stomach, large and small intestines as a whole before and after cleaning
process.
2. Carcass Measurements
2.1. Back fat thickness (cm). This was the thickness of the back fat
measured at the area opposite the first rib, last rib and at the lumbar vertebra of the
splitted carcass.
2.2. Carcass length (cm). This was taken by measuring from the first rib to
the base of the tail of the suspended carcass in centimeter.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
9
2.3. Loin eye area (cm). This was the cross sectional area of the
longissimus dorsi found between the tenth and eleventh rib using the formula CA=
LXWX0.08.
3. Dressing Percentage (%). This represents the carcass yield. This was computed
using the formula;
Dressing Percentage= carcass weight x 100%
slaughter weight
4. Cooked Meat Evaluation. This was the result of the cooked meat evaluation
rated by the panel of tasters. The results from the evaluation were recorded, tabulated and
subjected to statistical analysis. The parameters used were as follows:
4.1 Aroma. These was evaluated as follows:
Scale.
Remarks
1
Very good
2
Good
3
Fair
4
Poor
5
Very poor
4.2 Tenderness. These were evaluated as follows:
Scale Remarks
1 Very tender
2
Moderately tender
3
Slightly tender
4
Slightly tough
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
10
5
Tough
4.3 Juiciness. This was evaluated as follows:
Scale Remarks
1
Very juicy
2
Moderately juicy
3
Slightly juicy
4
Slightly dry
5
Very dry
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
11
RESULTS AND DISCUSSION
Slaughter and Carcass Weights
and Dressing Percentage
The slaughter and carcass weights and the dressing percentages of the hogs under
the different treatments are shown in Table 1. Results revealed that the hog given
banana peelings and coconut meat supplementation had the highest weights in terms of
slaughter and carcass weights (103 kg and 90 kg, respectively). This was followed by
the hog given banana peelings supplementation that slaughter and carcass weights of 101
kg and 89, respectively. The hog given no feed supplementation had the lowest weights
of 92kg and 80 kg, respectively also.
In terms of dressing percentage, it is revealed in the Table that the hog given
banana peelings supplementation registered the highest percentage of 88.12. This was
followed by the hog given both banana peelings and coconut meat supplementation with
a dressing percentage of 87.38 and finally the hog given no feed supplementation with a
dressing percentage of 86.96.
Table 1. Slaughter and carcass weight and the dressing percentages of the hogs in the
different treatments
TREATMENT
SLAUGHTER CARCASS
DRESSING
WEIGHT WEIGHT PERCENTAGE
(kg) (kg) (%)
Control,Commercial Feeds (CF)
92.00
80.00 86.96
CF + 1 kg Banana Peelings
101.00
89.00 88.12
CF + Banana Peelings +
103.00
90.00 87.38
½ kg Coconut Meat
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
12
Carcass Length, Back Fat Thickness
and Loin Eye Area
Table 2 presents the carcass lengths, back fat thickness, and loin eye area
measurements obtained from the hogs in the different treatments. It is shown in the table
that the hog given the combination of banana peelings and coconut meat supplementation
had the longest carcass length of 98.1 cm and had the highest loin eye area measurement
of 1128.18 cm. The hog given banana peelings supplementation follows with a carcass
length of 97.5 cm and a loin eye area measurement of 1096.24 cm. The hog given no
feed supplementation registered the shortest carcass length of 96.5 cm and a loin eye area
measurement of 1096.24 cm.
However, the carcass of the hog given both the banana peelings and coconut meat
supplementation had the highest back fat thickness of 2.6 cm and this was probably
attributed by the coconut meat given to the pigs. The carcasses of the hogs given banana
peelings supplementation and the one given no feed supplementation (control) had back
fat thickness of 2.1 cm and 2.3, respectively (Figure 5 and 7).
Table 2. Carcass length, back fat thickness, and loin eye area measurements of the
carcasses of the hogs in the different treatments.
TREATMENT
CARCASS BACKFAT
LOIN EYE
LENGTH
THICKNESS AREA
(cm) (cm) (%)
Control,Commercial Feeds (CF)
96.50
2.30
1096.24
CF + 1 kg Banana Peelings
97.50
2.10
1117.74
CF + Banana Peelings +
98.10
2.60
1128.18
½ kg Coconut Meat
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
13
Figure 5. Carcass cut obtained from the hog given no feed supplementation
Figure 6. Carcass cut obtained from the hog given banana peelings supplementation
Figure 7. Carcass cut obtained from the hog given both banana peelings and coconut
meat supplementation
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
14
Weights of Wholesale Cuts
The weights of the 7 major wholesale cuts of the hogs under the different
treatments are shown in Table 3. These 7 major wholesale cuts were composed of the
head, right and left belly, right and left shoulder and the right and left ham. Because the
hog given banana peelings and coconut meat supplementation had the highest slaughter
and carcass weights, it followed that in all of the above wholesale cuts, it had registered
the highest weights also. The weights of the wholesale cuts derived from the hog given
banana peelings supplementation come next and the hog given no feed supplementation
(control) registered the lowest weights.
Table 3. Weights of the 7 major wholesale cuts derived from the hogs in the different
treatments (kg)
TREATMENT
HEAD SHOULDER
BELLY
HAM
L R
L
R
L
R
Control,Commercial
8.0
12.6 12.4 11.3 11.5
12.2 12.0
Feeds (CF)
CF + 1 kg Banana
9.0
14.7 14.8 12.2 12.0 13.2 13.1
Peelings
CF + Banana Peelings
9.2
14.8 14.9 12.5 12.3
13.3 13.0
+ ½ kg Coconut Meat
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
15
Weights of the Digestive Organs
(Stomach and Large and Small
Intestines)
The weights of the digestive organs composed of the stomach and the small and
large intestines (full and empty) of the slaughtered hogs from the different treatments are
shown in Table 4. As expected, it is revealed in the Table that both the hogs given
banana peelings and the one given both banana peelings and coconut meat
supplementation had higher weight losses of 6.7 kg and 6.6kg, respectively when
comparing weight of digestive organs, full and empty, compared to the hog given no feed
supplementation which had a weight loss of 6.5 kg this is expected.
Cooked Meat Evaluation
The rating of the cooked meat derived from the hogs in the three treatments are
presented in Tables 5-7. The cooked meat was evaluated in terms of aroma, tenderness
and juiciness by a panel of evaluators.
Table 4. Weights of digestive organs, full and empty derived from the hogs in the
different treatments (kg)
TREATMENT
FULL
EMPTY DIFFERENCE
Control, Commercial Feeds (CF)
12
5.5
6.5
CF + 1 kg Banana Peelings
12
5.3
6.7
CF + Banana Peelings
13
6.4
6.6
+ ½ kg Coconut Meat
.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
16
Table 5. The tenderness of the meat derived from the hogs in the three treatments as
rated by the panel of evaluators
TREATMENT
MEAN
DESCRIPTIVE RATING
Control,Commercial Feeds (CF)
1.78a
Moderately Tender
CF + 1 kg Banana Peelings
1.22a
Very Tender
CF + Banana Peelings
1.45a
Very Tender
+ ½ kg Coconut Meat
* Means with the same superscripts are not significantly different at 5% level of
significance (DMRT)
Table 6. The aroma of the meat derived from the hogs in the three treatments as rated by
the panel of evaluators
TREATMENT
MEAN
DESCRIPTIVE RATING
Control,Commercial Feeds (CF)
1.61a
Good
CF + 1 kg Banana Peelings
1.39b
Very Good
CF + Banana Peelings
1.17c
Very Good
+ ½ kg Coconut Meat
Means with different superscripts are significantly different at 5% level of significance
(DMRT)
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
17
Table 7. The juiciness of the meat derived from the hogs in the three treatments as rated
by the panel of evaluators.
TREATMENT
MEAN*
DESCRIPTIVE
RATING
Control,Commercial Feeds (CF)
1.94a
Moderately Juicy
CF + 1 kg Banana Peelings
1.78a
Moderately Juicy
CF + Banana Peelings
1.44b
Very Juicy
+ ½ kg Coconut Meat
Means with different superscripts are significantly different at 5% level of significance
(DMRT)
In terms of tenderness, statistical analysis revealed no significant differences
between treatment means. However, the meat of the hog given no feed supplementation
had a descriptive rating of moderately tender and the meat of the hogs given feed
supplementation had a descriptive rating of being very tender.
In terms of aroma, statistical analysis revealed that the meat derived from the
three treatments differ significantly from each other. The meat of the hog given the
combination of banana peelings and coconut meat supplementation had the best aroma,
followed by the meat of the hog given banana peelings supplementation and finally the
meat of the hog given no feed supplementation [control]. However, both the meat of the
hogs given feed supplementation had a descriptive rating of being very good and the meat
of the hog given no feed supplementation was rated as good only. The results reveal that
giving banana peelings alone or in combination with fresh coconut meat to growing-
finishing hogs as feed supplements improves the aroma of the resulting
meat when cooked.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
18
Likewise in terms of juiciness, statistical analysis revealed significant differences
between treatment means also. The meat of the hog given the combination of banana
peelings and raw coconut meat supplementation was observed to be more juicy compared
to the meat derived from the hogs in the other treatments. In fact it had a descriptive
rating of being very juicy. This was probably attributed by the coconut meat given to the
hog. Both the meat derived from the hog given no feed supplementation and the meat
derived from the hog given banana peelings supplementation had a descriptive rating of
being moderately juicy.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
19
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted to determine the effects of supplementing the
commercial feeds with ripe banana peelings and raw coconut meat on the carcass
characteristics on the carcass characteristics of growing-finishing hogs. Specifically, it
aimed to determine effect on the carcass characteristics in terms of carcass weight and
length, dressing percentage, weights of wholesale cuts and digestive organs, back fat
thickness, and loin eye area and also the effect on the cooked meat quality in terms of
aroma, tenderness and juiciness.
The results revealed that the hogs supplemented with both banana peelings and
raw coconut meat had the highest weights in terms of slaughter and carcass weights and
weight s of wholesale cuts. It had also the longest carcass and the highest loin eye area
measurement. However, in terms of back fat thickness, it had the thickest back fat. The
dressing percentages obtained from the three treatments ranged from 86.965% - 88.12%
In terms of cooked meat evaluation, statistical analysis revealed no significant
differences between the treatments. Significant differences were observed in terms of
aroma and juiciness. Both the meat of the hog given banana peelings and the one given a
combination of banana peelings and coconut meat supplementation had a more desirable
aroma compared the to the aroma of the meat derived the hog given no feed
supplementation. Also, the meat of the hog given the combination of banana peelings
and raw coconut meat supplementation was more juicy than the meat derived from the
hog given no feed supplementation and the hog given banana peelings supplementation.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
20
Conclusion
Based on the results of the study, it is therefore concluded that supplementing the
commercial feed intake of growing finishing hogs with ripe banana peelings alone or in
combination with raw coconut meat results to heavier carcass weights, higher loin eye
area measurements and the resulting meat has a more desirable aroma and more juicy.
Also, hogs, when given banana peelings supplementation results to thinner back fat
thickness but giving the hog a combination of banana peelings and raw coconut meat
supplementation results to thicker back fat thickness.
Recommendations
Based on the results of the study, ripe banana peelings which used to be wasted
may be given to growing finishing hogs as “merienda” or snack. It can also be given in
combination with raw coconut meat but the coconut meat should not exceed ½ kg daily.
However, a related study should be conducted but should include the nutrient
composition of the resulting meat.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
21
LITERATURE CITED
BARRICK, M. 2009. Pigs Diets Containing Coconut Oil. Retrieved October 27, 2009
from http:// www.google.com.
CANOPE, H. 1985. Raising of Intake of Fresh Bananas though Adibitum feeding.
Retrieved October 27,
2009 from http:// www.google.com.
DILILING, M.K. 2006. The effect of ripe banana peeling as feed supplement on the
performance of growing finishing pigs. BS Thesis. BSU La Trinidad, Benguet.
GARCIA,F.B. 1991. Carcass Yield and Characteristics of Hogs Slaughter in Sagada
Mountain Province. BS Thesis. BSU La Trinidad. Pp. 6-9.
GUADALOPE, A. 1985. Ensiled and dehydrated Bananas. Retrieved October 27, 2009
from http:// www.google.com.
LE DIVIDICH, J. 1985. Raising of Intake of Fresh Bananas through Adibitum Feeding.
Retrieved October 27, 2009 from http:// www.google.com.
MANGUSAN, E. T. 2004. Respond of growing finishing pigs to some indigenous
feedstuffs (camote leaves, cabbage, banana peelings) in the cordillera region. BS
Thesis. BSU La Trinidad, Benguet. P. 16.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES AND DEVELOPMENT (PCARRD). 2009. Bureau of Agriculture
Statistic per Capita Consumption of Pork (kg/yr).
SISON, J.A. 1982. Animal Food Service Bulletin,6:3, Animal Feed Control Division.
Bureau of Animal Husbandry, Visayas Avenue, Diliman, Quezon City.
SILVERIO, V.G.1981. The Utilization of Banana Meal in Hog Ration. Bureau of Animal
Industry and National Science Development Board. P. 24.
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
22
APPENDICES
Appendix Table 1. Cooked meat quality evaluation in terms of aroma
REPLICATION
TREATMENT
I
II
III
TOTAL
MEAN
T0
1.67
1.67
1.50
4.84
1.61
T1
1.17
1.17
1.17
3.51
1.39
T2
1.33
1.50
1.13
3.96
1.17
GRAND TOTAL 12.31
GRAND MEAN 1.39
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
TABULAR F
TABLE
OF
SUM OF
MEAN
VARIANCE
FREEDOM SQUARE SQUARE
CF
0.05
0.01
TREATMENT
2
0.295
0.147
22.96**
5.14
10.92
ERROR
6
0.033
0.006
TOTAL
8
0.328
** = highly significant
Coefficient of Variance = 5.77 %
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
23
Appendix Table 2. Cooked meat quality evaluation in terms of tenderness
REPLICATION
TREATMENT
I
II
III
TOTAL
MEAN
T0
2.00
2.00
1.33
5.33
1.78
T1
1.33
1.33
1.17
3.83
1.28
T2
1.50
1.67
1.17
4.34
1.45
GRAND TOTAL 13.50
GRAND MEAN 1.50
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN
TABULAR F
VARIANCE
OF
FREEDOM
SQUARE SQUARE
CF
0.05
0.01
TREATMENT
2
0.465
0.2325
3.13ns
5.14
10.92
ERROR
6
0.446
0.0743
TOTAL
8
0.911
ns = not significant
Coefficient of Variance = 18.39 %
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
24
Appendix Table 3. Cooked meat quality evaluation in terms of juiciness
REPLICATION
TREATMENT
I
II
III
TOTAL
MEAN
T0
2.17
1.83
1.83
5.83
1.94
T1
1.67
2.00
1.67
5.34
1.78
T2
1.50
1.50
1.33
4.33
1.44
GRAND TOTAL 15.50
GRAND MEAN 1.72
ANALYSIS OF VARIANCE
SOURCE OF
DEGREES
SUM OF
MEAN
TABULAR F
VARIANCE
OF
FREEDOM
SQUARE SQUARE
CF
0.05
0.01
TREATMENT
2
0.390
0.195
6.93*
5.14
10.92
ERROR
6
0.169
0.028
TOTAL
8
0.559
* = significant
Coefficient of Variance = 9.74 %
Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat
AND Ripe Banana Peelings. CATONES , REYNATO S. OCTOBER 2010.
Document Outline
- Carcass Characteristics of Growing-Finishing Hogs Supplemented With Raw Coconut Meat AND Ripe Banana Peelings
- BIBLIOGRAPHY
- TABLE OF CONTENTS
- INTRODUCTION
- REVIEW OF LITERATURE
- MATERIALS AND METHODS
- RESULTS AND DISCUSSION
- SUMMARY, CONCLUSION AND RECOMMENDATION
- LITERATURE CITED