Resumen

KIM, Beob G et al. Effects of dietary barley on growth performance, carcass traits and pork quality of finishing pigs. Rev Colom Cienc Pecua [online]. 2014, vol.27, n.2, pp.102-113. ISSN 0120-0690.

Background: the relatively high concentration of polyunsaturated fatty acid in yellow corn may reduce the quality of pork fat, but feeding barley instead of yellow corn may increase pork quality. Objective: to determine the effects of feeding graded levels of barley on performance, carcass composition, and pork quality of finishing pigs. Methods: in experiment 1, diets containing 0, 20, 40, 60, or 80% barley were fed to pigs (initial BW: 67.9 kg) for 8 weeks. In experiment 2, a diet containing 60% barley was fed to pigs for 0, 2, 4, 6, or 8 weeks prior to slaughter. Results: feeding diets with increasing levels of barley resulted in a linear decrease in daily gain (p<0.01) and backfat thickness (p<0.01). Dressing percentage linearly decreased with length of barley feeding (p<0.05), but the concentration of saturated fatty acids in backfat increased (linear, p<0.05) the longer the barley diet was fed. Conclusion: there was no effect of barley on loin muscle quality and barley did not consistently change fat color or belly and bacon quality.

Palabras clave : belly traits; fatty acid composition; growth rate; swine nutrition.

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