Vol. 2, Issue 2, Part A (2017)

Author(s): Oluwafemi RA, Akpodiete OJ and Bratte L

Abstract: Carcass characteristics and pork quality from finished pigs fed enzyme supplemented palm kernel cake-based diets as replacement for maize was evaluated. Thirty finisher pigs with average initial weight of between 21.5kg - 23.17kg were assigned to five dietary treatments in a Completely Randomized Design which lasted for twelve weeks. The first dietary treatment (T1), which was the control, contained 0%PKC and without enzyme supplementation. The second treatment (T2) contained 40%PKC + enzyme. The third treatment (T3) contained 40%PKC but without enzyme. The fourth treatment (T4) contained 60%PKC + enzyme while the fifth treatment (T5) contained 60%PKC but without enzyme. There were significant (P<0.05) differences in weight gain, average daily feed intake and feed conversion ratio. There were significant (P<0.05) differences between the mean carcass characteristics of the experimental animals as a result of their different diets containing different levels of PKC (with or without enzyme supplementation) inclusion. There were also significant (P<0.05) differences between the dressed weight percentages of the loin, the kidney and the heart. The dressed weight was higher (P<0.05) for treatment 3 than other treatments while the loin was higher (P<0.05) for treatments 3 and 2. There were also significant (P<0.05) differences in the mean of the kidney and the heart. The results of the serum chemistry showed that there were no significant (P>0.05) differences between the Serum levels of total protein, cholesterol and the Urea of the experimental animals. However, there were Significant (P<0.05) differences between the mean values of albumin and glucose. In conclusion, PKC inclusion of up to 60% did not have any deleterious effect on the serological and carcass characteristics as well as the general performance of finisher pigs. This study therefore provides useful information for farmers, nutritionists, researchers, research institutions and other stakeholders.