Effect of Cassava Peels and Palm Kernel Cake Meal Mixtures on the Carcass Characteristics and Relative Organs Weight of Finisher Pigs.
Abstract
The research was carried out for a period of twenty two (22) weeks at the piggery unit of the
Teaching and Research Farm of the Faculty of Agriculture, Ambrose Alli University, Ekpoma,
Edo State, Nigeria. The objective of this study was to assess the effect of cassava peels and palm
kernel cake (PKC) mixture at 1:1 ratio on the carcass characteristics and relative organs weight
of finisher pigs. Fourty (40) finisher pigs of large white breed were used for the study. Each group
of finisher pigs contained eight pigs per treatment, were respectively allocated to five treatment
diets in a completely randomized design (CRD). At the end of the twenty two (22) weeks feeding
trial, ten pigs consisting of two pigs (male and female) per treatment were randomly selected for
slaughter and analyzed for carcass characteristics, cut-up parts and relative organ weight.
Carcass characteristics parameters recorded, apart from fat free index, were depressed with
increased levels of cassava peels/pkc meal mixtures. Pigs fed control and 25% diet were
significantly (P<0.05) higher in Carcass characteristics which include bled weight, fasted weight,
dressing percentage, carcass weight, back fat, cut-up parts with relative organs weight were
negatively affected as the inclusion levels amplified. However, 25% treatment carcass
characteristic parameters of cassava peels and palm kernel mixtures compete favourably with the
control compared to other treatments and is therefore recommended.
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References
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