Growth response, cost benefit, carcass characteristics and organoleptic properties of pigs fed biscuit dough as a replacement for maize

Taiwo Kayode Ojediran, David Oluseun Bamigboye, Gbemisola Ola Olonade, Ayodeji Folorunso Ajayi, Isiak Adewale Emiola


Article Details: Received: 2018-12-29 | Accepted: 2019-02-26 | Available online: 2019-06-30

The growth performance, economic indices, carcass cuts and organoleptic properties of pigs (large white × landrace, n = 30) fed biscuit dough as a replacement for maize was examined in a 49-day feeding trial. Weaned pigs were randomly allotted to five dietary groups of six pigs each. A maize-soybean meal based diet served as the control (D1) while diets D2, D3, D4, and D5 had 12.5%, 25.0%, 37.5% and 50.0% biscuit dough respectively as a replacement for maize. The feed conversion ratio (FCR), feed cost per kg, feed cost per kg weight gain, profit per kg weight and economic efficiency of gain (EEG) were significantly influenced (P <0.05) by the dietary treatments. The feed cost per kg and feed cost per kg weight gain reduced linearly from D1-D5, unlike the profit and EEG which increased linearly. The carcass primal cuts including jowl, boston butt, loin, spare rib, belly, ham, trotters, head and picnic shoulder were significantly different (P  <0.05). The organoleptic properties (meat colour, texture and overall acceptability) were significantly influenced (P <0.05) by the dietary treatments. In conclusion, feeding up to 37.5% biscuit dough as a replacement for maize improved the feed conversion ratio. Nevertheless, the use of biscuit dough up to 50% would result in reduced cost of production, higher profit margin, economic efficiency of gain, greater loin, belly, ham and overall consumer acceptability. Therefore, the use of biscuit dough by pig farmers would improve pig performance and enhance profitability up to 50.0% replacement for maize.

Keywords: biscuit dough, carcass characteristics, cost, growth performance, sensory properties


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