Effect of use of bread in fattening of Cinta Senese pig

Abstract

Effect of use of bakery by-products in substitution of part of a mixture of corn and seed on performance and meat traits of Cinta Senese pigs was tested. Seventeen pigs were employed: 6 pigs were fed mixture (diet M) and 11 pigs were fed mixture and bread (diet B). Each group was reared outdoors. The trial was carried out during the fattening period. Diet B showed higher average daily gain (ADG) (0.395 vs. 0.239 kg), higher back-fat thickness (GM: 6.48 vs. 5.09 cm; LT: 5.67 vs. 4.28 cm) and higher inner fat deposition (31.42 vs. 29.09% on sample cut). As regard the physical traits of Longissimus lumborum muscle, cooking loss resulted higher in diet M than diet B (21.0 vs 17.3%).