Effect of Tapioca Levels on Production of Swine
Md. Jahangir Alam *
Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh and Department of Animal Science and Technology, Sunchon National University, Suncheon, Jeonnam 540-742, Republic of Korea.
Sang-Suk Lee
Department of Animal Science and Technology, Sunchon National University, Suncheon, Jeonnam 540-742, Republic of Korea.
Sung-Back Cho
Animal Environment Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea.
Ki-Chang Nam
Department of Animal Science and Technology, Sunchon National University, Suncheon, Jeonnam 540-742, Republic of Korea.
Ok-Hwa Hwang
Animal Environment Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea.
Dong-Yun Choi
Animal Environment Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea.
Seung-Hak Yang
Animal Environment Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-706, Republic of Korea.
Ha Guyn Sung
Adbiotech Co. Ltd., Chun-Cheon City 200-880, Republic of Korea.
*Author to whom correspondence should be addressed.
Abstract
There is little definitive information available regarding tapioca’s effect on the swine performance and meat quality. Thus, this study was carried out. Thirty-six cross-bred [(Landrace × Yorkshire) × Duroc] growing-finishing swine with their average initial BW of 26.5±2.1 kg was used in this study. The animals were fed with control (no addition of tapioca), treatment 1 (T1 – 10% tapioca) and treatment 2 (T2 – 20% tapioca) for different periods (tapioca as-fed basis). The experimental period lasted for 98d. Carcass characteristics, physicochemical properties, meat composition and sensory test were not significantly different among treatments except for the carcass weight which was increased (p<0.05) in the tapioca diet groups. Swine fed with tapioca-replaced diet has no detrimental effects on growth performance or meat quality. Instead, it significantly increased the carcass weight. Therefore, we conclude that tapioca replacement of 20% can aid as alternative feed ingredient of energy source in improving carcass weight for growing-finishing swine.
Keywords: Swine production, growth performance, swine diet, tapioca.