Effect of choline chloride with propylene glycol on growth performance and meat quality in finishing pigs Jiao Yang, Lee Sang In, Kim In Ho* Department of Animal Resource and Science, Dankook University, Cheonan, Chungnam, 330–714, South Korea *Corresponding author's e-mail: inhokim@dankook.ac.kr
Online published on 16 November, 2019. Abstract This study was conducted to evaluate the effect of choline chloride alone and in combination with propylene glycol on the growth performance, meat quality and backfat in finishing pigs. A total of 90 crossbred [(Landrace× Yorkshire)× Duroc] pigs with an average initial body weight (BW) of 75.15± 1.94 kg were randomly distributed by BW and sex. This 8-week experiment consisted of 3 dietary treatments with 6 replications per treatment and 5 pigs per pen. The experiment included 3 treatments: CON, basicdiet;TRT1, basic diet+0.05% choline chloride;TRT2, basicdiet+0.05% biocholine P (chloride chloride and propylene glycol). Body weight was statistically higher (P < 0.05) in pigs fed TRT2 diet than the CON diet in week 8. During 4 to 8 weeks and overall, the average daily gain (ADG) was significant higher (P < 0.05) in the pigs fed TRT2 diet than the CON diet. Digestibility of nitrogen wassignificantlyincreased (P < 0.05) at week 4 and week 8, back fat was higher (P < 0.05) in week 6 and week 8 in pigs fed TRT2 diet than the CON diet. In conclusion, dietary TRT2 can increase the BW, ADG, nitrogen and backfat in finishing pigs. Top Keywords Backfat, Choline chloride, Finishing pigs, Growth performance, Meat quality, Propylene glycol. Top |