Features of carcass performance and characteristics and meat quality in pigs fed agave oligofructans
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Abstract
significant effect (P>0.05) in any measure for sex x oligofructan level interaction. Oligofructans determined a lower food intake (P<0.001), but there was no effect of treatment on weight gain, thus food conversion also decreased (P = 0.09). Oligofructans determined the lowest numeric values, without significant effect (P > 0.05) for thickness of dorsal fat, and the highest for lean yield, regarding control treatment and significantly (P < 0.001) lower for losses by leaking and for pH at 24 h. It is suggested that
agave oligofructans may have a positive influence on carcass and meat characteristics of growing finishing pigs, with more marked effect than in performance traits.
Key words: pigs, agave, prebiotics, zootechnics, lipid metabolism
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