Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial

J. E. Lowell, B. M. Bohrer, K. B. Wilson, M. F. Overholt, B. N. Harsh, Hans-Henrik Stein, Anna Carol Dilger, Dustin Dee Boler

Research output: Contribution to journalArticle

Abstract

The objective was to compare growth performance, belly characteristics, and bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or a diet containing no antibiotics or antimicrobials. Barrows and gilts (96 each, initial BW: 27.52 ± 3.98 kg) were housed in 48 pens (8 replications per treatment) in a 2 × 3 factorial randomized complete block design. Pens were assigned 1 of 3 diets: antibiotic free, oregano or tylosin phosphate. Pigs were slaughtered at an average BW of 127.31 ± 10.18 kg. There were no differences among dietary treatments for growth performance (P ≥ 0.06), carcass cutability (P ≥ 0.42), loin quality (P ≥ 0.28), fresh belly dimensional characteristics (P ≥ 0.11), IV (P ≥ 0.87) or bacon processing characteristics (P ≥ 0.07). Given the lack of differences in meat quality from pigs fed diets without antibiotics, the implementation of VFD in the United States should not result in changes in pork quality.

Original languageEnglish (US)
Pages (from-to)93-103
Number of pages11
JournalMeat Science
Volume136
DOIs
StatePublished - Feb 2018

Keywords

  • Antibiotic-free
  • Bacon
  • Fat quality
  • Growth performance
  • Loin quality
  • Pig

ASJC Scopus subject areas

  • Food Science

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