Effect of Fermented Liquid Feed on Boar Taint and Carcass Quality of Pigs

Abstract

Twenty – four weaner pigs with an average initial weight of 11.51 ± 0.04kg were used to determine the effect of fermented liquid feed on boar taint and carcass quality of pigs. The Weaners were randomly divided into three treatment groups of four replicates having eight pigs per treatment, using a completely randomized design (CRD). The groups were fed one of three diets: Dry feed (DF), Non-fermented Liquid feed (NFLF) and Fermented Liquid Feed (FLF) for 9 months. The back fat of the pigs after slaughter were taken to the laboratory for analysis to determine the skatole/ indole level, while a portion was used for sensory evaluation/organoleptic test. There was a significant (P < 0.05) improvement in carcass quality (Boar taint) even without castration as a result of reduction in skatole production in the hind gut of those on fermented liquid feed and the non fermented liquid feed. The organoleptic test showed increased consumer likeness for the meat of those fed FLF probably because of absence of boar taint. The finding in this study shows that fermented liquid feed has the potential to make a significant contribution to the environment and food safety since it improves the carcass quality of pigs. This again may reduce the need for castration in pig production without loss of productivity.

Key words: Fermentation, Liquid feed, Pigs and boar taint,