Efficiency of perilla cake for soybean meal substitution on nutrient digestibility, productive performance and meat quality in crossbred pig

Abstract

The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on nutrient digestibility, productive performance, meat quality, and fatty acid profile. The nutritional values of PC and the potential for dietary supplementation in growing pigs were determined based on in vitro ileal digestibility (IVID) and apparent total tract digestibility (ATTD). The IVID evaluated at four dietary supplementation levels: 0, 5, 10, and 20%PC. The ATTD was measured by using twenty-four grower crossbred pigs. Pigs were randomly assigned to three dietary supplementation levels (0, 5, and 10%PC). From these analytical results, PC raw material contained crude protein (CP) content (31.54%). That total essential amino acid (EAA) was 138.34 mg/g. mainly leucine (28.87 mg/g), and contained notably limiting amino acids for pigs, such as lysine (19.52 mg/g) and methionine (10.94 mg/g). The ether extract content (EE) was 10.52%, and the major free fatty acid (FFA) was linolenic acid (C18:3n3; 55.97%) and the fat-soluble vitamins included γ-tocopherol (367.25 µg/100g). In addition. PC contained minerals such as phosphorus (1.02%), potassium (0.83%), calcium (0.46%), and iron. However, crude fiber (CF) had a notably high content (24.43%). Increasing PC levels in pig diets reduced the IVID of dry matter (DM), EE, and CF (P <0.05), especially the 20%PC supplement. The IVID of the CP did not differ among the groups. Furthermore, the results for the ATTD of the CP and EE in the 5%PC supplement group were significantly better than those of the other groups (P <0.05). For the productive performance, meat quality, and fatty acid profile, a total of 24 barrow grower crossbred pigs (Large White x Landrace) x Duroc with an initial average body weight of 26.33 kg. They were fed with a basal diet supplemented with PC at 0%, 5%, and 10% (0%PC, 5%PC, and 10%PC, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and longissimus dorsi (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the 10%PC significantly increased. However, PC supplementation did not influence carcass traits and meat quality except for the color, as described by lightness (L*). Dietary PC supplementation significantly increased the o-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/13 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the potential of PC as an alternative protein source. Moreover, it contained high energy and polyunsaturated fatty acids. And the supplementation of PC in a growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.