CARCASS CHARACTERISTICS AND MEAT QUALITY OF WEANER PIGS FED PALM KERNEL CAKE BASED RATIONS

The effects of palm kernel cake-based diets with or without enzyme supplementation as replacement for maize on carcass characteristics and meat quality of weaner pigs were evaluated. Experimental animals were assigned to five dietary treatments in a completely randomized design. The first diet, which was the control, contained 0%PKC and without enzyme supplementation. The second diet contained 40%PKC + enzyme. The third diet contained 40%PKC but without enzyme. The fourth diet contained 60%PKC + enzyme while the fifth diet contained 60%PKC but without enzyme. There were significant (P<0.05) differences between the mean carcass characteristics of the experimental animals as a result of their different diets containing different levels of PKC (with or without enzyme supplementation) inclusion. The live weight of weaner pigs was higher (P<0.05) for treatment 2 (40%PKC + enzyme) and 5 (60% PKC without enzyme) than for other treatments while the dressing weight was higher (P<0.05) for treatment 1(0%PKC without enzyme) and treatment 2 (40%PKC + enzyme) than for other treatments. In the same vein, there were significant (P<0.05) differences in the mean back fat with the mean back fat thickness for treatments 5(60%PKC without enzyme) and 4 (60%PKC + enzyme) higher in that order compared to the control (0%PKC without enzyme). The wholesale cuts and the retail cuts expressed as percentage of the dressed weight were significantly (P < 0.05) influenced by dietary treatments. However, the results showed that the dietary treatments do not have any negative influence on the carcass characteristics, the meat quality and its overall acceptability. This therefore indicates that palm kernel cake inclusion level of up to 60% with or without enzyme supplementation could be recommended in replacement for maize in weaner pigs diet.