Carcass quality and sensory characteristics of pork from native pigs fed diet with water spinach [manuscript]
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Date
2017
Authors
Ella Mae U. Natividad
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Abstract
The study was conducted to determine the carcass characteristics and sensory attributes of pork from native pigs fed diet supplemented with fresh or ensiled water spinach. Twelve pigs with mean body weight of 5.10 kg were randomly allocated into two dietary treatments with 6 replication of 1 pig per replicate. At the end of the feeding trial 6 pigs with mean body weight of 21.10 kg were slaughtered for carcass quality and sensory characteristics determination. Results showed no significant differences in any parameters from carcass yield and composition of native pig fed diet with fresh or ensiled water spinach. Sensory score of pork was numerically higher in native pig fed with ensiled water spinach than those fed with fresh water spinach.