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Sweet Potato Meal as Replacement for Corn in Iso-Nitrogenous and Iso Caloric Broiler and Swine Rations
Thesis Abstract:
The first part of the study was conducted to ascertain the amount of corn that could be replaced by newly prepared, dextirinized, and stored camote meal in broiler chick rations. Effects of camote meal on breast and shank pigmentation and incidence of intestinal lesions were also determined.
Result showed that newly prepared and roasted camote meal cold replace 50 to 75% of the corn which made up 50% of broiler rations. Roasting camote meal slightly improved weight gain of the birds, but steaming greatly reduced its feeding value. Except for a big decrease in caroteine,camote meal stored for 5 months retained its nutrient composition, but palatability was lessended by its undersirable odor. Yellow camote meal did not cause pigmentation of the broilers' shanks and breasts. Feeding with dextrinized and stored camote meal reduce the occurance of intestinal lessions.
The second part of the study was designed to determine the effects of replacing corn with camote meal on the growth performance of 15 barrows and 15 gilts of the Duroc x Landrance x yorkshire crosses. Effects on carcass measurements. some chemical constant, and palatbility were could replace corn up to 50% in starting rations, 52% in growing ratoins, 56% in growing finishing rations, and 60% in finishing rations. Reduces feeding value of roasted camote meal necessitated its mimited use to half that of nemly prepared camote meal.
Among carcass traits and cuts of the animals significant differences were noted only in lean trimming and fat firmess. Pigs under control ration had more lean trimming than those fed camote meal, but the higher the level of camote meal, the firmer was the fat. There was more backfat than leaf fat, suggesting more short-chain fatty acids in the former than in the latter The more camote meal in the ration, the less was the iodine content of fat.
Evolution of meat samples in terms of color. flavor, off flavor, tenerness and juiciness indicated significally higher general acceptability of meat from the control pigs and those fed newly prepared camote meal (no corn) than that from pigs fed roasted camote meal (with corn)
