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https://olympias.lib.uoi.gr/jspui/handle/123456789/39745| Title: | Study of the use of agro-food by-products and essential oils in pig nutrition and their effect on animal performance, health and meat quality Μελέτη της χρήσης υποπροϊόντων της αγροδιατροφής και αιθέριων ελαίων στη διατροφή των χοίρων και η επίδρασή τους στις ζωοτεχνικές αποδόσεις, στην υγεία και στην ποιότητα του κρέατος |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Γεωπονίας |
| Subject classification: | Innovative pig management systems Καινοτόμα συστήματα διαχείρισης του χοίρου |
| Keywords: | Pig nutrition,Novel silage,Phytobiotics,Intestinal microbiology,Meat quality,Διατροφή των χοίρων,Καινοτόμο ενσίρωμα,Φυτοβιοτικά,Μικροβιολογία εντέρου,Ποιότητα κρέατος |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/39745 |
| Table of contents: | Table of Contents Abstract.........................................................................................................................................16 Chapter 1: Introduction..............................................................................................................21 1.1. Agro-industrial By-Products in Pig Diets 29 1.2. Phytobiotics in Pig Diets 29 1.3. Project rationale, aims, hypothesis and objectives 31 1.3.1. Phase I (Chapter 2): EXPERIMENT 1_Innovative Silage In Weaned Pig Diets 32 1.3.2. Phase II (Chapter 3): EXPERIMENT 2_Innovative Silage In Fattening Pig Diets 33 1.3.3. Phase III (Chapter 4): EXPERIMENT 3_Phytobiotic Mixture In Weaned Pig Diets 34 1.4. References 35 Chapter 2: Inclusion of agro-industrial by-products, in a silage form, in weaned pig diets and effects on performance, health, and meat quality..............................................................46 2.1. Introduction 47 2.2. Materials and methods 49 2.2.1. Animals, Diets, Experimental Design 49 2.2.2. Isolation, enumeration and identification of bacterial populations 51 2.2.3. Blood Parameters Analysis 52 2.2.4. Meat Chemical Analysis, pH measurement and Meat Color Analysis 53 2.2.5. Meat Oxidative Stability Analysis 53 2.2.6. Microbiological analysis of meat 54 2.2.7. Meat Fatty Acid Analysis 55 2.2.8. Statistical Analysis 55 2.3. Results 56 2.3.1. Performance Parameters 56 2.3.2. Intestinal Microflora 57 2.3.3. Blood parameters 58 2.3.4. Meat Analysis 59 2.4. Discussion 65 2.5. Conclusions 69 2.6. References 71 Chapter 3: Effect of a novel dietary silage on health parameters and meat quality characteristics of finishing pigs...................................................................................................78 3.1. Introduction 79 3.2. Materials and methods 82 3.2.1. Experimental design, animals and diets 82 3.2.2. Phenolic Content and Thiobarbituric Acid Reactive Substances (TBARs) Determination in Animal Feed 86 3.2.3. Isolation, enumeration and identification of bacterial populations 86 3.2.4. Hematological and Biochemical Analysis of the Blood 87 3.2.5. Meat Chemical and Color Analysis 87 3.2.6. Oxidative stability analysis of the meat 88 3.2.7. Microbiological analysis of meat cuts 89 3.2.8. Fatty acid analysis of the meat 89 3.2.9. Statistical analysis 90 3.3. Results 91 3.3.1. Total Phenolic Content and Lipid Oxidation of the Control and Experimental Diets 91 3.3.2. Performance and carcass parameters 91 3.3.3. Intestinal microflora 92 3.3.4. Hematological and Biochemical Parameters 93 3.3.5. Meat Analysis 94 3.4. Discussion 102 3.5. Conclusion 108 3.6. References 110 Chapter 4: Dietary Use of a Mixture of Greek Aromatic/Medicinal Plants in Diets of Weaned Pigs................................................................................................................................119 4.1. Introduction 120 4.2. Materials and Methods 123 4.2.1. Experimental Design, Animals and Diets 123 4.2.2. Μicrobial Analysis 128 4.2.3. Hematological and Biochemical Analysis of the Blood 128 4.2.4. Chemical Analysis, pH Measurement and Color Analysis of the Meat 129 4.2.5. Oxidative Stability Analysis of the Meat 129 4.2.6. Fatty Acid Analysis of the Meat 130 4.2.7. Statistical Analysis 130 4.3. Results 131 4.3.1. Performance Parameters 131 4.3.2. Intestinal Microflora 131 4.3.3. Blood Parameters 133 4.3.4. Chemical Analysis of the Meat 134 4.4. Discussion 142 4.5. Conclusions 150 4.6. References 151 Chapter 5: Summary, limitations and future perspectives....................................................166 5.1. Summary of the dissertation and general conclusions 167 5.2. Challenges, Limitations, and Future Perspectives 170 5.2.1. Variability in Composition and Quality 171 5.2.2. Presence of Anti-Nutritional Factors and Contaminants 171 5.2.3. Economic and Logistical Constraints 171 5.2.4. Regulatory and Consumer Acceptance 172 5.2.5. Research Gaps and Opportunities 172 5.2.6. Future Directions 173 5.3. References 174 Appendices..................................................................................................................................177 A. General workflow 178 B. List of Protocols 182 C. List of Consumables 188 D. Representative images of the experimental procedures 192 Chapter 6: Scientific outputs....................................................................................................195 6.1. Published manuscripts 196 6.2. Oral presentations 196 6.3. Poster presentations 197 Table of Figures Figure 2.1. Experimental summary schematic illustration of Chapter 2 (exp. No1). 48 Figure 3.1. Experimental summary schematic illustration of Chapter 3 (exp.No2). 82 Figure 4.1. Experimental summary schematic illustration of Chapter 4 (exp. No3). 122 Figure A.1. Objectives and overall workflow of the study (Phase I & Phase II). 178 Figure A.2. Objectives and overall workflow of the study (Phase III). 179 Figure A.3. Schematic illustration of the state of art of the study (Phase I & Phase II). 180 Figure A.4. Schematic illustration of the state of art of the study (Phase III). 181 Table of Tables Table 2.1. Chemical composition of the examined silage. 50 Table 2.2. Composition and calculated proximate analysis of experimental diets 51 Table 2.3. Effect of silage supplementation on pig performance parameters. 56 Table 2.4. Effect of silage supplementation on pig intestinal microflora populations. 57 Table 2.5.Effect of silage supplementation on pig blood hematological and biochemical parameters. 58 Table 2.6. Effect of silage supplementation on pig shoulder, ham and belly meat chemical composition and pH. 59 Table 2.7. Effect of silage supplementation on pig shoulder, ham and belly meat color. 60 Table 2.8. Effect of silage supplementation on pig shoulder, ham and belly meat microbial populations. 61 Table 2.9. Effect of silage supplementation on pig ham, shoulder and belly meat oxidative stability. 62 Table 2.10. Effect of silage supplementation on pig shoulder meat fatty acid composition. 63 Table 2.11. Effect of silage supplementation on pig belly meat fatty acid composition. 64 Table 3.1. Chemical composition of the evaluated silage. 83 Table 3.2. Composition and calculated proximate analysis of experimental diets. 85 Table 3.3. Total Phenolic (TP) content and MDA in pig diets 91 Table 3.4. Effect of silage supplementation on finishing pigs’ performance and carcass parameters. 92 Table 3.5. Silage effects on finishing pigs’ intestinal microbial populations. 93 Table 3.6. Silage effects on finishing pigs’ blood hematological and biochemical parameters. 94 Table 3.7. Effect of silage supplementation on pig triceps brachii and external abdominal oblique meat chemical composition and pH 95 Table 3.8. Effect of silage addition on pigs’ triceps brachii and external abdominal oblique meat color 96 Table 3.9. Effects of silage on meat microbial populations. 97 Table 3.10. Effects of silage addition on pig meat oxidative stability. 98 Table 3.11. Effect of silage supplementation on pig triceps brachii meat fatty acid composition. 99 Table 3.12. Effect of silage supplementation on pig external abdominal oblique meat fatty acid composition. 100 Table 4.1. Composition of the evaluated phytobiotic mixture (PM). 123 Table 4.2. Chemical composition of phytobiotic mixture (plant extracts and essential oils). 126 Table 4.3. Compositions and the calculated proximate analysis of experimental diets. 127 Table 4.4. Effects of the phytobiotic mixture supplementation on performance parameters of pigs. 131 Table 4.5. Effects of phytobiotic mixture supplementation on intestinal (ileum and caecum) microflora populations of pigs. 132 Table 4.6. Isolated bacteria and their distributions (log cfu/g) and mean counts in the ileum and caecum (8 in total for each group). 133 Table 4.7. Effects of phytobiotic mixture supplementation on blood hematological and biochemical parameters of pigs. 134 Table 4.8. Effects of phytobiotic mixture supplementation on shoulder, ham and belly meat chemical compositions and pH. 135 Table 4.9. Effects of phytobiotic mixture supplementation on shoulder, ham and belly meat colors. 136 Table 4.10. Effects of phytobiotic mixture supplementation on ham, shoulder and belly meat oxidative stability levels 137 Table 4.11. Effect of phytobiotic mixture supplementation on shoulder meat fatty acid composition. 138 Table 4.12. Effect of phytobiotic mixture supplementation on belly meat fatty acid composition. 139 Table 4.13. Effect of phytobiotic mixture supplementation on ham meat fatty acid composition. 141 |
| Appears in Collections: | Διδακτορικές Διατριβές - ΓΕΩ |
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