RELATIONSHIP BETWEEN DIETARY FIBER TYPES AND THE PIG MEAT QUANTITATIVE AND QUALITATIVE CHARACTERISTICS

Abstract

The trend observed in the meatpacking industry is the heavier pigs slaughter, this practice is operational cost savings such as logistics, infrastructure and manpower. With heavier pigs slaughter the industry achieve greater meat quantity, dilute the company costs and at the same time, enhance the noble meats value. This review aims to demonstrate the dietary fiber effects on quantitative and qualitative pig carcass characteristics and the factors that can affect these parameters. Corn and soybeans are the major contents for pigs feed; however, these grains are used in human food. The biggest challenge is maintain the livestock production efficiency using alternative foods, improving carcass characteristics and reducing costs. Studies on these foods potential in pigs production also is linked to the consumer market desires, pork with low fat. The fiber fraction in the ingredients can affect important nutritional characteristics in pigs. The nutritional and physiological fiber effects depend not only on the cell wall constituents incorporated into the diet, but also its chemical and structural composition and the way it is associated with other nutrients. Studies with soluble and insoluble dietary fiber use in pig feed have significant advances in identifying fiber sources terms and the functions exercised on the carcass qualities.