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The use of glycerol in diets for finishing pigs

Published online by Cambridge University Press:  22 November 2017

M E E McCann ,
E Magowan ,
V E Beattie ,
K J McCracken ,
F J Gordon ,
M D Scott ,
M-J Robinson  and
R Bradford
M E E McCann*
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom Queen’s University Belfast, Belfast, United Kingdom
E Magowan
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
V E Beattie
Affiliation:
Devenish Nutrition Ltd., Belfast, United Kingdom
K J McCracken
Affiliation:
Queen’s University Belfast, Belfast, United Kingdom
F J Gordon
Affiliation:
John Thompson and Sons Ltd, Belfast, United Kingdom
M D Scott
Affiliation:
Devenish Nutrition Ltd., Belfast, United Kingdom
M-J Robinson
Affiliation:
John Thompson and Sons Ltd, Belfast, United Kingdom
R Bradford
Affiliation:
John Thompson and Sons Ltd, Belfast, United Kingdom
*
Email: Elizabeth.McCann@afbini.gov.uk
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Extract

The production of fuel from renewable energy sources has generated increasing interest in recent years and biofuel production is being encouraged within the United Kingdom. If current government targets are to be met, approximately 2.7 million tonnes of oil seed rape are needed to supply biodiesel which will result in a significant amount of the by-product glycerol. Glycerol may be a useful source of energy in diets for pigs but there is limited research on the optimum level of inclusion, digestible energy (DE) content or on the effect on performance. Research by Mourot et al (1994) suggested that glycerol tended to reduce performance but significantly improved meat quality as assessed by drip loss. The aim of this study was to investigate the effect of glycerol inclusion in finishing pig diets on performance and meat quality.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 104
Copyright
Copyright © The British Society of Animal Science 2009

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References

Beattie, V.E., Weatherup, R.N., Moss, B.W. and Walker, N. (1999). Meat Science, 52, 205–211.Google Scholar
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