Dietary Carob Pods on Growth Performance and Meat Quality of Fattening Pigs

Abstract

In this experiment the effect of dietary carob pods in the growth performance of fattening pigs and their meat quality, including steak chemical composition and fatty acid profile, were examined. A total of 160 weaning piglets, 30 days old, were allocated into four equal groups with 4 subgroups of 5 female and 5 males each. The animals were fed with isocaloric and isonitrogenous diets, containing either 0 or 75 or 100 or 125 g of carob pods per kg of feed. At the end of the experiment, on the 180 day of age, carcass subcutaneous fat thickness, steak chemical composition and steak fatty acid profile were determined. The results of the experiment showed that the dietary addition of 75 or 100 g/kg carob pods increased body weight at slaughter and carcass weight. No significant effect was noticed on the other examined carcass parameters. Consequently, carob pods could be suggested as a potential feed for fattening pigs without any adverse effect on their meat quality.

Full text

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INTRODUCTION
Carob tree (Ceratonia siliqua L.) is native to the
Mediterranean area, but is also grown in some regions of
the USA, Latin America and Australia (Custodio et al.,
2011). Worldwide, the main producers of carob fruits are
Spain, Italy, Portugal, Morocco and Greece (FAO, 2009).
Traditionally, carobs were cultivated for human and
animal nutrition, while nowadays carob seeds and pods
have a wide application in the food industry as natural food
additives, e.g. as thickener and stabilizer agents, in
industrial products such as cocoa substitute, gums, sugars,
beverages or pharmaceutical and cosmetic industries
(Barracosa et al., 2007; Tous et al., 2009).
Carob pods, which represent about 90% of the fruit
weight, are a very good source of sugars (48 to 56%) and
gross energy, making them a high energy feed for animal
nutrition. However, the addition of carob pods in animal
diets should be limited due to their relatively high content
of tannins (38%), but low content of proteins (3 to 4%) and
lipids (0.4 to 0.8%) (Albanell et al., 1991; Karabulut et al.,
2006; Silanikove et al., 2006; Mohamed et al., 2008).
Tannins are natural polyphenolic compounds of relatively
high molecular weight, having the ability to form insoluble
complexes with proteins and digestive enzymes, as well as
carbohydrates (Biagi et al., 2010), resulting in the reduction
of nutrients digestibility (Kotrotsios et al., 2010).
Nevertheless, the presence of tannins in carob pods may
have beneficial effects on human and animal health, due to
their other properties, such as antidiarrheal, antibacterial,
antioxidant and free-radical scavenging and
antiproliferative activity in liver cells (Biagi et al., 2010;
Custodio et al., 2011).
Carob pods have been used in animal nutrition, in diets
of sheep (Karabulut et al., 2006), lamps (Priolo et al., 1998),
rabbits (Gasmi-Boubaker et al., 2008), poultry (Sahle et al.,
1992; Ortiz et al., 2004). Regarding pig nutrition, carob
pods have been examined mainly in piglets (Lizardo et al.,
2002; Andres-Elias et al., 2007; Biagi et al., 2010).
The aim of this study was to investigate the effect of
dietary carob pods in the growth performance of fattening
pigs and their meat quality, including steak chemical
composition and fatty acid profile.
Asian-Aust. J. Anim. Sci.
Vol. 25, No. 6 : 880 - 885
June 2012
www.ajas.info
http://dx.doi.org/10.5713/ajas.2011.11521
Dietary Carob Pods on Growth Performance and
Meat Quality of Fattening Pigs
Nikolaos Kotrotsios1, Efterpi Christaki*, Eleftherios Bonos2 and Panagiota Florou-Paneri
Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki,
54124, Thessaloniki, Greece
ABSTRACT: In this experiment the effect of dietary carob pods in the growth performance of fattening pigs and their meat quality,
including steak chemical composition and fatty acid profile, were examined. A total of 160 weaning piglets, 30 days old, were allocated
into four equal groups with 4 subgroups of 5 female and 5 males each. The animals were fed with isocaloric and isonitrogenous diets,
containing either 0 or 75 or 100 or 125 g of carob pods per kg of feed. At the end of the experiment, on the 180 day of age, carcass
subcutaneous fat thickness, steak chemical composition and steak fatty acid profile were determined. The results of the experiment
showed that the dietary addition of 75 or 100 g/kg carob pods increased body weight at slaughter and carcass weight. No significant
effect was noticed on the other examined carcass parameters. Consequently, carob pods could be suggested as a potential feed for
fattening pigs without any adverse effect on their meat quality. (Key Words: Carob Pods, Pigs, Meat Quality, Carcass Composition,
Fatty Acids)
* Corresponding Author: Efterpi Christaki. Tel: +30-2310
999973, Fax: +30-2310 999984, E-mail: efchris@vet.auth.gr
1 Diakou 15, 43100, Karditsa, Greece.
2 Animal Production, Faculty of Technology of Agronomics,
Technological Educational Institute of Western Macedonia,
53100, Florina, Greece.
Submitted Dec. 30, 2011; Accepted Mar. 23, 2012; Revised Mar. 28, 2012

Kotrotsios et al. (2012) Asian-Aust. J. Anim. Sci. 25:880-885
881
MATERIAL AND METHODS
Animals
The experiment was performed in a commercial pig
farm in Greece with a capacity of 200 sows. A total of 160
weaning piglets (Seghers malesWhiterock females), 30
days old, were divided into four equal groups (A, B, C, D)
with four subgroups of 5 males and 5 females each. Each
subgroup was housed in a flat-deck unit until the age of 8
weeks and then the pigs were moved into the stable units
until the end of the trial. The whole experiment had 150
days duration and was performed under commercial
conditions, according to the guidelines of the Greek
Directorate General of Veterinary Services. All pigs were
vaccinated against Aujesky disease virus, enzootic
pneumonia and swine influenza virus.
Diets
Carob pods of Greek origin were used in this
experiment. Their chemical composition was determined
according to AOAC (2005), as follows: 897.7 g/kg dry
matter (DM), 44.1 g/kg crude protein (CP), 2.4 g/kg ether
extract (EE), 79.8 g/kg crude fibre (CF) and 30.0 g/kg ash
(AS). Moreover, it was determined that the carob pods had
48.9 g/kg total phenolic compounds and 35.1 g/kg total
tannins (expressed as tannic acid equivalent), using the
Folin-Ciocalteu method (Makkar, 2003). The condensed
tannins content was determined 9.7 g/kg (expressed as
leukocyanidine equivalent) (Porter, 1989).
To meet the nutrient requirements of pigs (NRC, 1998)
for each of the growth periods - weaning, growing,
fattening - four isocaloric and isonitrogenous diets were
formulated to contain 0 g/kg, 75 g/kg, 100 g/kg and 125
g/kg carob pods, and were offered to the pigs of groups A,
B, C and D, respectively. These diets were based on maize,
barley and soybean meal and were given to the animals in
mash form. The diets were analyzed according to AOAC
(2005) for DM, CP, EE, CF and AS. The metabolisable
energy (ME) content (kcal/kg) was calculated from the feed
ingredients. The ingredients and composition of these diets
is presented in Table 1. Feed and drinking water were
offered to the animals ad libitum, and feed consumption
was recorded daily.
Measurements
All animals were individually weighted at days 85, 115
and 180 of age. Feed conversion ratio (FCR) was calculated
as “kg feed/kg weight gain” for ages 30 to 85, 85 to 115,
and 115 to 180.
At the end of the experiment all pigs were slaughtered
in a commercial slaughter house. For each animal carcass
weight was recorded and carcass dressing percentage
(carcass weight/body weight) was calculated.
In 8 carcasses from each group (1 male and 1 female
from each subgroup) the thickness of subcutaneous fat at
the 13th rib and the 6th to 7th lumbar vertebrae were
Table 1. Ingredients and chemical composition of the weaning, grower and finisher experimental diets
Ingredients (g/kg)
Weaning diet
Grower diet
Finisher diet
A
B
C
D
A
B
C
D
A
B
C
D
Maize
581.2
493.5
465.5
429.0
361.0
299.9
290.0
280.2
380
323
313
303
Barley
90
90
90
90
309
309
309
309
300
300
300
300
Soyabean meal, CP 44%
260
270
272
276
200
199
205.2
211.3
180
190
195
200
Carob pods
-
75
100
125
-
75
100
125
-
75
100
125
Vitamin+mineral premix
40
40
40
40
30
30
30
30
30
30
30
30
Milk powder
25
25
25
25
-
-
-
-
-
-
-
-
Acidifier
2
2
2
2
-
-
-
-
-
-
-
-
Vegetable fat
1.8
4.5
5.5
13
10
12
12
12
10
12
12
12
Wheat bran
-
-
-
-
90
75.1
53.8
32.5
100
70
50
30
Total
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
1,000
Analyzed composition (g/kg)
Dry matter
878
877
877
878
878
877
877
876
877
877
876
876
Crude protein
180.2
180.8
180.6
180.5
160.6
160.0
160.4
160.3
153.2
153.9
153.5
153.0
Ether extract
30.8
32.0
32.5
38.3
36.6
37.3
36.7
36.2
37.2
37.7
37.2
36.7
Crude fiber
36.8
43.6
45.8
48.0
47.3
50.3
50.4
50.5
47.1
49.3
49.5
49.6
Ash
54
55
55
55
55
53
53
55
55
55
55
55
Calculated composition (g/kg)
Calcium
9.0
9.0
9.0
9.0
8.5
8.5
8.5
8.5
8.0
8.0
8.0
8.0
Total phosphorus
7.0
7.0
7.0
7.0
6.5
6.5
6.5
6.5
6.0
6.0
6.0
6.0
Lysine
12.7
12.7
12.7
12.7
10.0
10.0
10.0
10.0
9.0
9.0
9.0
9.0
Methionine and cystine
7.4
7.4
7.4
7.4
5.5
5.5
5.5
5.5
6.0
6.0
6.0
6.0
Threonine
7.5
7.5
7.5
7.5
7.3
7.3
7.3
7.3
5.7
5.7
5.7
5.7
Tryptophane
2.6
2.6
2.6
2.6
2.1
2.1
2.1
2.1
2.0
2.0
2.0
2.0
Metabolizable energy (kcal/kg)
3,200
3,200
3,200
3,200
3,050
3,050
3,050
3,050
2,900
2,900
2,900
2,900

Kotrotsios et al. (2012) Asian-Aust. J. Anim. Sci. 25:880-885
882
measured with an electronic caliper (Electronic Digital
Caliper, EMC, China). Afterwards, from these carcasses the
steak of the 13th rib was removed, sealed in a plastic bag
and frozen at -20C for further analysis. These steaks were
later analyzed according to the guidelines of AOAC (2005)
for AS, EE, CP and moisture (MO). Moreover, the fatty acid
composition of these steaks was determined according to
AOAC (2005) with a gas chromatographic system
(TraceGC model K07332, ThermoFinnigan, ThermoQuest,
Milan, Italy).
Statistical analysis
The statistical analysis was performed using the SPSS
16.0.1 statistical package (SPSS Inc., Chigaco, IL, USA).
The one-way analysis of variance for the four groups of the
experiment was performed. Furthermore, regression
analysis of the dietary carob pods inclusion effect was
performed using the curve estimation function of SPSS. A
value of p0.050 was considered significant. Levene’s test
was applied to test the homogeneity of the variances.
Duncan’s test was applied to determine statistical
differences between the means.
RESULTS
Table 2 presents the body weight and feed conversion
ratio for the weaning, growing and fattening periods of pigs.
No significant differences (p>0.05) were noticed in the
body weight on days 85 and 115. In the last measurement
on day 180 of age it was found that groups B and C had
significantly (p<0.050) higher body weight, compared to
groups A and D. Regarding the FCR, no significant
differences (p>0.05) were noticed in any period of age. Also,
mortality did not differ significantly (p>0.05) between the
groups.
Dietary carob pods effect on pig carcass weight, carcass
dressing percentage, and subcutaneous fat of the 13th rib
and the 6th to 7th lumbar vertebrae is given in Table 3.
Carcass weight was significantly (p<0.050) higher, in
groups B and C compared to groups A and D, but no
differences (p>0.05) were found for the other parameters.
The results concerning the 13th rib steak chemical
composition are shown in Table 4. No significant (p>0.05)
Table 3. Effect of dietary carob pods on pig carcass weight, carcass dressing percentage, and subcutaneous fat of the 13th rib and the 6th
to 7th lumbar vertebrae (MeanSD)
A
B
C
D
Carcass weight (kg)
66.90a6.94
68.28b9.41
69.43b7.63
64.30a9.35
Carcass dressing (%)
60.362.62
60.323.30
60.383.10
60.062.77
Subcutaneous fat of 13th rib (mm)
16.822.13
16.872.95
16.353.98
15.563.81
Subcutaneous fat of 6th to 7th lumbar vertebrae (mm)
23.754.80
23.384.65
20.534.37
27.814.52
Groups: A = 0 g carob pods/kg feed; B = 75 g carob pods/kg feed; C = 100 g carob pods/kg feed; D = 125 g carob pods/kg feed.
Means in the same row with different superscript differ significantly (p<0.05).
Table 2. Effect of dietary carob pods on pig body weight and feed conversion ratio (MeanSD)
A
B
C
D
Age (d)
------------------------------------------- Body weight of groups (kg) ----------------------------------------
85
28.75.97
29.516.54
31.086.13
27.727.05
115
51.249.61
51.9010.96
54.039.20
49.4711.45
180
110.89a11.77
113.21b14.93
115.00b12.11
106.85a13.63
Rearing period
----------------------------------------- Feed conversion ratio of groups ------------------------------------
Day 30 to 85
2.030.09
2.050.07
2.080.09
2.170.07
Day 85 to 115
2.440.20
2.530.08
2.560.23
2.510.14
Day 115 to 180
3.180.30
3.280.30
3.320.34
3.380.28
Groups: A = 0 g carob pods/kg feed; B = 75 g carob pods/kg feed; C = 100 g carob pods/kg feed; D = 125 g carob pods/kg feed.
Means in the same row with different superscript differ significantly (p<0.05).
Table 4. Effect of dietary carob pods on the chemical composition of the 13th rib steak of the pigs (MeanSD)
A
B
C
D
Ash (g/kg)
8.90.8
9.30.7
9.10.6
9.50.9
Ether extract (g/kg)
157.673.3
128.658.2
131.256.7
121.944.6
Crude protein (g/kg)
200.735.6
211.341.6
196.429.0
214.520.4
Moisture (g/kg)
632.851.0
651.627.4
663.339.1
654.139.1
Groups: A = 0 g carob pods/kg feed; B = 75 g carob pods/kg feed; C = 100 g carob pods/kg feed; D = 125 g carob pods/kg feed.
Groups did not differ significantly (p>0.05).

Kotrotsios et al. (2012) Asian-Aust. J. Anim. Sci. 25:880-885
883
differences were found for the steaks’ AS, EE, CP and MO.
Also, according to Table 5, no differences (p>0.05) were
noticed in the 13th rib steak fatty acid profile between the
four experimental groups.
Moreover, Table 6 presents the result of the regression
analysis of the effect of dietary carob pods on the
performance and meat quality parameters. A strong
tendency (p = 0.056) for linear increase was found in the
polyunsaturated fatty acids content of the 13th rib steak. No
significant effects (p>0.05) were noticed in the other
examined parameters.
DISCUSSION
The target of the present research was to evaluate the
effect of dietary carob pods on growth performance of
fattening pigs and their carcass quality, since current
information concerning this data is non existent.
The utilization of carobs pods in pig feeding at level of
125 g/kg did not have any effect on body weight during the
whole experimental period, whereas at levels of 75 g/kg and
100 g/kg resulted in significant increase of body weight at
slaughter. In previous studies by Lizardo et al. (2002) and
Andres-Elias et al. (2007) it was reported that dietary carob
did not affect the growth of weaned piglets. Carob pod
contain tannins that can act as antinutritional factors, due to
their capacity to reduce the digestibility of proteins in the
pig rations (Mariscal-Landin et al., 2004). According to
Kotrotsios et al. (2010) carob pods inclusion in pig diets
significantly reduced the digestibility of proteins, fats,
fibers and minerals, especially in the weaning and growing
periods. The action of tannins on animals probably depends
on their solubility, in the gastrointestinal tract (Tamir and
Alumot, 1969; Serrano et al., 2009). Experimental diets at
any level had no influence on feed efficiency, results that
are in accordance with previous findings in weaned piglets
(Lanza et al., 1983).
Carcass yield was not affected by the dietary inclusion
of carob pods at any level, compared to controls, while
carcass weight was heavier in pigs fed carobs either 75 g/kg
or 100 g/kg. This finding is probably the result of the
increased body weight of the pigs.
Table 5. Effect of dietary carob pods on the fatty acid composition (g/100 g fatty acids) of the 13th rib steak of the pigs (MeanSD)
Fatty acids
A
B
C
D
C10:0
0.090.02
0.120.05
0.090.06
0.130.04
C12:0
0.130.04
0.120.03
0.160.12
0.110.02
C14:0
1.650.10
1.550.14
1.760.38
1.520.12
C14:1
0.010.01
0.020.01
0.020.01
0.030.03
C15:0
0.020.01
0.050.03
0.030.02
0.030.01
C15:1
0.040.03
0.050.03
0.050.02
0.050.03
C16:0
27.362.17
25.410.75
26.472.26
25.641.39
C16:1 trans
0.340.07
0.380.05
0.380.04
0.320.04
C16:1 cis
2.210.12
2.160.14
2.110.23
2.110.16
C17:0
0.210.06
0.230.03
0.200.08
0.220.06
C17:1
0.250.06
0.290.04
0.220.09
0.240.07
C18:0
13.680.57
14.250.54
14.320.92
14.470.91
C18:1 trans
0.310.15
0.330.20
0.320.15
0.240.07
C18:1 cis
40.311.39
41.181.03
39.232.10
39.362.01
C18:1 n7
1.980.78
1.481.32
1.661.23
2.150.84
C18:2 n6 trans
0.150.03
0.130.04
0.140.03
0.140.02
C18:2 n6 cis
10.021.61
11.291.28
11.112.26
11.551.19
C18:3 n3 trans
0.120.08
0.110.07
0.140.05
0.080.06
C18:3 n3 cis
0.440.11
0.580.18
0.580.17
0.550.11
C20:0
0.310.09
0.230.12
0.250.03
0.240.04
C20:1
0.780.26
0.640.15
0.680.13
0.710.17
C22:0
0.150.06
0.130.07
0.220.26
0.130.06
Saturated FA
43.602.22
42.091.04
43.502.07
42.482.04
Monounsaturated FA
46.211.00
46.511.25
44.672.21
45.202.24
Polyunsaturated FA
10.741.70
12.111.29
11.962.32
12.321.24
FA = Fatty acids. Groups: A = 0 g carob pods/kg feed; B = 75 g carob pods/kg feed; C = 100 g carob pods/kg feed; D = 125 g carob pods/kg feed.
Groups did not differ significantly (p>0.05).

Kotrotsios et al. (2012) Asian-Aust. J. Anim. Sci. 25:880-885
884
Carob pods had no significant effect on examined meat
quality, since neither lard thickness nor chemical
composition and fatty acid profile of the pig steaks were
influenced. Nevertheless, it was noticed that increased
inclusion rates of dietary carob pods resulted in a tendency
for increased polyunsaturated fatty acid content in the steak.
In conclusion, from the present study it is evident that
the inclusion of carob pods in fattening pig diets, at the
level of 75 g/kg and 100 g/kg improved body weight and
carcass weight. Moreover, carob pods at any examined level
had no influence on the meat quality of pigs, including lard
thickness, chemical composition and fatty acid profile of
the steak. Consequently, carob pods could be suggested as a
potential feed for fattening pigs.
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Table 6. Regression analysis of the effect of dietary carob pods on pig performance and meat quality parameters
Parameter
P
R2
A
B
Body weight at d 85 (kg)
0.791
0.000
28.777
0.003
Body weight at d 115 (kg)
0.842
0.000
51.009
0.004
Body weight at d 180 (kg)
0.574
0.002
112.419
-0.013
Carcass weight (kg)
0.566
0.002
67.832
-0.009
Carcass dressing (%)
0.729
0.001
60.412
-0.002
Subcutaneous fat of 13th rib (mm)
0.487
0.016
17.038
-0.009
Subcutaneous fat of 6th to 7th lumbar vertebrae (mm)
0.263
0.041
24.067
-0.020
Steak ash (g/kg)
0.149
0.068
0.887
0.000
Steak ether extract (g/kg)
0.206
0.053
15.576
-0.028
Steak crude protein (g/kg)
0.590
0.010
20.074
0.007
Steak moisture (g/kg)
0.168
0.062
63.481
0.021
Steak saturated FA (%)
0.361
0.028
43.375
-0.007
Steak monounsaturated FA (%)
0.146
0.069
46.413
-0.010
Steak polyunsaturated FA (%)
0.056
0.117
10.822
0.012
Regression equation: Parameter = A+BCarob pod addition in feed (g/kg). Steak = Steak of the 13th rib; FA = Fatty acids.

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