Dietary enzyme addition on the growth performance and carcass characteristics of pigs fed diets containing avocado oil cake silage.

Avocado oil cake (AOC) was mixed with dried grape pomace and sugarcane molasses and ensiled for 90 days. A total mixed ration containing 5% AOC silage was formulated and top dressed with Axtra® XB enzyme at 0, 2.5 and 5%. The experimental diets were fed to 24 (8 pigs/diet) Large White × Landrace (LW × LR) cross pigs (± 22-kg live weight). Growth performance data was recorded for 60 days, after which the pigs were adapted to chromic oxide mixed diet for 3 days, whereby faeces were collected for 5 days after to determine nutrient digestion. Following nutrient digestion, pigs were fasted for 12 h, weighed and slaughtered. Carcass samples were collected and analysed for meat quality. Dietary addition of enzyme increased (P   0.05) feed conversion ratio and average daily gain. Carcass characteristics were not affected (P > 0.05); however, small and large intestine weight and length were increased (P   0.05) the colour and cooking quality of the meat. Enzyme addition was worth in the growth performance and nutrient digestion but did not affect the carcass characteristics and meat quality of pigs.