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ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

The effects of dietary herbs and coral mineral complex on growth performance, nutrient digestibility, blood characteristics and meat quality in finishing pigs

Y. Wang 1,  
Y. J. Chen 1,  
J. H. Cho 1,  
J. S. Yoo 1,  
Q. Wang 1,  
Y. Huang 1,  
H. J. Kim 1,  
I. H. Kim 1  
 
1
Department of Animal Resource and Science, Dankook University, #29 Ansedong, Cheonan, Choognam, 330-714, Korea
J. Anim. Feed Sci. 2007;16(3):397–407
Publish date: 2007-09-06
KEYWORDS
ABSTRACT
Eighty crossbred pigs of initial mean body weight 58 kg were used to evaluate the effect of supplemental herbs and coral mineral complex (HC) on growth performance, nutrient digestibility, blood characteristics and meat quality in a 8 weeks growth trial. Pigs were randomly allocated to 4 treatments, which comprised: 1. control, 2. HC 0.05%, 3. HC 0.1%, and 4. HC 0.2%, respectively (4 pigs/pen, 5 replicates/treatment). Gain/feed linearly increased during week 4-8 (P<0.05) and overall period (P<0.10) with increasing HC level. Digestibility of DM and N during week 0-4 increased linearly with an increasing HC level (P<0.005). Serum IgG concentrations linearly increased with the increase of HC supplementation (P<0.01). Cortisol concentrations tended (P<0.10) to decrease linearly with increasing level of HC. The linear reduction of subjective scores for marbling (P<0.01) and firmness (P<0.01) of the longissimus muscle were observed. In conclusion, supplementation of HC improved feed efficiency and increased IgG and cortisol concentration in serum.
CORRESPONDING AUTHOR
I. H. Kim   
Department of Animal Resource and Science, Dankook University, #29 Ansedong, Cheonan, Choognam, 330-714, Korea
 
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7. Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics
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9. Dietary Phytoncide Supplementation Improved Growth Performance and Meat Quality of Finishing Pigs
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Livestock Science
ISSN:1230-1388