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Effects of dietary supplementation of natural and fermented herbs on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs



Effects of dietary supplementation of natural and fermented herbs on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs



Italian Journal of Animal Science 17(4): 984-993



The present experiment was conducted to determine effects of herbs (Artemisia capillaris and Acanthopanax senticosus) in natural and fermented forms on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs. A total of 96 pigs [(Landrace x Yorkshire) x Duroc] with an average initial body weight (BW) of 25.46 +/- 1.07 kg were randomly allotted into one of three dietary treatments. The dietary treatments included: (1) CON (basal diet), (2) NH (basal diet +0.05% natural herbs) and (3) FH (basal diet +0.05% fermented herbs). Pigs fed NH and FH diets had greater final BW than those fed CON diet (p < .05). During the whole period of the experiment, pigs fed NH and FH diets had a greater average daily gain than those fed CON diet, and the average daily feed intake in FH dietary treatment was greater than CON dietary treatment (p < .05). The FH dietary treatment had improved apparent total tract digestibility (ATTD) of dry matter compared with CON and NH dietary treatments (p < .05). The ATTD of nitrogen in NH and FH dietary treatments was greater than that in CON dietary treatment (p < .05). Moreover, fermented herbs decreased saturated fatty acids (SFA) but increased polyunsaturated fatty acids (PUFA) and PUFA to SFA ratio in Longissimus dorsi muscle. In conclusion, natural or fermented herbs improved growth performance and nutrient digestibility in growing-finishing pigs. Additionally, fermented herbs supplementation positively changed fatty add profiles in Longissimus dorsi muscle.

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Accession: 066383953

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DOI: 10.1080/1828051X.2018.1429955


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