|
KMID : 1024620040240040329
|
|
Food Science of Animal Resources
2004 Volume.24 No. 4 p.329 ~ p.334
|
|
|
Effect of Herb and Bio-ceramic Complex Supplementation on Growth Performance and Meat Quality Characteristics in Finishing Pigs
|
|
Cho Jin-Ho
Kwon O.-S.
Min Bung-Jun
Shon Kyoung-Seung
Chen Ying-Jie
Hong Jong-Wook
Kang Dae-Kyung
Kim In-Ho
|
|
|
Abstract
|
|
|
|
The objective of this study was to determine the effect of herb and bio ceramic complex supplementation on growth performance and meat quality characteristics in finishing pigs. Seventy-two crossbred (Landrace Yorkshire Duroc) pigs (78.98kg average initial body weight) were used in a 45 days growth assay. Dietary treatments included 1) Control (basal diet). 2) HBC (Herb and bioceramic complex) 0.1 (basal diet + 0.1％ Herb and bioceramic complex) and 3) HBC 0.2 (basal diet +0.2％ Herb and bioceramic complex). For overall period, ADG (Average Daily weight Gain), ADFI (Average Daily feed Intake) and ADG/ADFI increased in Control with no significant difference (p>0.05). Backfat thickness was not significantly different among the treatments (p>0.05). The total cholesterol, HDL (High Density Lipoprotein) cholesterol, LDL (Low Density Lipoprotein) cholesterol, LDL + VLDL (Very Low Density Lipoprotein) cholesterol, Triglyceride and Atherogenic index concentrations of serum in pigs fed HBC 0.2 diet were lower than those of pigs fed Control and HBC 0.1 diets without significant difference (p>0.05). L*/-, a*/-, and b*/- values of M. longissimus dorsi muscle were not significantly different among the treatments (p>0.05). The pH of pigs fed HBC 0.2 diet was significantly lower than that of pigs fed Control and HBC 0.1 diets (p<0.05). In conclusion, growth performance, cholesterol concentration in serum and meat quality were not affected by supplemental herb and bioceramic complex.
|
|
|
KEYWORD
|
|
|
herb and bio ceramic complex, growth, serum cholesterol, meat quality, finishing pigs
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|