scholarly journals Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs

10.5219/521 ◽  
2015 ◽  
Vol 9 (1) ◽  
Author(s):  
Peter Haščík ◽  
Ondřej Bučko ◽  
Andrea Lehotayová ◽  
Ivan Bahelka ◽  
Michal Gábor ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Finishing Pigs ◽  
Chromium Nicotinate

Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs

2021 ◽  
pp. 1-7
Author(s):  
Zhongyang Guo ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Mingzhou Li ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Slaughter Age

PSV-20 The Effect of Black Pepper (Piperine) Extract Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbial, Fecal Gas Emission, and Meat Quality of Finishing Pigs

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 195-196
Author(s):  
Vetriselvi Sampath ◽  
Hyun Ju Park ◽  
Inho Kim ◽  
Huan Wang ◽  
Raihanul Hoque
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Black Pepper ◽  
Linear Increase ◽  
Nutrient Digestibility ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments

Abstract The study was conducted to assess the effect of black pepper (BP) supplementation on the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs. A total of 180 crossbred [(Landrace × Yorkshire) × Duroc] finishing pigs with average initial body weight (BW) of 53.72 ± 1.42 kg were used in 10-week trial and allotted to 6 dietary treatments (6 replications pens/treatment with 5 pigs per pen). The dietary treatments were: CON (basal diet), TRT1- CON + 0.025% BP, TRT2- CON + 0.05% BP, TRT3- CON + 0.1% BP, TRT4- CON + 0.2% BP, TRT5- CON + 0.4% BP. A linear increase (P = 0.0380, 0.0061) in body weight gain (BWG) and average daily gain (ADG) were observed respectively, during the overall trial in pigs fed BP supplemented diet compared to control. The dietary supplementation of BP showed a linear increase (P=0.0065) in gain and feed ratio (G: F) at week 10. However, there were no significant results observed on average daily feed intake (ADFI) during the overall experiment. The total tract digestibility of dry matter (DM) was linearly improved (P=0.0531) in BP treatment groups compared to control. In addition, BP diet supplementation had linearly increased fecal Lactobacillus counts (P=0.0482) and decreased E. coli counts (P=0.0306) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (P=0.0227, 0.0555,0.0541) in pigs fed BP supplementation compare to control. The inclusion of BP supplementation in pigs diet had linearly increased (P=0.0146) the backfat thickness at week 10. Thus, we concluded that BP supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

scholarly journals Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

2019 ◽  
Vol 39 (2) ◽  
pp. 276-285 ◽  
Author(s):  
Kwonjung Kim ◽  
inkyu Bae ◽  
Jinho Cho ◽  
Yangil Choi ◽  
Jungheun Ha ◽  
...  
Keyword(s):  
Humic Acid ◽  
Meat Quality ◽  
Finishing Pigs ◽  
Leaf Powder

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

Meat Science ◽  
2015 ◽  
Vol 102 ◽  
pp. 15-21 ◽  
Author(s):  
Cheng Zhang ◽  
Junqiu Luo ◽  
Bing Yu ◽  
Ping Zheng ◽  
Zhiqing Huang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Finishing Pigs ◽  
Antioxidative Status

Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

2002 ◽  
Vol 80 (6) ◽  
pp. 1575-1585 ◽  
Author(s):  
A. T. Waylan ◽  
P. R. O'Quinn ◽  
J. A. Unruh ◽  
J. L. Nelssen ◽  
R. D. Goodband ◽  
...  
Keyword(s):  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Finishing Pigs ◽  
Tall Oil

scholarly journals Effects of dietary organic selenium supplementation on selenium content, antioxidative status of muscles and meat quality of pigs

2011 ◽  
Vol 49 (No. 9) ◽  
pp. 411-417 ◽  
Author(s):  
B. Bobček ◽  
R. Lahučký ◽  
J. Mrázová ◽  
R. Bobček ◽  
K. Novotná ◽  
...  
Keyword(s):  
Meat Quality ◽  
Selenium Concentration ◽  
Finishing Pigs ◽  
Antioxidative Status ◽  
Organic Selenium ◽  
Basic Diet ◽  
Fragmentation Index ◽  
Longissimus Lumborum ◽  
High Level

The effects of feeding a high level of organic selenium on the level of selenium, antioxidative status of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pigs (defined on malignant hyperthermia status, DNA based test) were investigated. Treatments consisted in supplementation of organic selenium (0.3 mg Se/kg diet) for the last 97 days to finishing pigs (basic diet with 0.18 mg Se/kg diet) before slaughter. MLLT was further examined for pH (45 min, 24 h), colour and conductivity (24 h), drip loss (48&nbsp;h) and myofibrillar fragmentation index (MFI, 5 days). Chemical composition (protein, intramuscular fat) was also estimated. Concentration of Se (spectrofluorometric method) and antioxidative status (rate of oxidation by stimulation with Fe<sup>2+</sup>/ascorbate, production of malondialdehyde &ndash; MDA) were estimated in muscle samples obtained post mortem. The level of selenium was more than twice higher (P &lt; 0.05) in muscles from pigs treated with higher selenium than in controls (0.377 vs. 0.922 mg/kg &ndash; MLLT and 0.377 vs. 0.836 mg/kg &ndash; MSM). The rate of oxidation was positively (P &lt; 0.05) influenced by Se supplementation. Tendencies to lower drip losses were observed in MLLT of pigs supplemented with Se but the differences were not significant (P &gt; 0.05). We concluded that dietary organic Se supplementation (0.3 mg Se/kg diet) to basic diet (0.18 mg Se/kg diet) of finishing pigs significantly increased the selenium concentration and improved the antioxidative status of muscle tissue. &nbsp;

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