Investigation On Chinese Herb Feed Additives And Diet Categories For Healthy And Safety Pork Production

This trial was conducted to investigate the effects of three different additives and two different diet categories on the productivity and meat quality of growing and finishing pigs in order to find a proper way to produce more healthy and safety pork. Sixty growing and finishing pigs(Landrace X Blacksu) were assigned into six groups with each group of two replicate pens, Three feed additives (pure Chinese herb group; Chinese herb and VE compound group; antibiotics group) were added into two basic diet (full botanic diet group; fish meal included diet group). After 103-days' feeding, all pigs were slaughtered and some of their back meat and fat was taken back as sample. Then all of these pigs' growth performance, carcass trait, meat quality, nutrients and fatty acids in muscle, back fat quality and biochemical index of blood were tested and analyzed.Results were as reported below: 1. Among three additives:(l)When the pigs' weight were about 70Kg, body weight of pure Chinese herb group was significantly higher than that of antibiotics group(p<0.05), and when they grew into about l00Kg, the difference was extremely significant(P<0.01), the body weight of pure Chinese herb group was also significantly higher than Chinese herb and VE compound group(P<0.05), but no significant difference between Chinese herb and VE compound group and antibiotics group. Carcass weight of pure Chinese herb group was extremely significantly higher than that of antibiotics group, but no significant difference between Chinese herb and VE compound group and pure Chinese herb group or antibiotics group. Back-fat depth of pure Chinese herb group and Chinese herb and VE compound group were significantly thinner than antibiotics group, but no significant difference between pure Chinese herb group and Chinese herb and VE compound group. Lean meat percentage and loin eyes area of pure Chinese herb group and Chinese herb and VE compound group were extremely significantly bigger than antibiotics group (P<0.01). ADO of pure Chinese herb group was significantly greater than Chinese herb and VE compound group and antibiotics group, but no significant difference between Chineseherb and VE compound group and pure Chinese herb group. The ratios of carcass were not significant among three groups. The results indicated that two Chinese herb additives especially pure Chinese herb additives could improve pigs growth performance and carcass quality.(2) As to meat quality, pH1 of Chinese herb and VE compound group was extremely significantly higher than that of pure Chinese herb group or antibiotics group (P<0.01). pH24 of three groups was not significantly different, and so did meat color, water loss was extremely significantly different between every two groups. Shear force of pure Chinese herb group and Chinese herb and VE compound group were smaller than that of antibiotics group. Marble veins of pure Chinese herb group and Chinese herb and VE compound group were more abundant and more homogeneous than those of antibiotics group(P<0.01). The results indicated that pure Chinese herb additives and Chinese herb and VE compound additives could improve the eating quality of pork especially Chinese herb and VE compound additives,(3)As to nutrients in muscle, no significant difference has been found, except that moisture of antibiotics group are extremely higher than that of pure Chinese herb group and Chinese herb and VE compound group and EE of Chinese herb and VE compound group were significantly higher than pure Chinese herb group and extremely higher than antibiotics group.(4)As to back-fat quality, the index of acid number and oxide number were extremely significantly different between either groups(P<0.01). Hyperoxide number of antibiotics group was significantly higher than pure Chinese herb group and Chinese herb and VE compound group , and that of pure Chinese herb group was significantly than Chinese herb and VE compound group. No significant difference has been found on iodine number and koettstorfer number among three groups. T...