Effects Of Chinese Herbal On The Growth Performance,Meat Quality And Flavor In Finishing Pigs

Present study aimed to investigate the effects of Chinese herbal on finishing pigs' performance, slaughter performance, meat quality and flavor. In the feeding trial, a total of 72 120-day-old castrated hybrid male pigs(Duroc � Landrace � Large White) with the average initial weight of 75.9�0.5kg were randomly allotted to 3 groups(from A to C), with 4 replicates each treatment and 6 pigs of each replicate. Pigs in group A were fed corn-soybean basal diet and served as control; Group B and C added 10.0 kg/t Chinese herbal ?and 10.0 kg/t Chinese herbal ? respectively in basal diet. In the experiment lasted for 50 days, pigs were access freely to take the feed and drink water, and manage was according to the conventional methods. The initial weight, the final weight, average daily weight gain(ADG), average daily feed intake(ADFI) and feed conversion rate(FCR) of fattening pigs were recorded and calculated. At the age of 170 d, 4 pigs from each group were slaughtered to determinate the slaughter performance and meat quality indexes.The results were as follows:(1) Supplementation Chinese herbals ? in diets didn't affect the growth performance of finishing pigs. But, Chinese herbals ? improved the ending weight by 2.3%(P>0.05) and average daily gain by 7.3%(P<0.05), and decrease feed conversion rate by 5.4% of pigs.(2) The carcass weight, dressing percentage, carcass straight length, carcass length, back fat thickness, lean percentage, loin-eye area, leaf fat, thick-skinned in finishing pigs fed diets with Chinese herbals were not significant different compared with that of control group(P>0.05). Compared with the control group, the thick-skinned in group with Chinese herbal ? and ? decreased by 9.2% and 8.9%(P>0.05).(3) Chinese herbals supplemented in finishing pigs diet had no significantly influence on p H, drip loss, cooking loss, meat color, shear force of longissimus dorsi in pigs(P>0.05). But, the values of p H24 h, L* and marbling of group B increased by 2.5%, 4.8% and 10.1% respectively compared with control group, and drip loss decreased by 22.8%.(4) Adding the Chinese herbals to finishing pigs' feed, the moisture, protein and intramuscular fat in longissimus dorsi were increased by 2.4% and 5.6%, but there were no significant difference(P>0.05).(5) Dietary Chinese herbal extracts' feed had no significantly different in inosine acid and total fatty acids content in meat(P>0.05). But Chinese herbal ? decreased palmitic acid and stearic acid content by 11.22%(P<0.05) and 16%(P<0.05). It also significantly increased oleic acid, unsaturated fatty acid, monounsaturated fatty acids content by 7%(P<0.05), 10.7%(P<0.05), 7.3%(P<0.05), and significantly increase linoleic acid and polyunsaturated fatty acids by 44.5%(P<0.01) and 44.8%(P<0.01).(6) Adding Chinese herbal extracts to finishing pigs' feed had no significantly effect on organ index of heart, liver, spleen, lung, kidney(P>0.05).