Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animal and Housing Conditions
2.2. Source of the Plant Extracts (PE)
2.3. Treatments
2.4. Growth Performance
2.5. Blood Metabolites
2.6. Slaughtering and Carcass Traits
2.7. Percentage Relation between the Weight of Organs and Live Weight
2.8. Dissection of the Longissimus Thoracis (LT) Muscle and Sampling
2.9. Meat Quality
2.9.1. Chemical Composition
2.9.2. Physical Analysis
2.10. Sensory Analysis
2.11. Statistical Analysis
3. Results
3.1. Climatic Conditions
3.2. Growth Performance
3.3. Blood Metabolites
3.4. Carcass Traits
3.5. Organ Weight as a Percentage of Live Weight
3.6. Meat Quality
3.6.1. Chemical Composition
3.6.2. Physical Analysis
3.7. Sensory Analysis
4. Discussion
4.1. Climatic Conditions
4.2. Growth Performance
4.3. Blood Metabolites
4.4. Carcass Characteristics
4.5. Organ Weight as a Percentage of Live Weight
4.6. Meat Quality
4.6.1. Chemical Composition
4.6.2. Physical Analysis
4.7. Sensory Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Ingredients (kg) | Treatments | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Phase I | Phase II | Phase III | ||||||||
Control 1 | 0.1% PE 2 | 0.15% PE 3 | Control 1 | 0.1% PE 2 | 0.15% PE 3 | Control 1 | 0.1% PE 2 | 0.15% PE 3 | ||
Corn grain | 68.85 | 68.75 | 68.70 | 76.10 | 76.00 | 75.95 | 77.00 | 76.90 | 76.85 | |
Soybean meal | 26.40 | 26.40 | 26.40 | 19.30 | 19.30 | 19.30 | 18.40 | 18.40 | 18.40 | |
Fat | 1.75 | 1.75 | 1.75 | 1.60 | 1.60 | 1.60 | 1.60 | 1.60 | 1.60 | |
Plant extracts (Protorgan®) | 0.00 | 0.10 | 0.15 | 0.00 | 0.10 | 0.15 | 0.00 | 0.10 | 0.15 | |
Premix Initiation 4 | 3.00 | 3.00 | 3.00 | - | - | - | - | - | - | |
Premix Growth 4 | - | - | - | 3.00 | 3.00 | 3.00 | - | - | - | |
Premix Finish 4 | - | - | - | - | - | - | 3.00 | 3.00 | 3.00 | |
Total | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 | |
Chemical composition, as fed basis | ||||||||||
ME Cal. kg−1, 5 | 3360 | 3356 | 3354 | 3360 | 3356 | 3355 | 3361 | 3357 | 3356 | |
Total lysine, % | 1.18 | 1.18 | 1.18 | 0.98 | 0.98 | 0.98 | 1.01 | 1.01 | 1.01 | |
Dig. lysine, % | 1.05 | 1.05 | 1.05 | 0.87 | 0.87 | 0.87 | 0.90 | 0.90 | 0.90 | |
Dry matter, % | 88.98 | 88.97 | 88.98 | 88.76 | 88.74 | 88.77 | 88.72 | 88.74 | 88.71 | |
Crude protein, % | 18.27 | 18.27 | 18.26 | 15.48 | 15.4 | 15.47 | 15.12 | 15.12 | 15.12 | |
Ca, % | 0.70 | 0.70 | 0.70 | 0.66 | 0.66 | 0.66 | 0.67 | 0.66 | 0.66 | |
Available P, % | 0.31 | 0.31 | 0.31 | 0.28 | 0.28 | 0.28 | 0.26 | 0.26 | 0.26 |
Variable | Control 1 | 0.1% PE 2 | 0.15% PE 3 | SEM 4 | p-Value 5 |
---|---|---|---|---|---|
Phase I, 35–70 kg | |||||
ADFI 6, kg | 2.0 b | 2.3 a | 2.1 ab | 0.04 | 0.04 |
ADG 7, kg | 0.9 | 1.0 | 1.0 | 0.02 | 0.12 |
F:G 8, kg/kg | 2.2 | 2.3 | 2.2 | 0.03 | 0.36 |
Initial weight, kg | 35.6 | 35.6 | 35.6 | 0.07 | 0.96 |
Final weight, kg | 68.5 | 71.7 | 70.7 | 0.64 | 0.13 |
Phase II, 70–95 kg | |||||
ADFI 6, kg | 2.8 b | 3.2 a | 3.0 ab | 0.05 | 0.02 |
ADG 7, kg | 1.1 | 1.2 | 1.2 | 0.02 | 0.06 |
F:G 8, kg/kg | 2.6 | 2.7 | 2.6 | 0.04 | 0.62 |
Final weight, kg | 91.6 b | 97.1 a | 95.4 ab | 0.85 | 0.04 |
Phase III, 95–120 kg | |||||
ADFI 6, kg | 2.9 b | 3.4 a | 3.4 a | 0.06 | <0.01 |
ADG 7, kg | 1.1 b | 1.2 ab | 1.3 a | 0.03 | 0.03 |
F:G 8, kg/kg | 2.5 b | 2.7 a | 2.5 b | 0.06 | 0.05 |
Final weight, kg | 115.7 b | 123.0 a | 123.6 a | 1.17 | 0.01 |
Growing-finishing period 35–120 kg | |||||
ADFI 6, kg | 2.5 b | 2.8 a | 2.7 ab | 0.04 | <0.01 |
ADG 7, kg | 1.0 b | 1.1 a | 1.1 a | 0.01 | 0.01 |
F:G 8, kg/kg | 2.4 | 2.5 | 2.4 | 0.03 | 0.10 |
Variable | Control 1 | 0.1% PE 2 | 0.15% PE 3 | SEM 4 | p-Value 5 |
---|---|---|---|---|---|
Analysis at 95 kg live weight | |||||
Red blood cells, 1 × 103 uL | 4.8 | 4.7 | 4.7 | 0.14 | 0.89 |
Hemoglobin, g/dL | 14.2 | 13.7 | 13.9 | 0.42 | 0.89 |
Hematocrit, % | 41.8 | 40.5 | 41.1 | 1.24 | 0.90 |
Leukocytes, 1 × 103 uL | 13.6 | 13.3 | 13.6 | 0.51 | 0.97 |
MCV 6, fL | 86.8 | 86.8 | 86.9 | 0.09 | 0.75 |
MCH 7, PG | 29.4 | 29.4 | 29.5 | 0.04 | 0.83 |
MCHC 8, g/dL | 33.9 | 33.9 | 33.9 | 0.02 | 0.21 |
Lymphocytes, 1 × 103 uL | 24.7 | 26.8 | 26.8 | 0.97 | 0.55 |
Monocytes, 1 × 103 uL | 4.9 | 5.2 | 4.2 | 0.34 | 0.41 |
Platelets, 1 × 103 uL | 317.2 | 280.1 | 293.5 | 12.48 | 0.42 |
Glucose, mg/dL | 88.9 | 85.3 | 84.5 | 2.09 | 0.61 |
Total proteins, g/dL | 5.6 | 5.5 | 5.5 | 0.04 | 0.45 |
Albumin, g/dL | 3.0 b | 3.2 a | 3.0 b | 0.04 | 0.04 |
CK 9, u/L | 174.5 | 250.7 | 181.2 | 16.89 | 0.11 |
Cortisol, μg/dL | 2.8 | 3.3 | 4.2 | 0.30 | 0.14 |
Analysis at 120 kg live weight | |||||
Red blood cells, 1 × 103 uL | 4.5 | 4.5 | 4.7 | 0.11 | 0.77 |
Hemoglobin, g/dL | 13.1 | 13.1 | 13.7 | 0.34 | 0.77 |
Hematocrit, % | 38.9 | 38.6 | 40.4 | 1.00 | 0.79 |
Leukocytes, 1 × 103 uL | 16.7 | 17.1 | 15.1 | 0.44 | 0.25 |
MCV 6, fL | 86.8 | 86.7 | 86.8 | 0.12 | 0.96 |
MCH 7, PG | 29.4 | 29.4 | 29.5 | 0.04 | 0.70 |
MCHC 8, g/dL | 33.9 | 33.9 | 33.9 | 0.02 | 0.30 |
Lymphocytes, 1 × 103 uL | 23.5 | 21.5 | 21.9 | 0.58 | 0.43 |
Monocytes, 1 × 103 uL | 5.9 | 7.0 | 7.6 | 0.38 | 0.26 |
Platelets, 1 × 103 uL | 293.9 | 250.3 | 293.9 | 11.71 | 0.42 |
Glucose, mg/dL | 93.4 | 102.4 | 100.8 | 1.63 | 0.13 |
Total proteins, g/dL | 7.1 | 7.2 | 6.8 | 0.20 | 0.72 |
Albumin, g/dL | 3.0 | 3.1 | 3.2 | 0.06 | 0.48 |
CK 9, u/L | 1710.4 | 616.8 | 1898.9 | 201.82 | 0.08 |
Cortisol, μg/dL | 3.8 | 4.2 | 4.8 | 0.52 | 0.76 |
Variable | Control 1 | 0.1% PE 2 | 0.15% Pe 3 | SEM 4 | p-Value 5 |
---|---|---|---|---|---|
HCW, kg 6 | 97.5 b | 103.1 a | 104.2 a | 0.96 | 0.01 |
Dressing, % (warm) | 84.3 | 83.8 | 84.3 | 0.20 | 0.59 |
CCW, kg 7 | 96.4 b | 102.6 a | 103.2 a | 0.95 | 0.01 |
Dressing, % (cold) | 83.3 | 83.4 | 83.5 | 0.20 | 0.85 |
Carcass shrinkage, % | 1.1 a | 0.5 b | 0.9 ab | 0.09 | 0.02 |
Length of carcass, cm | 99.5 | 102.2 | 101.1 | 0.59 | 0.18 |
Dorsal fat 10th, cm | 1.4 | 1.7 | 1.5 | 0.06 | 0.27 |
Dorsal fat 12th, cm | 1.0 | 1.2 | 1.2 | 0.05 | 0.17 |
Depth 10th, cm | 7.7 | 7.8 | 8.0 | 0.11 | 0.53 |
Depth 12th, cm | 7.3 | 7.3 | 7.5 | 0.12 | 0.72 |
Longissimus area 10th, cm | 60.3 | 60.8 | 63.6 | 1.04 | 0.40 |
Longissimus area 12th, cm | 64.7 | 63.8 | 67.7 | 1.21 | 0.42 |
Lean yield, % | 53.9 | 53.0 | 53.2 | 0.13 | 0.06 |
Marbling | 2.1 | 1.9 | 1.7 | 0.07 | 0.30 |
Variable | Control 1 | 0.1% PE 2 | 0.15% PE 3 | SEM 4 | p-Value 5 |
---|---|---|---|---|---|
Liver, % | 1.4 | 1.3 | 1.3 | 0.02 | 0.61 |
Heart, % | 0.4 | 0.3 | 0.4 | 0.01 | 0.15 |
Lungs, % | 0.7 | 0.7 | 0.6 | 0.02 | 0.23 |
Stomach, % | 0.6 | 0.5 | 0.5 | 0.01 | 0.16 |
Spleen, % | 0.2 | 0.2 | 0.2 | 0.01 | 0.45 |
Kidneys, % | 0.3 | 0.3 | 0.3 | 0.03 | 0.75 |
Variable | Treatments | ||||
---|---|---|---|---|---|
Control 1 | 0.1% PE 2 | 0.15% PE 3 | SEM 4 | p-Value 5 | |
Moisture, % | 71.6 | 71.9 | 72.0 | 0.80 | 0.72 |
Fat, % | 2.1 | 2.3 | 1.8 | 0.67 | 0.55 |
Protein, % | 21.6 | 21.6 | 21.7 | 0.49 | 0.99 |
L* | 53.3 | 55.8 | 55.7 | 1.37 | 0.10 |
a* | 6.4a | 6.1 b | 6.5 a | 0.77 | 0.01 |
b* | 6.1 b | 6.3 a | 6.4 a | 0.22 | 0.03 |
HUE 6 | 47.6 | 46.8 | 47.4 | 0.69 | 0.56 |
CHROMA 7 | 8.8 | 8.7 | 9.1 | 0.29 | 0.25 |
pH | 5.5 | 5.5 | 5.5 | 0.03 | 0.06 |
WHC 8 | 75.7 | 77.0 | 76.9 | 1.17 | 0.68 |
Cutting effort 9 | 7.1 | 7.8 | 7.0 | 0.27 | 0.09 |
Cooking loss | 18.7 | 16.6 | 19.1 | 1.01 | 0.20 |
Variable | Treatments | ||||
---|---|---|---|---|---|
Control 1 | 0.1% PE 2 | 0.15% PE 3 | SEM 4 | p-Value 5 | |
Visual color 6 | 1.6 b | 1.5 b | 1.9 a | 0.45 | 0.02 |
Overall color | 7.0 | 7.1 | 7.0 | 0.07 | 0.93 |
Appearance | 6.7 | 7.0 | 7.1 | 1.07 | 0.35 |
Taste | 6.2 | 6.0 | 6.5 | 0.64 | 0.53 |
Odor | 7.0 | 7.0 | 7.0 | 0.01 | 0.99 |
Tenderness | 6.2 | 5.8 | 6.2 | 0.69 | 0.51 |
Juiciness | 5.6 | 4.8 | 5.2 | 1.37 | 0.26 |
Fat sensation | 1.4 | 1.2 | 1.4 | 0.21 | 0.81 |
Connective tissue | 1.7 | 1.8 | 1.3 | 0.43 | 0.65 |
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Dávila-Ramírez, J.L.; Munguía-Acosta, L.L.; Morales-Coronado, J.G.; García-Salinas, A.D.; González-Ríos, H.; Celaya-Michel, H.; Sosa-Castañeda, J.; Sánchez-Villalba, E.; Anaya-Islas, J.; Barrera-Silva, M.A. Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat. Animals 2020, 10, 1229. https://doi.org/10.3390/ani10071229
Dávila-Ramírez JL, Munguía-Acosta LL, Morales-Coronado JG, García-Salinas AD, González-Ríos H, Celaya-Michel H, Sosa-Castañeda J, Sánchez-Villalba E, Anaya-Islas J, Barrera-Silva MA. Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat. Animals. 2020; 10(7):1229. https://doi.org/10.3390/ani10071229
Chicago/Turabian StyleDávila-Ramírez, José Luis, Lucas Lisandro Munguía-Acosta, Jubitza Guadalupe Morales-Coronado, Ana Delia García-Salinas, Humberto González-Ríos, Hernán Celaya-Michel, Jesús Sosa-Castañeda, Esther Sánchez-Villalba, Jesús Anaya-Islas, and Miguel Angel Barrera-Silva. 2020. "Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat" Animals 10, no. 7: 1229. https://doi.org/10.3390/ani10071229
APA StyleDávila-Ramírez, J. L., Munguía-Acosta, L. L., Morales-Coronado, J. G., García-Salinas, A. D., González-Ríos, H., Celaya-Michel, H., Sosa-Castañeda, J., Sánchez-Villalba, E., Anaya-Islas, J., & Barrera-Silva, M. A. (2020). Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance, Blood Metabolites, Carcass Traits, Organ Weight as a Percentage of Live Weight, Quality and Sensorial Analysis of Meat. Animals, 10(7), 1229. https://doi.org/10.3390/ani10071229