Abstract
Two experiments were conducted to evaluate the effects of feeding fermented mixed feed (FMF) on performance, meat quality, muscle fatty acids profile and antioxidant ability in finishing pigs. In experiment 1, 225 finishing pigs were allocated into 3 dietary treatments. Pigs in 3 groups were fed a basic diet or basic diet supplemented with 4% and 8% of FMF. After 35 days of the experiment, growth performance was evaluated. In experiment 2, 600 pigs were distributed into 3 treatments, which were fed with a basic diet or basic diet supplemented with 5% and 10% of FMF. At the end of the experiment, 24 pigs were slaughtered for the determination. In experiment 1, feeding 8% FMF improved (P < 0.05) ADG and decreased (P < 0.05) F/G compared with CON. In experiment 2, compared with CON, dietary supplementation with 10% FMF decreased (P < 0.05) F/G. Moreover, the ADFI and ADG were tended to be higher in pigs fed the FMF diet. Feeding 10% FMF increased (P < 0.05) loin muscle area, a* value, marbling score, intramuscular fat (IMF), and inosine acid (IMP) and decreased (P < 0.05) drip loss and shear force of longissimus thoracis (LT) muscle. The percentages of C18:1ω-9c, C18:2ω-6c, and C20:4ω-6c in LT muscle were increased (P < 0.05) in pigs fed 10 % FMF diet. Furthermore, greater (P < 0.05) SOD and GSH-Px activities were observed in 10 % FMF group in serum and LT muscle of pigs. Collectively, the present study suggested that dietary FMF supplementation improved the growth performance, meat quality parameters, unsaturated fatty acids proportions, and antioxidant ability.
Effects of dietary canthaxanthin and 25-hydroxycholecalciferol supplementation on the antioxidant status and tibia quality of duck breeders and newly hatched ducklings