Effect of yeast culture (Saccharomyces cerevisiae) and garlic (Allium sativum) product mixture on growth performance, nutrient digestibility, faecal microflora, faecal noxious-gas emission and meat quality in finishing pigs

2020 ◽  
Vol 60 (16) ◽  
pp. 1911
Author(s):  
Hao Yang Sun ◽  
In Ho Kim
Keyword(s):  
Meat Quality ◽  
Quality Parameters ◽  
Nutrient Digestibility ◽  
Garlic Extract ◽  
Yeast Culture ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments ◽  
Garlic Essential Oil ◽  
Faecal Microflora

Context Dietary supplementation with a single feed additive or a combination of different feed additives as growth promoters has been researched extensively. However, few studies have tested the combined use of probiotics (yeast culture) and phytogenics (garlic products) in pigs. Aims The present study was conducted to evaluate the effect of supplementation of a mixture of yeast culture, garlic extract and garlic essential oil (YGM) on growth performance, nutrient digestibility, faecal microflora, faecal noxious-gas emission and meat quality in finishing pigs. Methods Two hundred [(Landrace×Yorkshire)×Duroc] finishing pigs (50.37 ± 1.89 kg) were randomly allotted into two dietary treatments on the basis of bodyweight (BW) and sex for a 10-week feeding trial. Dietary treatments consisted of a basal diet (CON) and CON containing 0.1% of YGM. The YGM was composed of 54.5% of yeast culture, 40% of garlic extract powder and 5.5% of garlic essential oil. There were 20 replicated pens per treatment, with five pigs (3 barrows and 2 gilts) per pen. Pig BW was measured at the beginning and at the end of the experiment. Feed consumption was recorded daily during the experiment, on a pen basis, to calculate average daily gain (ADG). Key results Dietary YGM supplementation resulted in a higher (P < 0.05) final BW and ADG than in the control groups. Pigs fed YGM supplementation diet led to a higher (P < 0.05) digestibility of dry matter (DM) than in CON. The emission of hydrogen sulfide gas from faeces was significantly (P < 0.05) decreased in pigs fed YGM diets; however, ammonia and total mercaptan emissions were not influenced. There were no differences in meat-quality parameters between the two treatments. Conclusions Dietary YGM supplementation exerted beneficial effects on BW and ADG and DM digestibility, reduced hydrogen sulfide gas emission, and did not have any adverse effects on meat-quality parameters that are related to consumer acceptance. Implications The study has provided a basis and insight for future research on application of a combination of yeast culture, garlic extract and garlic essential oils, as an alternative to antibiotics in finishing pig diets.

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

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1965
Author(s):  
Vetriselvi Sampath ◽  
Sureshkumar Shanmugam ◽  
Jae Hong Park ◽  
In Ho Kim
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Meat Quality ◽  
Black Pepper ◽  
Linear Increase ◽  
Nutrient Digestibility ◽  
Finishing Pigs ◽  
Gas Emission ◽  
Dietary Treatments

The study was conducted to assess the effect of black pepper extract (BPE) 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 53.7 ± 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% BPE, TRT2-CON + 0.05% BPE, TRT3-CON + 0.1% BPE, TRT4-CON + 0.2% BPE, TRT5-CON + 0.4% BPE. Linear increase in body weight gain (BWG) (p = 0.038, 0.006) and average daily gain (ADG) were observed (p = 0.035, 0.007,and 0.006 respectively), during the overall trial in pigs fed increasing levels of BPE in supplemented diet compared to control. The dietary supplementation of BPE showed a linear increase (p = 0.007) in gain-to-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 = 0.053) with graded levels of BPE. In addition, BPE diet supplementation had linearly increased fecal Lactobacillus counts (p = 0.048) and decreased Escherichia coli counts (p = 0.031) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (p = 0.023, 0.056, 0.054) in pigs fed graded level of BPE supplementation. The inclusion of BPE in pigs’ diet had linearly increased (p = 0.015) backfat thickness at week 10. Thus, we concluded that BPE supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

A chemical analysis of samples of crude glycerol from the production of biodiesel in Australia, and the effects of feeding crude glycerol to growing-finishing pigs on performance, plasma metabolites and meat quality at slaughter

2009 ◽  
Vol 49 (2) ◽  
pp. 154 ◽  
Author(s):  
C. F. Hansen ◽  
A. Hernandez ◽  
B. P. Mullan ◽  
K. Moore ◽  
M. Trezona-Murray ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Crude Glycerol ◽  
Quality Parameters ◽  
Plasma Metabolites ◽  
Finishing Pigs ◽  
Performance Indices ◽  
Glycerol Content ◽  
Feeding Difficulties ◽  
Dietary Treatments

The aims of this study were to: (i) determine the chemical composition of 11 samples of crude glycerol collected from seven Australian biodiesel manufacturers; and (ii) examine the effects of increasing levels of crude glycerol fed to growing-finishing pigs on performance, plasma metabolites and meat quality at slaughter. Chemical composition of crude glycerol samples varied considerably; glycerol content ranged between 38 and 96%, with some samples containing up to 29% ash and 14% methanol. One of these samples (76.1% glycerol, 1.83% methanol) was then fed to 64 female pigs (50.9 ± 5.55 kg; mean ± s.d.) allocated to one of five dietary treatments (0, 4, 8, 12 and 16% crude glycerol) until they reached 105 kg liveweight. There were no statistical differences in performance indices with increasing levels of added glycerol, although there was an unexpectedly high variation between treatments. Blood glycerol levels were unaffected by diet in week two of the experiment, but increased linearly (P < 0.001) with increasing levels of dietary glycerol before slaughter. The inclusion of crude glycerol did not influence any meat quality parameters at slaughter (P > 0.05). Diets containing added crude glycerol were less dusty after mixing, but diets that contained 8, 12 and 16% glycerol all formed a firm aggregate within 24 h of mixing that presented some feeding difficulties. This might restrict inclusion of glycerol in mash diets to dietary levels less than 8%. Furthermore, levels of residues such as methanol and ash should be monitored to prevent excessive amounts of these compounds in pig diets.

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