Effects of probiotic bacteria-fermented herbal combinations on growth performance, immunity, and meat quality of grower-finisher pigs

• Published in: Livestock science 2023-07, Vol.273, p.105258, Article 105258
• Main Authors: Ahmed, S.T., Mun, H.S., Yang, C.J.
• Format: Article
• Language: English
• Subjects: Fermented herb combination; Grower-finisher pigs; Growth performance; Immunity; Meat quality
• ISSN: 1871-1413; 1878-0490
• DOI: 10.1016/j.livsci.2023.105258

•Feed efficiency and leanness of pig can be improved by fermented herb combinations.•Dietary fermented herb combinations reduced fat and cholesterol in pork.•Feeding fermented herb combinations reduced SFA while increased n3 PUFA of pork.•Dietary fermented herb combinations improved meat oxidative stability. An experiment was conducted to investigate the effects of dietary supplementation with 2 fermented herb combinations on growth performance, immunity, meat composition and, oxidative stability of grower-finisher pigs. The herb combinations were: (1) fermented pomegranate peel extract, Gingko biloba leaf and licorice root (FPGBL) and (2) fermented pomegranate peel extract, green tea and licorice root (FPGTL). A 2-step fermentation of the herb combinations was carried out with Lactobacillus plantarum and Saccharomyces cerevisiae. A total of 90 male pigs (initial body weight = 39.32 ± 1.20 kg) were randomly assigned to 3 treatments (control, 0.4% FPGBL, or 0.4% FPGTL) with 5 replicates per treatment and 6 pigs per pen for 10 weeks. In order to perform carcass grading and meat analyses, 10 pigs per treatments (2/replication) that are close to pen average weight were selected and slaughtered. Treatment means were compared by orthogonal contrasts (Control vs. FPGBL + FPGTL or FPGBL vs. FPGTL). Supplemental FPGBL or FPGTL resulted in reduced feed intake (P