Effect of the feeding probiotics on the performance and meat quality characteristics of the finishing pigs

Abstract

We investigated the effects of dietary supplements such as probiotics, illite, active carbon and hardwood vinegar on growth performance and meat quality characteristics in finishing pigs. One hundred fifty pigs (Landracex YorkshirexDuroc; 32.3±1.3 kg average initial body weight) were used for a 100 day experiment. Pigs were randomly placed into one of five experimented diet groups (control, 0.2% probiotics, 1.0% illite, 1.0% active carbon, and 1.0% hardwood vinegar) and were slaughtered at approximately 110 kg live weight. The addition of 1.0% active carbon and hardwood vinegar caused a decrease in free water while, WHC (water holding capacity) was higher compared with controls. Drip loss in hog flesh was decreased by feeding probiotics, illite, active carbon and hardwood vinegar. Cooking loss was decreased when hogs were fed hardwood vinegar. Lightness (L*) and redness (a*) were no difference between the all treatment groups, yellowness (b*) was higher when feeding active carbon and hardwood vinegar by 1.0%. When hogs were fed hardwood vinegar, drip loss was decreased, and meat color was higher in sensory evaluation of fresh meat. In cooked hog meat, meat color and juiciness were higher in hogs fed hardwood vinegar. These results showed that supplementing hog diets with 1.0% hardwood vinegar may noticeably improve the meat quality of finishing hogs.