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
The effect of plant extracts (PE; artichoke, celery, beet, onion, garlic, spinach, avocado, oats, and parsley) in the diet of growing pigs under heat stress was investigated. Parameters included growth performance, blood constituents, carcass characteristics, organ percentage, quality and sensory ap...
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doaj-6d91524eff3a4e299be72e2f75c798e62020-11-25T02:37:43ZengMDPI AGAnimals2076-26152020-07-01101229122910.3390/ani10071229Addition 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 MeatJosé Luis Dávila-Ramírez0Lucas Lisandro Munguía-Acosta1Jubitza Guadalupe Morales-Coronado2Ana Delia García-Salinas3Humberto González-Ríos4Hernán Celaya-Michel5Jesús Sosa-Castañeda6Esther Sánchez-Villalba7Jesús Anaya-Islas8Miguel Angel Barrera-Silva9Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria km. 0.6. Hermosillo, Sonora 83304, MexicoDepartamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, MexicoDepartamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, MexicoDepartamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, MexicoCentro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a la Victoria km. 0.6. Hermosillo, Sonora 83304, MexicoDepartamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, MexicoDepartamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, MexicoLaboratory of Reproduction, Centre of Reproductive Biotechnology (CEBIOR-BIOREN), Faculty of Medicine, Universidad de la Frontera, Temuco 4780000, ChileDepartamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, MexicoDepartamento de Agricultura y Ganadería, Universidad de Sonora, Carretera a Bahía de Kino km. 21. Hermosillo, Sonora 83000, MexicoThe effect of plant extracts (PE; artichoke, celery, beet, onion, garlic, spinach, avocado, oats, and parsley) in the diet of growing pigs under heat stress was investigated. Parameters included growth performance, blood constituents, carcass characteristics, organ percentage, quality and sensory appraisal of the pork. The study was performed during the Mexican summer, using 60 pigs. Treatments included the control, to which 0.1% PE, and 0.15% PE were added. The use of PE (0.1 and 0.15%) generated an increase in the average daily gain (ADG, by 10.0% for both treatments), and final live weight (LW, by 6.3% and 6.8%) (<i>p</i> < 0.05). The level of blood albumin at 95 kg was higher when supplementing with 0.1% PE (<i>p</i> < 0.05). At 120 kg LW, creatine kinase values showed a tendency to be different (<i>p</i> = 0.07). Carcass weight increased (<i>p</i> < 0.05) when adding PE. Supplementation with 0.1% PE decreased (<i>p</i> < 0.05) the red/green (a *) hue of the meat, whereas supplementation with 0.1% and 0.15% PE increased the yellow/blue (b *) hue (<i>p</i> < 0.05). The addition of PE improves pig growth performance, and carcass weight by reducing the negative effects of heat stress, without markedly modifying blood constituents, meat quality, and sensory attributes of the pork.https://www.mdpi.com/2076-2615/10/7/1229plant extractsporkheat stresscarcass characteristicsmeat quality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
José Luis Dávila-Ramírez 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 Miguel Angel Barrera-Silva |
spellingShingle |
José Luis Dávila-Ramírez 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 Miguel Angel Barrera-Silva 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 plant extracts pork heat stress carcass characteristics meat quality |
author_facet |
José Luis Dávila-Ramírez 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 Miguel Angel Barrera-Silva |
author_sort |
José Luis Dávila-Ramírez |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
MDPI AG |
series |
Animals |
issn |
2076-2615 |
publishDate |
2020-07-01 |
description |
The effect of plant extracts (PE; artichoke, celery, beet, onion, garlic, spinach, avocado, oats, and parsley) in the diet of growing pigs under heat stress was investigated. Parameters included growth performance, blood constituents, carcass characteristics, organ percentage, quality and sensory appraisal of the pork. The study was performed during the Mexican summer, using 60 pigs. Treatments included the control, to which 0.1% PE, and 0.15% PE were added. The use of PE (0.1 and 0.15%) generated an increase in the average daily gain (ADG, by 10.0% for both treatments), and final live weight (LW, by 6.3% and 6.8%) (<i>p</i> < 0.05). The level of blood albumin at 95 kg was higher when supplementing with 0.1% PE (<i>p</i> < 0.05). At 120 kg LW, creatine kinase values showed a tendency to be different (<i>p</i> = 0.07). Carcass weight increased (<i>p</i> < 0.05) when adding PE. Supplementation with 0.1% PE decreased (<i>p</i> < 0.05) the red/green (a *) hue of the meat, whereas supplementation with 0.1% and 0.15% PE increased the yellow/blue (b *) hue (<i>p</i> < 0.05). The addition of PE improves pig growth performance, and carcass weight by reducing the negative effects of heat stress, without markedly modifying blood constituents, meat quality, and sensory attributes of the pork. |
topic |
plant extracts pork heat stress carcass characteristics meat quality |
url |
https://www.mdpi.com/2076-2615/10/7/1229 |
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