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

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Animals
Subjects:
plant extracts
pork
heat stress
carcass characteristics
meat quality
Online Access:https://www.mdpi.com/2076-2615/10/7/1229

Internet

https://www.mdpi.com/2076-2615/10/7/1229

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