Effect of enzymes, flavor and organic acids on nutrient digestibility, performance and carcass traits of growing–finishing pigs fed diets containing dehydrated lucerne meal

Abstract

AbstractBACKGROUND: We recently determined that 150 g kg−1 of lucerne meal can be fed during the finishing period without detrimental effects on pig performance but lucerne should be limited to less than 75 g kg−1 during the growing period. Lucerne has a high fiber content, is poorly digested and contains antinutritional factors such as saponins which reduce palatability. Therefore, pig performance could be enhanced by supplementing lucerne‐containing diets with feed additives such as flavors, enzymes or organic acids. The objective of this study was to determine the effects of these additives on nutrient digestibility, performance and carcass traits when fed to growing‐finishing swine fed diets containing lucerne.RESULTS: Flavor and enzyme had no effect on nutrient digestibility, pig performance or carcass traits. During the growing period, inclusion of propionic and acetic acids increased (P < 0.05) the digestibility of dry matter, protein and energy. Weight gain and intake also increased (P < 0.05). None of the additives had any effect on pig performance during the finishing period or on carcass traits.CONCLUSION: During the growing period, including 200 g kg−1 lucerne was detrimental to pig performance. Addition of organic acid improved pig performance and nutrient digestibility. During the finishing period, 200 g kg−1 lucerne can be successfully incorporated into pig diets without negative effects on pig performance. Copyright © 2008 Society of Chemical Industry