Effects of dried citrus pulp and fermented medicinal plants on growth performance, nutrient digestibility, blood characteristics, and meat quality in growing–finishing pigs

Abstract

The present experiment was conducted to determine the effects of dried citrus pulp and fermented medicinal plants in growing–finishing pigs. A total of 96 pigs (62.34 ± 1.96 kg body weight) were randomly allotted into three dietary treatments: (1) control, basal diet (CON); (2) diet containing 10% dried citrus pulp (DCP); (3) diet containing 10% dried citrus pulp supplemented with 0.1% fermented medicinal plants (DCPFMP). From weeks 0 to 5 and 0 to 10, pigs fed the DCPFMP diet had significantly decreased (P < 0.05) average daily feed intake and increased (P < 0.05) gain:feed ratio compared with those fed the CON diet. The apparent total tract digestibility of gross energy was greater (P < 0.05), and serum total cholesterol concentration was decreased (P < 0.05) for pigs fed the DCPFMP diet compared with those fed the DCP diet in week 10. In addition, an increase (P < 0.05) in Longissimus muscle area was observed for pigs fed the DCPFMP diet compared with those fed the CON diet. In conclusion, supplementation with fermented medicinal plants in a diet containing 10% dried citrus pulp improved growth performance and Longissimus muscle area and lowered serum low-density lipoprotein cholesterol and total cholesterol concentrations.