Effects of probiotic bacteria-fermented herbal combinations on growth performance, immunity, and meat quality of grower-finisher pigs

Abstract

An experiment was conducted to investigate the effects of dietary supplementation with 2 fermented herb combinations on growth performance, immunity, meat composition and, oxidative stability of grower-finisher pigs. The herb combinations were: (1) fermented pomegranate peel extract, Gingko biloba leaf and licorice root (FPGBL) and (2) fermented pomegranate peel extract, green tea and licorice root (FPGTL). A 2-step fermentation of the herb combinations was carried out with Lactobacillus plantarum and Saccharomyces cerevisiae. A total of 90 male pigs (initial body weight = 39.32 ± 1.20 kg) were randomly assigned to 3 treatments (control, 0.4% FPGBL, or 0.4% FPGTL) with 5 replicates per treatment and 6 pigs per pen for 10 weeks. In order to perform carcass grading and meat analyses, 10 pigs per treatments (2/replication) that are close to pen average weight were selected and slaughtered. Treatment means were compared by orthogonal contrasts (Control vs. FPGBL + FPGTL or FPGBL vs. FPGTL). Supplemental FPGBL or FPGTL resulted in reduced feed intake (P < 0.001) and increased gain to feed (P = 0.028) without affecting the weight gain of pigs. Dietary FPGTL increased serum IgG, IgM, and IgA concentrations (P < 0.05). The backfat thickness was reduced (P = 0.024), whereas the carcass grade and lean production were greater (P < 0.05) in response to FPGBL and FPGTL supplementation. Supplemental FPGBL and FPGTL increased the moisture, while reduced the ether extract in longissimus muscle of pig (P < 0.05). Contrary, lower cholesterol was found only in the longissimus muscle of FPGTL supplemented pigs (P = 0.008). Dietary supplementations reduced the saturated fatty acid (SFA) (P = 0.019), while increased the monounsaturated fatty acid and n-3 poly unsaturated fatty acid (PUFA) contents in longissimus muscle (P < 0.001). Conversely, the total PUFA, n-6 PUFA, PUFA/SFA, and n-6/n-3 PUFA was lower in the longissimus muscle as a result of both supplementation (P < 0.05). The TBARS and pH value was lower only in the FPGBL supplemented pig meat than the control fed pig for the entire period (P < 0.05). During the third week, both the supplemented treatment reduced the concentrations of aerobic plate count and lactic acid bacteria in meat (P < 0.05). In conclusion, these results indicate the feasibility of using FPGBL and FPGTL as feed additives for grower-finisher pigs to improve meat nutritive quality and oxidative stability without any negative effects on weight gain.