Influence of bamboo vinegar supplementation on growth performance, apparent total tract digestibility, blood characteristics, meat quality, fecal noxious gas content, and fecal microbial concentration in finishing pigs

Abstract

A 42-day trial with 60 [(Landrace×Yorkshire)×Duroc] pigs (79.7±1.42kg) was conducted to evaluate the effects of bamboo vinegar (BV) supplementation in finishing pigs. Pigs were allocated to 1 of 3 treatments with 0, 0.1(BV1) and 0.2% (BV2) BV supplementation in a randomized complete block design according to sex and BW. Each treatment contained 5 replicates with 4 pigs (2 barrows and 2 gilts) per pen. Dietary BV resulted in a greater ADG (p<0.05) than CON group during 0 to 3weeks and 0 to 6weeks. Pigs fed BV2 diet had a greater G:F ratio than other diets. The inclusion of BV led to a greater apparent total tract digestibility (ATTD) of dry matter and nitrogen (p<0.05) than pigs fed CON diet at 6week. Pig fed BV supplemented diet had a greater lymphocyte percentage than those fed CON diet (p<0.05). The fecal E. coli numbers were reduced by increasing BV supplementation (p<0.05). Pigs fed BV2 diet evidenced better meat color and firmness (p<0.05) than other groups. Pig fed BV2 increased redness values (p<0.05), and reduced the lightness value (p<0.05) compared with CON group. Fecal NH3 emission was reduced in a linear fashion (p<0.05) by dietary BV supplementation on the day 0, 5, and 10. The fecal H2S emission was also descended (p<0.05) by BV2 treatment on day 5 and 10. In conclusion, dietary BV supplementation increased growth performance and apparent total tract digestibility, along with its beneficial effect on the intestinal microbial population, meat quality and fecal noxious gas concentrations.