PSVI-5 Effect of apple and anise flavour supplementation on growth performance, nutrient digestibility, blood profiles and carcass quality in growing-finishing pigs

Abstract

Abstract The present study was undertaken to determine the effects of different flavours (apple and anise) on growth performance, nutrient digestibility, blood profiles and carcass quality in growing-finishing pigs. A total of 96 pigs [(Landrace × Yorkshire) × Duroc] with an average initial BW of 28.2 ± 0.7 kg were assigned to 1 of 3 dietary treatments. The treatments consisted of (1) CON, basal diet; (2) APF, basal diet + 0.05% apple flavour; (3) ANF, basal diet + 0.05% anise flavour. There were 8 replications (pens) per treatment and 4 pigs per pen (2 barrows and 2 gilts). The flavour was added at the expense of corn (0.05%). The experiment lasted for 15 wks. The data were analyzed by ANOVA using the GLM procedure of SAS (SAS Institute Inc., Cary, NC, USA) with the pen as the experimental unit. Variability in the data was expressed as the standard error of means (SEM) and a probability level of p < 0.05 was considered to be statistically significant. During week 0-5, pigs fed ANF diets had greater (p < 0.05) ADG and ADFI than those fed CON and APF diets. Dietary ANF treatment increased (p < 0.05) ADG during 0-15 week compared with CON treatment (Table 1). At the end of 5 week, the apparent total tract digestibility of nitrogen in ANF treatment was improved (p < 0.05) compared with that in CON treatment (Table 1). There were no differences (p > 0.05) in the red blood cell and white blood cell counts or lymphocyte percentage among treatments. In conclusion, anise flavour supplementation could lead to significant improvement in ADG and N digestibility in growing pigs and the ADG was also higher in finishing pigs fed anise flavour supplemented diet. Furthermore, apple flavour supplementation had minor effect on growth performance, nutrient digestibility, blood profiles or carcass quality in finishing pigs.