The effects of dietary supplementation with mushroom or vitamin D2 enriched mushroom powders on finisher pig performance and meat quality

Abstract

The growing demand for antibiotic and additive free pork amongst consumers is driving the exploration of alternative feed additives that will support pig growth and performance whilst improving meat quality. The objective of the current study was to compare the effects of mushroom powder (MP) and vitamin D2 enriched mushroom powder (MPD2) in finisher pig diets on growth performance, meat quality and the antioxidant status of the meat. Sixty pigs were blocked according to liveweight and sex and randomly assigned to one of three dietary treatments for a 69-day period. The dietary treatments consisted of: (1) Basal diet (control); (2) Basal diet + MP; (3) Basal diet + MPD2. Mushroom powders were included at 1 g/kg of feed achieving a β-glucan content of 100 mg/kg. Vitamin D content was enhanced in MPD2 using synthetic ultraviolet B (UVB) exposure to obtain a vitamin D2 level of 50 µg/kg of feed. Average daily gain (ADG) and average daily feed intake (ADFI) were calculated for periods of days 1–21, 22–42 and 43–69. While pig weight remained constant (P > 0.05), dietary supplementation with MP and MPD2 reduced feed intake (P < 0.001) and improved gain to feed ratio (G:F; P < 0.01). Dietary supplementation with MP and MPD2 improved the Longissimus thoracis (LT) colour (P < 0.05) and water-holding capacity (P < 0.05) of the meat. The MP and MPD2 supplementation had no effect on the antioxidant status or lipid peroxidation of pork LT samples during the 69-day feeding period. In conclusion, MP and MPD2 supplementation decreased feed intake, improved G:F and improved the colour stability and water-holding capacity of the LT samples. Mushroom powder and MPD2 supplementation may be a promising dietary strategy to enhance both pig performance and meat quality.