Effects of allicin on growth performance,meat quality,and economic benefit of finishing pigs
This study was conducted to investigate the effects of different levels of allicin on the growth performance,meat quality,and economic benefits of finishing pigs,and to determine the optimal supplemental level of allicin in finishing pigs.A total of 280 healthy finishing pigs with similar body weights were selected and randomly divided into four groups,with seven replicates per group and 10 of pigs per replicate.The control group of finishing pigs was fed a basic diet,while the experimental groups were fed a basic diet supplemented with 200,400,and 800 mg/kg of allicin,respectively.The preliminary trial lasted for 1 week,followed by a formal experimental period of 60 days.The results showed that compared to the control group,the average daily weight gain of pigs fed with 400 and 800 mg/kg of allicin increased by 10.53％and 7.89％,respectively(P＜0.05),and the feed-to-gain ratio decreased by 9.19％and 7.42％(P＜0.05),respectively.Compared to the control group,feeding 400 and 800 mg/kg of allicin improved the carcass weight,lean meat rate,and slaughter rate of finishing pigs(P＜0.05),and reduced the backfat thickness(P＜0.05).Compared to the control group,feeding 400 and 800 mg/kg of allicin reduced the L*value of the meat color and the drip loss and shear force(P＜0.05),and increased the pH24h value of the back longest muscle after slaughter of finishing pigs(P＜0.05).Compared to the control group,the weight gain income of the allicin groups increased by 4.12％,10.34％,and 7.67％,profits increased by 8.80％,27.40％,and 20.83％,respectively.The study indicates that an appropriate amount of allicin can improve the growth performance,slaughter performance,and meat quality of finishing pigs,increase breeding profits,and the optimal addition level of allicin is 400 mg/kg.
万方数据
维普
