Effects of Fulvic Acid on Growth Performance, Carcass Characteristics and Meat Quality in Growing-Finishing Pigs

BAI Huixin; CHANG Qifa; SHI Baoming; SHAN Anshan; WEI Chuanyu; YU Changqing; TONG Baosheng

doi:10.3969/j.issn.1006-267x.2013.01.017

Chinese Journal of Animal Nutrition >

2013 , Vol. 25 >Issue 1: 133 - 139

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.01.017

Feed Science and Technology

Effects of Fulvic Acid on Growth Performance, Carcass Characteristics and Meat Quality in Growing-Finishing Pigs

BAI Huixin ,
CHANG Qifa ,
SHI Baoming ,
SHAN Anshan ,
WEI Chuanyu ,
YU Changqing ,
TONG Baosheng

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1. Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China;
2. Beijing Branch, Inner Mongolia Yongye Nongfeng Biotechnology Co. Ltd., Beijing 100083, China

Received date: 2012-07-19

Online published: 2013-01-04

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Abstract

This experiment was conducted to study the effects of dietary fulvic acid (FA) on growth performance, carcass characteristics and meat quality in growing-finishing pigs. A total of 216 crossbred (Landrace譟orkshire) pigs with an average body weight of (30.0?2.5) kg were randomly allotted to 6 groups with 6 replicates per group and 6 pigs per pen. The basal diet was supplemented without FA (control group) or with different levels of FA (1, 2, 4, 6 and 8 g/kg; groups FA1 to FA5). The trial period lasted for 87 days. The results showed as follows: 1) compared with the control group, FA diets tended to improve average daily gain (ADG) of growing-finishing pigs,and ADG of pigs in groups FA4 and FA5 was significantly increased by 8.86% and 8.25% (P<0.05), respectively; feed/gain of pigs in groups FA2, FA3, FA4 and FA4 was significantly decreased (P<0.05). 2) Compared with the control group, an increased trend of slaughter weight, carcass weight, slaughter percentage and longissimus muscle area was presented when pigs were fed FA diets, but no significant effects were found (P>0.05). Backfat thickness and leaf lard percentage of pigs fed FA diets were decreased, and backfat thickness of pigs in groups FA2, FA3 and FA4 was significantly lower than that of pigs in the control group (P<0.05), however, the leaf lard percentage was found no significant change (P>0.05). 3) The a^* value of pigs in groups FA4 and FA5 was higher than that of pigs in the control group (P<0.05), however, the L^*and b^* values were found no significant differences among FA groups and the control group (P>0.05). Compared with the control group, FA had no significant effects on pH, shear force, cooking loss and drip loss (P>0.05). In conclusion, the results indicate that dietary FA can enhance growth performance, decrease backfat thickness and improve meat quality of pigs, and thus the typical commercial levels of FA supplemental diets should be 6 g/kg.

Key words： fulvic acid; growing-finishing pigs; growth performance; carcass characteristics; meat quality

Cite this article

BAI Huixin , CHANG Qifa , SHI Baoming , SHAN Anshan , WEI Chuanyu , YU Changqing , TONG Baosheng . Effects of Fulvic Acid on Growth Performance, Carcass Characteristics and Meat Quality in Growing-Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2013 , 25(1) : 133 -139 . DOI: 10.3969/j.issn.1006-267x.2013.01.017

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