Molecular Nutrition

Effects of Xylo-Oligosaccharide on Growth Performance, Carcass Traits and Meat Quality in Growing-Finishing Pigs

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  • 1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
    3. Shandong Longli Biotechnology Co., Ltd., Yucheng 251200, China

Received date: 2017-01-01

  Online published: 2017-07-05

Abstract

The present study was conducted to investigate the effects of xylo-oligosaccharide (XOS) on growth performance, carcass traits and meat quality of growing-finishing pigs. A total of 80 Duroc×Large White×Landrace pigs with 30 kg of average body weight (BW) were randomly assigned to one of eight groups with 10 pigs per group (male:female was 1:1), and fed individually. The experimental groups included control group, antibiotic group, supplementation groups with 100, 250 or 500 g/t XOS during 30 to 65 kg BW, and supplementation groups with 100, 250 or 500 g/t XOS during 30 to 100 kg BW. At the beginning and the end of the experiment, the empty BW and feed intake were recorded for calculating the average daily feed intake (ADFI), average daily gain (ADG), and feed/gain ratio (F/G). The pigs were slaughtered and sampled when received 100 kg of average BW, and the carcass traits, meat quality and muscle chemical composition were measured. The results showed as follows: compared with control or antibiotics groups, dietary supplementation with different doses of XOS not affect the ADFI, ADG, F/G, carcass traits and meat quality (P>0.05); during the stage of 30 to 65 kg BW, dietary supplementation with 250 g/t XOS significantly increased the crude protein content of longissimus dorsi muscle, as well as the indexes of spleen (P<0.05); during the stage of 30 to 100 kg BW, dietary supplementation with 500 g/t XOS the crude protein content of longissimus dorsi muscle, as well as the indexes of spleen (P<0.05). Collectively, these findings suggest that dietary supplementation of different doses of XOS does not significantly alter the ADFI, ADG, F/G, carcass traits and meat quality of growing-finishing pigs, but improve the pork nutritional value via increasing the muscular contents of crude protein; the optimal supplementation way is 500 g/t XOS at 30 to 100 kg BW.

Cite this article

PAN Jie, HAN Li, ZHANG Ting, XIE Peifeng, DING Hao, KONG Xiangfeng, HUANG Xingguo . Effects of Xylo-Oligosaccharide on Growth Performance, Carcass Traits and Meat Quality in Growing-Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2017 , 29(7) : 2475 -2481 . DOI: 10.3969/j.issn.1006-267x.2017.07.032

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