Effects of Tea Tree Oil on Growth Performance, Organ Indexes, Carcass Characteristics and Meat Quality of Finishing Pigs

FENG Feifei, FANG Wei, WANG Shu, ZHAN Kang, WEI Zhenwu, ZHAO Guoqi, ZHU Xinyu, HUO Yongjiu

doi:10.3969/j.issn.1006-267x.2017.10.024

2017 , Vol. 29 >Issue 10: 3620 - 3626

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.10.024

Molecular Nutrition

Effects of Tea Tree Oil on Growth Performance, Organ Indexes, Carcass Characteristics and Meat Quality of Finishing Pigs

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1. College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
2. Wuxi Chenfang Biotechnology Co., Ltd., Wuxi 214000, China

Received date: 2017-03-11

Online published: 2017-09-28

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Abstract

This study aimed to evaluate the effects of tea tree oil on growth performance, organ indexes, carcass characteristics and meat quality of finishing pigs. A total of 64 healthy castrated "Duroc×Landrace×Yorkshire" finishing pigs used in this experiment had similar initial body weight[(68.13±0.46) kg], they were randomly assigned to 4 groups with 4 replicates per group and 4 pigs per replicate (half male and half female). The pigs were fed 4 formulated diets contained a basal diet (control group) and 3 experimental diets (experimental groups), which were the basal diets supplemented with 100, 200 and 300 mg/kg tea tree oil, respectively. The feeding transition period lasted for 10 days and the feeding period lasted for 56 days. The results showed as follows:1) compared with the control group, the final weight and average daily gain in 200 and 300 mg/kg groups were significantly increased (P<0.05), and the feed/gain in 100 and 200 mg/kg groups were significantly reduced (P<0.05). 2) The liver index in 200 and 300 mg/kg groups were significantly higher than that of the control group (P<0.05), and the kidney index in 300 mg/kg group was significantly higher than that of the control group (P<0.05). 3) Compared with the control group, the redness value and pH_{24 h} of longissimus dorsi muscle in 200 mg/kg group were significantly increased (P<0.05), and the intramuscular fat content of longissimus dorsi muscle in 100 and 200 mg/kg groups was significantly increased (P<0.05), while the shear force of longissimus dorsi muscle in 100 and 200 mg/kg groups was significantly decreased (P<0.05). The results indicate that diet with different tea tree oil additive amounts make different effects on growth performance, organ indexes and meat quality of finishing pigs, and the appropriate tea tree oil additive amount in the basal diet for finishing pigs can be set as 200 mg/kg.

Key words： tea tree oil; finishing pigs; growth performance; organ indexes; meat quality

Cite this article

FENG Feifei, FANG Wei, WANG Shu, ZHAN Kang, WEI Zhenwu, ZHAO Guoqi, ZHU Xinyu, HUO Yongjiu . Effects of Tea Tree Oil on Growth Performance, Organ Indexes, Carcass Characteristics and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2017 , 29(10) : 3620 -3626 . DOI: 10.3969/j.issn.1006-267x.2017.10.024

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