Molecular Nutrition

Effect of Fermented Acer Truncatum Leaves on Performance, Meat Quality and Intestinal Microflora of Finishing Pigs

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  • 1. Co-innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China;
    2. Shandong Yongchuntang Group Co., Ltd., Sishui 273200, China

Received date: 2017-06-19

  Online published: 2018-01-04

Abstract

This study was conducted to investigate and compare Acer truncatum leaves before and after fermentation on performance, meat quality and intestinal microflora of finishing pigs. Forty eight finishing pigs (males and female in half) with the similar body weight were randomly assigned to 3 groups with 4 replicates per group and 4 pigs per replicate. The pigs in control group were fed a basal diet, and the others in unfermented Acer truncatum leaves (UFA) and fermented Acer truncatum leaves (FA) groups were fed the basal diet supplemented with 12% UFA and FA, respectively, instead of the same amount of wheat bran. The pretest lasted for 7 days and the test lasted for 63 days. The results showed as follows:1) compared with control group, the average daily gain (ADG) and muscle red value of finishing pigs in UFA and FA groups were significantly increased and muscle shear force was significantly decreased (P<0.05). The redness value in FA group was significantly higher than that in UFA group (P<0.05), and the water holding capacity in FA group was significantly higher than that in control and UFA groups (P<0.05). 2) Compared with control group, the contents of linolenic acid, arachidonic acid, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) and the ratio of PUFA to saturated fatty acid (SFA) in muscle of finishing pigs in FA group were significantly increased (P<0.05), and the contents of stearic acid, arachidic acid and SFA in FA group were significantly decreased (P<0.05). The contents of linolenic acid and MUFA in FA group were significantly higher than that in UFA group (P<0.05). 3) Compared with the control and UFA groups, the numbers of E. coli in rectal contents of finishing pigs in FA group was significantly decreased and the numbers of Lactobacilli was significantly increased (P<0.05). In conclusion, dietary FA can improve the performance, meat quality and intestinal health of finishing pigs to some extent.

Cite this article

ZHANG Xuhui, WU Yuanyuan, WANG Ginbin, CAO Fuliang, LI Dailong, WANG Wenwen . Effect of Fermented Acer Truncatum Leaves on Performance, Meat Quality and Intestinal Microflora of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2018 , 30(1) : 246 -254 . DOI: 10.3969/j.issn.1006-267x.2018.01.030

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