Molecular Nutrition

Effects of Moringa Leaf on Growth Performance, Slaughter Performance, Antioxidant Function and Meat Quality of Finishing Pigs

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  • 1. Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    2. College of Animal Sciences and Veterinary Medicines, Shanxi Agricultural University, Taigu 030801, China;
    3. Century Love International Investment Group Co., Ltd., Beijing 100010, China

Received date: 2017-07-11

  Online published: 2018-01-04

Abstract

This experiment was conducted to study the effects of dietary different supplemental levels of Moringa leaf on growth performance, slaughter performance, antioxidant function and meat quality of finishing pigs. A total of 144 cross-bred (Duroc×Landrace×Yorkshire) finishing pigs with a similar initial weight of (65.40±1.63) kg were selected and randomly allotted into 4 groups with 6 replicates per group and 6 pigs per replicate. Pigs in the control group were fed a basal diet, and the others in the experimental groups were fed the basal diets supplemented with 3%, 6% and 9% Moringa leaf, respectively. The pre-experimental period lasted for 7 days, and the experimental period lasted for 45 days. The results showed as follows:1) compared with the control group, the final body weight and average daily gain of finishing pigs in 6% group were significantly increased (P<0.05), the ratio of feed to gain of finishing pigs in 3% and 6% groups was significantly decreased (P<0.05). 2) Compared with the control group, the carcass straight length of finishing pigs in 6% group was significantly increased (P<0.05), the backfat thickness of finishing pigs in 6% group was significantly decreased (P<0.05). 3) Compared with the control group, the serum superoxide dismutase (SOD) activity of finishing pigs in 6% and 9% groups was significantly increased (P<0.05), the serum malondialdehyde content of finishing pigs in 3%, 6% and 9% groups was significantly decreased (P<0.05). 4) Dietary Moringa leaf had no significant effects on the contents of dry matter, crude protein and ether extract in meat of finishing pigs (P>0.05). Compared with the control group, the meat SOD activity and total antioxidant capacity of finishing pigs in 6% and 9% groups were significantly increased (P<0.05). In conclusion, dietary Moringa leaf can increase the growth performance and antioxidant function, and improve the meat quality. The suitable supplemental level of Moringa leaf is 6%.

Cite this article

ZHANG Tingting, ZHANG Bo, SI Bingwen, ZHANG Naifeng, TU Yan, ZHOU Chaolong, DIAO Qiyu . Effects of Moringa Leaf on Growth Performance, Slaughter Performance, Antioxidant Function and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2018 , 30(1) : 255 -261 . DOI: 10.3969/j.issn.1006-267x.2018.01.031

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