Effects of dietary supplementation of natural and fermented herbs on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs

Abstract

The present experiment was conducted to determine effects of herbs (Artemisia capillaris and Acanthopanax senticosus) in natural and fermented forms on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs. A total of 96 pigs [(Landrace  Yorkshire)  Duroc] with an average initial body weight (BW) of 25.46 ± 1.07 kg were randomly allotted into one of three dietary treatments. The dietary treatments included: (1) CON (basal diet), (2) NH (basal diet þ0.05% natural herbs) and (3) FH (basal diet þ0.05% fermented herbs). Pigs fed NH and FH diets had greater final BW than those fed CON diet (p < .05). During the whole period of the experiment, pigs fed NH and FH diets had a greater average daily gain than those fed CON diet, and the average daily feed intake in FH dietary treatment was greater than CON dietary treatment (p < .05). The FH dietary treatment had improved apparent total tract digestibility (ATTD) of dry matter compared with CON and NH dietary treatments (p < .05). The ATTD of nitrogen in NH and FH dietary treatments was greater than that in CON dietary treatment (p < .05). Moreover, fermented herbs decreased saturated fatty acids (SFA) but increased polyunsaturated fatty acids (PUFA) and PUFA to SFA ratio in Longissimus dorsi muscle. In conclusion, natural or fermented herbs improved growth performance and nutrient digestibility in growing-finishing pigs. Additionally, fermented herbs supplementation positively changed fatty acid profiles in Longissimus dorsi muscle.

Effects of a probiotic-fermented herbal blend on the growth performance, intestinal flora and immune function of chicks infected with Salmonella pullorum

“…Similar to the positive effects on growth performance that we observed, a previous study showed that daily feeding with the fermented herbal blend for 6 weeks improved the growth performance of broilers ( Hinz et al., 2019 ). Lei et al., (2018) also reported the promotion effect of 16 weeks feed fermented herbs supplementation on production performance of growing-finishing pigs.…”

“…), inhibited the growth of Escherichia coli and enhanced the humoral immune functioning ( Xie et al., 2016 ). In past studies, PF have often been used in the aquaculture and livestock industries in the form of feed supplements to improve the production performance, but there are few reports their use in the treatment of avian diseases ( Wang et al., 2017 ; Lei et al.,2018 ; Abarike et al., 2020 ).…”

Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens

“…We speculate that some original compounds in A. annua may affect albumen synthesis, and these compounds may be converted into others during fermentation. It was earlier reported that fermented herbs (Artemisia capillaris and Acanthopanax senticosus) increased polyunsaturated fatty acid content in the Longissimus dorsi muscle of pigs compared with non-fermented herbs (Lei et al, 2018). The brown coloration of the eggshell is considered as an important eggshell quality parameter and has a positive impact on consumer preference (Samiullah et al, 2015).…”

Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented Saccharina japonica and Dendropanax morbifera

“…In this study, the treatment groups showed no variations in the sensory attributes (color, tenderness, flavor, palatability and juiciness), suggesting that there was no negative impact on the meat consumed. Similarly, Lei et al [32] reported that fermented herbs exert no effect on the sensory attributes and meat color. Moreover, eating quality parameters by which consumers judge the meat quality are highly subjective, variable and invisible [33].…”