Effects of bamboo charcoal and bamboo vinegar as antibiotic alternatives on growth performance, immune responses and fecal microflora population in fattening pigs.

This study was carried out to investigate the effects of bamboo charcoal and bamboo vinegar as alternatives of antibiotics in the diet of fattening pigs and their influence on growth performance, immune responses and fecal microflora populations. Crossed pigs (n = 144, 79 kg body weight) were divided into 12 heads per pen, four diets and three replications. The basal diet (negative control: NC) was supplemented with 0.3% antibiotics (positive control: PC), 0.3% bamboo charcoal (BC) and 0.3% bamboo vinegar (BV). Average daily weight gain and feed efficiency were higher (P < 0.05) in PC, BC and BV. The concentration of lactate dehydrogenase and cortisol were lower (P < 0.05), but the concentration of immunoglobulin G (IgG) and IgA were higher (P < 0.05) in PC, BC and BV. Counts of coliform bacteria and Salmonella spp. were lower (P < 0.05), while the counts of fecal anaerobic total bacteria and lactic acid bacteria were higher (P < 0.05) in PC, BC and BV. A reasonable inclusion of bamboo charcoal or bamboo vinegar as antibiotics in the diet of fattening pigs leads to a better growth performance, immune responses and fecal microflora populations. The results of the present study suggest that bamboo charcoal or bamboo vinegar could be a potential additives in animal production as an alternative to antibiotics.

Effects of fermented mushroom (Flammulina velutipes) by-product diets on growth performance and carcass traits in growing-fattening Berkshire pigs.

This study was conducted to investigate effects of fermented mushroom (Flammulina velutipes) by-product diets on the growth performance and carcass traits in growing-fattening Berkshire pigs. The fermented diets mainly contained 40.0% mushroom by-product, 20.0% formula feed, 26.0% rice bran and supplemental 0.1% probiotics. The mixed ingredients were fermented for 5days at room temperature. Berkshire pigs (n=225) were divided into five groups and three replications. The basal diets (C) were substituted by 10% (T1), 30% (T2), 50% (T3) and 70% (T4) fermented mushroom by-product diets. Crude protein concentration and total calorie in fermented diets were significantly increased (P<0.05) at the end of fermentation days compared with initial fermentation day. Body weight gain, feed efficiency and carcass weight were significantly lower (P<0.05) in the T2, T3 and T4 groups than in the control group. Carcass grade was significantly better (P<0.05) in the pigs fed fermented diets than in the pigs fed control diet and the ratio of high grade (1 plus 2 grades) was higher in the fermented diet groups compared with the control group. Therefore, although a diet of fermented mushroom by-product decreased growth performance and feed efficiency, it improved the carcass grade in Berkshire pigs.

The effect of Eucommia ulmoides leaf supplementation on the growth performance, blood and meat quality parameters in growing and finishing pigs.

The aim of the present study was to investigate the effect of Eucommia ulmoides leaf (EUL) supplementation on the growth performance, blood and meat quality parameters in growing and finishing pigs. Ninety gilts (L x LW x D, 20 kg initialBW) were housed 10 per pen in a front-open building with three replicate pens per treatment. Experimental treatment was started from the beginning of the growing stage (20 +/- 3 kg) by supplementing EUL at 0(C), 3(T1) and 5% (T2) to the growing and finishing diet. Pigs were slaughtered by electrical stunning at 105 +/- 3 kg live weight. Average daily feed intake (ADFI, kg/day) decreased (P < 0.05) by addition of EUL in growth performance, average daily gain (ADG, kg/day) was lower (P < 0.05) in T1 and T2 than in C. In hematology, leukocytes (WBC, 10(3)/mm(3)) decreased (P < 0.05) in T1 and T2 than in C. Erythrocytes (RBC, 10(6)/mm(3)), hemoglobin (HGB, g/dL) and hematocrit (HCT, %) increased (P < 0.05) in T1 and T2 than in C. Platelet (PLT, 10(3)/mm(3)) was lower (P < 0.05) in T2 than in C and T1. In biochemical composition of serum, total protein (g/dL), r-GTP (micro/L), total cholesterol (mg/dL) and triglycerides (mg/dL) were lower (P < 0.05) in T1 and T2 than in C. On longissimus dorsi muscle, crude protein was higher (P < 0.05) in T1 than in C. Crude ash was higher (P < 0.05) in T1 and T2 than in C. Yellow to blue color scale (CIE b*) in meat color was higher (P < 0.05) in T2 than in C. CIE b* in back fat color was higher (P < 0.05) in T2 than in the other treatments. In sensory evaluation scores for fresh meat, the values of meat color, fat color, drip loss and marbling were not significantly affected by addition of EUL. In cooked meat, the values of chewiness and overall acceptability were higher (P < 0.05) in T1 and T2 than in C. The results indicate that the addition of EUL affected growth performance, blood parameters and meat quality parameters in growing and finishing pigs.