Dietary chicory powder supplementation affects growth performance, carcass traits, and muscular profiles of amino acids and fatty acids in growing-finishing Xiangcun Black pigs

Abstract

This study was conducted to explore the effects of dietary supplementation with chicory powder on the growth performance, carcass traits, and meat quality of Xiangcun Black pigs. Forty-five pigs with an average initial body weight of 54.20 ± 8.70 kg were randomly assigned into one of three groups (15 pigs per group) according to their body weight and litter size. Pigs were fed either a basal diet with no supplement (control group), or a diet supplemented with 5% or 10% chicory powder. Results showed that compared with the control, 10% chicory powder decreased the feed:gain ratio in the first phase (P < 0.01), back fat thickness (P = 0.01), b* value (P = 0.01), and the concentrations of serum total cholesterol and low-density lipoprotein-cholesterin (P < 0.05), but increased the loin-eye area of the longissimus dorsi muscle (LDM, P < 0.05). Chicory also increased the concentrations of several free amino acids and the proportion of n-3 PUFA in the LDM (P < 0.05). In conclusion, these findings indicate that a dietary level of chicory powder up to 10% does not negatively affect performance, instead improving the growth performance, carcass traits, and meat quality of Xiangcun Black pigs.

Keywords

• chicory
• growth performance
• meat quality
• xiangcun black pig