Evaluation of essential oil or/and emulsifier in low energy density diets on growth performance, nutrient digestibility, blood cholesterol and meat quality in finishing pigs

Abstract

A 10-week feeding trial was carried to determine the effect of dietary supplementation with emulsifier or/and essential oil for finishing pigs. One hundred and twenty pigs were used with six pens per treatment and four pigs per pen. Dietary treatments include: (1) basal diet (BD), (2) low energy diet (LC), (3) LC +0.05% emulsifier (LE), (4) LC +0.05% essential oil (LO) and (5) LC +0.05% emulsifier +0.05% essential oil (LEO). Pigs fed BD and LEO had greater (p < .05) gain:feed ratio (G:F) than those fed LC. The serum total cholesterol and high density lipoprotein cholesterol (HDL-c) concentrations in LE and LO were lower (p < .05) than BD at wk 10. The low density lipoprotein cholesterol concentration (LDL) in LEO was higher (p < .05) than BD, LE, and LO at wk 5. LC had higher (p < .05) colour score and marbling than BD. Firmness score in LO, lightness (L*) and yellowness (b*) values in LEO were lower (p < .05) than BD. The long muscle area (LMA) was higher (p < .05) in LEO than LC. In low energy treatments, pigs fed the combination of essential oil and emulsifier diet had higher (p < .05) G:F during wk 0 to 10. Serum low density lipoprotein cholesterol (LDL-C) and HDL-C concentrations were increased (p < .05) by the combination of essential oil and emulsifier supplementation at wk 5 and 10, respectively. Positive interaction (p < .05) effect was detected on a* and b* values. The water holding capacity was decreased (p < .05) and LMA was increased (p < .05) by essential oil.

Keywords

• emulsifier
• essential oil
• finishing pig
• growth performance
• meat quality