Effects of mangosteen wood vinegar as a potential additive on nutrient digestibility in growing pigs

Abstract

The aim of the experiment was to determine the effects of mangosteen wood vinegar as a potential additive on nutrient digestibility in growing pigs. A 4x4 Latin square design was used in this study. Four crossbred (Duroc x Landrace x Large White) barrows averaging 19.41±0.81 kg in body weight were allotted 4 diets, mixed with mangosteen wood vinegar at levels of 0, 0.2, 0.4, and 0.8%, respectively. The pigs were raised in individual metabolism crates. Feces and urine samples were collected 4 times a day for 5 days for data collection. The results showed that the apparent nutrient digestibility of dry matter, ether extract, crude fiber, ash, nitrogen-free extract, apparent biological value, and digestible energy were not significantly different (P>0.05) in pigs fed with different diets. However, pigs fed with the diets mixed with mangosteen wood vinegar at levels of 0.2, 0.4, and 0.8%, respectively had significantly (P<0.05) higher digestible crude protein than pigs fed with the control diet and pigs fed with the diets mixed with mangosteen wood vinegar at levels 0.4 and 0.8% had significantly (P<0.05) higher metabolizable energy than pigs fed with the control diet. Moreover, Pearson’s correlation coefficients with increasing levels of mangosteen wood vinegar showed a positive correlation at their apparent nutrient, energy digestibility, and protein quality evaluation. In conclusion, our results suggest that mangosteen wood vinegar could be used as a potential additive in increasing digestibility efficiency in growing pigs.

Keywords

• mangosteen wood vinegar
• potential additive
• nutrient digestibility
• growing pigs