ẢNH HƯỞNG CỦA CHẾ PHẨM THẢO DƯỢC TRONG KHẨU PHẦN ĐẾN KHẢ NĂNG SINH TRƯỞNG VÀ CHẤT LƯỢNG THỊT CỦA LỢN THỊT LAI DUROC × (LANDRACE × YORKSHIRE)

This study was carried out to evaluate the dietary addition of herbal MIX product (Stemona tuberosa Lour, Platycodon grandiflorum, Codonopsis pilosula, Corium stomachichum Galli, Hovenia dulcis Thunb, Maltum, and Crataegus pinnatifida Bunge) on growth performance, meat quality, and chemical compositions of crossbred Duroc × (Landrace × Yorkshire) [D(LY)] pig meat. A total of 360 D(LY) pigs with initial body weight (BW) of 36.7 ± 0.17kg, were used in a 12-week experiment. Pigs were randomly divided in 4 experimental diets according to BW and sex, each consisting 90 pigs and 3 replicate pens. The experimental diets consisted of a DC diet (basal diet), a TN1 diet (DC + 0.1% MIX), a TN2 diet (DC + 0.2% MIX), and a TN3 diet (DC + 0.3% MIX). The pigs were fed a 2-period feeding program consisting of grower (0-6 weeks) and finisher (7-12 weeks). The results showed that in comparision with DC diet, pigs fed a diet supplemented with 0.1% MIX improved final BW (kg/pig), average daily gain (g/pig/day), and feed conversion ratio (kg/kg) (P <0.05). Lean meat percentage increase and backfat thickness like shear force decrease were observed in pigs fed diets with increasing MIX levels (P <0.05). Lipid content of meat decreased in pigs fed a diet with 0.3% MIX while within diets with MIX from 0.2% level downwards lowered cholesterol content of pork (P <0.05). The results showed that supplementing MIX in pig diet improved average daily gain, and feed conversion ratio (0.1% MIX), and enhanced meat quality (from 0.1 % MIX forwards).