Effects of dietary addition of wormwood on growth performance, blood characteristics and meat quality in growing-fattening pigs


Chu G.M., Park B.K. (2022): Effects of dietary addition of wormwood on growth performance, blood characteristics and meat quality in growing-fattening pigs. Czech J. Anim. Sci., 67: 503–514.

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This study investigated the effects of the dietary addition of wormwood (Artemisia montana Pampan) on growth performance, blood characteristics, carcass traits, and meat quality in growing-fattening pigs. One hundred eighty crossed pigs (Landrace × Yorkshire × Duroc), weighing approximately 70 kg, were divided into four groups of 15 head (eight barrows and seven gilts) per pen, and the experiment was replicated thrice. The basal diet (C) was supplemented with 0.5% (T1), 1.0% (T2), and 1.5% (T3) of dried powdered wormwood, and the pigs were fed an experimental diet for six weeks. The average daily weight gain and feed efficiency were significantly higher (< 0.05) in treatments than in C. On the contrary, the total cholesterol concentration was significantly lower (< 0.05) in treatments than in C. Additionally, the high-density lipoprotein cholesterol concentration was significantly higher (< 0.05), and the carcass grade was better (< 0.05) in the treatments than in C. The ether extract content of the longissimus dorsi (LD) muscle was lower (< 0.05) in T2 and T3 than that in C. In contrast, the unsaturated fatty acid (USFA) composition in LD muscle was higher (< 0.05) in the treatments than in C. Additionally, the marbling and flavour of cooked meat were better (< 0.05) in the treatments than in C. The dietary addition of wormwood increased (< 0.05) lightness and yellowness of the surface meat colour and decreased (< 0.05) juiciness of the LD sensory evaluation. Therefore, the dietary addition of wormwood improved growth performance, feed efficiency, carcass grade, USFA composition, and oxidation of protein and lipids in the LD muscle of growing-fattening pigs.

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