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Effects of Fermented Red Ginseng Supplementation on Growth Performance, Apparent Nutrient Digestibility, Blood Hematology and Meat Quality in Finishing Pigs
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 Title & Authors
Effects of Fermented Red Ginseng Supplementation on Growth Performance, Apparent Nutrient Digestibility, Blood Hematology and Meat Quality in Finishing Pigs
Ao, X.; Meng, Q.W.; Kim, I.H.;
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 Abstract
This study was conducted to evaluate the effects of fermented red ginseng (FRG) on growth performance, apparent nutrient digestibility, blood hematology and meat quality in finishing pigs. A total of 96 ((LandraceYorkshire)Duroc) pigs () were randomly allocated into one of the following dietary treatments: i) CON, basal diet; ii) FRG1, basal diet+1 g/kg fermented red ginseng; iii) FRG2, basal diet+2 g/kg fermented red ginseng and iv) FRG3 basal diet+4 g/kg fermented red ginseng. There were 6 replications per treatment with 4 pigs (2 gilts and 2 barrows) per pen. Throughout the whole period of the trial, there were no effects of FRG addition on ADG or G/F. Pigs fed FRG2 diet had lower ADFI (p<0.05) than those fed CON diet during 0-4 weeks while FRG2 and FRG3 treatments decreased ADFI (p<0.05) compared with CON treatment both during 5-8 weeks and the entire experiment. No differences were observed in apparent nutrient digestibility and blood hematology. However, FRG2 and FRG3 administration decreased the drip loss compared with CON (p<0.05). Pigs in FRG2 treatment had higher LMA (p<0.05) and lower WHC (p<0.05) than those in CON treatment. In conclusion, the supplementation of FRG had a minor effect on performance while partially improved meat quality in finishing pigs.
 Keywords
Fermented Red Ginseng;Finishing Pigs;Growth Performance;Meat Quality;
 Language
English
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