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Swine Nutrition and Feed Technology
Asian-Australasian Journal of Animal Sciences 2011;24(4): 525-531.
https://doi.org/10.5713/ajas.2011.10397    Published online February 23, 2011.
Effects of Fermented Red Ginseng Supplementation on Growth Performance, Apparent Nutrient Digestibility, Blood Hematology and Meat Quality in Finishing Pigs
X. Ao, Q. W. Meng, I. H. Kim
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 ((LandraceYorkshire)Duroc) pigs (71.641.20 kg) 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

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