Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

Kwonjung Kim, Inkyu Bae, Jinho Cho, Yangil Choi, Jungheun Ha, Jungseok Choi*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Web of Science)

Abstract

The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+ BLP 0.1%; and 6) T5: humic acid 2%+ BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p<0.05). HA supplementation in pig feed had beneficial effects in lipid profiles without altering feed efficiency rate (FER). HA and BLP co-supplementation in pig feed decreased pH in longissimus thoracis (p<0.05). In addition, sensory characteristics were enhanced when pig feed was supplemented with HA and BLP without causing adverse effects in meat quality. Taken together, addition of HA and BLP in pig feed may produce functional meat products.

Original languageEnglish
Pages (from-to)276-285
Number of pages10
JournalFood science of animal resources
Volume39
Issue number2
DOIs
Publication statusPublished - 2019

Keywords

  • humic acid
  • blueberry leaf
  • organic acid
  • meat quality characteristics
  • GROWTH-PERFORMANCE
  • HUMATE SUPPLEMENTATION
  • CARCASS
  • CAPACITY
  • COLOR
  • DIGESTIBILITY
  • SUBSTANCES
  • ADDITIVES
  • BROILERS
  • PH

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