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

doi:10.5851/kosfa.2019.e22

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 journal › Article › Academic › peer-review

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 language	English
Pages (from-to)	276-285
Number of pages	10
Journal	Food science of animal resources
Volume	39
Issue number	2
DOIs	https://doi.org/10.5851/kosfa.2019.e22
Publication status	Published - 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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10.5851/kosfa.2019.e22Licence: CC BY-NC

Cite this

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

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.",

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

author = "Kwonjung Kim and Inkyu Bae and Jinho Cho and Yangil Choi and Jungheun Ha and Jungseok Choi",

note = "Funding Information: This research was supported by Green Cross Veterinary Products Co., Ltd. Publisher Copyright: {\textcopyright} Korean Society for Food Science of Animal Resources.",

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pages = "276--285",

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T1 - Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

AU - Kim, Kwonjung

AU - Bae, Inkyu

AU - Cho, Jinho

AU - Choi, Yangil

AU - Ha, Jungheun

AU - Choi, Jungseok

N1 - Funding Information: This research was supported by Green Cross Veterinary Products Co., Ltd. Publisher Copyright: © Korean Society for Food Science of Animal Resources.

PY - 2019

Y1 - 2019

N2 - 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.

AB - 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.

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KW - GROWTH-PERFORMANCE

KW - HUMATE SUPPLEMENTATION

KW - CARCASS

KW - CAPACITY

KW - COLOR

KW - DIGESTIBILITY

KW - SUBSTANCES

KW - ADDITIVES

KW - BROILERS

KW - PH

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DO - 10.5851/kosfa.2019.e22

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