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 | |
| 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