Addition of a Mixture of Plant Extracts to Diets for Growing-Finishing Pigs on Growth Performance Blood Metabolites Carcass Traits Organ Weight as a Percentage of Live Weight Quality and Sensorial Analysis of Meat

摘要

The objective of this study was to assess the effect of adding a mixture of plant extracts on the productive performance, blood constituents, carcass characteristics, percentage relation between organ weight and live weight, quality, and sensory analysis of pork produced under heat stress conditions. The study was performed during the summer in the state of Sonora, Mexico. The production of pork is affected by heat stress conditions. The addition of plant extracts can reduce the negative effects of heat stress, because it is known that they improve health, growth, and some parameters of meat quality. Results indicate that the addition of plant extracts to diets of growing pigs improves the productive performance and carcass weight, without modifying blood constituents, and the quality and sensory attributes of the meat.