Effects of Fermented Wild-ginseng Culture by-products on Growth Performance, Blood Characteristics, Meat Quality and Ginsenoside Concentration of Meat in Finishing Pigs

摘要

This study was conducted to evaluate effects of fermented wild-ginseng culture by-product on growth performance, blood characteristics, meat quality and ginsenoside concentration of meat in finishing pigs. Forty-eight pigs(Landrace x Yorkshire x Duroc, 76.26 +- 1.06 kg average initial body weight) were used in 49d growth assay. Dietary treatments were included 1) CON( basal diet), 2) FWG1 (basel diet + 2.5% fermented wild-ginseng cultures by-product) and 3) FWG2( basal diet + 5.0% fermented wild-ginseng cultures by-product). The pigs were allotted into four pigs per pen with four replicate pens per treatment by completely randomized design. No differences were found among treatments for ADG, ADFI and gain/feed from 0day to 49day of the experiment(P>0.05). Dry matter digestibility was greater in FWG1 treatment than CON treatment(P<0.05). In cholesterol concentration of blood, HDL cholesterol was significantly higher in CON treatment than FWG1 treatmenut(P<0.05). In meat quality, TBARS was significantly lower in FWG1 and FWG2 treatments than CON treatment(P<0.05). In sensory evaluation, Marbling was significantly higher in CON treatment than FWG1 treatment(P<0.05). Firmness in FWG2 and CON treatments was higher than FWG1 treatment(P<0.05). In meatcolor, L*-value of longissmus dorsi muscle was increased in FWG1 treatment compared to CON and FWG2 treatments(P<0.05). a* and b*-value of longissmus dorsi muscle were increased in CON and FWG1 treatments compared to FWG2 treatment (P<0.05). Ginsenosideconcentration of meat was significantly higher in FWG2 treatment than CON treatment( P<0.05). In conclusion, fermented wild-ginseng culture by-product was effective for improving dry matter, TBARS, firmness, meat color and ginsenoside concentration of meat in finishing pigs.