Study In Design Of Chinese Herbs Additive And Its Effect On Performance Of Swine

Based on the Chinese medicine theory and the practical conditions of swine production and the biology characteristics of pigs at different growth periods, a set of Chinese herbs feed additive for three stages of swine (postweaning , growing, finishing swine) were developed. And a feeding trial (from 20kg-110kg) was conducted to examine its effects on performance and carcass quality of growing-finishing pigs. 72 pigs (Duroc x Landrace x Yorkshire, 20kg initially) were selected and allocated to 3 groups at random which including a negative control group(NC), a Chinese herbs extract supplemented group (CHE), a positive control group (PC, antibiotics supplemented). Each group had 24 pigs with 3 replicates. A slaughter test was conducted at the end of the feeding trial, carcass index and meat qualities were examined . The results show:(1) The daily gain of the pigs in the CHE and PC was increased during 20-30kg. Compared with NC, the average daily gain (ADG) was increased by 9.57% and 5.98% (p<0.05) respectively. The feed conversion ratio was decreased by 4.97% and 1.10% respectively. No scour was observed for the pigs of the CHE group . And the rate of scouring in the PC was decreased by 93,64%(p<0.01), compared with NC. There was no significant difference for the daily gain among 3 groups during the growing period of 30~70kg (p>0.05).But the feed conversion rate of CHE and PC were decreased by 8.67%and 5.52%. During the 70~110kg period, daily gain was increased by 13.76% (p<0.05) and 12,74(p<0.05) and the feed conversion rate was decreased by 11.43% and 7.01% respectively. During 20~110kg, the daily gain of CHE and PC group were increased by 8.60% and 7.19% (p<0.05) compared with NC, the feed conversion rate of CHE and PC were decreased by 14.12% and 10.58%.(2)There was no significant difference in carcass weight and dressing percent among 3 teams when pigs were slaughtered at 110kg . the lean meat percent was increased significantly by supplement of CHE, and the fat percent in the CHE was decreased by 33.72% (p<0.05)and 38.35% (p<0.05) comparing with PC and NC. Area of lion muscle of CHE and PC group were increase by 12.22% (p<0.05) and 0.73(p<0.05) compared with NC. And TG was increased by 11,41%(p<0.05), compared with PC .The average meat back-fat thickness of CHE was decreased by 27.42%(p<0.05)and 28.57%(p<0.05),compared with PC and NC.(3)The tenderness degree of the muscle, the flavor , rich-in-juice and soup flavor in CHE were evaluated as excellent while only good and medium for that of NC and PC group.Based on the results of the present investigation, it is suggested that the Chinese herb extract, as feed additive can improve performance, carcass quality and meat quality of growing-finishing pigs provided it was developed reasonably. And its growth promoting effect is as good as antibiotics. It could be an alternative of antibiotics.