The Effect Of Chinese Herb Additive On Production Performance Of Growing Pigs

Based on the Chinese medicine theory and the practical conditions of s wine production and the biology characteristics of pigs at different growth periods, a set of Chinese herbs feed additive for two stages of swine (growing, finishing swine) were developed. And a feeding trial (from 20kg-110kg) was conducted to examine its effects on performance, carcass quality and blood index of growing-finishing pigs.72 crossbred pigs (Duroc × Yorkshire × Landrace, 30kg) were divided into 3 groups (2 treatment groups : 0. 5% Chinese herbs-0. 5%CH, 1% Chinese herbs-1%CH and one control group-C) randomly. Each group included 24 crossbred pigs, two replicates. The feeding trial was divided into 2 growing periods 30-60kg, 60-90kg. A slaughter test was conducted at the end of the feeding trial, carcass index, meat qualities and immunity index were examined. The results show:(1) Compared with C, The feed conversion ratio(F/G) of 0. 5%CH and1%CH were decreased by 5.21% and 4. 89%(P<0. 05) respectively during 30~60kg. The average daily gain(ADG) of 0. 5%CH and 1%CH were increased by6.82% (P<0.05) and 11.45% (P<0.01) respectively during 60~90kg, but1%CH was significantly. The average daily feed were decreased by 3.08%and 4. 23% (P<0. 05) respectively. F/G were decreased by 9. 33% and 14. 23%(P<0. 05) respectively. ADG were increased by 7. 98% (P<0. 05) and 13. 57%(P<0. 01) respectively during 30~90kg, but 1%CH was significantly. F/Gwere decreased by 12.58% and 17.60% (P<0.05) .