Effect of Phaffia Rhodozyma on Performance, Nutrient Digestibility, Blood Characteristics, and Meat Quality in Finishing Pigs

Abstract Text: The red yeast Phaffia rhodozyma (PR) has possible application as a component of diets for use in the animal industry. Its primary value lies in its astaxanthin content, which has been proven to be a free-radical antioxidant several times more effective than vitamin E. A total of 96 crossbred [(Landrace × Yorkshire) × Duroc)] pigs with an initial BW of 58.61 ± 3.05 kg were used in this 10-wk feeding trial to determine the effects of PR on performance, nutrient digestibility, blood characteristics, and meat quality in finishing pigs. Pigs were randomly allotted to 1 of 3 corn-soybean meal based diets supplemented with 0, 0.1 or 0.2% PR. There were 8 replicate pens per treatment with 4 pigs per pen (2 barrows and 2 gilts). The inclusion of PR linearly improved gain/feed (G/F) in the phase 1 (0.377, 0.381 vs. 0.355; P=0.02), phase 2 (0.322, 0.321 vs. 0.309; P=0.02) and during the overall experimental period (0.344, 0.346 vs. 0.329; P<0.01). The dry matter digestibility was improved in the 0.1% PR treatment in phase 2 (74.65 vs. 70.87, 73.68%, quadratic: P=0.01). The WBC concentration was increased in 0.1% PR group during the phase 1 (22.27 vs. 16.47, 19.52 ×10³/μl; quadratic: P<0.01) and phase 2 (18.34 vs. 16.39, 17.18 ×10³/μl; quadratic: P=0.04). The inclusion of graded levels of PR linearly increased (5.42, 5.51 vs. 5.35; P<0.01) the pH of Longissimus muscle. The 2-thiobarbituric acid reactive substances was linearly decreased (0.020, 0.019 vs. 0.023 mgMDA²/kg; P=0.03) by the supplementation of PR. In conclusion, the inclusion of PR can improve feed efficiency, dry matter digestibility and meat quality of finishing pig.

Keywords: finishing pig, meat quality, Phaffia rhodozyma