Essential oil and emulsifier in low energy density diets increase growth performance and meat quality of finishing pigs

Abstract Text: A total of 120 finishing pigs were fed 5 diets to determine effects of essential oil and emulsifier in a 10-week trial. Diets including: 1) basal diet (BD); 2) low energy diet (LC); 3) LC + 0.05% emulsifier (LE); 4) LC + 0.05% essential oil (LO); and 5) LC + 0.05% emulsifier + 0.05% essential oil (LEO). Data were subjected to the GLM procedures of SAS (2001) as a randomized complete block design. Differences among dietary treatments were firstly separated by Tukey's multiple range test, then data in low energy treatments were analyzed as a 2 × 2 factorial design. Probability value less than 0.05 was considered significant. Pigs fed BD diet had greater (P < 0.05) G:F than those fed LC diet. The serum total cholesterol and high density lipoprotein cholesterol (HDL-C) concentrations in LE and LO treatments were decreased (P < 0.05) compared with BD treatment at the end of week 10. The low density lipoprotein cholesterol (LDL-C) concentration in LEO treatment was higher (P < 0.05) than that in BD, LE, and LO treatments at week 5. For sensory evaluation, LC had higher (P < 0.05) color score and marbling than BD. Firmness score was lower (P < 0.05) in LO than BD. The lightness and yellowness values in LEO were lower (P < 0.05) than BD. In low energy treatments, pigs fed the combination of essential oil and emulsifier diet had higher (P < 0.05) G:F during week 0 to 10. Serum LDL-C (week 5) and HDL-C (week 10) concentrations were increased (P < 0.05) by the combination of essential oil and emulsifier supplementation. Additionally, an interaction (P < 0.05) effect was detected on color, redness, and yellowness values between essential oil and emulsifier. The water holding capacity was decreased (P < 0.05) and loin muscle area was increased (P< 0.05) by the addition of essential oil. In conclusion, essential oil and emulsifier combination in low energy diet had beneficial effect on G:F and meat quality in finishing pigs.

Keywords: emulsifier, essential oil, finishing pig