Effect of Dietary Supplementation of Finishers with Herbal Probiotics, Ascorbic Acid and Allicin on the Cost and Quality Characteristics of Pork

This study analyzed the effect of finishing diet supplementation with herbal probiotic preparation, ascorbic acid, and allicin on mortality rates pigs, longissimus lumborum (LL) semimembranosus (SM) muscle quality, including levels cholesterol, macroelements microelements. The experiment was carried out 3614 hybrid pigs (equal share gilts barrows), offspring PIC410 boars DanBred sows (Landrace-Yorkshire), divided into two groups. experimental group received Fermented Herbs Extract (Multikraft, Austria) enriched probiotics (S. cerevisiae, L. casei, plantarum) in addition to acid (E300) during period (95 days), while control fed a typical containing antibiotics consistent those used commercial pig production. Our results showed positive probiotics, lowering increasing pork quality as evidenced by higher pH (40 min post mortem SM muscle; 24 h 48 LL muscle), lower thaw loss, dry matter intramuscular fat (IMF), yellowness (b*) chroma (C*) maintaining similar carcass lean/fat content. However, no supplements macroelements, microelements muscle, except for Mn, whose concentration group. Compared barrows, carcasses were characterized greater lean meat backfat thickness, physicochemical functional characteristics meat. also interactions between groups (control supplementation) their sex shaping L* content ash, potassium phosphorus muscles. In summary, from point view production economics, use feed through fogging resulted better health (no need antibiotics) which ultimately financial results. addition, these additives fattening had beneficial quality.