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. 2020 Nov;104(6):1904-1911.
doi: 10.1111/jpn.13439. Epub 2020 Aug 28.

Morus nigra L. leaves improve the meat quality in finishing pigs

Lujie Fan  1 , Ying Peng  1 , Dan Wu  1 , Jianhong Hu  1 , Xin'E Shi  1 , Gongshe Yang  1 , Xiao Li  1
Affiliations

Morus nigra L. leaves improve the meat quality in finishing pigs

Lujie Fan et al. J Anim Physiol Anim Nutr (Berl). 2020 Nov.

Abstract

This study was conducted to evaluate effects of dietary Mulberry leaves on growth performance, carcass traits and meat quality in finishing pigs. Here, a total of 72 crossbred [(Landrace × Yorkshire) × Duroc] pigs with an average initial body weight of 70.03 ± 0.48 kg were used in this 45-day feeding trial. The pigs were randomly divided into three groups (6 pigs/pen and 4 replicates/group). Dietary treatments included a control diet (without any Mulberry leaves) and diets supplemented with 5% non- or fermented Mulberry leaf powder (MF or FMF respectively). The present findings indicated that compared with the control group, administration of MF or FMF significantly improved gain: feed ratio (p < .05) and reduced the backfat thickness (p < .05). Meanwhile, dietary MF and FMF significantly enhanced triglyceride deposition in Longissimus dorsi muscles (p < .05). Besides, both of MF and FMF could effectively improve the antioxidant capacity by increasing the content of T-AOC and SOD in serum and reduce the rancidity of pork. In conclusion, supplementary MF and FMF could promote gain: feed ratio, reduce backfat thickness, increase fat deposition in muscle and reduce the rancidity of pork.

Keywords: Morus nigra L.; carcass; grower-finisher pigs; growth performance; meat quality.

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References

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