한방부산물과 바이오 세라믹(약돌) 혼합물의 급여가 비육돈의 성장 및 육질 특성에 미치는 영향

The objective of this study was to determine the effect of herb and bio ceramic complex supplementation on growth performance and meat quality characteristics in finishing pigs. Seventy-two crossbred (Landrace × Yorkshire × Duroc) pigs (78.98 kg average initial body weight) were used in a 45 days growth assay. Dietary treatments included 1) Control (basal diet). 2) HBC (Herb and bio ceramic complex) 0.1 (basal diet + 0.1% Herb and bio ceramic complex) and 3) HBC 0.2 (basal diet + 0.2% Herb and bio ceramic complex). For overall period, ADG (Average Daily weight Gain), ADFI (Average Daily Feed Intake) and ADG/ADFI increased in Control with no significant difference (p>0.05). Backfat thickness was not significantly different among the treatments (p>0.05). The total cholesterol, HDL (High Density Lipoprotein) cholesterol, LDL (Low Density Lipoprotein) cholesterol, LDL + VLDL (Very Low Density Lipoprotein) cholesterol, Triglyceride and Atherogenic index concentrations of serum in pigs fed HBC 0.2 diet were lower than those of pigs fed Control and HBC 0.1 diets without significant difference (p>0.05). L^*-, a^*-, and b^*- values of M. longissimus dorsi muscle were not significantly different among the treatments (p>0.05). The pH of pigs fed HBC 0.2 diet was significantly lower than that of pigs fed Control and HBC 0.1 diets (p