The influence of herbal additives on fattening and carcass performance, blood indices and meat quality in fattening pigs

The purpose of this study was to evaluate how adding a herbal mixture containing clove oil (Syzygium aromaticum), thyme oleoresin (Thymus vulgaris) and garlic oil (Allium sativum) to fattening pig feed affected the production performance and body homeostasis status of fattening pigs. The study used 20 weaners from three breeds (♀ (landrace × yorkshire) × ♂ duroc) with an initial body weight of about 33.5 kg, divided into two groups: C (control) and E (experimental) (sex ratio 1:1, gilts: barrows). Two-phase fattening was conducted to a weight of about 125 kg. The fatteners were fed ad libitum with complete feed mixes. Group E animals received a herbal supplement of 0.5 kg/1 ton of mix. After fattening and slaughtering, the following parameters were analysed: fattening and slaughter performance, as well as chemical and physical parameters of pork, the proportion of fatty acids and fatty acid groups, AI and TI indices, the level of bioactive peptides and body homeostasis state. The addition of herbs had a positive effect on the quality of the meat obtained from the porkers. The meat was characterized by a darker colour (L), higher protein content, lower fat content, lower WHC and a favourable dietary fatty acid profile (less SFA, more PUFA and lower n6/n3, AI and TI). There was no effect of the herbal supplement on daily gain, quantitative slaughter traits, bioactive peptide levels, or body homeostasis status.