Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

Table 2 Effect of dietary magnolia bark extract on growth performance, carcass traits, and meat physical properties

Items	Dietary treatment		SEM	P-value
Items	CON	MBE	SEM	P-value
Growth performance
Average daily intake, kg/d	3.17	3.07	0.047	0.295
Final body weight, kg	115	113	1.16	0.275
ADG, kg/d	0.97	0.92	0.022	0.322
FCR	3.29	3.34	0.053	0.632
Carcass traits
Muscle pH at 45 min	6.18	6.25	0.039	0.326
Muscle pH at 24 h	5.50	5.60	0.034	0.171
Hot carcass weight, kg	92.7	90.8	1.01	0.362
Carcass yield (hot), %	80.6	80.7	0.253	0.802
Cold carcass weight, kg	88.2	87.2	1.04	0.643
Carcass yield (cold), %	76.6	77.5	0.331	0.222
Chilling weight loss, %	4.85	3.99	0.214	0.040
Backfat thickness, cm	2.20	2.19	0.069	0.944
Meat color descriptors
L* (lightness)	52.5	49.5	0.704	0.031
a* (redness)	7.73	7.69	0.217	0.931
b* (yellowness)	7.98	7.52	0.306	0.465
Backfat color descriptors
L* (lightness)	75.1	73.3	0.541	0.105
a* (redness)	5.73	6.75	0.287	0.075
b* (yellowness)	6.35	7.70	0.372	0.069
Meat cooking loss, %	29.7	29.0	0.672	0.616

ADG Average daily gain, CON Basal diet (control group), FCR Feed conversion ratio (daily intake/ADG), MBE Basal diet supplemented with 0.33 mg/kg of magnolia bark extract, SEM Standard error of the mean

ISSN: 2049-1891