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

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

 Items Dietary treatment SEM P-value
CON MBE
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
  1. 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