Effect of Inulin and Garlic Supplementation in Pig Diets / Efektywność dodatku inuliny i czosnku w żywieniu tuczników

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Abstract

The aim of the study was to determine the effect of supplementing inulin and inulin with garlic extract to pig diets on performance, carcass traits, blood metabolic profile and fatty acid composition of longissimus muscle. The experiment was carried out on 48 crossbred [(PL × PLW) × Duroc] fattening pigs with an initial body weight of 30.0 ± 0.5 kg, which were allocated to 3 groups: I (control), II (3% inulin) and III (3% inulin + 500 ml garlic extract added to 1000 l of drinking water). The pigs whose diets were supplemented with inulin or inulin and garlic achieved significantly (P≤0.05) higher daily weight gains compared to control. Supplemental inulin and water extract of garlic significantly (P≤0.05) lowered cholesterol content in blood and longissimus muscle. The highest level of omega-3 and omega-6 fatty acids was established in the longissimus muscle from pigs in group III.

Streszczenie Celem pracy była ocena wpływu dodatku inuliny oraz inuliny i wodnego wyciągu z czosnku w żywieniu tuczników na efekty produkcyjne, wskaźniki metaboliczne krwi oraz profil kwasów tłuszczowych mięśnia longissimus. Doświadczenie przeprowadzono na 48 tucznikach mieszańcach rasy (pbz × wbp) × Duroc o masie początkowej 30±0,5 kg, podzielonych na 3 grupy: I (kontrolna), II (3% inuliny) oraz III (3% inuliny + 500 ml wodnego wyciągu z czosnku w 1000 l wody). Tuczniki otrzymujące dodatek inuliny lub inuliny i czosnku osiągnęły wyższe dobowe przyrosty masy ciała (P≤0,05) w porównaniu do grupy kontrolnej. Dodatek inuliny i wyciągu wodnego czosnku wpłynął istotnie (P≤0,05) na obniżenie zawartości cholesterolu we krwi oraz w mięśniu longissimus. Zawartość niezbędnych kwasów tłuszczowych omega-3 i omega-6 w mięśniu longissimus była najwyższa u tuczników z grupy III.

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Annals of Animal Science

The Journal of National Research Institute of Animal Production

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