Effect of including different levels of moringa (Moringa oleifera) leaf meal in the diet of finishing pigs: Performance, pork quality, fatty acid composition, and amino acid profile

文献类型： 外文期刊

第一作者： Zhang, Tingting

作者： Zhang, Tingting;Si, Bingwen;Tu, Yan;Cui, Kai;Diao, Qiyu;Zhang, Tingting;Zhou, Chaolong

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关键词： pig; Moringa oleifera; growth performance; pork quality

期刊名称：CZECH JOURNAL OF ANIMAL SCIENCE （ 影响因子：1.267； 五年影响因子：1.428 ）

ISSN： 1212-1819

年卷期： 2019 年 64 卷 3 期

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收录情况： SCI

摘要： A total of 144 cross-bred (Duroc x Landrace x Yorkshire) finishing pigs with a similar initial weight (65.4 +/- 1.03 kg) were used to investigate the effect of moringa leaf meal on growth performance, meat quality, fatty acid composition, and amino acid profile. The moringa leaf meal-inclusion rates were 0% (M0 or control), 3% (M3), 6% (M6) and 9% (M9). The results showed that supplementing moringa leaf meal significantly increased the daily weight gain of finishing pigs, but had a minor impact on pork quality indicators and the amino acid profile in the Longissimus dorsi. The fatty acid profile in the Longissimus dorsi was significantly modified when pigs were fed moringa leaf meal diets. The relative percentage of total unsaturated fatty acid and monounsaturated fatty acid was higher in the meat of pigs fed a 6% moringa leaf meal diet than in the meat of those receiving the control diet. In contrast, the percentage of total saturated fatty acids was lower in the meat of pigs fed the moringa leaf meal diets. Moreover, the omega-6/omega-3 ratio decreased with moringa leaf meal supplementation. Addition of the moringa supplement into the diet of pigs improved growth performance and modified pork fatty acid profile positively. The results suggest that moringa leaf meal could be used as a diet supplement for producing healthier pork.

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