Effects of Various Levels of Enzyme and Emulsifier Supplementation on Growth Performance, Pork Quality, Blood Profiles and Economic analysis in Weaning to Finishing Pigs

Abstract

This experiment was conducted to evaluate the effect of various levels of enzyme and emulsifier supplementation on growth performance, carcass characteristics and economic analysis in weaning to finishing pigs. A total of 192 weaning pigs ([Yorkshire × Landrace] × Duroc), average 7.26 ± 0.77 kg body weight (BW), were allotted to one of 6 treatments by BW and sex in 4 replications with 8 pigs per pen in 3 × 2 factorial design. Experimental diets were formulated with 0.10% or 0.15% of enzyme along with 0.00%, 0.05% or 0.10% of emulsifier, respectively. In growth performance, G:F ratio was increased with supplementation of emulsifier during late weaning and whole weaning period (P=0.01,0.02) and it was also increased when emulsifier supplementation level was 0.10% (P=0.02) during the whole growing period. The Average daily feed intake (ADFI) was increased during a late growing period (P=0.03) when enzyme supplementation level was 0.15% and that result brought increased Average daily gain (ADG) during early finishing period (P=0.03) when enzyme supplementation level was 0.15%. In blood profiles, BUN, HDL, and LDL did not make significant differences among treatments. In very low-density lipoprotein(VLDL), the result made significant differences among treatments during the late weaning period. Due to emulsifier supplementation decreased, VLDL concentration was changed. In triglyceride (TG), the result also made significant differences during the late weaning period. As supplementation of emulsifier increased, TG in blood was decreased. In glucose, the result was similar to triglyceride and it was also affected by the level of emulsifier in diet during the late weaning period. Free fatty acids in blood were decreased during late weaning period by an effect of supplementation of enzyme and/or emulsifier or synergistic effect of two feed additives. In pork quality, there was no significant difference in carcass trait among treatments except crude ash. The amount of crude ash was increased when the emulsifier supplementation level was 0.05% (P=0.02). The cooking loss was increased as supplementation of enzyme and emulsifier was higher (P<0.01

P=0.03, respectively). In economic analysis during the whole experimental period, feed cost was decreased when an enzyme, as well as emulsifier, was provided at 0.1%, respectively, (P<0.05) This result was derived from the improved feed efficiency by supplementation of enzyme and emulsifier. Consequently, supplementation of enzyme 0.10% with emulsifier 0.10% showed a positive effect on growth performance, carcass characteristics and economic analysis of weaning to finishing pigs.