Effects of extracellular polysaccharides of Ganoderma lucidum supplementation on the growth performance, blood profile, and meat quality in finisher pigs

• Effects of extracellular polysaccharides of G. lucidum (EPG) on immunity and meat quality in pigs were studied.
• EPG had no adverse effect on the growth performance of finisher pigs.
• EPG significantly improved immune function of finisher pigs.
• EPG improved meat quality of finisher pigs which probably related to its lipid metabolism regulation functions.
• EPG could be a potential feed additive for promoting animal health and improving meat quality.

The objective of the present study was to evaluate the effect of the addition of extracellular polysaccharides of Ganoderma lucidum (EPG) on growth performance, blood profile, and meat quality of longissimus muscle (LM) in finisher pigs. A total of 60 castrated finisher barrows [(Duroc×Yorkshire)×Landrace] with an average initial body weight (BW) of 54.6±0.6 kg were randomly allotted to 1 of 2 treatments (3 pens/treatment and 10 pigs/pen): control (basal diet) and EPG (basal diet+800 mg/kg of EPG). The duration of the experiment was 70 d. Results showed that dietary EPG addition increased serum concentrations of immunoglobulin G (IgG) (P=0.017), interleukin-2 (IL-2; P=0.008), and globulin (P=0.024) and reduced albumin (P=0.032) and the ratio of albumin to total protein (P=0.035). Serum concentrations of triglyceride (P=0.043), total cholesterol (P=0.023), low-density lipoprotein (LDL) cholesterol (P=0.014), and creatine kinase (P=0.006) decreased in the EPG treatment group. Dietary supplementation of EPG affected fat traits by increasing marbling score (P=0.015), the content of total fat (P=0.045), and the proportion of oleic acid (P=0.023) in LM. Moreover, inclusion of EPG reduced stearic acid expressed as percentage of total fatty acids (P=0.018) in LM. Furthermore, the addition of EPG in diets increased the pH of LM of pigs at 45 min (P=0.042) and 24 h (P=0.036) post-mortem, and the redness (P=0.031) of LM. Increased content of inosine monophosphate acid (IMP) (P=0.044) and decreased drip loss (P=0.020) in LM of pigs were also observed in the EPG treatment group. In addition, dietary EPG addition has no adverse effect on the growth performance of finisher pigs. In conclusion, EPG is a potential feed additive for promoting animal health and improving quality of pork.