Effects of fermented garlic powder supplementation on growth performance, blood characteristics and meat quality in finishing pigs fed low-nutrient-density diets

This study was conducted to evaluate the different levels of fermented garlic powder supplemented in low-nutrient-density diet on growth performance, blood characteristics and meat quality in finishing pigs. A total of 96 [(Landrace × Yorkshire) × Duroc] pigs with an initial body weight (BW) of 55.80 ± 1.81 kg were used in a 12-week experiment. Pigs were randomly allotted to 1 of 4 treatments according to their sex and BW (6 replicates, 4 pigs per pen, 2 gilts and 2 barrows). Dietary treatments included: 1, HC (negative control; high-nutrient-density diet); 2, LC (positive control; low-nutrient-density diet); 3, LG2 (LC + 2 g/kg fermented garlic powder) and 4, LG4 (LC + 4 g/kg fermented garlic powder). The pigs were subjected to a 2-period feeding program consisting of early finisher (0 to 6 weeks) and late finisher (6 to 12 weeks) periods. The average daily gain (ADG) in LG2 treatment was higher (P < 0.05) than other groups during 0 to 6 weeks. The average daily feed intake (ADFI) was greater (P < 0.05) in the LG2 group than that in HC and LG4 diets. During 6 to 12 weeks, pigs fed diets including fermented garlic powder increased ADG greatly (P < 0.05) compared to HC and LC groups. Furthermore LG2 treatment led to a higher ADFI (P < 0.05) than LC diet. Gain/feed (G/F) ratio was improved (P < 0.05) when pigs fed LG4 diet compared to those fed HC or LC. Pigs fed LG2 diet increased ADG (P < 0.05) significantly when compared with those fed HC or LC diets over the trial. Additionally, LG2 treatment had a higher ADFI (P < 0.05) than LC and LC4 treatments. In sensory evaluation, pigs fed garlic supplementation showed a higher marbling score (P < 0.05) than that in HC and LC treatments. Firmness score was greater (P < 0.05) in LG2 treatment than that in other treatments. However, no other difference was observed in pH, meat color and drip loss during the experiment period. These results indicated that fermented garlic powder supplementation at the level of 2 g/kg could improve growth performance and concomitantly meat marbling and firmness score.