EFFECT OF SOLE AND COMBINED HERBAL LEAF MEAL AS FEED ADDITIVES ANTIBIOTICS ON CARCASS CHARACTERISTICS AND MEAT QUALITY OF GROWING PIGS

Abstract

A total of thirty (30) grower pigs were used to determine the effect of sole and combined herbal leaf meal as feed additives in-feed antibiotics on carcass characteristics and meat quality of growing pigs. The pigs were grouped on weight equalization into 5 treatments (T1: pigs fed diet without antibiotics, T2: pigs fed diet containing synthetic antibiotics, T3: pigs fed diet containing moringa leaf meals, T4: pigs fed diet containing Neem leaf meals, T5: pigs fed diet containing mixture of Moringa and Neem leaf meals). Each treatment consisting of 6 pigs was further subdivided into 3 replicates. Each replicate consisted of 2 pigs. On the last day of the study, 2 pigs from each treatment were slaughtered for carcass analysis and meat quality. Data generated were subjected to Analysis of Variance in a Completely Randomized Design. Results revealed head was significantly (p<0.05) highest (11.40%) in T4 and lowest (9.27%) in T1. Tail was significantly (p<0.05) highest (0.38%) T4 while lowest values (0.21 and 0.22%) were recorded in T1 and T2, respectively. Values (0.43, 0.42, 0.45 and 0.37%) recorded for heart were statistically similar in T1, T2, T3, and T5, respectively which were significantly (p<0.05) lower than 0.56% recorded in T4. Cooking loss and thermal shortening were significantly (p<0.05) highest (22.73 and 38.40%) in T4 and lowest (15.06 and 26.46%) in T5. Chilling loss was significantly (p<0.05) highest (2.30%) in T2 and lowest (1.05%) in T5. Therefore, feeding pigs diet containing Neem leaf meal improved cut parts (head and tail), organs (heart) and meat quality