No abstract

No abstract

No abstract

Two experiments were conducted to study the effects of chito-oligosaccharides (COS) on pig's performance and immune response. In Experiment 1, a total of 117 Landrace × Yorkshire × Duroc pigs (with average body weight of 30.7 ± 1.56 kg) were allocated to three treatments based on body weight to evaluate the effect of COS on growth performance, nutrient digestibility and pork quality. Treatments were control (no COS), T1 [0.04% COS for grower (30-55 kg), 0.02% for early fi nisher (55-85 kg) and 0.02% for late fi nisher (85-110 kg)], and T2 [0.1% COS for grower (30-55 kg), 0.05% for early fi nisher (55-85 kg) and 0.025% for late fi nisher (85-110 kg)], respectively. Each treatment had 3 replications with 13 pigs per replicate. At the end of feeding trial, 2 pigs per replicate (6 per treatment) were slaughtered for carcass analysis and pork quality evaluation. During the overall period (30-110kg), the growth performance and apparent nutrient digestibility were not affected (P>0.05) by dietary treatments. However, FCR was improved by 5.9% in T2 group when compared with control. Dressing percentage, backfat thickness, pork colour and marbling score were not infl uenced by the addition of COS. With the increase of storage time, TBARS was decreased and drip loss, pork colour were improved by the addition of COS. Linear reduction (P<0.10) in the LDL content of pork with the addition of COS was noted. In Experiment 2, fi fty-four Landrace × Yorkshire × Duroc pigs (with average body weight of 30.9 ± 1.78 kg) were penned (6 pigs per pen, 3 pens per treatment) and allocated to three treatment diets for immune response study. The diets fed were: 0% COS (control), 0.1% COS (T1) and 0.3% COS (T2 th day in pigs fed COS diets. In conclusion, feeding chito-oligosaccharides in growing-fi nishing pigs improved pork stability and reduced cholesterol in pork without affecting growth performance, and the immune response was improved by chito-oligosaccharides supplementation.

No abstract