The objective of the present study was to investigate the effects of fermented oyster mushroom (Pleurotus ostreats) by-production (FOMP) supplementation on the growth performance, blood parameters, carcass traits and meat quality in finishing Berkshire pigs. FOMP was made by mixing oyster mushroom by-production with rice bran and barley bran and this mixture was fermented for 60 days. The experimental diets were 0, 3, 5 and 7% of FOMP added to C, T1, T2 and T3 in the basis diet for 7 weeks. Average daily gain (kg/day) was higher in C and T1 than in T2 and T3 ( P , 0.05). Average daily feed intake (kg/day) and feed conversion increased by the addition of FOMP ( P , 0.05). Total cholesterol and high-density lipoprotein cholesterol were higher in T3 than other treatments ( P , 0.05). Carcass weight (kg) was higher in C and T1 than in T2 and T3 ( P , 0.05). Dressing (%) was higher in C than in T3 ( P , 0.05). Crude protein was lower in T3 than in other treatments ( P , 0.05). Crude fat was higher in T2 and T3 than in C ( P , 0.05). pH 24 was higher in C than in other treatments ( P , 0.05). Cooking loss (%) was higher in T1 than T2 ( P , 0.05). Water-holding capacity (%) was higher in C than in T1 ( P , 0.05). In meat colour, CIE a* was lower by the addition of FOMP ( P , 0.05). CIE b* was higher in C than in other treatments ( P , 0.05). In backfat colour, CIE L* was lower in T3 than other treatments ( P , 0.05). CIE b* was lower by addition of FOMP ( P , 0.05). Palmitoleic and oleic acid were higher in T3 than in other treatments ( P , 0.05). Linoleic and arachidonic acids were higher in T2 than in other treatments ( P , 0.05). The results indicate that 3% of FOMP affected the growth performance, carcass traits, meat quality and fatty acid in contrast to addition of 5% of FOMP for Berkshire pigs during the finishing period.Keywords: carcass composition, growth, meat quality, oyster mushroom by-production, pigs. IntroductionOyster mushrooms are macroscopic fungi, which are traditionally used as Chinese medicines or functional food in Asian countries (Kawagishi et al., 2000). Oyster mushrooms have a high quantity of proteins, carbohydrates, minerals and vitamins as well as low fat (Manzi et al., 1999). Edible mushrooms have several beneficial effects on health such as hypoglycaemic activities (Wang and Ng, 1999), and produce. Mushrooms also produce proteins such as lectins, ribosome-inactivating proteins, antifungal proteins and ribonucleases (Kobayashi et al., 1992;Lam and Ng, 2001;Ye and Ng, 2002;Wang et al., 2002). Many researchers have reported that mushrooms are an ideal food for the dietetic prevention of atherosclerosis due to their high content of fibre, protein and low fat content (Kurasawa et al., 1982;Wong et al., 2003;Cheung and Lee, 2000). In their work, Sun et al. (1984) used mushrooms as natural hypocholesterolemic and antisclerotic diet in oriental medicine. Mushrooms have also be found to be medically active in several therapies such as antitumour, antiviral, and immunomodulating treatments (Wasser ...

The objective of the present study was to investigate the effects on growth performance, meat quality parameters and fatty acids of meat by restricted diet amount on finishing Berkshires. A total of 180 pigs (Berkshire, initially 52 kg BW) at 100 days of age were allotted in arrangement in a completely randomized design (10 pigs per pen), blocked arrangement of treatments with 3 replications. The variables were market ages (180, 200 and 220 days) and in which was also included sex (gilts and barrow). All the pigs were restrictively fed so that day could be marked at 103 kg. Pork quality was evaluated from 4 pigs of each treatment. Average daily gain (ADG) and average daily feed intake (ADFI) were decreased (p<0.05) with age increase. The ratio of feed to gain was increased (p<0.05) at 200 and 220 days compared to that of 180 days. Moisture and crude protein of longissimus dorsi muscle (LM) at 180 days were increased (p<0.05) compared to 200 and 220 days. Crude fat was increased (p<0.05) by age and crude ash was lower (p<0.05) at 180 days than at 220 days. Red to green meat color scale (CIE a*) increased (p<0.05) at 200 and 220 days more than at 180 days. Regarding fatty acid composition in meat, saturated fatty acids (SFA) was increased more (p<0.05) at 220 days than at 180 and 200 days. The results indicate that even with a restricted diet of low nutrient supplement, there was an improvement in Berkshire meat quality parameters.