A total of 135 [(Landrace  Yorkshire)  Duroc] finishing pigs with initial body weight (BW) of 44.2 ± 2.23 kg were used in this 12-wk trial to evaluate the effects of an herbal extract mixture (Scutellaria baicalensis and Lonicera japonica, HEM) supplementation on growth performance, nutrient digestibility, blood profiles and meat quality. The dietary treatments were supplemented with 0, 0.025% and 0.05% HEM, respectively. There were 9 replications per treatment with 5 pigs per pen. During 1-6 wk, the inclusion of HEM linearly increased (p < 0.05) the final BW and average daily gain (ADG). During 7-12 wk, dietary HEM supplementation led to a greater (linear, p < 0.05) final BW at the end of 12 wk. Throughout the experiment, the overall ADG and gain: feed ratio were increased (linear, p < 0.05) in pigs fed HEM supplemental diet. The administration of HEM improved (linear, p < 0.05) the nutrient digestibility of dry matter, nitrogen and energy. Providing HEM diet also reduced (linear, p < 0.05) the serum cortisol concentration. Furthermore, the inclusion of graded levels of HEM linearly increased (p < 0.01) the pH of meat, and the 2-thiobarbituric acid reactive substances (TBARS) were linearly decreased (p < 0.05) by HEM supplementation. Taken together, administration of HEM (0.025% and 0.05%) could improve growth performance and nutrient digestibility, decrease serum cortisol levels, as well as benefit the meat quality in finishing pigs. ARTICLE HISTORY

This 6-weeks study was conducted to investigate the efficiency of Bacillus amyloliquefaciens as probiotic in laying hens. A total of 180 ISA brown laying hens (28-weeks-old) were randomly allocated into 90 cages (two hens per cage), and then assigned to three dietary treatments with 10 replicates per treatment (each replicate with three adjacent cages): (i) CON, basal diet (antibiotic-free); (ii) P1, CON þ1.0 Â 10 7 cfu/kg probiotic; (iii) P2, CON þ2.0 Â 10 7 cfu/kg probiotic. The probiotic was a commercial product. The Hen Day production was daily recorded. The egg quality parameters were measured by using egg multi-tester. The caecal contents and fresh excreta were collected for measuring the caecal microflora and excreta gas emission, respectively. All data were analysed using the GLM procedure of SAS. Differences among treatment means were determined using the Tukey's range test. During 4-6 weeks, hens fed P1 and P2 diets had a greater (p < .05) egg production than those fed CON diets. Additionally, birds in P2 treatments had higher (p < .05) eggshell strength and eggshell thickness than those in CON treatment at 3 and 6 weeks. The caecal Lactobacillus numbers were increased (p < .05) while the caecal Escherichia coli and Salmonella concentrations and the excreta NH 3 emission were decreased (p < .05) in the P1 and P2 groups. In conclusion, dietary B. amyloliquefaciens supplementation had positive effects on productive performance in laying hens.

A 10-week feeding trial was carried to determine the effect of dietary supplementation with emulsifier or/and essential oil for finishing pigs. One hundred and twenty pigs were used with six pens per treatment and four pigs per pen. Dietary treatments include: (1) basal diet (BD), (2) low energy diet (LC), (3) LC þ0.05% emulsifier (LE), (4) LC þ0.05% essential oil (LO) and (5) LC þ0.05% emulsifier þ0.05% essential oil (LEO). Pigs fed BD and LEO had greater (p < .05) gain:feed ratio (G:F) than those fed LC. The serum total cholesterol and high density lipoprotein cholesterol (HDL-c) concentrations in LE and LO were lower (p < .05) than BD at wk 10. The low density lipoprotein cholesterol concentration (LDL) in LEO was higher (p < .05) than BD, LE, and LO at wk 5. LC had higher (p < .05) colour score and marbling than BD. Firmness score in LO, lightness (L à ) and yellowness (b à ) values in LEO were lower (p < .05) than BD. The long muscle area (LMA) was higher (p < .05) in LEO than LC. In low energy treatments, pigs fed the combination of essential oil and emulsifier diet had higher (p < .05) G:F during wk 0 to 10. Serum low density lipoprotein cholesterol (LDL-C) and HDL-C concentrations were increased (p < .05) by the combination of essential oil and emulsifier supplementation at wk 5 and 10, respectively. Positive interaction (p < .05) effect was detected on a à and b à values. The water holding capacity was decreased (p < .05) and LMA was increased (p < .05) by essential oil. ARTICLE HISTORY