Growth Performance, Immune Response and Carcass Characteristics of Finishing Pigs by Feeding Stevia and Charcoal

Abstract

This study was conducted to determine the effects of stevia (Stevia rebaudiana bertoni) and charcoal supplementation on growth performance, immune response and carcass characteristics of finishing pigs. A total of 420 pigs (LYD) were randomly allocated into 7 treatments with 3 replications. Dietary treatments were 1) T1 (basal diet), 2) T2 (basal diet+0.3% stevia), 3) T3 (basal diet+0.6% stevia), 4) T4 (basal diet+0.3% charcoal), 5) T5 (basal diet+0.6% charcoal), 6) T6 (basal diet+0.3% stevia+0.3% charcoal) and 7) T7 (basal diet+0.6% stevia+0.6% charcoal). During the experimental period, average daily gain (ADG) was higher in T2 and T6 groups than the other treatments (p<0.05). Feed conversion ratio (FCR) was higher in T6 group compared to the others (p<0.05). There were no significant differences in total cholesterol level and glutamic pyruvic transaminase (GPT) activity of blood among treatments. In glutamic oxaloacetic transaminase (GOT) activity, T3, T5, T6 and T7 groups showed lower values (p<0.05) compared to T1. Insulin-like growth factor-1 concentration was higher in T2 and T6 groups than the others (p<0.05), but there were no significant differences in immunoglobulin G, lymphocyte, eosinophil, basophil and atypical lymph levels among treatments. In neutrophil, T6 showed higher level compared to the others (p<0.05). In the carcass characteristics, T6 showed higher level of a carcass grade compared to the other treatments. However, carcass length did not show any significant difference among treatments. As a result, dietary supplementation of 0.3% stevia and 0.3% charcoal showed higher ADG, higher FCR and better immune response resulting in better growth performance and carcass characteristics of finishing pigs.

The use of biochar in animal feeding

“…Another hog feed trial was done in South Korea using different concentrations of biochar and stevia mixed into the common diet of 420 pigs (Choi et al, 2012). While neither 30 g of biochar nor 30 g of stevia per kg of feed alone had any significant effects, 30 g of biochar plus 30 g of stevia had higher daily weight gain, feed efficiency and immune responses as well as significantly higher meat quality and storage capacity of meat products (Lee et al, 2011; Choi et al, 2012). In a Japanese study by Mekbungwan, Yamauchi & Sakaida (2004), piglets were fed with increasing concentrations of a 4:1 mixture of a low temperature biochar (HTT 450°) and wood vinegar.…”

Fermentation and Quality Characteristics during the Storage of Greek-style Yogurt Supplemented with Stevia Leaf Extract

“…당을 대체할 수 있는 천연 감미료 중 스테비아(Stevia rebaudiana Bertoni)는 국화과 다년생 초본 식물로 브라질과 파라 과이 고산지대에 주로 자생하며 (Choi et al, 2012), 무독성의 저칼로리 자연 식품으로 잎에는 감미 성분인 스 테비오사이드(Stevioside)가 무게의 5~10% 정도 함유되어 있 으며 설탕의 약 200~300배에 달하는 감미도를 가지고 있다 (Park et al, 2010). 스테비오사이드 이외에도 레바우디오사이 드(rebaudioside)-A, C, D, E와 둘코사이드(dulcoside)-A가 함 유되어 있으며 주요 감미성분은 스테비오사이드와 레바우디 오사이드-A이고, 그 밖의 성분은 미량으로 존재한다 (Park et al, 2003).…”

“…스테비오사이드 이외에도 레바우디오사이 드(rebaudioside)-A, C, D, E와 둘코사이드(dulcoside)-A가 함 유되어 있으며 주요 감미성분은 스테비오사이드와 레바우디 오사이드-A이고, 그 밖의 성분은 미량으로 존재한다 (Park et al, 2003). 스테비오사이드는 열에 매우 안정적으로 120℃에서 1시간 가열하여도 pH나 단맛을 그대로 유지할 수 있어 당대체 감미료로 가공식품에서 다양하게 이용될 수 있으며 스테비아 잎과 스테비아 추출물도 폭넓게 사용되고 있다 Hot water extract of stevia 0.5 MST70 4) 88 11.5 70% ethanol extract of stevia 0.5 1) Greek yogurt 2) Greek yogurt added with sugar 3) Greek yogurt added with hot water extracted stevia 4) Greek yogurt added with 70% ethanol extracted stevia 그릭스타일 요거트의 pH 측정은 상온에서 pH meter(PP-15, Sartorius AG, Germany)로 측정하였으며 적정산도는 시료 10 g을 취하여 증류수 10 mL를 가한 후 pH가 8.3이 될 때까지 0.1N NaOH(F=1.001)로 적정하여 그 양을 아래와 같은 수식 을 이용하여 lactic acid로 환산하였다.…”

“…1) Greek yogurt 2) Greek yogurt added with sugar 3) Greek yogurt added with hot water extracted stevia 4) Greek yogurt added with 70% ethanol extracted stevia Values with different superscript in a column ( a~e ) and raw ( A~D ) are significant at p<0.05 by Duncan's multiple range test. 1) Greek yogurt 2) Greek yogurt added with sugar 3) Greek yogurt added with hot water extracted stevia 4) Greek yogurt added with 70% ethanol extracted stevia 발효시간에 따른 pH 및 적정산도의 변화는 Values with different superscript in a column ( a~c ) and raw ( A~C ) are significant at p<0.05 by Duncan's multiple range test. 1) Greek yogurt 2) Greek yogurt added with sugar 3) Greek yogurt added with hot water extracted stevia 4) Greek yogurt added with 70% ethanol extracted stevia Values with different superscript in a raw ( A~C ) are significant at p<0.05 by Duncan's multiple range test.…”

“…1) Greek yogurt 2) Greek yogurt added with sugar 3) Greek yogurt added with hot water extracted stevia 4) Greek yogurt added with 70% ethanol extracted stevia Values with different superscript in a raw ( A~C ) are significant at p<0.05 by Duncan's multiple range test. 1) Greek yogurt 2) Greek yogurt added with sugar 3) Greek yogurt added with hot water extracted stevia 4) Greek yogurt added with 70% ethanol extracted stevia 결과는…”