Effects of different levels of fibre and benzoic acid on growth performance, nutrient digestibility, reduction of noxious gases, serum metabolites and meat quality in finishing pigs

Figures & data

Table 1. Compositions of the experimental diets for finishing pigs, as fed basis.

Factors	Diets
DF	Low		High
BA	0	5	0	5
Ingredient (%)
Corn	57.13	56.63	47.1	46.67
Wheat	15.00	15.00	15.00	15.00
Wheat bran			5.00	5.00
Beet pulp			5.00	5.00
Soybean meal	21.00	21.00	19.70	19.70
Animal fat	1.64	1.64	2.98	2.98
Molasses	3.00	3.00	3.00	3.00
Limestone	0.90	0.90	0.90	0.90
Di-calcium phosphate	0.70	0.70	0.70	0.70
Salt	0.31	0.31	0.30	0.30
Benzoic acid		0.50		0.50
L-Lysine HCl (25%)	0.07	0.07
Vitamin premix^a	0.10	0.10	0.10	0.10
Mineral premix^b	0.10	0.10	0.10	0.10
Phytase	0.05	0.05	0.05	0.05
Calculated composition
NE (MJ/kg)	9.79	9.79	9.80	9.80
CP (%)	15.86	15.82	15.89	15.85
SID lysine (%)	0.72	0.72	0.72	0.72
Fibre (%)	2.43	2.42	3.48	3.47
NSP (%)^c	13.50	13.44	16.18	16.13
Ether extract (%)	3.77	3.75	4.95	4.93
Ca (%)	0.63	0.63	0.64	0.64
P (%)	0.44	0.44	0.46	0.46

DF, dietary fibre; BA, benzoic acid: VevoVitall, DSM Nutrition Products, Basel, Switzerland.

^a Provided per kg of complete diet: vitamin A, 8000IU; vitamin D3, 800IU; vitamin E, 40IU; vitamin K, 2 mg; vitamin B2, 4 mg; vitamin B6, 3 mg; vitamin B12, 20 µ; pantothenic acid, 15 mg; niacin, 20 mg; biotin, 0.02 mg.

^b Provided per kg of complete diet: Cu, 150 mg; Fe, 150 mg; Zn, 50 mg; Mn, 40 mg; I, 0.5 mg; Co, 0.5 mg; Se, 0.3 mg.

^c NSP, non-starch polysaccharide, determined as organic matter (crude protein + crude lipid + starch + sugar).

Table 2. Effects of DF and BA on growth performance in finishing pigs.

Factors	Diets				Statistics
DF	Low		High		P-value
BA	0	5	0	5	SE	DF	BA	DF × BA
BW, kg
D 0	55.12	56.00	55.95	55.93	7.23	0.89	0.88	0.87
D 35	81.58	82.30	77.84	79.32	7.02	0.25	0.70	0.89
D 70	110.98	111.67	105.93	105.97	8.97	0.15	0.92	0.92
ADG, kg
D 0–35	0.742	0.749	0.637	0.671	0.075	0.007	0.508	0.661
D 35–70	0.839	0.839	0.802	0.761	0.124	0.274	0.693	0.688
D 0–70	0.790	0.794	0.720	0.717	0.077	0.022	0.991	0.907
ADFI, kg
D 0–35	2.072	2.136	1.970	2.090	0.218	0.414	0.315	0.755
D 35–70	2.356	2.225	2.251	2.283	0.178	0.753	0.501	0.273
D 0–70	2.214	2.180	2.111	2.187	0.125	0.352	0.683	0.294
G/F
D 0–35	0.360	0.352	0.324	0.324	0.036	0.044	0.784	0.773
D 35–70	0.357	0.379	0.359	0.335	0.062	0.415	0.955	0.370
D 0–70	0.357	0.364	0.342	0.327	0.031	0.054	0.774	0.394

DF, dietary fibre; BA, benzoic acid: VevoVitall, DSM Nutrition Products, Basel, Switzerland; SE, standard error; ADFI, average daily feed intake.

Table 3. Effects of DF and BA on the ATTD (%) in finishing pigs.

Factors	Diets				Statistics
DF	Low		High		P-value
BA	0	5	0	5	SE	DF	BA	DF × BA
D 35
DM	76.87	75.33	74.62	75.02	1.65	0.010	0.244	0.048
N	75.53	74.58	75.32	75.17	1.25	0.597	0.140	0.277
E	71.82	74.62	73.84	73.36	3.18	0.676	0.214	0.082
D 70
DM	72.26	72.62	71.31	71.73	2.10	0.137	0.524	0.961
N	65.42	68.93	66.86	66.34	1.96	0.314	0.011	0.0009
E	69.41	71.40	72.65	69.98	3.40	0.362	0.733	0.022

DF, dietary fibre; BA, benzoic acid: VevoVitall, DSM Nutrition Products, Basel, Switzerland; SE, standard error.

Table 4. Effect of DF and BA on noxious gas emission (ppm) in the manure of finishing pigs.

Factors	Diets				Statistics
DF	Low		High		P-value
BA	0	5	0	5	SE	DF	BA	DF × BA
D 35
NH3
D 1	13.4	14.9	12.0	14.8	1.6	0.045	0.452	0.493
D 3	16.2	16.9	14.9	16.1	0.8	0.087	0.063	0.621
D 5	18.2	19.1	17.3	18.8	0.5	0.003	0.070	0.326
D 7	17.1	18.2	16.6	17.3	1.0	0.176	0.263	0.766
RSH
D 1	9.4	11.1	8.6	10.8	0.9	0.009	0.361	0.672
D 3	22.2	25.1	21.3	23.0	1.0	0.005	0.042	0.362
D 5	27.2	28.9	25.7	26.7	1.3	0.123	0.042	0.696
D 7	21.5	22.3	20.7	22.0	1.6	0.294	0.562	0.828
H2S
D 1	–	–	–	–	–	–	–	–
D 3	13.8	14.3	11.9	14.5	1.2	0.065	0.283	0.177
D 5	22.2	23.7	20.1	23.7	0.9	0.002	0.101	0.101
D 7	27.7	29.1	26.2	27.7	0.8	0.018	0.016	0.842
D 70
NH3
D 1	12.8	15.0	12.2	14.7	1.6	0.037	0.674	0.852
D 3	16.0	16.8	14.8	16.0	0.8	0.073	0.081	0.672
D 5	18.3	19.3	17.0	18.9	0.5	0.001	0.023	0.192
D 7	17.1	18.4	16.5	17.5	1.2	0.144	0.286	0.818
RSH
D 1	9.2	11.4	8.5	10.8	1.1	0.009	0.342	0.922
D 3	21.9	25.6	21.1	22.9	1.2	0.004	0.042	0.210
D 5	27.2	28.8	25.8	27.6	0.9	0.016	0.043	0.858
D 7	21.5	22.4	20.8	21.8	1.6	0.330	0.495	1.000
H2S
D 1	–	–	–	–	–	–	–	–
D 3	13.7	14.4	11.2	13.3	1.20	0.071	0.033	0.318
D 5	22.2	23.9	19.7	23.2	1.05	0.002	0.030	0.177
D 7	27.6	29.0	25.6	27.4	0.73	0.004	0.002	0.620

DF, dietary fibre; BA, benzoic acid: VevoVitall, DSM Nutrition Products, Basel, Switzerland; SE, standard error.

Table 5. Effect of DF and BA on serum metabolites of finishing pigs.

Factors	Diets				Statistics
DF	Low		High		P-value
BA	0	5	0	5	SE	DF	BA	DF × BA
Cholesterol, mg/dL
D 35	85.8	85.8	74.8	75.0	5.9	0.003	0.966	0.966
D 70	95.8	86.5	87.3	83.5	6.7	0.113	0.077	0.430
LDL, mg/dL
D 35	54.3	48.5	46.3	41.8	5.5	0.021	0.091	0.826
D 70	60.3	54.5	48.8	49.3	4.5	0.003	0.269	0.193
HDL,mg/dL
D 35	30.0	32.8	29.8	31.0	4.7	0.679	0.413	0.756
D 70	41.3	36.0	41.3	44.3	4.3	0.081	0.613	0.081
TG, mg/dL
D 35	31.0	34.5	35.5	38.3	9.4	0.398	0.519	0.937
D 70	47.3	54.3	67.3	56.8	14.6	0.149	0.814	0.253
NEFA, μEq/L
D 35	161.8	188.0	239.3	303.8	58.0	0.006	0.143	0.522
D 70	194.5	232.5	249.3	321.5	54.0	0.020	0.063	0.538

DF, dietary fibre; BA, benzoic acid: VevoVitall, DSM Nutrition Products, Basel, Switzerland; SE, standard error; LDL, low-density lipoprotein; HDL, high-density lipoprotein; TG, triglyceride; NEFA, non-esterified fatty acid.

Table 6. Effects of DF and BA on the meat quality of finishing pigs.

Factors	Diets				Statistics
DF	Low		High		P-value
BA	0	5	0	5	SE	DF	BA	DF × BA
Sensory evaluation^a
Colour	2.05	1.97	2.03	2.04	0.16	0.648	0.576	0.508
Marbling	1.50	1.67	1.74	1.82	0.18	0.005	0.065	0.532
Firmness	1.79	1.82	1.64	1.70	0.23	0.118	0.612	0.857
Meat colour^b
Lightness (L*)	59.42	58.76	56.79	57.81	3.07	0.111	0.871	0.449
Redness (a*)	20.33	18.25	19.82	19.32	1.53	0.609	0.024	0.156
Yellowness (b*)	11.12	10.20	9.59	9.82	1.36	0.057	0.479	0.238
pH	5.59	5.46	5.63	5.49	0.08	0.298	<0.001	0.866
Cooking loss, %	33.15	33.09	34.45	32.39	3.29	0.800	0.370	0.397
Drip loss, %
D 1	8.15	7.07	5.76	5.90	2.27	0.035	0.566	0.451
D 3	12.49	10.52	10.71	9.18	2.78	0.122	0.085	0.824
D 5	16.13	13.22	14.55	11.94	3.59	0.269	0.038	0.906
D 7	17.37	15.13	15.92	14.24	3.86	0.401	0.162	0.838
WHC	60.83	60.19	59.55	60.57	2.50	0.613	0.828	0.352

DF, dietary fibre; BA, benzoic acid: VevoVitall, DSM Nutrition Products, Basel, Switzerland; SE, standard error; WHC, water holding capacity.

^a Colour scores range from 1 to 5 with 1 = pale, pinkish grey and 5 = dark, purplish red (NPPC 2000). Marbling scores range from 1 to 5 with 1 = devoid and 5 = moderately abundant or greater (NPPC 2000). Firmness scores range from 1 to 5 with 1 = very soft and watery and 5 = very firm and dry (NPPC 2000).

^b Lightness (L*) values range from 1 to 100 with 1 = pure black and 100 = pure white. Redness (a*) values represent the amount of red to green colours, and a greater value indicates a redder colour. Yellowness (b*) values represent the amount of the blue to yellow colour in the meat; a greater b* value indicates a more yellow colour.

NPPC. 2000. Composition and quality assessment procedures. Berg E, editor. Des Moines (IA): Natl. Pork Prod. Council; p. 35–48.

 Google Scholar