Effect of zinc and phytase supplementation on performance, serum biochemical profiles and carcass quality of crossbred (Hampshire × Assam local) pigs

Figures & data

Table 1. Percentage ingredients and chemical composition of experimental diets.

Ingredients (%)	Grower ration	Finisher ratio
Maize	55	40
Wheat bran	14	40
DGNC	16	10
Soya bean	6	2
Fish meal	6	5
Min. mixture	2.5	2.5
Common salt	0.5	0.5
Total	100	100
Zinc (ppm)	50.9	50.2
Chemical composition (% on DM basis)
CP	18.5	16.3
EE	3.85	3.92
CF	5.80	5.84
NFE	61.57	63.69
Total Ash	10.28	10.25
ME (Mcal/kg) (calculated)	3.16	3.23

Note: Vitamin premix was added @ 25 g/100 kg diet in both the grower and finisher ration.

Table 2. Growth performance, serum biochemical profiles, carcass characteristics and proximate composition of meat.

Traits	Experimental groups
	T1	T2	T3	T4
Levels of zinc and phytase per kg diet	50 ppm Zn + 0 phytase	50 ppm Zn + 200 FTU phytase	100 ppm Zn + 0 phytase	100 ppm Zn + 200 FTU phytase
Growth performance
Initial body weight (kg)	11.82 ± 1.09	11.10 ± 0.73	11.37 ± 0.58	11.30 ± 0.78
Final body weight (kg)	70.70 ± 2.62^a	74.20 ± 3.18^b	73.74 ± 3.14^b	78.76 ± 3.15^c
Total gain (kg)*	58.88 ± 1.03^a	63.10 ± 1.33^b	62.37 ± 1.13^b	67.46 ± 1.64^c
Gain per day (g)*	327 ± 12.06^a	350 ± 14.41^b	347 ± 13.58^b	375 ± 16.61^c
Feed intake (kg)*	276.49 ± 1.23	282.68 ± 1.35	282.55 ± 1.20	287.01 ± 1.06
Feed conversion efficiency*	4.69 ± 0.08^a	4.48 ± 0.06^b	4.53 ± 0.06^c	4.25 ± 0.07^d
Serum biochemical profiles
Protein (g/dl)*	6.61^a ± 0.07	6.85^b ± 0.12	6.70^b ± 0.08	6.97^c ± 0.15
Cholesterol (mg/dl)*	173.26^a ± 1.04	176.24^b ± 1.92	175.96^b ± 1.76	177.95^b ± 2.22
Glucose (mg/dl)*	80.11^a ± 0.14	80.81^b ± 0.15	80.29^ab ± 0.11	81.52^b ± 0.13
ALP (KAU/dl)*	23.60^a ± 1.52	17.86^b ± 0.36	25.17^c ± 1.82	17.85^b ± 0.25
Serum mineral concentration
Zn (ppm)*	0.829^a ± 0.03	0.899^b ± 0.04	0.898^b ± 0.05	0.985^c ± 0.04
Ca (mg/dl)*	7.93^a ± 0.18	8.18^a ± 0.19	8.08^a ± 0.18	8.31^b ± 0.26
P (mg/dl)*	5.50^a ± 0.05	5.78^b ± 0.06	5.66^c ± 0.06	5.98^d ± 0.03
Carcass measurements
Live weight (kg)	71.67 ± 0.17	73.12 ± 0.06	73.20 ± 0.46	75.53 ± 0.12
Slaughter weight (kg)	70.79 ± 0.16	72.16 ± 0.03	72.54 ± 0.35	74.42 ± 0.20
Carcass weight (kg)	49.02 ± 0.19	51.29 ± 0.02	50.91 ± 0.22	53.46 ± 0.12
Dressing percentage (%)	69.01 ± 0.08	71.08 ± 0.02	70.28 ± 0.29	71.83 ± 0.03
Carcass length (cm)	70.77 ± 0.18	71.86 ± 0.14	72.23 ± 0.34	74.67 ± 0.23
Back fat thickness (cm)	2.81 ± 0.07	2.67 ± 0.02	2.79 ± 0.02	2.50 ± 0.09
Loin eye area (cm^2)	22.85 ± 0.08	22.95 ± 0.18	24.18 ± 0.12	25.14 ± 0.06
Proximate composition of meat (%)
Moisture	74.34 ± 0.13	74.53 ± 0.05	74.26 ± 0.05	74.59 ± 0.11
Protein	20.73 ± 0.09	20.94 ± 0.06	20.87 ± 0.05	21.25 ± 0.05
Fat	2.58 ± 0.06	2.56 ± 0.06	2.53 ± 0.06	2.44 ± 0.05
T. Ash	1.19 ± 0.04	1.21 ± 0.04	1.21 ± 0.03	1.22 ± 0.02

Note: Means in a row bearing different superscript differ significantly (*P < 0.05).