Özet:

: This study analyzed the effect of finishing diet supplementation with herbal probiotic preparation, ascorbic acid, and allicin on mortality rates of pigs, and longissimus lumborum (LL) and semimembranosus (SM) muscle quality, including the levels of cholesterol, macroelements and microelements. The experiment was carried out on 3614 hybrid pigs (equal share of gilts and barrows), of the offspring of PIC410 boars and DanBred sows (Landrace-Yorkshire), divided into two groups. The experimental group of pigs received Fermented Herbs Extract (Multikraft, Austria) enriched with probiotics ( S. cerevisiae, L. casei, L. plantarum) in addition to ascorbic acid (E300) and allicin during the finishing period (95 days), while the control group was fed a typical finishing diet containing levels of antibiotics consistent with those used in commercial pig production. Our results showed a positive effect of supplementation with herbal probiotics, allicin and ascorbic acid in lowering finishing pig mortality and increasing pork quality as evidenced by higher pH (40 min post mortem in the SM muscle; 24 h and 48 h in the LL muscle), lower thaw loss, higher dry matter and intramuscular fat (IMF), and higher yellowness (b*) and chroma (C*) while maintaining similar carcass lean/fat content. However, results showed no effect of the supplements on the levels of cholesterol, macroelements, and microelements in the LL muscle, except for Mn, whose concentration was higher in the control group. Compared to barrows, the carcasses of gilts were characterized by a greater share of lean meat and lower backfat thickness, with similar physicochemical and functional characteristics of meat. The results also showed interactions between the groups of pigs (control and supplementation) and their sex in shaping L* and the content of ash, potassium and phosphorus in the muscles. In summary, from the point of view of production economics, the use of the analyzed supplements in the finishing feed and through fogging resulted in better health (no need for the use of antibiotics) and lower mortality of pigs, which ultimately resulted in better financial results. In addition, the use of these additives in pig fattening had a beneficial effect on meat quality.

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