PSIV-B-23 - Dietary Forsythia suspensa extract supplementation improves antioxidant capacity and meat quality in 85 to 110 kg finishing pigs

This study aimed to investigate the effects of Forsythia suspensa extract (FSE) on antioxidant capacity and meat quality in 85 to 110 kg finishing pigs [Founded by Beijing Municipal Natural Science Foundation (6202019) and National Natural Science Foundation of China (31772612)]. A total of 64 pigs [Duroc × (Landrace × Yorkshire), initial BW of 88.68 kg] were randomly allotted into two treatments with 8 replicate pens per treatment (4 pens were barrows, while 4 pens were sows), 4 pigs per pen. Two treatments were: corn-soybean meal basal diet with or without 100 mg/kg FSE. The trial last for 30 days and ended when the average BW of pigs reached to about 110 kg. One pig in each pen was selected for the collection of serum samples, and barrows in each group were selected to slaughter for sampling to measure the meat quality. Compared with CON, FSE treatment had increased (P < 0.05) glutathione peroxidase and superoxide dismutase contents, as well as reduced (P < 0.05) lightness and n-6 / n-3 polyunsaturated fatty acid ratio in longissimus dorsi muscle of finishing pigs. Moreover, pigs fed FSE also had increased (P < 0.05) serum high-density lipoprotein cholesterol, glutathione peroxidase and superoxide dismutase contents, as well as decreased (P < 0.05) serum tumor nuclear factor-α contents compared with CON. In conclusion, dietary supplementation with FSE could improve meat quality probably via regulating the antioxidant capacity and fat metabolism in 85 to 110 kg finishing pigs.