The aim of the feeding experiment performed in the pig fattening farm was to study the influence of essential oils from oregano and sage and probiotic bacteria Enterococcus faecium on basic production parameters, incidence of intestinal disorders, digestibility of nutrients, and the metabolic profile of weaned pigs on day 28. The experimental (Exp, n = 30) and the control group (Co, n = 30) were used in the trial. Essential oils isolated from Origanum vulgare L. (Lamiaceae; carvacrol 60%) or Salvia officinalis L. (Labiateae; cineole 15%, thujone 24%, borneol 18%) were added to feed mixtures of Exp (0.067%, 0.133%) from day 29 to 55 of age. Enterococcus faecium M-74 (20 x 106 CFU/g) was also added to the feed mixture of the experimental group (20g/kg DM). Commercial phytogenic feed additive 0.02% was added into the feed of Co (carvacrol 5.1%, cinamaldehyde 3.06%, extract from Capsicum spp. 2.04%). The average daily weight gain and the feed conversion ratio increased by 60 g/day and 0.15 kg/kg in Exp. The digestibility of crude protein increased in Exp by 4.95%, 3.06% (p<0.05) in weeks 2 and 3. The digestibility of ash increased in Exp by 7.25%, 5.17% (p<0.05) in weeks 3 and 4. The decrease in the incidence of diarrhoeal diseases was observed in Exp by 88.89% compared to Co. Concentration of urea in the blood serum was higher in Co by 0.92 g/l (p<0.05).
The use of organic acids in pig nutrition is considered a potential alternative to antibiotic growth promoters, but their effects on gut environment and performance in weaned piglets remain inconsistent. This study evaluated the impact of a commercial organic acid blend added to the diet on faecal pH and basic growth performance parameters in weaned piglets. Eight piglets were randomly allocated to two groups: a control group fed a basal diet and an experimental group fed the same diet supplemented with an organic acid blend. The trial lasted three weeks. Body weight was recorded weekly and used to calculate average daily gain (ADG). Feed intake was measured and feed conversion ratio (FCR) was calculated for each group. Faecal samples were collected once a week and their pH was measured. Inclusion of the acidifier reduced the pH of the feed from 5.13 to 4.82, but no statistically significant differences (P > 0.05) in body weight, ADG, feed intake or FCR were observed between the two groups. Faecal pH decreased over time in both groups, with only minor, non-significant differences between treatments. These results indicate that, under the conditions of this study, the applied organic acid blend did not markedly improve growth performance, and faecal pH had limited value as a sole non-invasive indicator of dietary acidification in weaned piglets.
The animals used in this experiment were divided into two age categories: the weaning category at 28 days of age and the pre-fattening category at 2 months of age. In both age groups, the animals were further divided into a control group that did not receive humic acid supplementation and an experimental group that did. Supplementation with humic acids improved the meat's water retention during cooking. Samples from the experimental group showed lower weight loss than those from the control group. The effect of humic acids on meat protein content was positive. In the experimental samples, the average protein content was higher than in the control. Based on the results, we can say that feeding humic acids had a positive effect on prolonging the shelf life of pig meat by reducing the rate of fat oxidation.
