Productive Performance, Physiological Variables, and Carcass Quality of Finishing Pigs Supplemented with Ferulic Acid and Grape Pomace under Heat Stress Conditions
María A. Ospina-Romero | Leslie S. Medrano-Vázquez | Araceli Pinelli-Saavedra | Esther Sánchez-Villalba | Martín Valenzuela-Melendres | Miguel Ángel Martínez-Téllez | Miguel Ángel Barrera-Silva | Humberto González-Ríos
The effect of individual and combined supplementation of FA and GPM on physiological variables, productive performance, and carcass characteristics of finishing pigs under heat stress conditions were investigated. Forty Yorkshire × Duroc pigs (80.23 kg) were individually housed and randomly distributed into 4 groups under a 2 × 2 factorial arrangement (<i>n</i> = 10): Control (basal diet, BD); FA, BD + 25 mg FA; GPM, BD with 2.5% GPM; and MIX, BD with 25 mg FA and 2.5% GPM. Additives were supplemented for 31 days. The inclusion of FA or GPM did not modify rectal temperature and respiratory rate. There was an effect of the interaction on FI, which increased when only GPM was supplemented, with respect to Control and MIX (<i>p</i> < 0.05). Average daily gain (ADG) and feed conversion (FC) were not affected by treatments (<i>p</i> > 0.05). The inclusion of FA improved hot and cold carcass weight, while the addition of GPM decreased the marbling (<i>p</i> < 0.05) and tended to increase loin area (<i>p</i> < 0.10). GPM increased liver weight (<i>p</i> < 0.05). The addition of GPM and FA can improve some carcass characteristics under heat stress conditions. It is necessary to continue investigating different levels of inclusion of GPM and FA in finishing pigs’ diets.
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