Effects of Eucommia ulmoides Leaf Extract on the Quality of Finishing Pork
Abstract：To study the effects of adding different levels of Eucommia ulmoides leaf extract to the diet on the quality of 'Du×Chang×Da' three-way crossbred finishing pork, this experiment selected 32 finishing pigs with an average weight of about 85 kg, randomly divided into 4 groups, with 4 replicates per group and 2 pigs per replicate. The control group was fed a basal diet, while the experimental groups 1, 2, and 3 were fed diets supplemented with 0.1%, 0.2%, and 0.4% (mass fraction) of Eucommia ulmoides leaf extract, respectively. The pre-test period was 7 days, and the main test period was 60 days. The results showed that compared with the control group, the shear force of muscle in experimental groups 2 and 3 was significantly reduced (P < 0.05), and the pH was significantly increased (P < 0.05); the drip loss of muscle in experimental group 2 was significantly reduced (P < 0.05), and the redness (a*) value was significantly increased (P < 0.05). The study shows that adding appropriate amounts of Eucommia ulmoides leaf extract to the basal diet can improve the quality of finishing pork, with the best effect observed at a supplementation level of 0.2% (mass fraction).
Keywords：Eucommia ulmoides leaf extractmeat qualityfinishing pig
Publication Date：2025-06-25
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 1-3 )