Effect of Gardenia Powder on the Meat Quality of Finishing Pigs
Abstract：To study the effect of adding different levels of gardenia powder to the diet on the meat quality of finishing pigs, this experiment selected 160 finishing pigs with similar body weights, which were randomly divided into 4 groups, with 4 replicates per group and 10 pigs per replicate. The control group was fed a diet without gardenia powder, while the experimental groups 1, 2, and 3 were fed diets supplemented with 0.50%, 1.00%, and 1.50% (mass fraction) of gardenia powder, respectively. The pre-test period lasted 7 days, and the main test period lasted 60 days. The results showed that compared with the control group, the shear force of the muscle in the experimental group 2 was significantly reduced (P < 0.05), and the pH24 h and muscle yellowness (b*) value were significantly increased (P < 0.05). The muscle lightness (L*) values of the experimental groups 2 and 3 were significantly increased (P < 0.05). The study shows that adding an appropriate amount of gardenia powder to the diet can improve the meat color, tenderness, and antioxidant properties of the muscle in finishing pigs, thereby enhancing meat quality. After comprehensive consideration, it was found that adding 1.00% gardenia powder had the best effect.
Keywords：Gardenia powderFinishing pigsMeat quality
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( 4-6 )