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Fulvic acid (FA) is a type of humic acid (HA) that is formed by the decomposition and transformation of plant and animal residues and microbial materials. The FA is obtained from peat and different types of coal such as weathered coal and lignite. Compared to other HA, the FA has a greater biological activity. FA would have benefits as a substitute for the antibiotics used to improve the growth and health of animals. Many reports have indicated that FA can form a film on the mucus epithelium of the gastro-intestinal tract and protect against infections and toxins, improving also the utilization of nutrients in animal feed. This study was conducted to evaluate the effects of dietary fulvic acid (FA) on growth performance and meat quality in growing-finishing pigs. A total of 216 crossbred (Landrace x Yorkshire) castrated male pigs with an average initial BW of 30.07 ± 2.5 kg were randomly allotted to 6 dietary treatments with 6 replicates (pens) per treatment and 6 pigs per pen. The basal diet was supplemented with different levels of FA (0.0%, 0.1%, 0.2%, 0.4%, 0.6%, and 0.8%). The pigs were allowed ad libitum access to feed and water throughout the experiment. Pigs were fed diets based on a 2-phase feeding program.
The results from the entire experimental period showed pigs fed diets supplemented with FA increased average daily gain (ADG) linearly and quadratically (P<0.05) during phase 1 and the whole feeding period, respectively, whereas gain to feed ratio (G:F) was increased quadratically (P<0.05). Dietary supplementation of FA did not affect ADG and average daily feed intake during phase 2, but G:F was increased quadratically (P<0.05). The slaughter weight and hot carcass weight of pigs fed diets supplemented with FA increased linearly and quadratically (P<0.05). The backfat thickness was reduced (P<0.05) quadratically in response to dietary FA supplementation. Feeding diets supplemented with FA reduced pH in muscle (24 h) linearly (P<0.05) and malonaldehyde (MDA) quadratically (P<0.05), while a* value, b* value, and marbling increased linearly and quadratically (P<0.05).
Based on the results of this study, it is concluded that dietary supplemental FA can improve growth performance, reduce backfat thickness, and improve meat quality in growing-finishing pig. The broken-line analysis indicated that the optimum level of supplementation for FA is 0.48–0.79% for improvement in G:F and reductions of backfat thickness and MDA content.
Bai, H.X., Chang, Q.F., Shi, B.M. and Shann, A.S. (2013) Effects of fulvic acid on growth performance and meat quality in growing-finishing pigs. Livestock Science 158 118–123. http://dx.doi.org/10.1016/j.livsci.2013.10.013