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Department of Animal Resource and Science, Dankook University #29 Ansedong, Cheonan, Choognam, 330-714, Korea(Received 11 January 2007; revised version 1 September 2007; accepted 6 September 2007)ABSTRACTEighty crossbred pigs of initial mean body weight 58 kg were used to evaluate the effect of supplemental herbs and coral mineral complex (HC) on growth performance, nutrient digestibility, blood characteristics and meat quality in a 8 weeks growth trial. Pigs were randomly allocated to 4 treatments, which comprised: 1. control, 2. HC 0.05%, 3. HC 0.1%, and 4. HC 0.2%, respectively (4 pigs/pen, 5 replicates/treatment). Gain/feed linearly increased during week 4-8 (P<0.05) and overall period (P<0.10) with increasing HC level. Digestibility of DM and N during week 0-4 increased linearly with an increasing HC level (P<0.005). Serum IgG concentrations linearly increased with the increase of HC supplementation (P<0.01). Cortisol concentrations tended (P<0.10) to decrease linearly with increasing level of HC. The linear reduction of subjective scores for marbling (P<0.01) and rmness(P<0.01)ofthelongissimus muscle were observed. In conclusion, supplementation of HC improved feed efciencyandincreasedIgGandcortisolconcentrationinserum. KEY WORDS: herb, coral, IgG, cortisol, meat quality, pigs

journal of animal and feed sciences

The effects of dietary herbs and coral mineral complex on growth performance, nutrient digestibility, blood characteristics and meat quality in finishing pigs