herbal extracts enhanced the performance and physiological responses of pigs subjected to hot and dry season.

Abstract

A 10-week growth trial was conducted using three groups of 70 growing-finishing pigs [210 head (Landrace × Yorkshire ♀ × Duroc ♂) with initial BW 53.92 ± 2.38 kg] to evaluate the effects of herbal extract mixture (HEM), composed ofandon overall performance of growing-finishing pigs. The pens of pigs (5 pigs/pen- 3 gilts and 2 barrows) were randomly allocated into one of three treatment groups in a completely randomized design with 14 replications per treatment based on their initial BW and sex. The dietary treatments were as follows: (1) basal diet (CON), (2) basal diet supplemented with 05, and 0.10% of HEM as TRT1 and 2. Diets were offered in two phases: Phase 1 (weeks 0-5) and Phase 2 (weeks 5-10). During Phase 1, pig fed increasing HEM supplement had tended to improve G: F compared to CON. Also, during phase 2 and overall experimental period pigs fed increasing HEM supplement had linearly increased BW, daily gain, and daily feed intake and tendency to improve gain to feed ratio. Also showed linearly improved nitrogen digestibility. At week 5, pigs receiving HEM had lower respiratory rates and rectal temperatures, indicating improved heat stress tolerance. Furthermore, HEM treated pigs showed linearly reduced cortisol levels and HSP70 level and tend to reduce MDA level suggesting lower stress and oxidative damage. Biochemical markers such as glucose, insulin, packed cell volume, superoxide dismutase, and glutathione peroxidase were elevated in pigs fed increasing HEM supplementation, while blood urea nitrogen and immune cells remained unaffected. Alpha and beta diversity were assessed and across all indices, and no significant differences were observed among treatment groups. However, the relative abundance of phylaandwere significantly higher and relative abundance of genuswere significantly lower in HEM treated pigs suggesting the herbal extract alleviate the intestinal inflammation in pigs during hot and dry seasons. In summary, adding 0.05 and 0.10% HEM to growing-finishing pig diet appears to be beneficial to support the overall health and enhance production during hot and dry climates.