Pigs have a highly developed sense of taste, with approximately 15,000 taste cells located in their oral cavity. The use of spices or flavoring agents in pig feed can stimulate the secretion of salivary glands, stomach glands, and the pancreas, thereby increasing feed intake and promoting better growth and development. Several types of spices are commonly used in pig nutrition to enhance palatability and performance.
Sweet flavoring agents, such as saccharin, are often added to finishing pig diets. For instance, adding 0.05 grams of saccharin per kilogram of feed has been shown to increase daily weight gain by 6.4% and feed consumption by about 5%. In sows, a small amount of saccharin can help prevent loss of appetite and excessive skin shedding during lactation, while also improving milk production.
Flavor enhancers like monosodium glutamate (MSG) are also widely used. When added to wet feed, MSG can boost daily gains by 5% to 8%. Using the residue from MSG extraction has also proven effective, increasing daily gains by 4.5%. These improvements significantly reduce the feed-to-meat ratio and enhance economic returns.
Spicy seasonings, including garlic, pepper, and chili, are frequently used in pig diets. Garlic stimulates appetite, aids digestion, and has antimicrobial properties. Pepper helps promote fat metabolism and improve blood circulation, while also enhancing taste perception and digestion. For piglets, garlic powder is typically added at 0.2% to 0.5%, and chili powder is used in finishing pigs at 0.3% to 0.4%.
In addition to traditional flavorings, scented feeds containing fats and oils are also beneficial. Studies have shown that adding 2.6%, 5.2%, and 8% fat to finishing pig diets resulted in daily gains of 732g, 750g, and 768g, respectively. The feed conversion ratios were 3.1:1, 3.12:1, and 2.98:1, compared to 709g and 3.58:1 in the control group without fat supplementation.
Salt is another essential seasoning in pig diets. It improves feed palatability, stimulates appetite, supports metabolic balance, and helps in the formation of gastric acid. It also ensures optimal pH for pepsin activity, leading to better weight gain and feed utilization. Typically, 0.25% to 0.4% salt is added to piglet diets, while breeding and finishing pigs receive 0.5%. A lack of salt can lead to reduced appetite, slow growth, and even pica or alopecia. On the other hand, excessive salt can cause poisoning, so it's important to maintain proper levels.
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