Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

  • Kim, Kwonjung (Department of Animal Science, Chungbuk National University) ;
  • Bae, Inkyu (Department of Animal Science, Chungbuk National University) ;
  • Cho, Jinho (Department of Animal Science, Chungbuk National University) ;
  • Choi, Yangil (Department of Animal Science, Chungbuk National University) ;
  • Ha, Jungheun (Department of Food Science and Nutrition, Dankook University) ;
  • Choi, Jungseok (Department of Physiology, Maastricht University)
  • Received : 2018.12.21
  • Accepted : 2019.03.25
  • Published : 2019.04.30


The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+BLP 0.1%; and 6) T5: humic acid 2%+BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p<0.05). HA supplementation in pig feed had beneficial effects in lipid profiles without altering feed efficiency rate (FER). HA and BLP co-supplementation in pig feed decreased pH in longissimus thoracis (p<0.05). In addition, sensory characteristics were enhanced when pig feed was supplemented with HA and BLP without causing adverse effects in meat quality. Taken together, addition of HA and BLP in pig feed may produce functional meat products.


humic acid;blueberry leaf;organic acid;meat quality characteristics


Supported by : Green Cross Veterinary Products Co., Ltd.


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