The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet

The objective of the present study was to investigate the effects of growth performance, chemical composition and meat quality parameters by the addition of fermented persimmon shell diets (FPSD). The experimental animals were ninety-six Berkshires. The pigs were allotted at 8 per pen in front-open building with three replicate pens per treatment. Until 61±1 kg live weight at 140 days, the animals were fed growing diet, after which, experimental samples were fixed at 0, 3, 5 and 7% FPSD as C, T1, T2 and T3 in the finishing diets. Pigs of 103±1 kg live weight were slaughtered by electrical stunning. In growth performance, ADG increased more (p