Effect of Feeding Complex of Wild Chrysanthemum Powder, Probiotics and Selenium on Meat Quality in Finishing Porks

This study was conducted to determine th e effect of feeding complex of wild ch rysanthemum powder, probiotics and sele-nium on meat quality in finishing pigs (LY×D). 25 pigs were randomly alloted to two treatments; C (basal diet), T (C dietadded 0.3% wild chrysanthemum powder, 0.1% probiotics and 0.1% selenium). Pigs were slaughtered at approximately 110kg final weight and chemical composition, physico-chemical characteristics, fatty acid composition and sensory test weremeasured in pork loin. Proximate composition, pH, water holdin g capacity, cooking loss, shear force and color were no dif-ferences among the tested samples. Texture properties of hardness in treatment were significantly higher than the control( p