Meat Quality and Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal

@inproceedings{Lee2011MeatQA,
  title={Meat Quality and Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal},
  author={Jae-Joon Lee and Sung-hyun Park and D. S. Jung and Yang-Il Choi and Jung-Soek Choi},
  year={2011}
}
This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6… CONTINUE READING