Table 2 Effects of phytochemicals feed-additives on productive performance, carcass and meat quality of porcine

[19]

F

Ferulic acid

FA

12 and 15 ppm

FA ≈ ractopamine

average fat ≈ ractopamine

-

[21]

G

Phlomis

umbrosa Turcz, Cynanchum wilfordii Hemsley, Zingiber

officinale Rosc, and Platycodi Radix.

0.05 and 0.15%

↑ ADG

NE in ADFI and FCR

NE

[30]

G and F

Essential oil blend

Dried herbs, spices and Quillaja saponaria saponins

↑ ADG, FI and BW

-

-

[31]

G

Essential oils and Oleoresins

(rosemary, garlic, oregano and ginger)

0.05%

↑ FI

NE

Minimal impact on the lipid oxidation

[33]

I-F

Tangerine

8%

-

-

NE

[44]

G

Buckwheat, thyme, curcuma, black pepper and ginger

-

↑ Improved ADG

-

-

[61]

I

Respig®; containing resveratrol and Biomin® PEP; containing essential oil blend

0.2% resveratrol and 0.0125% EO

↑ FCR

-

-

[63]

I and G

Benzoic acid and Thymol

100 or 200 mg of Thymol/Kg

200 mg of thymol ↑FCR

-

-

[83]

F

Biosun®

Herbal extract (Astragalus membranaceus Bunge, ycium barbarum L., Atractylodes macrocephala Koidz, Shenqu, and Glycyrrhiza uralensis Fiseh)

250 mg /kg diet

↑ ADG

-

-

[87]

F

Ferulic Acid (FA)

Vitamin E (VE) Individually or in Combination

0 or 100 mg/kg

-

↑ pH₄₅min value

The combined addition of FA/ VE showed negative synergistic effects in inhibiting MDA production

[107]

G

Soy genistein

0, 200, 400, and 800 ppm

↑ growth performance

-

-

[108]

G

Daidzein

0, 200, 400, or 800 ppm

↑ ADG and FCR during periods of peak viremia

-

-

[110]

G and F

Captis chinensis herb extract

NE

-

↑ Meat color, pH, WHC and UFA

↓SFA

[111]

F

Phytochemical additive blend

0.04%

NE

-

↓MDA content and ↑ SOD activity

[112]

I-F

Verbenaceae (Lippia spp.) leaves

5 mg/kg feed

NE

NE

↓TBARS values in the raw meat

[113]

I-F

Rosmarinus officinalis, Mentha piperita, Lippia sidoides and Porophyllum ruderale

2000 ppm

NE

-

NE

[155]

F

Oregano

1000, 2000 or 3000 ppm

-

-

1000 ppm ↓Lipid oxidation