EFFECT OF INULIN AND GARLIC SUPPLEMENTATION IN PIG DIETS

The aim of the study was to determine the effect of supplementing inulin and inulin with garlic extract to pig diets on performance, carcass traits, blood metabolic profile and fatty acid composition of longissimus muscle. The experiment was carried out on 48 crossbred [(PL x PLW) x Duroc] fattening pigs with an initial body weight of 30.0 +/- 0.5 kg, which were allocated to 3 groups: I (control), II (3% inulin) and II (3% inulin + 500 ml garlic extract added to 1000 l of drinking water). The pigs whose diets were supplemented with inulin or inulin and garlic achieved significantly (P <= 0.05) higher daily weight gains compared to control. Supplemental inulin and water extract of garlic significantly (P <= 0.05) lowered cholesterol content in blood and longissimus muscle. The highest level of omega-3 and omega-6 fatty acids was established in the longissimus muscle from pigs in group II.