ArticleFoods (Basel, Switzerland)2025
Effects of Feed Supplemented with Fermented Pine Needles (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effects of Fermented Forage-Based Mixed Feed on Growth Performance and Meat Quality in Finishing Pigs.Veterinary sciences · 2026Article
- Integrated analysis of transcriptome, metabolome, and lipidome revealed key genes associated with meat quality traits in pigs.BMC genomics · 2026Article
- Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality.Journal of animal science and biotechnology · 2026Review
- The supplementation with fermented pine needles (Frontiers in veterinary science · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The purpose of this study was to investigate the effects of fermented pine needles on the carcass traits, meat quality, and antioxidant capacity of finishing pigs. In total, 80 Duroc × (Landrace × Large white) crossbred pigs of approximately 4 months of age, with an initial body weight of 60.5 ± 2.5 kg, were randomly assigned to four experimental treatments, which were then denoted as the control treatment (basal diet), the fermented pine needle (FR) 1 treatment, the FR2 treatment, and the FR3 treatment (the pigs were fed the basal diet supplemented with 1.0, 2.0, and 3.0% fermented pine needles, respectively) for 55 d. The obtained results showed that, compared with the CON group, the fermented pine needle treatments increased the lean meat percentage, total antioxidative capacity, and superoxide dismutase activity in the serum and
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Registered trials
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