STUDIES ON THEEFFECT OF FERMENTED CORTEX RESIDUEOF ALOE AS FOOD ADDITIVES ON PIG'S MEAT QUALITY

In this study, the feasibility of using Aloe saponaria species cortex residues as a dietary supplement for pigs by feeding the aloe fermentation treatments was investigated.Two groups of pigs were became a subject in this research. One group of pigs was fed by diets food containing general food and the other group was fed by diets food containing fermented aloe.The diet food was fed once every 10 days up to 70 days, and then once every 20 days up to 152 day. In the end of experimental period, the meat qualityof both groups was analyzed. The storage weight lossat 4 ± 1 ℃, pH, water retention, and flesh colorwere measured. The experimental results shows that the meat quality of pigs fed by fermented aloe is similar with the pigs fed by general food. Therefore, the fermented Aloe saponaria cortex residues could be an alternative solution for dietary supplement food