Abstract
Hop (Humulus lupulus) is a medicinal plant that has been used through centuries for its medicinal effects. A number of beneficial effects have been discovered. These may be useful not only in human nutrition but also in animal husbandry, specifically in swine husbandry. The objective of this study was to determine the effect of the inclusion of hops in diets on the growth performance of weaned piglets and finishing pigs. Dried hops were added in amounts of 0.5 and 0.8% of the total ration to feed mixes designed according to the nutritional requirements for weaned piglets and finishing pigs, respectively. Twelve piglets were fed the experimental mixture for 3 weeks after weaning. Their performance was compared with that of a control group fed the basic mixture without hops. At an average weight of 70 kg, the experimental group was then fed the mixture with the addition of 0.8% hops until slaughter (average weight 120 kg). Performance and meat quality were analysed. The addition of dried hops did not affect the intensity of piglet growth after weaning or on feed intake during this period. Hops in finishing pigs did not affect growth intensity but reduced feed consumption. This affected the ratio of feed consumption per unit weight gain. Chemical analysis of the produced meat revealed a change in the representation of several fatty acids (C14:0, C15:1n-5, C24:1n9). This is beneficial from the viewpoint of human nutrition.