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The influence of herbal additives on fattening and carcass performance, blood indices and meat quality in fattening pigs Cover

The influence of herbal additives on fattening and carcass performance, blood indices and meat quality in fattening pigs

Animal Science Papers and Reports
Volume 43 (2025): Issue 2 (June 2025)
By: Marcin Sońta,  Anna Zalewska,  Justyna Więcek,  Martyna Batorska and  Anna Rekiel  
Open Access
|Jul 2025

Authors

Marcin Sońta

marcin_sonta1@sggw.edu.pl

Department of Animal Breeding and Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

Anna Zalewska

Department of Animal Breeding and Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

Justyna Więcek

Department of Animal Breeding and Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

Martyna Batorska

Department of Animal Breeding and Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

Anna Rekiel

Department of Animal Breeding and Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland
DOI: https://doi.org/10.2478/aspr-2025-0011 | Journal eISSN: 2300-8342
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Language: English
Page range: 157 - 172
Accepted on: Mar 23, 2025
|
Published on: Jul 3, 2025
Published by: Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
fatteners,
clove,
thyme,
garlic,
production performance,
meat quality,
blood indices
Related subjects:
Life sciences,
Molecular biology,
Biotechnology,
Anatomy and physiology,
Life sciences, other

© 2025 Marcin Sońta, Anna Zalewska, Justyna Więcek, Martyna Batorska, Anna Rekiel, published by Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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