ArticleFrontiers in microbiology2026
Exploring the effects of fermented Chinese herbal medicine on growth, cecal microbiota, metabolism, and muscle flavor-related compounds in fattening pigs.
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Fermented Chinese herbal medicines (FCHMs) are considered a promising natural feed additive in livestock production. While their potential benefits for growth and health are recognized, the mechanisms underlying their effects on meat quality traits such as flavor, and the mediating role of the gut environment, remain insufficiently explored. This study aimed to investigate the multifaceted effects of FCHMs on finishing pigs, with a focus on potential links between growth, cecal microbiota, metabolism, and muscle composition. A compound FCHM was prepared by fermenting 10 traditional herbs using selected lactic acid bacteria and yeast. Eighty Duroc × Landrace × Yorkshire pigs (30.0 ± 1.0 kg) were randomly assigned to a control group (CK, basal diet) or groups supplemented with 0.4% (GL), 0.6% (GM), or 0.8% (GH) FCHM. After a 110-day trial, FCHM supplementation was associated with improved growth performance. Pigs receiving FCHM showed significantly higher final body weight and average daily gain compared to the CK group, while the high-dosage group (GH) exhibited a reduced feed-to-gain ratio. Analysis of a subset of animals revealed that FCHM appeared to reshape the cecal microbiota structure, notably decreasing the relative abundance of
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