The effect of nettle (<i>Urtica dioica</i>) extract onfattening performance and fatty acid profile in themeat and serum lipids of pigs

Abstract

From a body weight of 60 to 112 kg, forty-two pigs were fed a standard diet that was either not supplemented (control) or supplemented with a dried water extract of nettle (NE) at a rate of 500 (group LN) or 1000 mg/kg (group HN). Protein deposition was greater in LN than in HN or control pigs. The higher level of NE resulted in decreased body weight gains and increased loin eye area. NE induced changes in the fatty acid profile of meat, but in the blood, it failed to affect the total cholesterol (TC) concentration , while decreasing the HDL level and TC/HDL ratio.