Effects of Non-Fermented Red Ginseng Marc in a Commercial Liquid Feeding System on Growth Performance, Fecal Short-Chain Fatty Acids, Blood Profiles, and Pork Quality in Growing Finishing Pigs
Shenglai Cui, Anran Wu, Yinghai Jin, Xinghao Jin · 2026
Read Effects of Non-Fermented Red Ginseng Marc in a Commercial Liquid Feeding System on Growth Performance, Fecal Short-Chain Fatty Acids, Blood Profiles, and Pork Quality in Growing Finishing Pigs by Shenglai Cui, Anran Wu, Yinghai Jin, Xinghao Jin (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13255600.txt.
Description
Shenglai Cui and co-authors report a 2026 pig feeding study using red ginseng marc, the fibrous residue left after processing red ginseng. The residue still carries protein, fiber, and traces of active compounds, yet feeding it unfermented in commercial liquid diets was largely untested. Growing-finishing pigs received several inclusion levels in their liquid feed.
Diets with two or three percent of the residue performed acceptably across growth, digestion, and pork quality measures. At six percent, pigs ate less and grew more slowly during the finishing phase. The authors conclude the by-product can serve in liquid-fed pig diets at modest levels. High inclusion under unfermented conditions, they caution, crosses from resourceful to counterproductive.
Catalog record
| CREATOR | Shenglai Cui, Anran Wu, Yinghai Jin, Xinghao Jin |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 29 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |