In a completely randomized design, 5 experimental diets (T1to T5) were fed to 5 groups of animals with 6 animals (35 kg ± 1.3 body wt.) in each group. The diets were supplemented with or with out herbal residues and enzyme cocktail (Xylanase, β-glucanase, cellulase and phytase). Thus the 5 diets were a standard diet (T1), economic diet with enzyme cocktail but with out herbal residue (T2), T2 with turmeric residue (T3), T2 with amla residue (T4) and T2 with ginger residue (T5). CP digestibility was highest (P<0.01) for the standard diet. The number of days taken to reach the target weight of 70 kg and the ADG (g) was lowest (P<0.01) for standard diet. Highest (P<0.01)ADG (g) of 487 ± 34.35 was recrded for T1. It can be concluded that the cost of feed/kg gain (Rs) was increased by 10.1 and 3.8 for T2 and T3 and decreased by 6.2 and 7.6 for T3 and T5 fed pigs respectively, when compared with the cost of feed per kg gain in T1 pigs. The feed cost in pork production was reduced by supplementing enzymes along with herbal residues than by enzyme supplementation alone and the performance was better with pig's standard diet followed by those fed diets containing exogenous enzymes and ginger residue.
Exogenous enzymes, Herbal residues, Nutrient utilization, Finisher pigs
