Table 2
Effects of phytochemicals feed-additives on productive performance, carcass and meat quality of porcine

Reference	Phasea	Phytochemicals	Dosage	Productive performanceb	Carcass quality	Meat qualityc
[19]	F	Ferulic acidFA	12 and 15 ppm	FA ≈ ractopamine	average fat ≈ ractopamine	-
[21]	G	Phlomisumbrosa Turcz, Cynanchum wilfordii Hemsley, Zingiberofficinale Rosc, and Platycodi Radix.	0.05 and 0.15%	↑ ADGNE in ADFI and FCR	NE
[30]	G and F	Essential oil blendDried herbs, spices and Quillaja saponaria saponins		↑ ADG, FI and BW	-	-
[31]	G	Essential oils and Oleoresins(rosemary, garlic, oregano and ginger)	0.05%	↑ FI	NE	Minimal impact on the lipid oxidation
[33]	I-F	Tangerine	8%	-	-	NE
[44]	G	Buckwheat, thyme, curcuma, black pepper and ginger	-	↑ Improved ADG	-	-
[61]	I	Respig®; containing resveratrol and Biomin® PEP; containing essential oil blend	0.2% resveratrol and 0.0125% EO	↑ FCR	-	-
[63]	I and G	Benzoic acid and Thymol	100 or 200 mg of Thymol/Kg	200 mg of thymol ↑FCR	-	-
[83]	F	Biosun®Herbal extract (Astragalus membranaceus Bunge, ycium barbarum L., Atractylodes macrocephala Koidz, Shenqu, and Glycyrrhiza uralensis Fiseh)	250 mg /kg diet	↑ ADG	-	-
[87]	F	Ferulic Acid (FA)Vitamin E (VE) Individually or in Combination	0 or 100 mg/kg	-	↑ pH45min value	The combined addition of FA/ VE showed negative synergistic effects in inhibiting MDA production
[107]	G	Soy genistein	0, 200, 400, and 800 ppm	↑ growth performance	-	-
[108]	G	Daidzein	0, 200, 400, or 800 ppm	↑ ADG and FCR during periods of peak viremia	-	-
[110]	G and F	Captis chinensis herb extract		NE	-	↑ Meat color, pH, WHC and UFA↓SFA
[111]	F	Phytochemical additive blend	0.04%	NE	-	↓MDA content and ↑ SOD activity
[112]	I-F	Verbenaceae (Lippia spp.) leaves	5 mg/kg feed	NE	NE	↓TBARS values in the raw meat
[113]	I-F	Rosmarinus officinalis, Mentha piperita, Lippia sidoides and Porophyllum ruderale	2000 ppm	NE	-	NE
[155]	F	Oregano	1000, 2000 or 3000 ppm	-	-	1000 ppm ↓Lipid oxidation