The aim of the study was to determine the influence of the effective microorganisms (EM) on performance parameters, intestinal morphology and gene expression in the jejunal mucosa in pigs under different feeding regimes. The study group comprised of 150 piglets divided into three feeding groups: C, E1 and E2. Feeding groups included: C—standard fodder, blend with a full share of post‐extracted soy meal, E1—in the phase I of fattening: pea and lupin/soybean 50/50%; in the phase II of fattening: pea and lupin/soybean 75/25%, and E2—in the phase I of fattening: pea and lupin/soybean 50/50%; in the phase II of fattening: pea and lupin 100%. The experimental factor was addition of a probiotic EM Carbon Bokashi to the diets (C + EM, E1 + EM and E2 + EM). After slaughter, histological evaluation and gene expression analysis were performed. The highest intestinal villi were reported in E2 + EM. A higher intestinal absorption area was demonstrated in groups C + EM and E2 + EM. An interaction between feeding and EM Bokashi supplementation was found in villus surface area crypt depth, villus height/crypt depth and number of goblet cells. Mucosa thickness and number of goblet cells was the largest in E2 + EM. Gene expression of FABP4 increased in E1, and GLUT2 decreased in E2. Gene expression of IL10 and FABP4 increased in E2 + EM. The results indicate that the E2 diet is more optimal for EM Bokashi supplementation, because in this group, EM positively influenced the morphological characteristics of the porcine jejunum and caused an increase in the expression of genes related to the metabolism and functioning of the gastrointestinal tract.
The aim of the study was to determine how effective microorganisms influence meat quality, the microstructure of the longissimus lumborum muscle, and electrophoretic protein separation. The study group consisted of 150 piglets divided into three feeding groups: C, E1, and E2. The feeding groups included C—a standard fodder blend with a full share of post-extracted soya meal; E1—a 50%/50% mix of pea and lupine/soya bean in phase I of fattening and a 75%/25% mix of pea and lupine/soya bean in phase II of fattening; and E2—a 50%/50% mix of pea and lupine/soya bean in phase I of fattening and in 100% pea and lupine in phase II of fattening. The experimental factor was the addition of the EM Carbon Bokashi probiotic to the diet (C + EM, E1 + EM, E2 + EM). Influence of the feeding system on the following parameters was also estimated. After slaughter, the meat quality, LL muscle microstructure, and electrophoretic protein separation were assessed. In the C + EM group, a lower water-holding capacity was demonstrated. Meat from pigs fed the effective microorganism additive was much harder in the E1+EM group compared to meat from pigs from the E1 group. A beneficial effect of effective microorganism was found in the E2 + EM group, where less thermal leakage from the meat was demonstrated. A beneficial effect of the feeding system on thermal leakage and loin eye area in the E2 + EM group was demonstrated. In the C + EM group, a lower total number of muscle fibers was demonstrated. The addition of effective microorganism caused an increase in the diameter of fast twitch fibers in the E1 + EM group. In the same group of pigs, effective microorganisms caused a lower proportion of fiber fission. This nutritional variant appears to be the most appropriate for proteins as well, because it led to the most favorable percentage of individual proteins after effective microorganisms supplementation in the longissimus lumborum muscle.
The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, and 72 hours from the slaughter and its changes during storage. The meat was obtained from 52 crossbreed porkers F1 (Polish Large White x Polish Landrace), gilts and hogs in equal amounts. The assessment of the quality of the meat was performed in 48 hours after slaughter on the samples of the longissimus lumborum muscle. The meat was analysed in respect to its acidity (pH45 and pH48h), technological properties, and the level of the muscle colours. The sensory evaluation of the meat was conducted in terms of the intensity of colour, marbling, and firmness. The chemical composition of the meat and its tenderness was also evaluated. The colour of meat was measured by the use of the Minolta CR-300 apparatus in CIE L*a*b* system (L* -lightness, a* -participation of redness, b* -participation of yellowness), where the saturation of colour C* was calculated as well as the hue angle h o after 24, 48, and 72 hours from the slaughter. The changes (∆) of colour parameters after 24 h and 48 h of storage were calculated. Results demonstrated that the examined pork had the proper technological properties, it was tender (41.93 N/cm), and low in collagen (0.89%). During the storage of meat after 24, 48, and 72 hours from the slaughter, many significant changes appeared in the parameters of meat colour that is in L*, a*, b*, in saturation with C* and in the hue h° (P<0.01). The values of colour L* were changing into lighter (P<0.01), whereas the participation of colour red a*, yellow b* and the saturation of colour C* and its hue h o showed an increasing trend during storage (P<0.01). It was noticed that there are significant correlation coefficients between the colour parameters L*, a*, b*, its saturation C*, and hue h o , and the technological quality characteristics, the sensory intensity of colour, the content of muscle pigments at 24, 48 and 72 h after slaughter (P<0.01; P<0.05).
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