Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

Rybarczyk, A.; Bogusławska-Wąs, Elżbieta; Pilarczyk, Bogumiła

doi:10.3390/ani11123590

Cited by 6 publications

(7 citation statements)

References 35 publications

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“…Similar results were obtained by Zhu [36], who evaluated the efects of the addition of probiotics (a mixture of L. plantarum and S. cerevisiae) to the diet of Bama Mini-pigs on carcass traits and meat quality. In addition, the values obtained for the healthpromoting indices of meat were those expected for pigs TI � 1.12 and AI � 0.47 [37,38] and were similar to those obtained by Grela [29] for pigs fed with a control diet and supplemented with a combination of probiotics. On the other hand, there was a slight increase in the levels of trans fatty acids found in the pigs consuming the probiotics; it can be considered a negative efect from a health point of view.…”

Section: Discussionsupporting

confidence: 84%

Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

Parada,

Magnoli,

Alonso

et al. 2024

Veterinary Medicine International

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The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs’ postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use.

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Section: Discussionsupporting

confidence: 84%

Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

Parada,

Magnoli,

Alonso

et al. 2024

Veterinary Medicine International

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“…For example, dietary Lactobacillus plantarum supplementation can increase muscle mass in mice ( 3 ), whereas synbiotics supplementation in late-finishing pigs can enhance muscle antioxidant capacity and improve meat quality ( 4 ). Furthermore, dietary supplementation with the EM ® Bokashi probiotic preparations containing specific Lactobacillus species and yeasts improved the slaughter value, macroelement (Mg, Ca, and Na) content, and chromatic color traits (b * and C * ) of meat ( 5 ). Multi-species probiotics supplementation also has beneficial effects on sensory evaluation, cooking yield, and drip loss of meat ( 6 ).…”

Section: Introductionmentioning

confidence: 99%

Probiotics and Synbiotics Addition to Bama Mini-Pigs' Diet Improve Carcass Traits and Meat Quality by Altering Plasma Metabolites and Related Gene Expression of Offspring

et al. 2022

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This study evaluated the effects of maternal probiotics and synbiotics addition on several traits and parameters in offspring. A total of 64 Bama mini pigs were randomly allocated into the control (basal diet), antibiotic (50 g/t virginiamycin), probiotics (200 mL/day probiotics), or synbiotics (500 g/t xylo-oligosaccharides and 200 mL/day probiotics) group and fed with experimental diets during pregnancy and lactation. After weaning, two piglets per litter and eight piglets per group were selected and fed with a basal diet. Eight pigs per group were selected for analysis at 65, 95, and 125 days of age. The results showed that the addition of probiotics increased the average daily feed intake of the pigs during the 66- to 95-day-old periods and backfat thickness at 65 and 125 days of age, and that the addition of synbiotics increased backfat thickness and decreased muscle percentage and loin-eye area at 125 days of age. The addition of maternal probiotics increased the cooking yield and pH45min value at 65 and 95 days of age, respectively, the addition of synbiotics increased the meat color at 95 days of age, and the addition of probiotics and synbiotics decreased drip loss and shear force in 65- and 125-day-old pigs, respectively. However, maternal antibiotic addition increased shear force in 125-day-old pigs. Dietary probiotics and synbiotics addition in sows' diets increased several amino acids (AAs), including total AAs, histidine, methionine, asparagine, arginine, and leucine, and decreased glycine, proline, isoleucine, α-aminoadipic acid, α-amino-n-butyric acid, β-alanine, and γ-amino-n-butyric acid in the plasma and longissimus thoracis (LT) muscle of offspring at different stages. In the LT muscle fatty acid (FA) analysis, saturated FA (including C16:0, C17:0, and C20:0) and C18:1n9t contents were lower, and C18:2n6c, C16:1, C20:1, and unsaturated FA contents were higher in the probiotics group. C10:0, C12:0, and C14:0 contents were higher in 65-day-old pigs, and C20:1 and C18:1n9t contents were lower in the synbiotics group in 95- and 125-day-old pigs, respectively. The plasma biochemical analysis revealed that the addition of maternal probiotics and synbiotics decreased plasma cholinesterase, urea nitrogen, and glucose levels in 95-day-old pigs, and that the addition of synbiotics increased plasma high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and total cholesterol concentrations in 65-day-old pigs and triglyceride concentration in 125-day-old pigs. The addition of maternal probiotics and synbiotics regulated muscle fiber type, myogenic regulation, and lipid metabolism-related gene expression of LT muscle in offspring. In conclusion, the addition of maternal probiotics and synbiotics improved the piglet feed intake and altered the meat quality parameters, plasma metabolites, and gene expression related to meat quality.

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“…The nutritional composition of animal skeletal muscle can be affected by species, diet, and exercise [18][19][20] . Both the longissimus dorsi and the semitendinosus in the XQ group had the highest collagen content among the three groups.…”

Section: Discussionmentioning

confidence: 99%

Analysis of differences between different sheep breeds based on whole-genome resequencing technology

Liu

Guo

Zhang

et al. 2022

Preprint

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The Inner Mongolia Autonomous Region is the region with the highest mutton production in China, but researchers know very little about the genetic evolution of local sheep. In this experiment, whole-genome resequencing technology was used to investigate the genetic distance and single nucleotide polymorphism (SNP) of Chahar sheep, Ujimqin sheep and Xiqi sheep. The results showed that the distribution of SNPs in different regions of the genome was different, thus affecting the function of some genes. Insertion-Deletion (INDEL) also suggested an evolutionary distance between these three types of sheep. The genetic distance between Chahar sheep and the other two types of sheep is relatively far. During the construction of three sheep differential loci, it was found that they could be distinguished by the difference of bases at a certain position on the three chromosomes, which improved the identification of mutton. This suggests that the differences in meat quality between the three types of sheep are not only due to differences in the living environment but also may be influenced by genetic evolution. The research on differential genes can improve the data and theoretical basis for future precise nutrition.

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Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

Cited by 6 publications

References 35 publications

Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

Probiotics and Synbiotics Addition to Bama Mini-Pigs' Diet Improve Carcass Traits and Meat Quality by Altering Plasma Metabolites and Related Gene Expression of Offspring

Analysis of differences between different sheep breeds based on whole-genome resequencing technology

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