Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

Abstract

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.

The effects of synbiotics-glyconutrients on growth performance, nutrient digestibility, gas emission, meat quality, and fatty acid profile of finishing pigs

“…There is insufficient evidence to confirm that dietary prebiotics and probiotic supplementation effectively alter tissue fatty acid profiles. For example, longissimus dorsi muscle fatty acid profile did not change following the addition of inulin and horse chestnuts [ 62 ]. However, the inclusion of inulin into rabbit diets has resulted in an increase in linoleic acid and omega-3-PUFA levels, as well as a decrease in the indices of atherogenicity and thrombogenicity [ 63 ].…”

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig

“…In 2004, Hansen et al [ 46 ] reported that the sensory quality of pork was influenced by the manipulation of feed ingredients, including fructooligosaccharides, but in this study, finishing pigs that received a synbiotic glyconutrient supplement revealed a higher sensory profile of tenderness and juiciness (pork belly meat) and strong flavor (loin meat). On the other hand, Grela et al [ 47 ] found less hardness of meat by dietary pre (inulin)-and probiotics ( Lactococcus lactis , Carnobacterium divergens , Lactobacillus casei Lactobacillus plantarum and Sacharomyces cerevisiae ). The reason for the increased tenderness and juiciness of belly and loin meat are probably due to the presence of fat which enhances WHC by lubricating the muscle fibers during cooking and increasing the tenderness of meat to reveal the sensation of juiciness [ 48 ].…”

The Role of Gut Microbiota in the Skeletal Muscle Development and Fat Deposition in Pigs

“…From these observations, the benefits of prebiotics are usually attributable to the following aspects: (a) stimulating beneficial bacteria and SCFAs production and, accordingly, improving barrier function, and anti-inflammatory stimuli; and (b) decreasing levels of some pathogenic organisms (such as Defluviicoccus and Gardnerella ) that cause gut dysbiosis. Additionally, prebiotics can modulate lipid metabolism and result in a higher IMF level in finishing pigs [ 142 ], possibly by inhibiting lipogenic enzymes activity, and subsequently reducing production of lipoproteins and TGs [ 143 ]. In brief, the action of prebiotics is exerted via altering the certain bacteria abundance and the metabolites that are produced.…”