Effect of Probiotics on the Growth Performance and Muscle Composition of Crucian Carp

Wang, Chao Jin; Lai, Xue Ping; Xie, Jing

doi:10.4028/www.scientific.net/amr.655-657.1923

Cited by 3 publications

(1 citation statement)

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“…[ 29 ]. Probiotics supplementation significantly promoted the expression of MyHC-I and MyHC-IIa and significantly decreased the mRNA abundance of MyHC-Iix [ 32 , 33 ]. At the protein level, probiotics significantly promoted the abundance of slow muscle protein in longissimus dorsi tissue, which indicated that pork from the probiotic diet had a better meat quality than from the control diet [ 33 , 34 , 35 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Lactobacillus Lactis Supplementation on Growth Performance, Hematological Parameters, Meat Quality and Intestinal Flora in Growing-Finishing Pigs

Duan

Zhang

et al. 2023

Animals

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Objective: The study was conducted to assess the effect of supplementation with Lactobacillus lactis (LL) on growth performance, hematological parameters, meat quality and intestinal flora in pigs from growing until slaughter. Methods: A total of 72 growing pigs (30.46 ± 3.08 kg) were randomly assigned to 3 groups (including 3 pens for each group, with 8 pigs in each pen). The three treatments comprised a basal diet (O-0) and two experimental diets supplemented for 14 weeks with 0.01% (O-100) and 0.03% (O-300) LL, respectively. Results: The final body weights of the pigs in the O-100 and O-300 groups were significantly higher (p < 0.05) than those of the O-0 group. In the grower phase, the average daily weight gain (ADG) and average daily feed intake (ADFI) of pigs fed the O-300 diet were higher (p < 0.05) than those of pigs fed the O-0 diet during the grower phase. BUN and MDA were significantly higher (p < 0.05 for all) in the O-0 group than in the O-100 and O-300 groups during the grower phase. No difference (p > 0.05) was observed in the hematological parameters among the three groups during the finisher phase. Counts of LL in the stomach were significantly higher (p < 0.05) in the O-300 group than in the O-0 group. Counts of Escherichia coli in the jejunum were significantly higher (p < 0.05) in the O-0 group than in the O-300 group. Furthermore, the hardness, cohesiveness, gumminess and resilience of longissimus dorsi muscle collected from pigs fed the O-300 diet were higher (p < 0.01; p = 0.024; p = 0.003; p = 0.014, respectively) than those of tissue collected from pigs fed the O-0 diet. Conclusion: Dietary LL supplementation increased final body weight, increased ADG in the grower phase and enhanced meat quality.

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