Inclusion of dietary multi-species probiotic on growth performance, nutrient digestibility, meat quality traits, faecal microbiota and diarrhoea score in growing–finishing pigs

Balasubramanian, Balamuralikrishnan; Lee, Sang In; Kim, Inho

doi:10.1080/1828051x.2017.1340097

Cited by 45 publications

(39 citation statements)

References 27 publications

(31 reference statements)

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“…The use of the Bokashi preparation did not have a significant statistical effect on meat marbling. This is consistent with the results from Balasubramanian et al [ 35 ], but different from Meng et al [ 5 ]. Marbling is defined as the amount and spatial distribution of visible, white fat spots present in meat.…”

Section: Resultssupporting

confidence: 89%

“…The application of the Bokashi preparation did not have a significant statistical effect on the change of meat color (L*a*b*) in the study groups. A study by Balasubramanian et al [ 35 ] also showed no effect of the addition of the probiotic on meat color (L*: 58.42; a*: 17.47; b*: 6.10 at a supplementation of 0.1 MSP g/kg). Other authors, on the other hand, noted a much higher proportion of yellow among the group of pigs fed the probiotic (8.98 vs. 9.48; p < 0.05) [ 18 ].…”

Section: Resultsmentioning

confidence: 97%

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Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets

Reszka

Cygan-Szczegielniak

Jankowiak

et al. 2020

Animals

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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.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 97%

Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets

Reszka

Cygan-Szczegielniak

Jankowiak

et al. 2020

Animals

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“…Chen et al (2005) indicated that a diet enriched with a probiotic preparation (Lactobacillus acidophilus, 1.0 × 10 7 CFU (colony-forming unit)/g; Saccharomyces cerevisae, 4.3 × 10 6 CFU/g; and Bacillus subtilis 2.0 × 3 × 10 6 CFU/g) had a beneficial effect on the BW and growth rate. Similarly, the studies conducted by Balasubramanian, Sang, and Kim (2018) showed that the introduction of a probiotic (Bacillus coagulans, 1 × 10 9 CFU/g; B. licheniformis, 5 × 10 8 CFU/g; B. subtilis, 1 × 10 9 CFU/g; and Clostridium butyricum 1 × 10 8 CFU/g) into the animal diet significantly (p < .05) increased BW and ADG. Mahan, Cromwell, Ewan, Hamilton, and Yen (1998) and Quiniou, Dagorn, and Gaudre (2002) also reported that animals from a group fed with a probiotic additive had significantly higher (p < .01) growth rates, with lower FCR.…”

Section: The Fattening Performancementioning

confidence: 69%

Influence of the effective microorganisms (EM) on performance, intestinal morphology and gene expression in the jejunal mucosa of pigs fed different diets

Reszka

Dunisławska

Sławińska

et al. 2020

Animal Physiology Nutrition

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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.

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“…In contrast to our study, higher digestibility of all nutrients was observed in pigs fed different probiotics like Bacillus and L . acidophilus [ 62 ].…”

Section: Discussionmentioning

confidence: 99%

Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets

et al. 2018

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The present study was aimed to develop an effective probiotic lactic acid bacteria (LAB) from piglet feces and in vitro characterization of probiotic properties. To confirm host-species specificity of probiotics, the efficacy of isolated LAB on growth, nutrient utilization, health and antioxidant status was observed in early weaned piglets. A total of 30 LAB were isolated from feces of five healthy piglets (28d old). All isolates were Gram positive, cocco-bacilli and catalase negative. Out of thirty LAB isolates, twenty were shortlisted on the basis of their tolerance to pH (3.0, 4.0, 7.0 and 8.0) and bile salts (0.075, 0.15, 0.3 and 1.0%). Whereas, fourteen isolates were selected for further in vitro probiotic characterization due higher (P<0.05) cell surface hydrophobicity to toluene (>45 percent). These isolates fermented twenty-seven different carbohydrates but were negative for ONPG, citrate and malonate. Also enabled to synthesize amylase, protease, lipase and phytase. They were sensitive to penicillin, azithromycin, lincomycin, clindamycin, erythromycin, cephalothin and chloramphenicol and resistant to ciprofloxacin, ofloxacin, gatifloxacin, vancomycin and co-trimoxazole. Except three isolates, all showed antagonistic activity (>60% co-culture activity) against Escherichia coli, Salmonella Enteritidis, Salmonella serotype (ser.) Typhimurium, Staphylococcus intermedius, Staph. chromogenes, Proteus mirabillis, Areomonas veonii, Bordetella bronchioseptica and Klebsialla oxytoca. The isolate Lacp28 exhibited highest tolerance to acidic pH and bile salts (up to 0.3%), phytase activity, cell surface hydrophobicity, antagonistic activity and co-culture assay (>80% growth inhibition). Host specificity of Lacp28 was further confirmed by heavy in vitro adhesion to pig intestinal epithelium cells compared to chicken. Hence, Lacp28 was selected and identified by phylogenetic analysis of 16S rRNA as Pediococcus acidilactici strain FT28 with 100% similarity (GenBank accession nos. KU837245, KU837246 and KU837247). The Pediococcus acidilactici FT28 was selected as potential probiotic candidature for in vivo efficacy in weaned pigs. Thirty-six crossbred piglets (28d) were randomly distributed into three groups (four replicates of three each) namely, basal diet without probiotics (T0) or with Lactobacillus acidophilus NCDC15 (conventional dairy-specific probiotic; T1) or Pediococcus acidilactici FT28 (swine-specific probiotic; T2). At end of the experiment, six piglets of similar body weight were selected to conduct digestion trial for estimation of nutrient digestibility. Results of the study indicated that supplementation of both probiotics improved (P<0.001) FCR compared to control without significant effect in average daily gain and DM intake. However, the apparent digestibility of crude protein and ether extract was better (P<0.01) in pigs fed P. acidilactici FT28 compared control and L. acidophilus fed groups. The total WBC and RBC count, serum glucose, total protein, albumin and globulin concentration was higher (P<...

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Inclusion of dietary multi-species probiotic on growth performance, nutrient digestibility, meat quality traits, faecal microbiota and diarrhoea score in growing–finishing pigs

Cited by 45 publications

References 27 publications

Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets

Effects of Effective Microorganisms on Meat Quality, Microstructure of the Longissimus Lumborum Muscle, and Electrophoretic Protein Separation in Pigs Fed on Different Diets

Influence of the effective microorganisms (EM) on performance, intestinal morphology and gene expression in the jejunal mucosa of pigs fed different diets

Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets

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