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Korean J Food Sci Anim Resour. 2018 Apr;38(2):403-416. doi: 10.5851/kosfa.2018.38.2.403. Epub 2018 Apr 30.

Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics.

Author information

1
Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea.
2
Department of Animal Biotechnology, Chonbuk National University, Jeonju 54896, Korea.
3
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
4
International Agricultural Development and Cooperation Center, Chonbuk National University, Jeonju 54896, Korea.

Abstract

In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace×Yorkshire×Duroc (LYD) 3-way crossbred pigs (average age 175±5 d) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (ω3 and ω6) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.

KEYWORDS:

chemical composition; crossbred pigs; meat quality; probiotics

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