Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic
1
Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Science, Chełmońskiego 38C, 51-630 Wrocław, Poland
2
Department of Applied Microbiology and Human Nutrition Physiology, West Pomeranian University of Technology, Papieża Pawła VI 3, 71-459 Szczecin, Poland
3
Department of Animal Reproduction Biotechnology and Environmental Hygiene, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Janickiego 29, 71-270 Szczecin, Poland
*
Author to whom correspondence should be addressed.
Animals 2021, 11(12), 3590; https://doi.org/10.3390/ani11123590
Submission received: 3 November 2021
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Revised: 15 December 2021
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Accepted: 16 December 2021
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Published: 18 December 2021
(This article belongs to the Special Issue Pig Farming and Breeding)
Simple Summary
The use of an EM®Bokashi probiotic preparation containing specific Lactobacillus and yeasts strains as a feed additive resulted in the improved slaughter value, content of macroelements (Mg, Ca, Na) and chromatic color traits (b*, C*) of meat, but diminished the technological quality (pH, drip loss, TY, shear force) of pork. It additionally resulted in a significant increase in lactic acid bacteria (LAB) and yeast counts and a decrease in the population numbers of Clostridium and Enterobacteriaceae in gut microbiota.
Abstract
The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the longissimus lumborum (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EM®Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei and Lactobacillus plantarum). The study showed that EM®Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of Clostridium in the mucosa and colorectal digesta as well as a lower Enterobacteriaceae count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM®Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM®Bokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.
Keywords:
pigs; probiotics; Bokashi; slaughter value; meat quality; mineral content; microbiota
