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Article

Effect of Dietary Supplementation of Finishers with Herbal Probiotics, Ascorbic Acid and Allicin on the Cost and Quality Characteristics of Pork

by
Artur Rybarczyk
Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wroclaw, Poland
Agriculture 2022, 12(8), 1173; https://doi.org/10.3390/agriculture12081173
Submission received: 28 June 2022 / Revised: 28 July 2022 / Accepted: 4 August 2022 / Published: 7 August 2022
(This article belongs to the Section Agricultural Product Quality and Safety)
Review Reports Versions Notes

Abstract

:
This study analyzed the effect of finishing diet supplementation with herbal probiotic preparation, ascorbic acid, and allicin on mortality rates of pigs, and longissimus lumborum (LL) and semimembranosus (SM) muscle quality, including the levels of cholesterol, macroelements and microelements. The experiment was carried out on 3614 hybrid pigs (equal share of gilts and barrows), of the offspring of PIC410 boars and DanBred sows (Landrace-Yorkshire), divided into two groups. The experimental group of pigs received Fermented Herbs Extract (Multikraft, Austria) enriched with probiotics (S. cerevisiae, L. casei, L. plantarum) in addition to ascorbic acid (E300) and allicin during the finishing period (95 days), while the control group was fed a typical finishing diet containing levels of antibiotics consistent with those used in commercial pig production. Our results showed a positive effect of supplementation with herbal probiotics, allicin and ascorbic acid in lowering finishing pig mortality and increasing pork quality as evidenced by higher pH (40 min post mortem in the SM muscle; 24 h and 48 h in the LL muscle), lower thaw loss, higher dry matter and intramuscular fat (IMF), and higher yellowness (b*) and chroma (C*) while maintaining similar carcass lean/fat content. However, results showed no effect of the supplements on the levels of cholesterol, macroelements, and microelements in the LL muscle, except for Mn, whose concentration was higher in the control group. Compared to barrows, the carcasses of gilts were characterized by a greater share of lean meat and lower backfat thickness, with similar physicochemical and functional characteristics of meat. The results also showed interactions between the groups of pigs (control and supplementation) and their sex in shaping L* and the content of ash, potassium and phosphorus in the muscles. In summary, from the point of view of production economics, the use of the analyzed supplements in the finishing feed and through fogging resulted in better health (no need for the use of antibiotics) and lower mortality of pigs, which ultimately resulted in better financial results. In addition, the use of these additives in pig fattening had a beneficial effect on meat quality.

1. Introduction

In 2006, the European Union completely banned the use of antibiotic growth promoters (AGPs) as animal feed additives, which resulted from the fact that the long-term use of these antibiotics in the production and treatment of animals has contributed to the development of antibiotic resistance of some species of bacteria [1]. Their commercial use in pig production had been justified by their ability to reduce pathogenic bacteria in the gastrointestinal tract, reducing the occurrence and the severity of diarrhea and animal mortalities, and improving feed utilization and weight gain. However, the ban on the usage of AGPs has not resulted in their total abolition. In fact, many of the intensive grow-out production systems of pigs or poultry still use antibiotics to better contain pathogens [2].
Recent scientific publications have indicated that the use of therapeutic antibiotics to maintain the high health status of the production herds remains substantial. However, the expected reduction in animal mortality and overall morbidity has not been achieved [3]. This has led to the search for alternatives to antibiotics, such as natural feed additives, that are abundant in bioactive components and offer broad-spectrum potential for improving animal health, production efficiencies, and meat quality. In addition, today’s consumers are looking for food of animal origin with functional characteristics that have a positive impact on human health, such as foods with reduced calorific value, low cholesterol content, and increased levels of unsaturated fatty acids [4,5].
Probiotics, in particular lactic acid bacteria (LAB), are in the group of dietary supplements that can have a positive impact on animal health and growth efficiency, while exhorting beneficial effects on carcass and meat quality [6,7,8]. Research to date indicates a positive effect of LAB probiotics on the microflora of the gastrointestinal tract, which has also been associated with improved piglet livability. This is especially important after piglet weaning and exposure to solid feed when the gastrointestinal flora is not yet fully formed [9,10]. LAB are used in the processes of counteracting the negative effects of pathogens in the gastrointestinal tract due to their many physiological features, including production of organic acids, hydrogen peroxide, lactoferrin, and bacteriocin, which may exhibit either bactericidal or bacteriostatic properties [6,11]. However, it is important to note that some published data show no beneficial effects of LAB on animal health [12].
Herbs and their products, due to a high content of active ingredients and substances such as essential oils, tannins, pectins, vitamins, and mineral salts, can be used in the prevention of diseases and treatment of animals. It has been postulated that therapeutic properties of herbs typically result from their beneficial effects on the development of probiotic microflora, and, at the same time, by limiting the development of pathogenic flora of the gastrointestinal tract [13,14]. Published research also indicates the stimulating effect of herbs on the immune system, which contributes to increased resistance to pathogens [15]. It has also been found that selected herbs demonstrate antioxidant properties [16,17] and result in improved meat quality [18]. For instance, it is known that garlic and its main bioactive component, allicin, are recognized for their bactericidal, anti-fungal, anti-viral, and anti-parasitic activity, along with their protective effects on intestinal cells against increased membrane permeability in pigs infected with E. coli [19,20]. In addition, it has been postulated that allicin has a positive effect on pigs’ finishing performance and pork quality, including a reduction in saturated fatty acids, an increase in unsaturated fatty acids, and lower cholesterol levels [21,22].
Published research regarding the effects of dietary ascorbic acid supplementation of pig diets mainly indicates its antioxidant role, and contribution to metabolic processes responsible for reducing the animals’ response to pre-slaughter stress and stimulating immune responses [23]. It has also been shown that dietary ascorbic acid supplementation improves the oxidative stability of pork by slowing the oxidation of proteins and lipids, and by inhibiting the formation of malonic aldehyde [24]. In addition, some studies report positive effects of L-ascorbic acid on the physicochemical characteristics of pork [25].
The objective of this study was to determine the impact of dietary supplementation with Fermented Herbs Extract enriched with probiotics, ascorbic acid, and allicin on pig mortalities and pork physicochemical characteristics. The levels of cholesterol, macroelements, and microelements in the LL muscle were also evaluated.

2. Materials and Methods

2.1. Animals

The experiment was carried out during the winter season on 3614 hybrid pigs (equal share of gilts and barrows), of the offspring of PIC410 boars and DanBred sows (Landrace-Yorkshire commercial cross), divided into two groups. All animals were 80 to 175 days of age and came from a commercial pig farm in the Pomeranian Voivodeship (Poland), in a non-bedding system, under the same environmental conditions, and fed with a balanced feed mixture ad libitum. The list of chemical compositions is presented in Table 1. The experiment was conducted in two identical piggeries with identical total volumes. The ventilation systems and dimensions of the windows and doors were also the same. Each piggery housed one group of finishers. The animals were allocated (in each building) to 70 pens (each 20.5 m2), with 26 animals in each pen (trying to keep the sex ratio at 1:1). The pen area for a single head was about 0.8 m2. Moreover, during the fattening period, from the 1st to the 13th week, the ambient temperature gradually decreased from 19 to 16 °C, humidity was in the range of 60%–80%, and the minimum light level was 80 lux (the dark period lasted a minimum of 6 h).
Pigs from the experimental group received Fermented Herbs Extract (FHE), manufactured by Multikraft (Austria), consisting of caraway, yarrow, anise, fennel, birch leaf, goldenrod, rosemary, peppermint, marshmallow root, and raspberry leaf. The product also included the following probiotics: Saccharomyces cerevisiae IFO 0203 (103 CFU/mL), Lactobacillus casei ATCC 7469 (105 CFU/mL), and Lactobacillus Plantarum ATCC 8014 (105 CFU/mL). The Fermented Herbs Extract (FHE) was administered in drinking water for the first eight hours of daily activity every other day, alternating with supplementation with L-ascorbic acid (E300) and liquid extract of garlic (10% allicin). Five liters of FHE per ten liters of water, and combined supplements—garlic extract (allicin) at 600 mL and L-ascorbic acid at 400 g per ten liters of water—were given to finisher pigs with the use of Dosatron at a concentration of 1%. The FHE, L-ascorbic acid, and allicin supplementation lasted from day 80 of the pig production life until the end of finishing at the 175th day. In addition, once per week the experimental pigs were subject to fogging with a 20% water solution of FHE (10 l/1000 m2 for one hour). They were not treated with antibiotics. In the course of the research (finishing phase), the veterinarian decided to administer antibiotics to the pigs in the control group for prophylactic purposes. The control group received commercially allowed and applicable antibiotics administered under the supervision of a veterinarian, in drinking water (Hipradoxi at the age of 100 days for five days, and Tylan S at 120 days of age for seven days). After reaching a live weight of around 112 kg (175 days of life), and after loading on a truck, 60 of the finishers (equal share of gilts and barrows) from each group were transported together from the farm to the meat processing plant, over a distance of 167 km (2:50 h), with an average temperature of 18 °C during transport. The pigs were sent to slaughter approximately 30 min. after unloading. The total pre-slaughter feed withdrawal time of the pigs was 24 h.

2.2. Carcass Value and Meat Quality

At the slaughter line, carcass leanness, backfat, and muscle thickness of longissimus dorsi was measured with a CGM optic-needle apparatus (Sydel, Lorient, France) on the left half-carcasses. The pH and temperature were measured 40 min after slaughter using a portable CP-411 pH-meter (Elmetron, Zabrze, Poland), in the longissimus lumborum muscle (LL) and semimembranosus muscle (SM) of the right half-carcass. The carcasses were chilled in a conventional chilling chamber (i.e., ambient temperature of 4 °C) to an internal meat temperature of 2–4 °C. During the first four hours of cooling, the carcasses were sprayed with water at a temperature of 8 °C, using spray nozzles. In a cold store, based on the identified sex and a defined hot carcass weight, 30 carcasses having a similar weight (90 ± 5 kg) were selected from each group of finishers and equally divided into gilts and barrows to determine physicochemical characteristics, mineral composition, and cholesterol levels in pork.
After carcass chilling, 24 h post mortem (p.m.), pH was measured in the LL muscle using the aforementioned pH meter. Subsequently, the LL muscle samples weighing about 400 g were collected from the 1st to 4th lumbar vertebral region of the right half-carcass and wrapped in foil, transported to the laboratory in a portable plastic refrigerator, and stored at 4 °C. Twenty-four hours p.m., after the samples arrived at the laboratory, the external fat and perimysium connective tissues were removed. Three slices, each 3 cm thick, were cut from the LL muscle samples to determine drip loss, pH, and color. Muscle samples weighing 50 g were collected and placed in polyethylene bags. Drip loss was determined as percentage of weight loss after 24 h (48 h p.m.) of storage at 4 °C, according to Prange et al. [26]. About 48 h p.m., pH was measured directly by inserting the pH-electrode into the meat samples using a CP-411 pH meter. Meat color traits, i.e., lightness (L*), redness (a*), yellowness (b*), and chroma (C*), were measured on a freshly cut surface of the meat after a 20 min blooming period at 4 °C, using a Mini Scan XE Plus 45/0 (HunterLab Inc., Reston, VA, USA) with the illuminant D65 and 10° observer. The remaining part of the loin was packed in polyethylene bags, frozen at −19 °C, and kept for approximately 30 days when water losses during thawing, and levels of cholesterol, macroelements, and microelements, were determined.
Ten-centimeter-long samples (about 300 g) were removed from the freezer, weighed (pre-thaw weight), thawed at 4 °C for 24 h, and re-weighed. Thaw loss was determined as the percentage difference between the pre-thaw and post-thaw weight of the samples. Each sample was heated in a water bath at 80–81 °C until reaching an internal temperature of 72 °C, and subsequently cooled to 20 °C. Shear force was measured using a Warner–Bratzler shear machine, manufactured at the Baking Industry Research Centre, Bydgoszcz, Poland. Rod-shaped meat samples cut out with a cork borer having a diameter of 1.0 cm (along the muscle fibers) were placed in a triangular recess under the five blades of the tenderness measuring instrument, which then recorded the maximum force (expressed in kilograms) required to cut through the meat, with a crosshead speed of 200 mm/min; a V-shaped (60° angle) cutting blade was used. The result for each sample was the average of three consecutive replicas.

2.3. Proximate Analysis

The following chemical composition was established in double minced samples of the LL muscle: moisture content (oven-drying of two grams samples at 102 °C to constant weight); crude protein content (classical macro-Kjeldahl method); and intramuscular fat (IMF) content (petroleum ether extraction using a Soxhlet apparatus). The total mineral (ash) content was determined by incineration at 550 °C. The aforementioned methods were performed according to official methods of analysis of the AOAC [27].

2.4. Mineral Composition

The levels of microelements and macroelements selected for our experiments were determined by emission spectrometry with excitation in inductively coupled argon plasma (ICP OES), using an Optima 2000 DV apparatus (PerkinElmer Inc., Boston, MA, USA). Samples for spectrometric analysis were mineralized in a microwave system (Anton Paar, Graz, Austria). From the homogenized meat samples, aliquots of 0.6 g were made, then placed in pressure quartz vessels, and 5.0 mL 65% HNO3 and 0.5 mL 30% H2O2 (Suprapur®, Merck KGaA, Darmstadt, Germany) were added. Closed vessels were placed in a mineralizer equipped with a continuous temperature and pressure control system. The solutions were left for about 20 min for CO2 and NO2 volatilization, and then made up to 10 mL in volumetric flasks. Selected microelements were determined directly in the solutions prepared: Cr, Mn, Fe, Cu, Zn, and Se; whereas for the determination of the macroelements Na, K, Ca, Mg and P, the solutions were diluted 10- or 100-fold to obtain optimal ranges of spectrometer concentration. Emission measurements for microelements were carried out when choosing a longer axial optical path, whereas macronutrients were analyzed radially across the plasma. The standard for analysis was the certified ICP Multielement Standard IV from Merck.

2.5. Cholesterol Content

Determination of cholesterol levels in the LL muscle was performed using a CLARUS 600 gas chromatograph with mass spectrometry GC-MS (PerkinElmer Inc., Boston, MA, USA). The initial process, extraction of lipid components of the samples, was carried out with a mixture of chloroform and methanol (2:1) according to Folch et al. [28], after which the solvents obtained were evaporated under nitrogen flow. The subsequent steps of saponification and preparation of trisilyl cholesterol derivatives for chromatographic analysis were performed based on the procedure described by Cunha et al. [29]. The derivatizing reagent was a mixture of trimethylchlorosilane (TMCS) and N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) in anhydrous pyridine at a 1:3:9 ratio. The process was carried out at 70 °C for 20 min.

2.6. Statistical Analysis

The obtained data were statistically analyzed by means of the Statistica 13.1. PL statistical package using a two-factor analysis of variance. The detailed comparison of means was performed using Tukey’s test. The tables show means and their standard errors.

3. Results

3.1. Finishing Pig Mortality

Farm data records indicated that there was no need to administer antibiotics for therapeutic purposes to the experimental group of pigs supplemented with Multikraft herbal probiotic preparation, L-ascorbic acid, and allicin. The experimental group had lower mortality (1.61%) compared to the control group of pigs (3.59%) that received therapeutic antibiotics due to health problems that appeared during the research at the entire pig farm (Table 2). We did not study production parameters other than mortality. Based on the data provided from the farm, the fattening pigs from the supplemented group had ADG of 646 g to a final body weight of 112.01 kg. For the control group, the ADG was 638 g and the final body weight was 111.90 kg. The cost of the finishing stage with the use of supplements was similar to that of the control group of pigs that were administered antibiotics to maintain high health status. However, when the costs of pig mortality were included by multiplying the number of deaths and the final body weight they could gain (112 kg), and then multiplied by the price per kilogram of the live weight of a finisher (Polish currency—PLN 4.2), the experimental group’s overall costs were lower by PLN 14,488.95 (PLN 26,125.85 vs. PLN 40,614.80) (Table 3).

3.2. Carcass Value

No significant differences were found between the analyzed groups of finishers in carcass leanness, backfat, and muscle thickness at a similar carcass weight. Moreover, the carcasses of the gilts were characterized by a higher share of lean meat and thinner backfat compared to the barrows (Table 4).

3.3. Physicochemical Traits and Chemical Composition

Analysis of our results showed significantly higher pH (40 min p.m.) of the SM muscle (6.11 vs. 6.03; p ≤ 0.05) and pH (24 h and 48 h p.m.) of the LL muscle (respectively: 5.48 vs. 5.39; 5.51 vs. 5.40; p ≤ 0.01) in pigs from the experimental group when compared to the control group. However, we observed no statistical difference in pH 40 min p.m. of the LL muscle between the experimental and the control group. Significantly lower thaw loss of the LL muscle (9.92 vs. 13.53%, p ≤ 0.01) was recorded in the experimental group of pigs compared to the control group. Drip loss and lightness (L*) were not statistically different between the two groups (Table 5 and Table 6). Pigs supplemented with herbal probiotics, allicin, and E300 showed significantly higher yellowness (b*: 14.78 vs. 14.07, p ≤ 0.01) and chroma (C*: 16.64 vs. 15.77; p ≤ 0.01) of the LL muscle. There were no statistical differences in redness (a*) and hue (h°) between the two groups.
Based on the analysis of the basic chemical composition of meat, it was shown that the LL muscles of the pigs from the experimental group were characterized by a significantly higher content of dry matter (25.22% vs. 24.52%, p ≤ 0.01) and IMF (2.17% vs. 1.68%, p ≤ 0.05) when compared to the control group.
There were statistically significant interactions between the group of finishers and their sex in shaping L* (p ≤ 0.05) and ash (p ≤ 0.01).

3.4. Microelements, Macroelements, and Cholesterol

We found no statistically significant differences in the concentration of microelements and macroelements in the LL muscle between the analyzed groups of finishers, except for Mn, whose content was significantly (0.09 vs. 0.10 mg/kg, p ≤ 0.01) higher in the control group (Table 7). In addition, no significant difference in the cholesterol concentration of the LL muscle was found between the analyzed groups of pigs.
There was a statistically significant interaction between the groups of finishers and their sex in shaping the levels of K and P at p ≤ 0.01.

3.5. Interactions

Based on the data in Table 8, LL muscles of gilts in the control group had significantly higher levels of ash, potassium, and phosphorus (1.11%, 429.66 mg/kg, and 231.95 mg/kg, respectively) relative to those of barrows (0.98%, 411.72 mg/kg, and 223.01 mg/kg, respectively). In addition, the muscles of gilts in the supplemented group had higher lightness (L*) (57.50) compared to the muscles of gilts in the control group (54.84).

4. Discussion

4.1. Carcass Quality

The results of this study showed that the carcass value and carcass weight of the experimental group were similar to those of the control group. However, the LL muscles of pig finishing supplemented with FHE including LAB, ascorbic acid, and allicin were characterized by a significantly higher content of dry matter and IMF compared to that of the control group. Our research results stating no differences in carcass quality are similar to the findings of Černauskienė et al. [30], who used LAB probiotics; to Grela et al. [31] and Rossi et al. [32], who used herbs and herbal extracts; to Cullen et al. [33], who used garlic extract; and to Lahučký et al. [24], who used L-ascorbic acid as dietary supplements in pig finishing diets. However, Grela et al. [22] showed that supplementation with an aqueous extract of garlic and inulin in feed significantly improved pig body muscling, as evidenced by higher meat content of carcasses and higher ham lean yield, compared to the pigs from the control group that was supplemented only with inulin. Other studies showed beneficial effects of the ‘Prodol B’ herbal extract (garlic bulbs, common licorice roots and tillers, common thyme herb, and caraway fruits) in the finishing phase to improve carcass lean content, which the authors indicated could be due to improved digestive and metabolic processes by bioactive substances found in herbs [34]. Moreover, research by Ahmed et al. [35] indicated that the pigs’ diets supplemented with a combination of herbs (pomegranate, ginkgo biloba, licorice), in natural or fermented form, and inoculated with L. plantarum and S. cerevisiae, reduced feed intake and backfat thickness.

4.2. Chemical Composition

The results of this study, indicating a positive impact of supplements used on the basic chemical composition of meat, generally confirmed the previous results of Bučko et al. [36], who postulated that the use of probiotic L. plantarum CCM 7102 in feeding pigs had a significant, positive impact on dry matter (26.56 vs. 25.80% in control) and IMF (2.24 vs. 0.98% in control) content of the LD muscle. Ko and Yang [37] showed that dietary pig feed supplementation with green tea probiotics (L. acidophilus KCTC 3111, L. plantarum KCTC 3104, B. subtilis KCTC 3239, and S. cerevisiae KCTC 7915) at a dose of 1% increased LL muscle crude protein content compared to the LL muscles of pigs supplemented at a lower dose of 0.1%, with no significant difference in moisture and IMF content.

4.3. Physicochemical Characteristics

The experimental group of pigs in the current research had a significantly higher pH (pH40 min SM and pH24 LL), and lower thaw loss, when compared to the control group. We hypothesize the observed effects may be associated with a better adaptation of the experimental group of pigs to the stressors occurring during the pre-slaughter handling. Pre-slaughter processing is associated with different levels of stress, which in turn affects the systems’ activity of creatine kinase and cortisol, as evidenced by their high circulatory levels in blood [38,39]. These events typically lead to the deterioration in meat quality early post mortem [40]. Research to date has shown that most LAB bacteria are capable of producing superoxide dismutase, which detaches free radicals from oxygen and hydrogen peroxide [41] and reduces the reactivity of oxygen intermediates through the production of the non-enzymatic antioxidants glutathione and thioredoxin [42]. Research by Wang et al. [43] showed that supplementing the diet of finishers with the probiotic L. fermentum resulted in an increased level of antioxidant enzymes in the LD muscle, including superoxide dismutase and glutathione peroxidase, while lowering the level of malondialdehyde, which improved the antioxidant status of pigs. Chang et al. [8], showed that feed supplementation of finishers with L. plantarum probiotic did not affect the meat quality, including pH, lightness (L*), drip loss, and thermal (cooking) drip. In contrast, the meat of finishers receiving probiotics including yeasts, lactic acid-producing bacteria, and B. subtilis in the finishing phase was characterized by significantly lower drip and cooking loss compared to the control group, while maintaining similar pH and lightness (L*) of the LD muscle at different post mortem times [7].
Omojola et al. [21] showed significant improvement in water holding capacity as a result of supplementation of finishers with dried garlic at three dosage levels compared to the control group. They concluded that this could be due to the ability of garlic to prevent biosynthesis of lipids and to reduce fat deposition, which was also confirmed by research of Konjufca et al. [44]. The results of Zou et al. [45] showed that enriching the diet of finishers with oregano essential oil had a beneficial effect on meat quality, as evidenced by higher pH, darker color, and lower drip loss of the longissimus muscle. The same authors also showed lower thiobarbituric acid reactive substances (TBARS) and reactive oxygen species (ROS) in serum, muscle, and the liver in the experimental group vs. control. However, other authors did not find significant effects of an herbal extract mixture of sage, nettle, lemon balm, and coneflower on the meat pH, water holding capacity, and lightness (L*) [18], or of supplementation of finishers with garlic powder at two levels [46].
Some studies have shown that ascorbic acid has also stress-coping properties, as evidenced by its effect on reducing glucocorticoid synthesis, which translates into a reduction in the amount of glucose and glycogen available to the muscle to produce lactic acid [47]. Oxalic acid, a metabolite of ascorbic acid, has been found to act as a glycolytic inhibitor, which most likely limits the post mortem production of lactic acid, and thus slows down the post mortem pH decline, limiting the formation of low meat quality [48].
Recent literature data on the beneficial effects of the use of probiotics, herbs, and ascorbic acid on animal health were confirmed by our study results, i.e., significantly lower mortality rate of pigs from the group supplemented compared to the control group, which was treated with antibiotics. In addition, the use of LAB and ascorbic acid in the finishing phase may also affect their adaptation to stressors, which, based on our results, can explain why the meat of the experimental group of pigs exhibited better quality.
It is important to note that, in this study, regardless of the group of finishers, low pH values of LL and SM muscles were found practically throughout the post mortem period, which may be related to the unplanned slaughter of pigs without the recommended lairage time. Milligan et al. [49] found that slaughtering pigs immediately after the animals were delivered to the slaughterhouse, or after a short rest, can significantly increase the incidence of pale, soft, exudative (PSE) meat.
In terms of color characteristics, we demonstrated a higher yellowness (b*) and chroma (C*) of the LL muscle of pigs receiving supplements when compared to the control group. Previous studies of the use of LAB probiotics in the finishing phase indicated their significant influence in affecting color chromatic features, which was confirmed by other studies in which higher b* and C* were also found [8]. Moreover, supplementation with L-ascorbic acid affected the stabilization of meat color by increasing its redness (a*) and yellowness (b*), while it did not affect pH, which was mainly associated with the antioxidant role of this vitamin [25]. In the study of Rossi et al. [32], the effect of supplementation with plant extract from Lippia spp. titrated in verbascose in influencing the chromatic features of pork was not proven. Moreover, studies on the supplementation of finishing diets with fermented garlic powder have not shown any effects on meat color characteristics [50].

4.4. Functional Properties

The analysis of features characterizing the functional properties of meat did not show significant differences in the concentration of the LL muscle cholesterol between the analyzed groups of finishers. Moreover, in other studies where LAB probiotics [51] or selected herbs and herbal extracts [32,52] were used in the finishing phase, their effects on the concentration of cholesterol in meat or blood were not proven. In contrast, studies in which dried garlic or aqueous extract supplementation were used to supplement feed during the finishing stage showed a positive effect on lowering the cholesterol concentration in meat [21,22]. Nevertheless, an increase in the HDL fraction in the blood of finishers was found regardless of the dose used in feed. The research of Ahmed et al. [35] indicated that dietary supplementation of finishers with Natural Herb Combination (NPGL) reduced the cholesterol content of LD muscle when compared to the control and Fermented Herb Combination (FPGL) groups, which was explained, citing Rao and Gurfinkel [53], by the fact that plant flavonoids can form insoluble complexes with cholesterol in the digesta and inhibit the absorption of endogenous and exogenous cholesterol in the intestine. However, Bučko et al. [36] showed that the addition of probiotic L. plantarum CCM 7102 to the feed of finishers is associated with a higher concentration of cholesterol in LD muscle with higher dry matter content and IMF compared to the control group.
This study showed no significant effect of FHE, L-ascorbic acid, and allicin on the concentration of the LL muscle microelements and macroelements, except for Mn, which was higher in the meat of control finishers. Studies by other authors indicated that the dietary supplementation of finishers with FPGL had an effect on concentration of Ca and Fe in LD muscle compared to the control group, which may be associated with reduced concentration of total polyphenols, flavonoids, and tannic acid in FPGL; in turn, this may subsequently increase the availability of minerals [35,54]. Conversely, Chang et al. [8] showed that supplementation of finishers with L. plantarum probiotic in feed and water was not associated with concentration of macroelements and microelements in the LD muscle.

5. Conclusions

This study showed that supplementation with the Multikraft herbal probiotic preparation, ascorbic acid, and allicin resulted in lower mortality of the experimental pigs and better meat quality, as evidenced by higher pH, lower thaw loss, and higher dry matter and IMF content. In addition, supplementation in the finishing period had a significant positive effect on meat yellowness (b*) and chroma (C*). However, the supplements had no impact on carcass leanness, or concentrations of cholesterol, macroelements, or microelements in the LL muscle. The effect of gender on meat quality and the levels of elements and cholesterol in meat were also not demonstrated, and it was only found that gilts had greater lean muscle share and lower backfat thickness than barrows. There was also a significant interaction between the group of finishers and their sex in shaping lightness (L*) and the levels of ash, potassium, and phosphorus in the LL muscle.
In the era of searching for alternative pro-health solutions in the production of pigs, aimed at limiting or eliminating the use of antibiotics, it can be indicated that the Fermented Herbs Extract enriched with probiotics, in addition to vitamin C and allicin, may allow the elimination of antibiotics from the pig finishing diets. The use of our proposed modern, healthy production method lowered the total production costs of fattening due to the considerably lower mortality in the experimental groups of pigs. Large-scale, commercial production, and carcass and meat quality validation experiments, are warranted to fully justify my conclusions.

Funding

This research received no external funding.

Institutional Review Board Statement

The feeding trial was performed at a specialized private pig farm after approval by the Local Ethical Review Committee for Animal Experiments in Szczecin, Poland (protocol no. 20/2015).

Informed Consent Statement

Not applicable.

Data Availability Statement

The data presented in this study are available on request from the author.

Conflicts of Interest

The author declares no conflict of interest.

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Table
Table 1. Chemical composition of basal diets.
Table 1. Chemical composition of basal diets.
ItemsStarter
66–110
Days of Age		Grower
111–155
Days of Age		Finisher
156 Days of Age
until the End of
Finishing Phase
Metabolizable energy (MJ/kg)13.913.513.5
Dry matter (%)89.089.088.0
Total protein (%)18.517.017.2
Total fiber (%)3.334.44.65
Crude fat (%)3.983.53.65
Ash (%)4.054.124.07
Lysine (g)12.511.09.8
Threonine (g)8.07.086.4
Tryptophan (g)2.52.22.12
Methionine (g)4.23.52.65
Total phosphorous (g)6.06.56.45
Calcium (g)8.08.08.0
Sodium (g)2.01.932.12
Copper (mg)132.025.025.0
Zinc (mg)121.0120.0120.0
Table
Table 2. Mortality of pigs.
Table 2. Mortality of pigs.
ItemsExperimentalControl
number of finishers18041810
mortality (n/%)29/1.6165/3.59
Table
Table 3. Economic calculation of two pig production systems.
Table 3. Economic calculation of two pig production systems.
ExperimentalControl
SpecificConsume Cost (PLN)SpecificConsume Cost (PLN)
FHE1.900 L10,564.00Hipradoxi32.5 L1267.5
Allicin35 kg768.25Tylan S7.5 package3920.3
E30048 L1152.00Acidifier150 L883.5
Disinfecting preparation150 L3967.5
Sum:12,484.25Sum:10,038.80
Cost of pig deaths13,641.60Costs of pig deaths 30,576.00
Total:26,125.85Total:40,614.80
Table
Table 4. Carcass quality and basic chemical composition of the LL muscle.
Table 4. Carcass quality and basic chemical composition of the LL muscle.
TraitsGroup of Pigs (G)Sex (S)p-Value
Experimental
n = 60		Control
n = 60		Gilts
n = 60		Barrows
n = 60		GSG × S
Hot carcass weight (kg)90.33 ± 0.8290.93 ± 0.7590.63 ± 0.6390.48 ± 0.860.5770.5890.430
Lean meat in carcass (%)60.19 ± 0.3659.91 ± 0.3261.37± 0.2558.72 ± 0.330.5040.0000.389
Backfat thickness (mm)66.35 ± 0.9866.43 ± 1.0211.15 ± 0.3414.57 ± 0.390.1640.0000.284
Muscle thickness (mm)12.50 ± 0.4513.22 ± 0.4067.63 ± 0.9865.15 ± 1.000.9530.0790.326
Table
Table 5. Physicochemical traits of the LL and the SM muscle.
Table 5. Physicochemical traits of the LL and the SM muscle.
TraitsGroup of Pigs (G)Sex (S)p-Value
Experimental
n = 30		Control
n = 30		Gilts
n = 30		Barrows
n = 30		GSG × S
pH40 min 6.12 ± 0.036.16 ± 0.036.16 ± 0.03 6.13 ± 0.020.4420.5280.356
pH40 min SM6.11 ± 0.036.03 ± 0.026.04 ± 0.026.10 ± 0.020.0170.1020.824
pH245.48 ± 0.025.39 ± 0.02 5.45 ± 0.025.43 ± 0.020.0010.1810.260
pH485.51 ± 0.025.40 ± 0.025.46 ± 0.025.45 ± 0.020.0000.4880.576
Drip loss (%)3.22 ± 0.283.20 ± 0.213.10 ± 0.233.32 ± 0.270.9870.5480.588
Thaw loss (%)9.92 ± 0.4813.53 ± 0.3811.31 ± 0.5112.09 ± 0.570.0000.0600.607
Shear force (kg)4.90 ± 0.115.04 ± 0.144.95 ± 0.114.99 ± 0.130.4580.8020.099
Total protein (%)21.15 ± 0.1420.95 ± 0.1321.02 ± 0.1221.08 ± 0.150.3200.8340.622
IMF–intramuscular fat (%)2.17 ± 0.171.68 ± 0.101.87 ± 0.161.99 ± 0.130.0200.7460.175
Dry matter (%)25.22 ± 0.1924.52 ± 0.1524.80 ± 0.2024.95 ± 0.170.0070.7940.718
Ash (%)1.07 ± 0.021.06 ± 0.021.08 ± 0.021.04 ± 0.020.5260.1620.003
Table
Table 6. Color traits of the LL muscle.
Table 6. Color traits of the LL muscle.
TraitsGroup of Pigs (G)Sex (S)p-Value
Experimental
n = 30		Control
n = 30		Gilts
n = 30		Barrows
n = 30		GSG × S
L*–lightness56.34 ± 0.6755.35 ± 0.4756.04 ± 0.6655.66 ± 0.500.2130.5640.048
a*–redness7.57 ± 0.257.07 ± 0.197.26 ± 0.177.38 ± 0.280.1250.8610.188
b*–yellowness14.78 ± 0.1914.07 ± 0.2014.44 ± 0.1814.43 ± 0.160.0020.6940.561
C*–chroma16.64 ± 0.1915.77 ± 0.1816.17 ± 0.1916.26 ± 0.220.0020.9420.681
ho–hue angle62.98 ± 0.7663.39 ± 0.5863.28 ± 0.5663.09 ± 0.780.6610.9000.132
Table
Table 7. Microelements, macroelements, and cholesterol in the LL muscle.
Table 7. Microelements, macroelements, and cholesterol in the LL muscle.
TraitsGroup of Pigs (G)Sex (S)p-Value
Experimental
n = 30		Control
n = 30		Gilts
n = 30		Barrows
n = 30		GSG × S
Cr (mg/kg)0.17 ± 0.010.18 ± 0.020.19 ± 0.010.16 ± 0.010.5570.1640.566
Mn (mg/kg)0.09 ± 0.000.10 ± 0.000.10 ± 0.000.09 ± 0.000.0180.2940.208
Fe (mg/kg)5.87 ± 0.286.17 ± 0.166.28 ± 0.225.74 ± 0.230.4440.1270.608
Cu (mg/kg) 0.46 ± 0.010.48 ± 0.030.61 ± 0.130.46 ± 0.010.3120.2940.274
Zn (mg/kg) 15.00 ± 0.2815.48 ± 0.3315.29 ± 0.3415.18 ± 0.260.2890.8730.284
Se (mg/kg)0.18 ± 0.010.18 ± 0.010.18 ± 0.010.18 ± 0.010.8940.9320.089
Ca (mg/kg)49.98 ± 1.4947.53 ± 1.4450.15 ± 1.5947.36 ± 1.310.1780.1360.551
Na (mg/kg)381.30 ± 4.68378.59 ± 4.48386.18 ± 4.40373.56 ± 4.490.5240.0760.300
Mg (mg/kg)279.99 ± 1.94281.64 ± 5.15284.02 ± 4.86277.47 ± 2.140.8930.2210.088
K (mg/kg)421.36 ± 2.54421.89 ± 3.18424.68 ± 2.49418.46 ± 3.120.9100.0920.004
P (mg/kg) 227.08 ± 1.82228.08 ± 1.94228.41 ± 1.81226.70 ± 1.940.7960.4910.007
Cholesterol
(mg/100 g)		74.74 ± 0.3675.20 ± 0.2974.61 ± 0.3375.34 ± 0.310.2460.0910.220
Table
Table 8. Interactions (group × sex).
Table 8. Interactions (group × sex).
TraitsExperimentalControl
GiltsBarrowsGiltsBarrows
L*–lightness57.50 a ± 1.1155.39 a,b ± 0.7654.84 b ± 0.6856.01 a,b ± 0.60
Ash (%)1.04 a,b ± 0.031.09 a,b ± 0.021.11 a ± 0.020.98 b ± 0.04
K (mg/kg)418.62 A,B ± 3.03423.62 A,B ± 3.90429.66 A ± 3.40411.72 B ± 4.59
P (mg/kg) 224.11 A,B ± 2.42229.52 A,B ± 2.58231.95 A ± 2.37223.01 B ± 2.72
Mean values in rows marked with different letters differ significantly: A,B: p ≤ 0.01; a,b: p ≤ 0.05.
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Rybarczyk, A. Effect of Dietary Supplementation of Finishers with Herbal Probiotics, Ascorbic Acid and Allicin on the Cost and Quality Characteristics of Pork. Agriculture 2022, 12, 1173. https://doi.org/10.3390/agriculture12081173

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Rybarczyk A. Effect of Dietary Supplementation of Finishers with Herbal Probiotics, Ascorbic Acid and Allicin on the Cost and Quality Characteristics of Pork. Agriculture. 2022; 12(8):1173. https://doi.org/10.3390/agriculture12081173

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Rybarczyk, Artur. 2022. "Effect of Dietary Supplementation of Finishers with Herbal Probiotics, Ascorbic Acid and Allicin on the Cost and Quality Characteristics of Pork" Agriculture 12, no. 8: 1173. https://doi.org/10.3390/agriculture12081173

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