Effects Of Probiotics And Achyranthes Bidentata Polysaccharides On Growth Performance And Meat Quality Of Pigs

This paper is focus on the effects of probiotics and Achyranthes bidentata polysaccharide (ABPS) on growth performance and meat quality of pigs. One hundred and twenty two-line crossbred (Landrace×Yorkshire) weaning piglets (7kg,21d), were randomly assigned to 5 treatments. Each treatment had 4 replicates with 6 piglets per replicate. The basal diet was corn-soybean, without antibiotics, probiotics and ABPS, which was fed to control group. Antibiotic group was fed with basal diet added chlortetracycline hydrochloride (added 75mg/kg at piglet stage; added 50mg/kg at growting stage and finishing stage). GroupⅠwas fed with basal diet added 0.1% probiotics and 0.05% ABPS. GroupⅡwas fed with basal diet added 0.05% ABPS. GroupⅢwas fed with basal diet added 0.1% probiotics. The experiment was lasted for 138 days.The results were as follows:(1) The effect of probiotics and the ABPS on growth performance of pigsThe results showed that at piglet stage, compared with the control the daily gain and feed conversion rate of groupⅠ, groupⅡand groupⅢhad a increased trend (P> 0.05), which were almost equal with the antibiotic group; in the medium term of the experimental(20-50kg), the daily gain of group I was significantly increased (P<0.05), but no significant change was found on feed conversion; in the last stage of the test (50-90 kg), daily gain and feed conversion had no significant difference between each treatments(P>0.05), of which groupⅠwas the highest.(2) The effect of Probiotics and ABPS on slaughter performance and meat quality of pigsThe results showed that compared with the control group, the pig eye muscle area of the experimental groupⅠand groupⅢwere significantly improved (P<0.05), the dressing percentage, lean meat and backfat thickness had no significant change (P>0.05). Compared with the antibiotic group, test groupⅠand groupⅢwere significantly improved on the lean meat percentage and drip loss (P<0.05), but the system water rate, pH, marbling, meat color had no significant difference between each other(P>0.05). The carcass performance and meat quality of test groupⅡhad no significant change compared with the control (P> 0.05). (3) The effect of probiotics and ABPS on the chemical composition of longissimus muscleThe results showed that the intramuscular fat content of experimental groupⅠand groupⅢwere significantly higher than the antibiotic group (P<0.05), but there were no significant difference found on the moisture and crude protein, crude fat (P> 0.05), the rough water, rough protein and crude fat of test groupⅡhad no significant change (P> 0.05). Each experimental group had no significant impact on the individual amino acids (P> 0.05), but the content of essential amino acids, flavor amino acids and total amino acids in the muscle were significantly improved in experimental groupⅠandⅢ, the essential amino acids and total amino acids of the experimental groupⅡwere significantly increased. Experimental groupⅠ,ⅡandⅢhave a significant effect on C18:0, C20:1, C20:3 and total monounsaturated fatty acids (P<0.05).(4) The impact of probiotics and the ABPS on blood biochemical parameters of pigsThe study showed that, in the piglet stage, the serum TP concentration of the experimental groupⅠwas significantly increased (P<0.05), the serum IgM, IgG and IL-2 content were increased too. Compared with the control group, the serum TP, IgM, IgG and IL-2 in test groupⅡandⅢwere increased. The 90kg pig serum IGF-1 levels in experimental groupⅠwere significantly increased (P<0.05), the serum T4, INS and GH levels were increased too (P> 0.05), the serum IGF-1 levels of experimental group I were significantly higher than experimental groupⅡ(P<0.05).(5) The effect of ABPs and probiotics on the muscle fibers of the pigs'longissimus muscleThe results showed that the experimental groupⅠ,ⅡandⅢhad no influence on muscle fiber diameter (P> 0.05), the muscle fiber area of experimental groupⅠand antibiotic group were significantly increased compared with the control(P<0.05). The expression of MyHCⅡb mRNA had no significant differences among the five groups (P> 0.05),but the expression of muscle fibersⅡb of antibiotic group was the highest.Take the performance, carcass performance, meat quality and other parameters into consideration, the supplement of ABPS and probiotics in the daily diet had a certain impact on improving the production performance and meat quality of pigs, which can also improve the immunity of piglets and some serum hormone levels, and affect the muscle fiber area and types.