Effect Of Probiotics On Growth Performance And Meat Quality Of Finishing Pigs

This study is designed to determine the impact of probiotics supplementation of diets on growth performance and meat quality of finishing pigs. Ninety-six "DurocxLandracexYorkshire" finishing pigs with similar body weight (62.57±1.20kg) were selected and were randomly divided into four groups:basal diet (control group); basal diet+0.5g/kg of active dry Yeast (1.0×107 CFU/g diet, Yeast group); basal diet+0.1g/kg of Lactobacillus (1.0× 106CFU/g diet, Lactobacillus group); basal diet+0.1g/kg Bacillus (1.0 ×106 CFU/g diet, Bacillus group). There are four replicates of six in each group, for a period of 56 days of feeding test. At the end of feeding test, each replicate to select a shock is slaughtered, and carcass traits and meat quality, antoxidation capability, muscle morphology and muscle fiber type and proportion and the relative expression of candidate genes related of meat indicators were measured. The results were as follows:The effect of diets supplementation probiotics on the growth performance and nutrient digestibility of finishing pigs.There were no significant effect on average daily feed intake, average daily gain and feed/gain of inishing pigs for added Yeast, Lactobacillus and Bacillus (p>0.05), but crude protein and P digestibility was improve (p<0.05), and the digestibility of Ca was improved significantly (p<0.05).The effect of diets supplementation probiotics on meat quality and carcass traits of finishing pigs. Addition probiotics improved slaughter rate, carcass length, backfat thickness and lean meat rate, and decreased thick-skinned (p>0.05), but significantly increased eye musele area (p<0.05). Probiotics significantly decreased (p<0.05) 24h and 48h drip loss, but cooking loss and napoleon rate were no significant effect (p>0.05). Probiotics significantly increased fat content (p<0.05), and had the tendency that decreased the shear force values and increased the marbling score (p>0.05). Probiotics significantly improved meat color a*value (p<0.05), but there was no significant effect on L and b* value (p>0.05). Probiotics significantly increased longissimus dry matter content (p<0.05),for crude protein content and crude ash content were no significant effect (p>0.05).The effect of diets supplementation probiotics on antioxidant properties of finishing pigs. Addition probiotics significantly reduced longissimus and biceps femoris MDA content (p<0.01),significantly increased liver and longissimus muscle T-SOD (p<0.05), significantly increased shares biceps T-SOD (p<0.01), significantly increased liver, longissimus and biceps femoris T-AOC (p<0.05), significantly improved liver GPX (p<0.01).Lactobacillus group significantly increased (p<0.05),and Bacillus group significantly increased (p<0.01) longissimus and biceps femoris GPX; Yeast group (p<0.05) and Bacillus group significantlyincreased longissimus and biceps femoris CAT (p<0.01). Probiotics had a tendency of improved the mRNA relative expression of SOD and GPX4 of longissimus (p>0.05).The effect of diets supplementation probiotics on muscle tissue morphology and muscle fiber type of finishing pigs. Addition probiotics significantly increased (p<0.05) longissimus septal distance of muscle bundles and Septal distance of muscle fibers,Yeast group significantly increased the diameter of muscle fiber (p<0.05). Yeast group and Lactobacillus group significantly increased the septal distance of muscle bundles of biceps femoris (p<0.01); Lactobacillus group significantly increased the septal distance of muscle fibers (p<0.01).Probiotics had a tendency which the muscle fiber area of longissimus muscle and biceps femoris was improved (p>0.05). Yeast group and Bacillus group significantly increased the expression of ? muscle fiber of longissimus (p<0.01); Yeast group (p<0.05) and Bacillus group (p<0.01) were significantly increased ? a muscle fiber expression; Bacillus group significantly increased (p<0.05) ? b muscle fiber expression. The ratio of ? muscle fiber of longissimus of Yeast group was significantly higher than other groups (p<0.05). Probiotics significantly improved ? a muscle fiber ratio (p<0.05), Yeast group significantly reduced ?b muscle fiber ratio (p<0.01), Yeast group significantly increased muscle fiber type ?+? a ratio (p<0.01). Yeast group and Lactobacillus group increased the expression of ?,? a, ? b and ? x muscle fibers of biceps femoris (p>0.05),but Bacillus group reduced the expression of ?,? a, ? b and ? x muscle fibers of biceps femoris (p>0.05).Yeast group significantly decreased the ratio of ? a muscle fiber of biceps femoris (p<0.05); Yeast group significantly increased (p<0.05) ? x muscle fiber ratio, and the other group was no significant difference (p>0.05).The effect of diets supplementation probiotics on candidate genes of meat quality of finishing pigs. Probiotics have a tendency to improved the mRNA expression level of H-FABP and CAST of longissimus, Bacillus group significantly increased H-FABP expression (p<0.05),Yeast group significantly improved CAST expression (p<0.01).Yeast group significantly increased the H-FABP mRNA expression of biceps femoris (p<0.05), for CAST was no significant effect (p>0.05).In conclusion, probiotics can regulate the expression of genes related to meat quality, regulation of gene expression and proportion of muscle fiber type, improving muscle histology structure and meat antoxidation capability, thereby improving the meat quality.