Effects Of Probiotics Fermented Feed On Growth Performance, Carcasstraits And Meat Quality In Finishing-pig

Probiotic fermentation feed is a kind of feed product that uses fermentation technology to moderately ferment certain plant materials in compound feeds.It has the characteristics of degrading anti-nutrient factors and providing beneficial bacteria for the organism,etc.It is an energy-saving and environmental-friendly feed.In this study,48 castrated boar(Duroc×Landris×Yorkshire)weighing 55.75±2.12 kg were randomly divided into 2 groups,24 in each group,4 replicates in each group and 6 pigs in each replicate,and were reared separately.The basal diet(control group)and the probiotic fermentation feed(test group)were fed during the feeding period.All pigs were slaughtered at a body weight of approximately 110 kg.The growth performance,carcass traits and meat quality were measured,and histomorphological analysis of the meat was carried out.Real-time qPCR and ELISA kits were utilized to detect the expression of meat-related genes.The results as follows:1.The control and test groups were slaughtered with body weight of 114.67±3.92 kg and 116.67±2.29 kg,respectively.The average daily weight gain(ADG)and average daily feed intake(ADI)of the experimental group were higher than those of the control group(P<0.05);the feed ratio(F:G)and the feeding period of the experimental group were all lower than those of the control group(P<0.05).2.The blood albumin,globulin and total protein content of the experimental group were slightly higher than the control group.3.The carcass traits such as carcass weight,slaughter rate and average backfat thickness were not significantly different between the experimental group and the control group(P>0.05).4.The expression of MSTN gene in the longissimus muscle of the experimental group was significantly lower than that of the control group(P<0.05).The area and diameter of the muscle fiber were significantly higher than that of the control group(P<0.01).5.The muscle intramuscular fat and protein content of the test group increased(0.05 <P <0.1);the content of the umami amino acid(FAA)in the test group was significantly higher than the control group(P <0.05);The content of Ile and Leu increased(0.05<P<0.1).6.The muscle redness(a*)of the experimental group was significantly higher than that of the control group(P<0.05);the water loss rate of the experimental group was significantly lower than that of the control group(P<0.05).7.Muscular monounsaturated fatty acid(MUFA)and polyunsaturated fatty acids(PUFA)were slightly higher in the experimental group than in the control group;there was no significant effect of muscle oxidative stress index between the experimental group and the control group(P>0.05).8.There was no significant differences in meat-related genes aP2,SREBP,PPAR?,LPL,SCD,FAS,ACC1,HSL and ATGL between the experimental group and the control group(P>0.05).In summary,the probiotic fermented feed improved the health of finishing pigs,significantly improved its growth performance,and saved the cost of feeding.In addition,probiotic fermentation feeds significantly increased the amino acid content of the fattening pig muscle and increased the essential amino acid isoleucine(Ile)and leucine(Leu)content,thus improvd the pork quality.The present research results provided a experimental basis for improving growth performance and meat quality of live pigs by +utilizing probiotics fermented feed in commercial pig farms.