Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

IF 17.7 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY Accounts of Chemical Research Pub Date : 2024-02-20 DOI:10.1155/2024/6658120

J. Parada, A. Magnoli, V. Alonso, L. Diaz Vergara, M. Corti Isgro, J. J. T. Posse, M. A. Montenegro, L. Cavaglieri

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Abstract

The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs’ postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use.

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在猪断奶后日粮中添加布拉氏酵母菌 RC009 和五胜肽球菌 RC007 作为益生菌添加剂及其对屠宰后肉质成分、胴体特征和脂肪酸谱的影响

断奶后是猪生长过程中最具挑战性的阶段之一，会影响猪的终生生产力。本研究旨在评估在猪断奶后日粮中添加布拉氏酵母菌 RC009 和五胜肽球菌 RC007 作为益生菌添加剂的情况，以及其对屠宰后猪肉成分、胴体特征和脂肪酸组成的影响。试验包括以下三个处理（每个处理 550 头猪）：T1：对照平衡日粮（CD）；T2：添加布拉氏酵母菌 RC009（1 × 109 CFU/kg 饲料）的平衡日粮；T3：添加五味子酵母菌的平衡日粮：T3：添加 P. pentosaceus RC007（1 × 109 CFU/kg 饲料）的 CD。添加剂在整个断奶后阶段（49 天）内使用，然后猪被转移到育肥舍，饲料中不再添加益生菌。体重达到 115 ± 5 千克时，猪被转移到屠宰场。对胴体成分、肌肉深度、蛋白质含量、总脂肪和灰分、滴水和蒸煮失水以及脂肪酸进行分析。使用益生菌添加剂的猪在某些生产参数上有所改善。根据我们的结果，我们可以观察到，在断奶后食用益生菌添加剂的猪群中，屠宰后的肉质成分发生了一些变化，这可以被视为肉质的改善。食用益生菌的猪体内亚麻酸等必需欧米伽-3 脂肪酸的比例较高，食用布拉氏酵母菌 RC009 的猪瘦肉率提高，肉中二十酸含量降低。此外，在使用益生菌的两个组中都观察到了保水能力的提高。虽然这些结果很有希望，但还需要进一步研究，以评估这些添加剂在临近屠宰时可能产生的影响，以及它们的联合使用。

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来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.