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Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics

In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace×Yorkshire×Duroc (LYD) 3-way crossbred pigs (average age 175±5 d) were assigned to a conventional farm and a probiotics...

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Autores principales: Chang, Sung Yong, Belal, Shah Ahmed, Kang, Da Rae, Il Choi, Yang, Kim, Young Hoon, Choe, Ho Sung, Heo, Jae Young, Shim, Kawn Seob
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960836/
https://www.ncbi.nlm.nih.gov/pubmed/29805288
http://dx.doi.org/10.5851/kosfa.2018.38.2.403
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author Chang, Sung Yong
Belal, Shah Ahmed
Kang, Da Rae
Il Choi, Yang
Kim, Young Hoon
Choe, Ho Sung
Heo, Jae Young
Shim, Kawn Seob
author_facet Chang, Sung Yong
Belal, Shah Ahmed
Kang, Da Rae
Il Choi, Yang
Kim, Young Hoon
Choe, Ho Sung
Heo, Jae Young
Shim, Kawn Seob
author_sort Chang, Sung Yong
collection PubMed
description In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace×Yorkshire×Duroc (LYD) 3-way crossbred pigs (average age 175±5 d) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (ω3 and ω6) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs’ carcass traits.
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spelling pubmed-59608362018-05-25 Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics Chang, Sung Yong Belal, Shah Ahmed Kang, Da Rae Il Choi, Yang Kim, Young Hoon Choe, Ho Sung Heo, Jae Young Shim, Kawn Seob Korean J Food Sci Anim Resour Article In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace×Yorkshire×Duroc (LYD) 3-way crossbred pigs (average age 175±5 d) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (ω3 and ω6) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs’ carcass traits. Korean Society for Food Science of Animal Resources 2018-04 2018-04-30 /pmc/articles/PMC5960836/ /pubmed/29805288 http://dx.doi.org/10.5851/kosfa.2018.38.2.403 Text en © Copyright 2018 Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Chang, Sung Yong
Belal, Shah Ahmed
Kang, Da Rae
Il Choi, Yang
Kim, Young Hoon
Choe, Ho Sung
Heo, Jae Young
Shim, Kawn Seob
Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
title Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
title_full Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
title_fullStr Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
title_full_unstemmed Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
title_short Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics
title_sort influence of probiotics-friendly pig production on meat quality and physicochemical characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960836/
https://www.ncbi.nlm.nih.gov/pubmed/29805288
http://dx.doi.org/10.5851/kosfa.2018.38.2.403
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