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Effects of Lactobacillus delbrueckii on Carcass Traits and Meat Quality of Fattening Pigs

  • HOU Gaifeng ,
  • LI Rui ,
  • LIU Ming ,
  • PENG Wei ,
  • PAN Jie ,
  • LI Siyuan ,
  • HUANG Xingguo
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  • 1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China

Received date: 2015-12-31

  Online published: 2016-06-27

Abstract

The study was carried out to investigate the influence of dietary Lactobacillus delbrueckii on carcass traits, meat quality and nutrient composition of Longissimus dorsi of fattening pigs. A total of 120 healthy "Duroc×(Landrace×Yorkshire)" fattening pigs with average body weight of (65.34±3.64) kg were randomly allotted to 2 groups with 6 replicates per group and 10 pigs per replicate (male and female in half). The pigs in control group were fed a basal diet without antibiotics, and those in experimental group were fed basal diets supplemented with 0.10% Lactobacillus delbrueckii. The experiment lasted for 42 days. The results showed that there were no significant differences between two groups in carcass traits of fattening pigs (P>0.05). Compared with control group, spleen weight rate and pancreatic weight rate of fattening pigs in experimental group were significantly increased (P<0.05). There were no significant differences in meat quality of fattening pigs between two groups at 45 minutes after slaughter (P>0.05). However, the meat yellowness of fattening pigs in experimental group was significantly higher than that in control group and meat shear force of fattening pigs in experimental group was significantly lower than that in control group at 24 h after slaughter (P<0.05). Compared with control group, the contents of glycine, alanine and flavor amino acids of longissimus dorsi of fattening pigs in experimental group were significantly increased (P<0.05), the contents of decanoic acid and palmitic acid of Longissimus dorsi were significantly decreased (P<0.05), the contents of palmitoleic acid, linoleic acid and polyunsaturated fatty acids of Longissimus dorsi were significantly increased (P<0.05). The results suggest that dietary 0.1% Lactobacillus delbrueckii is benefit to carcass traits, meat quality and nutrient composition of fattening pigs.

Cite this article

HOU Gaifeng , LI Rui , LIU Ming , PENG Wei , PAN Jie , LI Siyuan , HUANG Xingguo . Effects of Lactobacillus delbrueckii on Carcass Traits and Meat Quality of Fattening Pigs[J]. Chinese Journal of Animal Nutrition, 2016 , 28(6) : 1814 -1822 . DOI: 10.3969/j.issn.1006-267x.2016.06.024

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