Molecular Nutrition

Effects of Lactobacillus casei on Growth Performance and Muscle Nutritional Component Contents of Beijing Black Pigs during Fattening Stage

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  • 1. Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
    2. Beijing Heiliu Animal Husbandry Science and Technology Co., Ltd., Beijing 102211, China

Received date: 2018-06-11

  Online published: 2019-01-16

Abstract

This experiment was conducted to evaluate the effects of dietary Lactobacillus casei on growth performance and the contents of crude protein, intramuscular fat, amino acids and fatty acids in longissimus dorsi muscle of Beijing black pigs during fattening stage. A total of 120 healthy fattening Beijing black pigs with an average body weight of (62.77±0.59) kg were randomly allotted into 2 groups with 5 replicates per group and 12 pigs per replicate (barrow and female in half), comprising of control group and Lactobacillus casei group. The pigs in the control group were fed a basal diet (without antibiotics and Lactobacillus casei), and the pigs in the Lactobacillus casei group were fed the basal diet supplemented with Lactobacillus casei (viable count was 2.0×109 CFU/kg diet). The experiment lasted for 42 days. The results showed as follows:1) compared with the control group, the average daily gain was significantly increased by 8.02% (P<0.05) and the feed/gain was significantly decreased by 7.20% (P<0.05) in Lactobacillus casei group. 2) Compared with the control group, the contents of crude protein, intramuscular fat, delicious amino acids, essential amino acids, total amino acids and unsaturated fatty acids in Lactobacillus casei group were increased, the content of saturated fatty acids was decreased, but there were no significant difference between control group and Lactobacillus casei group (P>0.05). The results indicate that Lactobacillus casei supplementation has beneficial effects on the improvement of growth performance and feed conversion ratio in Beijing black pigs during fattening stage, but has no significant effect on the contents of muscle nutritional components.

Cite this article

WANG Sixin, JI Haifeng, WANG Hongwei, LIU Hui, SHI Guohua, ZHANG Dongyan, WANG Jing, ZHANG Wei, WANG Yamin . Effects of Lactobacillus casei on Growth Performance and Muscle Nutritional Component Contents of Beijing Black Pigs during Fattening Stage[J]. Chinese Journal of Animal Nutrition, 2019 , 31(1) : 469 -476 . DOI: 10.3969/j.issn.1006-267x.2019.01.055

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