Effects of Synbiotics on Growth Performance, Carcass Quality and Meat Quality of Growing-Finishing Pigs

LUO Peng; LI Aike; REN Huihui; HE Beibei; WANG Li; CHENG Junlin; DING Binying; WANG Weiwei

doi:10.3969/j.issn.1006-267x.2021.10.049

Chinese Journal of Animal Nutrition >

2021 , Vol. 33 >Issue 10: 5908 - 5916

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.10.049

SHORT COMMUNICATION

Effects of Synbiotics on Growth Performance, Carcass Quality and Meat Quality of Growing-Finishing Pigs

LUO Peng ,
LI Aike ,
REN Huihui ,
HE Beibei ,
WANG Li ,
CHENG Junlin ,
DING Binying ,
WANG Weiwei

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1. School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China;
3. Qingdao Care Bioengineering Co., Ltd., Qingdao 266100, China

Received date: 2021-03-13

Online published: 2021-10-16

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Abstract

This experiment was conducted to investigate the effects of synbiotics, composed of Lactobacillus plantarum, Enterococcus faecium and chitosan oligosaccharide, on the growth performance, carcass quality, meat quality and meat sensory evaluation of growing-finishing pigs. Ninety Duroc×Landrace×Yorkshire crossbred growing pigs aged of (50±2) days, with similar body weight of (33±6) kg, litter age and good health, were randomly divided into 3 groups with 6 replicates per group (half male and half female, and the boars were castrated) and 5 pigs per replicate. The three groups were as follows:1) the control group (CON group), pigs were fed a basal diet; 2) the antibiotic group (ANT group), pigs were fed the basal diet+0.002% virginiamycin during growing period (30 to 60 kg), and fed the basal diet during fattening period (61 kg to slaughter); 3) the synbiotics group (SYN group), pigs were fed the basal diet+synbiotics (0.05% Lactobacillus plantarum+0.05% Enterococcus faecium+0.05% chitosan oligosaccharide). The pre-test period lasted for 7 days, and the experimental period lasted for 120 days. The results showed as follows:1) compared with CON group, there were no significant differences in growth performance (including average daily gain, average daily feed intake and feed to gain ratio) of boars or sows in ANT group and SYN group (P>0.05), but the mortality was reduced. 2) Compared with CON group, there were no significant differences in carcass quality (including dressing percentage, carcass length, backfat thickness, loin eye area and percentage of ham of growing-finishing pigs in ANT group and SYN group (P>0.05), but the backfat thickness had a decreasing trend (0.05 ≤ P<0.10). 3) The shear force in longissimus dorsi of growing-finishing pigs in SYN group was significantly lower than that in CON group (P<0.05), but there was no significant difference between SYN group and ANT group (P>0.05), that was to say, the supplementation of synbiotics significantly improved the tenderness of pork. There were no significant differences in the other meat quality indexes (including pH_{45 min}, drip loss, meat color at 45 min and 24 h after slaughter, marbling score, etc.) among all groups (P>0.05). 4) In sensory evaluation of pork, the tenderness of underback in SYN group was significantly higher than that in ANT group (P<0.05), and the tenderness of hindquarter was significantly higher than that in CON group (P<0.05). In conclusion, dietary synbiotics composed of Lactobacillus plantarum, Enterococcus faecium and chitosan oligosaccharide have no significant effects on the growth performance of growing-finishing pigs from 30 kg to market stage, but have a tendency to reduce the backfat thickness, and can significantly improve the pork tenderness and reduce the mortality of growing-finishing pigs.

Key words： synbiotics; carcass quality; meat quality; growing-finishing pigs

Cite this article

LUO Peng , LI Aike , REN Huihui , HE Beibei , WANG Li , CHENG Junlin , DING Binying , WANG Weiwei . Effects of Synbiotics on Growth Performance, Carcass Quality and Meat Quality of Growing-Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2021 , 33(10) : 5908 -5916 . DOI: 10.3969/j.issn.1006-267x.2021.10.049

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