Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

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

  • Chang, Sung Yong (Department of Animal Science, Chonbuk National University) ;
  • Belal, Shah Ahmed (Department of Animal Biotechnology, Chonbuk National University) ;
  • Kang, Da Rae (Department of Animal Biotechnology, Chonbuk National University) ;
  • Choi, Yang Il (Department of Animal Science, Chungbuk National University) ;
  • Kim, Young Hoon (Department of Animal Science, Chonbuk National University) ;
  • Choe, Ho Sung (Department of Animal Biotechnology, Chonbuk National University) ;
  • Heo, Jae Young (International Agricultural Development and Cooperation Center, Chonbuk National University) ;
  • Shim, Kawn Seob (Department of Animal Biotechnology, Chonbuk National University)
  • Received : 2018.02.05
  • Accepted : 2018.03.29
  • Published : 2018.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

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${\times}$Yorkshire${\times}$Duroc (LYD) 3-way crossbred pigs (average age $175{\pm}5d$) 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 (${\omega}3$ and ${\omega}6$) 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.

Keywords

References

  1. Aksu MI, Karaoglu M, Esenbuga N, Kaya M, Macit M, Ockerman HW. 2005. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. J Muscle Foods 16:306-317. https://doi.org/10.1111/j.1745-4573.2005.00023.x
  2. Alexopoulos C, Georgoulakis IE, Tzivara A, Kyriakis CS, Govaris A, Kyriakis SC. 2004. Field evaluation of the effect of a probiotic containing Bacillus licheniformis and Bacillus subtilis spores on the health status, performance, and carcass quality of grower and finisher pigs. Transbound Emerg Dis 51:306-312.
  3. AOAC. 1995. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC.
  4. Barowicz T, Migdal W, Pieszka M, Tivkovic B. 2003. The effect of linseed PUFA n-3 and probiotics on fatty acid composition and cholesterol level in longissimus dorsi muscle of fatteners. Biotechnol Anim Husb 19:31-36. https://doi.org/10.2298/BAH0304031B
  5. Bendall JR, Swatland HJ. 1988. A review of the relationships of pH with physical aspects of pork quality. Meat Sci 24:85-126. https://doi.org/10.1016/0309-1740(88)90052-6
  6. Buege JA, Aust SD. 1978. Microsomal lipid peroxidation. Methods in Enzymology 52:302-310.
  7. Chen P, Wang AQ, Shan AS. 2009. Effects of Ligustrum lucidum fruits on growth performance, antioxidation and meat quality in arbor acres broilers. Asian-Aust J Anim Sci 22:700-705. https://doi.org/10.5713/ajas.2009.80537
  8. Cho IJ, Lee NK, Hahm YT. 2009. Characterization of Lactobacillus spp. isolated from the feces of breast-feeding piglets. J Biosci Bioeng 108:194-198. https://doi.org/10.1016/j.jbiosc.2009.03.015
  9. Cornet M, Bousset J. 1999. Free amino acid and dipeptides in porcine muscles: Differences between 'red' and 'white' muscles. Meat Sci 51:215-219. https://doi.org/10.1016/S0309-1740(98)00104-1
  10. Dowarah R, Verma AK, Agarwal N. 2017. The use of Lactobacillus as an alternative of antibiotic growth promoters in pigs: A review. Anim Nutr 3:1-6. https://doi.org/10.1016/j.aninu.2016.11.002
  11. Dunne C, Murphy L, Flynn S, O'Mahony L, O'Halloran S, Feeney M, Morrissey D, Thornton G, Fitzgerald G, Daly C, Kiely B, Quigley EMM, O'Sullivan GC, Shanahan F, Collins JK. 1999. Probiotics: From myth to reality demonstration of functionality in animal models of disease and in human clinical trials. Lactic Acid Bacteria: Genetics, Metabolism and Applications 76:279-292.
  12. Ferencik M, Mikes Z, Seman M, Ebringer L. 2000. Beneficial modification of the human intestinal microflora using orally administered enterococci. In Proceedings of International Probiotic Conference on "The Prospects of Probiotics in Prevention and Therapy of Diseases of Young". pp 11-14.
  13. Honikel KO. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci 49:447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
  14. Jiang J. 2011. Effect of ASTA on weight gain and meat quality on finishing pigs. Hunan Feed 5:40-43.
  15. Jukna C, Jukna V, Simkus A. 2005. The effect of probiotics and phytobiotics on meat properties and quality in pigs. Vet Zootech 29:80-84.
  16. Kailasapathy P, Chin J. 2000. Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol Cell Biol 78:80-88. https://doi.org/10.1046/j.1440-1711.2000.00886.x
  17. Ko SY, Bae IH, Yee1 ST, Lee SS, Uuganbayar D, Oh JI, Yang CJ. 2008. Comparison of the effect of green tea by-product and green tea probiotics on the growth performance, meat quality, and immune response of finishing pigs. Asian-Australas J Anim Sci 21:1486-1494. https://doi.org/10.5713/ajas.2008.70604
  18. Kuchiba-Manabe M, Matoba T, Hasegawa K. 1991. Sensory changes in umami taste of inosine 5-monophosphate solution after heating. J Food Sci 56:1429-1432. https://doi.org/10.1111/j.1365-2621.1991.tb04790.x
  19. Li J, Zhang RJ. 2007. Effect of probiotic on performance, carcass traits and meat quality of broiler chickens. Chinese J Anim Nutri 19:372-378.
  20. Li L, Chen CX. 2009. Effects of probiotics on meat quality of broilers and mechanism. Heilongjiang Anim Sci Vet Medi 11:43-44.
  21. Lioe HN, Apriyantono A, Takara K, Wada K, Yasuda M. 2005. Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-a-aromatic amino acids. J Food Sci 70:S401-S405. https://doi.org/10.1111/j.1365-2621.2005.tb11483.x
  22. Liu TY, Su BC, Wang JL, Zhang C, Shan AS. 2013. Effects of probiotics on growth, pork quality and serum metabolites in growing-finishing pigs. J Northeast Agric Univ 20:57-63.
  23. Ma QZ. 2011. A test on the effects of application for a multi-strain mixed feed ferment. Feed Indus 32:58-61.
  24. McCony S, Gilliland SE. 2007. Isolation and characterization of Lactobacillus species having potential for use as probiotic cultures for dogs. J Food Sci 72:94-97.
  25. Meng QW, Yan L, Ao X, Zhou TX, Wang JP, Lee JH, Kim IH. 2010. Influence of probiotics in different energy and nutrient density diets on growth performance, nutrient digestibility, meat quality, and blood characteristics in growing-finishing pigs. J Anim Sci 88:3320-3326. https://doi.org/10.2527/jas.2009-2308
  26. Nishimura T, Kato H. 1988. Taste of free amino acids and peptides. Food Rev Int 4:175-194. https://doi.org/10.1080/87559128809540828
  27. Park HY, Hamidon F, Rajangan C, Soh KP, Gan CY, Lim TS, Abdullah WNW, Liong MT. 2016. Application of probiotics for the production of safe and high-quality poultry meat. Korean J Food Sci An 36:567-576. https://doi.org/10.5851/kosfa.2016.36.5.567
  28. Pelicia K, Mendes AA, Saldanha ESPB, Pizzolante CC, Takahashi SE, Moreira J, Garcia RG, Quinteiro RR, Paz ICLA, Komiyama CM. 2004. Use of prebiotics and probiotics of bacterial and yeast origin for free-range broiler chickens. Braz J Poult Sci 6:163-169.
  29. Quadros ARB, Kiefer C, Ribeiro NLC, Zink LA. 2001. Caracteristicas qualitativas da carne de suinos alimentados com racoes contendo ou nao probioticos. In: Anais da $38^{a}$ Reuniao Anual da Sociedade Brasileira de Zootecnia, Piracicaba, Brazil. pp 794-795.
  30. Rai V, Yadav B, Lakhani GP. 2013. Application of probiotic and prebiotic in animals production: A review. Environ Ecol 31:873-876.
  31. Ross GR, Nieuwenhove CPV, Gonzalez SN. 2012. Fatty acid profile of pig meat after probiotic administration. J Agric Food Chem 60:5974-5978. https://doi.org/10.1021/jf205360h
  32. Rybarczyk A, Romanowski M, Karamucki T, Ligocki M. 2016. The effect of Bokashi probiotic on pig carcass characteristics and meat quality. FleischWirtschaft-International 1:74-77.
  33. Shankar AH, Prasad AS. 1998. Zinc and immune function: The biological basis of altered resistance to infection. Am J Clin Nutr 68:447S-463S. https://doi.org/10.1093/ajcn/68.2.447S
  34. Sherman RA, Mehta O. 2009. Phosphorus and potassium content of enhanced meat and poultry products: Implications for patients who receive dialysis. Clini J Am Soc Nephrol 4:1370-1373. https://doi.org/10.2215/CJN.02830409
  35. Sudikas G, Kulpys J, Juskiene V, Juskiene V, Leikus R, Norviliene J. 2010. The influence of probiotics on carcass, meat and fat quality in pigs. Vet Med Zoot 52:79-86.
  36. Suo C, Yin Y, Wang X, Lou X, Song D, Wang X, Gu Q. 2012. Effects of Lactobacillus plantarum ZJ316 on pig growth and pork quality. BMC Vet Res 8:89-101. https://doi.org/10.1186/1746-6148-8-89
  37. Su L, Yin JJ, Charles D, Zhou K, Moore J, Yu L. 2007. Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem 100:990-997. https://doi.org/10.1016/j.foodchem.2005.10.058
  38. Tikk M, Tikk K, Torngren MA, Meinert L, Aaslyng MD, Karlsson AH, Andersen HJ. 2006. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. J Agric Food Chem 54:7769-7777. https://doi.org/10.1021/jf060145a
  39. Tomovic VM, Petrovic LS, Tomovic MS, Kevresan TS, Dtinic NR. 2011. Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia). Food Chem 124:342-348. https://doi.org/10.1016/j.foodchem.2010.06.043
  40. Van der Fels-Klerx HJ, Puister-Jansen LF, van Asselt ED, Burgers SLGE. 2011. Farm factors associated with the use of antibiotics in pig production. J Anim Sci 89:1922-1929. https://doi.org/10.2527/jas.2010-3046
  41. Vondruskova H, Slamova R, Trckova M, Zraly Z, Pavli I. 2010. Alternatives to antibiotic growth promotors in prevention of diarrhea in weaned piglets: A review. Vet Med 55:199-224. https://doi.org/10.17221/2998-VETMED
  42. Wheeler TL, Koohmaraie M, Shackelford SD. 1996. Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color. J Anim Sci 74:1846-1853. https://doi.org/10.2527/1996.7481846x
  43. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. 2004. Effects of fatty acids on meat quality: A review. Meat Sci 66:21-32. https://doi.org/10.1016/S0309-1740(03)00022-6
  44. Yang X, Zhang B, Guo Y, Jiao P, Long F. 2010. Effects of dietary lipids and Clostridium butyricum on fat deposition and meat quality of broiler chickens. Poult Sci 89:254-260. https://doi.org/10.3382/ps.2009-00234
  45. Zhang AW, Lee BD, Lee SK, Lee KW, An GH, Song KB, Lee CH. 2005. Effects of yeast (Saccharomyces cerevisiae) cell components on growth performance, meat quality, and ileal mucosa development of broiler chicks. Poult Sci 84:1015-1021. https://doi.org/10.1093/ps/84.7.1015
  46. Zhang ZF, Zhou TX, Ao X, Kim IH. 2012. Effects of ${\beta}$-glucan and Bacillus subtilis on growth performance, blood profiles, relative organ weight and meat quality in broilers fed maize soybean meal based diets. Livest Sci 150:419-424. https://doi.org/10.1016/j.livsci.2012.10.003
  47. Zhu SW, Hu JX. 1993. Studies on Jinhua ham tastes and taste substances. J Food Sci 159:8-11.

Cited by

  1. Erratum to: Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics vol.39, pp.1, 2018, https://doi.org/10.5851/kosfa.2019.e14
  2. Fecal Microbiota and Its Correlation With Fatty Acids and Free Amino Acids Metabolism in Piglets After a Lactobacillus Strain Oral Administration vol.10, pp.None, 2019, https://doi.org/10.3389/fmicb.2019.00785
  3. Inhibitory Effect of Lipoteichoic Acid Derived from Three Lactobacilli on Flagellin-Induced IL-8 Production in Porcine Peripheral Blood Mononuclear Cells vol.13, pp.1, 2021, https://doi.org/10.1007/s12602-020-09682-3
  4. Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality vol.7, pp.1, 2018, https://doi.org/10.1186/s40813-021-00242-x