Animal Bioscience

  • 제38권3호
  • /
  • Pages.551-559
  • /
  • 2025
  • /
  • 2765-0189(pISSN)
  • /
  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Effect of Bacillus amyloliquefaciens supplementation on intramuscular fat accumulation and meat quality in finishing pigs

  • Thami Wiseman Ndlandla (Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology) ;
  • Fu Yuan Cheng (Department of Animal Science, National Pingtung University of Science and Technology) ;
  • Chao Wei Huang (Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology) ;
  • Kuo Tai Yang (Department of Animal Science, National Pingtung University of Science and Technology)
  • 투고 : 2024.06.12
  • 심사 : 2024.09.06
  • 발행 : 2025.03.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: This study evaluated the potential of Bacillus amyloliquefaciens to improve growth performance and meat quality in finishing pigs. Methods: Thirty-two female Landrace×Duroc pigs, 21 weeks old with initial body weight 77.45±3.29 kg, were divided into two groups: a control group (basal diet) and a probiotic group (basal diet with Bacillus amyloliquefaciens at 1×109 CFU/kg). Body weight and average daily gain (ADG) were recorded at the start and at fortnight intervals for a 56-d feeding trial. At the end of the experiment, carcass traits, meat quality and intramuscular fat related gene expression of longissimus dorsi muscle were analyzed. Results: The probiotic group showed significantly higher final body weight and D0-D56 ADG (p<0.05). Additionally, the probiotic group had greater carcass weight, back fat thickness and marbling score (p<0.05), while the lean meat percentage remained unchanged. Meat quality analysis revealed that the probiotic group had a higher b* value (5.47) (p<0.05), and a lower shear value (p<0.001), but there was no effect on the a* value and water holding capacity. Moreover, probiotic treatment increased the gene expression of fatty acid uptake and regulators, such as lipoprotein lipase (LPL), cluster of differentiation 36 (CD36), and solute carrier family 27 member 1 (SLC27A1) (p<0.05). Conclusion: Our findings suggest that the supplementation of Bacillus amyloliquefaciens not only enhanced growth performance and carcass weight in finishing pigs, but also improved marbling and tenderness in the longissimus dorsi muscle through the up-regulation of lipogenic-genes related to fat accumulation. This indicates its potential as feed additive to enhance pork quality.

키워드

과제정보

The authors acknowledge BiomiXin Co., Ltd., for providing the probiotic Bacillus amyloliquefaciens.

참고문헌

  1. Lebret B, Čandek-Potokar M. Pork quality attributes from farm to fork. Part I. Carcass and fresh meat. Animal 2022;16(Suppl 1):100402. https://doi.org/10.1016/j.animal.2021.100402
  2. Font-i-Furnols M, Tous N, Esteve-Garcia E, Gispert M. Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content. Meat Sci 2012;91:448-53. https://doi.org/10.1016/j.meatsci.2012.02.030
  3. Soares MH, de Amorim Rodrigues G, Teixeira Valente D Jr, et al. Performance, carcass traits, pork quality and expression of genes related to intramuscular fat metabolism of two diverse genetic lines of pigs. Foods 2022;11:2280. https://doi.org/10.3390/foods11152280
  4. Zhu Q, Azad MAK, Dong H, et al. Sow-offspring diets supplemented with probiotics and synbiotics are associated with offspring's growth performance and meat quality. Int J Mol Sci 2023;24:7668. https://doi.org/10.3390/ijms24087668
  5. Fortin A, Robertson WM, Tong AKW. The eating quality of Canadian pork and its relationship with intramuscular fat. Meat Sci 2005;69:297-305. https://doi.org/10.1016/j.meatsci.2004.07.011
  6. Fernandez X, Monin G, Talmant A, Mourot J, Lebret B. Influence of intramuscular fat content on the quality of pig meat-2. Consumer acceptability of m. longissimus lumborum. Meat Sci 1999;53:67-72. https://doi.org/10.1016/s0309-1740(99)00038-8
  7. Balasubramanian B, Li T, Kim IH. Effects of supplementing growing-finishing pig diets with Bacillus spp. probiotic on growth performance and meat-carcass grade qualitytraits. Rev Bras Zootec 2016;45:93-100. https://doi.org/10.1590/S1806-92902016000300002
  8. Rybarczyk A, Bogusławska-Wąs E, Pilarczyk B. Carcass and pork quality and gut environment of pigs fed a diet supplemented with the bokashi probiotic. Animals 2021;11:3590. https://doi.org/10.3390/ani11123590
  9. Liu TY, Su BC, Wang JL, Zhang C, Shan AS. Effects of probiotics on growth, pork quality and serum metabolites in growing-finishing pigs. J Northeast Agric Univ 2013;20:5763. https://doi.org/10.1016/S1006-8104(14)60048-9 
  10. Tian Z, Cui Y, Lu H, Wang G, Ma X. Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs. Meat Sci 2021;171:108234. https://doi.org/10.1016/j.meatsci.2020.108234
  11. Ganeshkumar S, Gnanaraj PT, Sivakumar T, Karthickeyan SMK, Murugan M. Effect of probiotic supplementation on the carcass traits and sensory qualities of swill fed pork. Tamilnadu J Vet Anim Sci 2009;5:157-60.
  12. Dowarah R, Verma AK, Agarwal N, Patel BHM, Singh P. Effect of swine based probiotic on performance, diarrhoea scores, intestinal microbiota and gut health of grower-finisher crossbred pigs. Livest Sci 2017;195:74-9. https://doi.org/10.1016/j.livsci.2016.11.006
  13. Balasubramanian B, Lee SI, Kim IH. Inclusion of dietary multi-species probiotic on growth performance, nutrient digestibility, meat quality traits, faecal microbiota and diarrhoea score in growing-finishing pigs. Ital J Anim Sci 2018;17:100-6. https://doi.org/10.1080/1828051X.2017.1340097 
  14. Zhu Q, Azad MAK, Li R, et al. Dietary probiotic and synbiotic supplementation starting from maternal gestation improves muscular lipid metabolism in offspring piglets by reshaping colonic microbiota and metabolites. mSsystems 2024;9: e0004824. https://doi.org/10.1128/msystems.00048-24 
  15. Jørgensen JN, Laguna JS, Millán C, Casabuena O, Gracia MI. Effects of a Bacillus-based probiotic and dietary energy content on the performance and nutrient digestibility of wean to finish pigs. Anim Feed Sci Technol 2016;221:54-61. https://doi.org/10.1016/j.anifeedsci.2016.08.008 
  16. van der Peet-Schwering CMC, Verheijen R, Jørgensen L, Raff L. Effects of a mixture of Bacillus amyloliquefaciens and Bacillus subtilis on the performance of growing-finishing pigs. Anim Feed Sci Technol 2020;261:114409. https://doi.org/10.1016/j.anifeedsci.2020.114409 
  17. Song B, Zheng C, Zheng J, et al. Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs. Anim Nutr 2022;8:125-34. https://doi.org/10.1016/j.aninu.2021.06.011 
  18. Pringle TD, Williams SE. Fat thickness and loin eye area effects on pork carcass quality measures. J Muscle Foods 2000;11:307-18. https://doi.org/10.1111/j.1745-4573.2000.tb00434.x 
  19. Qiao J, Ngadi MO, Wang N, Gariépy C, Prasher SO. Pork quality and marbling level assessment using a hyperspectral imaging system. J Food Eng 2007;83:10-6. https://doi.org/10.1016/j.jfoodeng.2007.02.038 
  20. Troutt ES, Hunt MC, Johnson DE, Claus JR, Kastner CL, Kropf DH. Characteristics of low‐fat ground beef containing texture‐modifying ingredients. J Food Sci 1992;57:19-24. https://doi.org/10.1111/j.1365-2621.1992.tb05415.x 
  21. Guignot F, Touraille C, Ouali A, Renerre M, Monin G. Relationships between post-mortem pH changes and some traits of sensory quality in veal. Meat Sci 1994;37:315-25. https://doi.org/10.1016/0309-1740(94)90049-3 
  22. Musa HH, Chen GH, Cheng JH, Shuiep ES, Bao WB. Breed and sex effect on meat quality of chicken. Int J Poult Sci 2006;5:566-8. https://doi.org/10.3923/ijps.2006.566.568 
  23. Alonso V, Muela E, Gutiérrez B, Calanche JB, Roncalés P, Beltrán JA. The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile. Meat Sci 2015;107:49-56. https://doi.org/10.1016/j.meatsci.2015.04.011 
  24. Holman BWB, Bailes KL, Meyer RG, Hopkins DL. Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef. J Food Sci Technol 2019;56:3957-61. https://doi.org/10.1007/s13197019-03878-4 
  25. Zhang ZF, Kim IH. Effects of multistrain probiotics on growth performance, apparent ileal nutrient digestibility, blood characteristics, cecal microbial shedding, and excreta odor contents in broilers. Poult Sci 2014;93:364-70. https://doi.org/10.3382/ps.2013-03314 
  26. Samac D, Senčić Đ, Antunović Z, et al. Modifying the quality of pig carcasses, meat, and dry fermented sausage from black slavonian pigs by selecting the final body weight and nutrition. Foods 2022;11:1313. https://doi.org/10.3390/foods11091313 
  27. Hoa VB, Seo HW, Seong PN, et al. Back‐fat thickness as a primary index reflecting the yield and overall acceptance of pork meat. Anim Sci J 2021;92:e13515. https://doi.org/10.1111/asj.13515
  28. Ba HV, Seo HW, Seong PN, et al. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat. Anim Sci J 2019;90:667-9. https://doi.org/10.1111/asj.13187 
  29. 29.Chang SY, Belal SA, Kang DR, et al. Influence of probiotics-friendly pig production on meat quality and physicochemical characteristics. Korean J Food Sci Anim Resour 2018;38:40316. https://doi.org/10.5851/kosfa.2018.38.2.403 
  30. Sladek L, Mikule V. Factors with an influence on a content of intramuscular fat in pork meat. Bulg J Agric Sci 2014;20:90914. 
  31. Latorre MA, Lázaro R, Valencia DG, Medel P, Mateos GG. The effects of gender and slaughter weight on the growth performance, carcass traits, and meat quality characteristics of heavy pigs. J Anim Sci 2004;82:526-33. https://doi.org/10.2527/2004.822526x 
  32. Hao L, Su W, Zhang Y, et al. Effects of supplementing with fermented mixed feed on the performance and meat quality in finishing pigs. Anim Feed Sci Technol. 2020;266:114501. https://doi.org/10.1016/j.anifeedsci.2020.114501
  33. Niu J, Liu X, Xu J, et al. Effects of silage diet on meat quality through shaping gut microbiota in finishing pigs. Microbiol Spectr 2023;11:e02416-22. https://doi.org/10.1128/spectrum.02416-22 
  34. Tang X, Liu X, Liu H. Effects of dietary probiotic (Bacillus subtilis) supplementation on carcass traits, meat quality, amino acid, and fatty acid profile of broiler chickens. Front Vet Sci 2021;8:767802. https://doi.org/10.3389/fvets.2021.767802
  35. Daszkiewicz T, Bak T, Denaburski J. Quality of pork with a different intramuscular fat (IMF) content. Pol J Food Nutr Sci 2005;55:31-6.
  36. Wang W, Xue W, Jin B, Zhang X, Ma F, Xu X. Candidate gene expression affects intramuscular fat content and fatty acid composition in pigs. J Appl Genet 2013;54:113-8. https://doi.org/10.1007/s13353-012-0131-z
  37. Wang H, Wang J, Yang DD, Liu ZL, Zeng YQ, Chen W. Expression of lipid metabolism genes provides new insights into intramuscular fat deposition in Laiwu pigs. Asian-Australas J Anim Sci 2020;33:390-7. https://doi.org/10.5713/ajas.18.0225
  38. Kim YS, Kim SW, Weaver MA, Lee CY. Increasing the pig market weight: world trends, expected consequences and practical considerations. Asian-Australas J Anim Sci 2005;18:590-600. https://doi.org/10.5713/ajas.2005.590 
  39. Chen P, Li S, Zhou Z, et al. Liver fat metabolism of broilers regulated by Bacillus amyloliquefaciens TL via stimulating IGF-1 secretion and regulating the IGF signaling pathway. Front Microbiol 2022;13:958112. https://doi.org/10.3389/fmicb.2022.958112