Abstract
Simple SummaryThe use of an EM®Bokashi probiotic preparation containing specific Lactobacillus and yeasts strains as a feed additive resulted in the improved slaughter value, content of macroelements (Mg, Ca, Na) and chromatic color traits (b*, C*) of meat, but diminished the technological quality (pH, drip loss, TY, shear force) of pork. It additionally resulted in a significant increase in lactic acid bacteria (LAB) and yeast counts and a decrease in the population numbers of Clostridium and Enterobacteriaceae in gut microbiota.The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the longissimus lumborum (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EM®Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei and Lactobacillus plantarum). The study showed that EM®Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of Clostridium in the mucosa and colorectal digesta as well as a lower Enterobacteriaceae count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM®Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM®Bokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.
Highlights
Antibiotics and chemotherapeutics have been routinely used in prophylactic dosages in animal production for decades
Microorganisms belonging to the genera Lactobacillus and Saccharomyces were found in all analyzed samples of the feed and the probiotic preparation EM®Bokashi, whereas yeasts belonging to the genus Candida were determined sporadically
The evaluation of differences in the population numbers of microorganisms determined in the analyses showed that lactic acid bacteria (LAB) and total yeast and mold count (TYMC) were statistically more often isolated from the mucosa of individuals supplemented with EM®Bokashi probiotic than in the samples from the fatteners from the control group
Summary
Antibiotics and chemotherapeutics have been routinely used in prophylactic dosages in animal production for decades. Probiotics mainly act as immunostimulators through the pathways of cellular and humoral immunity, the production of immunoglobulins and interferon, the activation of macrophages, lymphocytes and NK (Natural Killer) cells and the regulation of phagocytosis [5] These processes support maintaining the balance of Th1 and Th2 helper lymphocytes and the production of specific types of cytokines [6,7]. The main reasons for differences in the results were found to be the specificity of the host and its interactions with the probiotic strain This finding underlines the need for developing multi-strain preparations that would be more effective in regulating gut microbiota and/or increasing livestock growth performance
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