Effect of Bacillus subtilis Natto on Meat Quality and Skatole Content in TOPIGS Pigs.

Q K Sheng,W Ying,H B Zhao,K F Zhou,H M Hu,Y Zhang

doi:10.5713/ajas.15.0478

Q K Sheng, W Ying + Show 4 more

Open Access

https://doi.org/10.5713/ajas.15.0478

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Abstract

This study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet (control group), basic diet plus 0.1% B. subtilis natto (B group), and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group), respectively. All pigs were sacrificed at 100 kg. Growth performance, meat quality, serum parameters and oxidation status in the three groups were assessed and compared. Most parameters regarding growth performance and meat quality were not significantly different among the three groups. However, compared with the control group, meat pH24, fat and feces skatole and the content of Escherichia coli (E. Coli), Clostridium, NH3-N were significantly reduced in the B and BB groups, while serum total cholesterol, high density lipoprotein, the levels of liver P450, CYP2A6, and CYP2E1, total antioxidant capability (T-AOC) and glutathione peroxidase and Lactobacilli in feces were significantly increased in the B and BB groups. Further, the combined supplementation of B. subtilis natto and B. coagulans showed more significant effects on the parameters above compared with B. subtilis, and Clostridium, and NH3-N. Our results indicate that the supplementation of pig feed with B. subtilis natto significantly improves meat quality and flavor, while its combination with B. coagulans enhanced these effects.

Highlights

Customers tend to prefer high quality of meat
We investigated the role of B. subtilis natto and combined probiotics (B. subtilis natto and B. coagulans) in improving meat quality and reducing skatole in TOPIGS pigs
There were no significant differences in initial body weight (BW) and final BW, average daily gain (ADG), average daily feed intake (ADFI), and feed intake/gain (F/G) among the three groups (p>0.05, Table 2)

Summary

INTRODUCTION

Customers tend to prefer high quality of meat. Meat quality is mostly determined by appearance, tenderness, flavor, fat content, water-holding capacity, oxidative stability and uniformity (Rosenvold and Andersen, 2003; Lomiwes et al, 2014). Due to different food culture and cooking habits, customers worldwide mostly focus on meat flavor that is affected by meat composition and odors (Zahn et al, 1997) These odors are produced as a result of anaerobic degradation of materials present in feces (Zahn et al, 1997). Previous studies mostly examined the efficacy of single probiotic in animal feed on growth performance and meat quality (Zhou et al, 2010; Giang et al, 2011; Nagai, 2012; Bhat et al, 2013). The combined efficacy of two or multiple probiotics, such as B. subtilis natto and B. coagulans, in improving animal growth performance and meat quality has been rarely studied. We investigated the role of B. subtilis natto and combined probiotics (B. subtilis natto and B. coagulans) in improving meat quality and reducing skatole in TOPIGS pigs

Mixture contained the following components

RESULTS

DISCUSSION