Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs.

Abstract

Simple SummaryFructooligosaccharides, including inulin, are prebiotics involved in the regulation of bacterial flora, intestinal health, and metabolism in animals. Oligosaccharides and inulin-containing plants are the subject of numerous studies around the world. Inulin is an important oligosaccharide, considered a prebiotic in the diet of humans and animals. In this study, we examined the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, pig meat quality, and fatty acid profile of meat and backfat, which provided novel information on the use of these additives in livestock production. An improvement in the antioxidant status of meat and in the water-holding capacity, as well as a reduction in the shear force after the addition of both prebiotics can be mentioned as the pertinent results. However, the meat sensory traits were unchanged by supplementation with the prebiotics and probiotics. This study forms part of the current global work on feed additives that support animals’ health and concurrently allow the use of antibiotic treatments to be limited. Therefore, the results of this experiment are of great practical importance and can be proposed for use in pig farming as part of the intensive work which is underway across the EU to reduce the use of antibiotics. In addition, meat with higher quality and a longer shelf life derived from pigs fed with feed containing additives of natural origin are sought by consumers who value healthy and safe food.In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.