Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic
Artur Rybarczyk | Elżbieta Bogusławska-Wąs | Bogumiła Pilarczyk
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 <i>longissimus lumborum</i> (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<sup>®</sup>Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing <i>Saccharomyces cerevisiae</i>, <i>Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>). The study showed that EM<sup>®</sup>Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of <i>Clostridium</i> in the mucosa and colorectal digesta as well as a lower <i>Enterobacteriaceae</i> count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM<sup>®</sup>Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM<sup>®</sup>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.
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