Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic
Zuzanna Goluch | Artur Rybarczyk | Ewa Poławska | Gabriela Haraf
The study aimed to assess the effect of supplementation of pig diet with the Bokashi probiotic on the fatty acid profile of <i>longissimus lumborum</i> (<i>LL</i>) muscles and backfat. The research involved 120 hybrid pigs deriving from Naïma sows and P-76 boars. The experimental group’s pigs received probiotics in their feed (containing <i>Saccharomyces cerevisiae</i>, <i>Lactobacillus casei</i>, and <i>Lactobacillus plantarum</i>). To analyze the fatty acid profile in intramuscular fat (IMF) of <i>LL</i> and backfat, 24 pig carcasses from the control group and 26 from the probiotic-supplemented group were randomly selected. Probiotic supplementation increased the Atherogenic Index, reduced the proportion of C20:4, and increased C12:0 and C18:2 n-6 in IMF <i>LL</i>, without affecting ΣSFA, ΣMUFA, and ΣPUFA. In backfat, probiotic supplementation decreased C18:1 and C18:2 n-6 proportion and increased C18:3 n-3, C20:3 n-6<i>,</i> and C20:4 n-6. These changes resulted in significantly higher ΣMUFA, ΣPUFA, PUFA Σn-3/Σn-6, and lower Saturation Index (SI). From a consumer health and technological point of view, probiotic supplementation improved the lipid profile of backfat to a greater extent than <i>LL</i> muscle. Bokashi, at a dose of 3 g/kg of feed in the last stage of pig production, had no significant effect on the fatty acid profile of the meat.
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