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Abstract

This study investigated effects of 175-d dietary treatment with Lactobacillus reuteri 1 (LR1) or antibiotics (olaquindox and aureomycin) on the longissimus thoracis (LT) of pigs. Results showed that antibiotics decreased pork quality by increasing drip loss, shear force, and altering myofiber characteristics including diameter, cross-sectional area and myosin heavy chain isoforms compared to LR1. Pigs fed antibiotics had lower muscle contents of free glutamic acid, inosinic acid, and higher glutamine compared to pigs fed the controls and LR1 diets (P ≤ .05). Furthermore, antibiotics decreased free isoleucine, leucine, methionine in LT compared to the control (P ≤ .05). Compared to antibiotics, LR1 likely improved protein synthesis by modulating expression of amino acid transport and ribosomal protein S6 kinase 1 (S6K1) genes, and altered fatty acid profile by regulating metabolic pathways. Overall, LR1 improved pork quality compared to antibiotics by decreasing drip loss and shear force, increasing inosinic acid and glutamic acid that may improve flavor, and altering muscle fiber characteristics.

Keywords: Amino acid; Fatty acid; Lactobacillus reuteri 1; Meat quality; Pigs.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus reuteri UALg-05Altered Fatty Acid ProfilesNeutral
Small
Lactobacillus reuteri UALg-05Enhanced Flavor ProfileBeneficial
Moderate
Lactobacillus reuteri UALg-05Enhanced Protein SynthesisBeneficial
Moderate
Lactobacillus reuteri UALg-05Improved Pork QualityBeneficial
Moderate
Lactobacillus reuteri UALg-05Reduced Drip LossBeneficial
Large

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