Efficacy of species-specific probiotic Pediococcus acidilactici FT28 on blood biochemical profile, carcass traits and physicochemical properties of meat in fattening pigs.

2018-04
Research in Veterinary Science 117
- Runjun Dowarah
- A. Verma
- N. Agarwal
- Putan Singh

PubMed: 29179030
DOI: 10.1016/j.rvsc.2017.11.011

Study Design

Type: Randomized Controlled Trial (RCT)
Sample size: n = 36
Population: Fattening pigs
Methods: Controlled experimental study

Animal Study

Abstract

The present study investigates the influence of supplementing Pediococcus acidilactici strain FT28 on serum biochemistry, carcass and physicochemical properties of meat in fattening pigs. A total of 36 piglets (28day) were randomly divided into three groups of four replicates of three animals in each. Each group was fed one of the experimental diet as basal diet alone (Control-T0); basal diet supplemented with Pediococcus acidilactici strain FT28 (swine origin probiotic-T1) and basal diet supplemented with Lactobacillus acidophilus NCDC-15 (dairy origin probiotic-T2). Increased (P<0.05) level of serum total protein and albumin, and decreased (P<0.05) triglyceride were observed with probiotic supplementation either of swine or dairy origin, compared to control. The level globulin and glucose were higher (P<0.05) in T1 group among the dietary groups. Carcass traits remained unaltered except for the weight of ham, kidney and spleen which were higher (P<0.05) in the T1 group. Water holding capacity and TBARS were improved (P<0.05) in the T1 group than control, however comparable to the T2 group. The ether extract, pH and sensory attributes (juiciness and appearance) were improved (P<0.05) in the T1 group among the dietary groups. It is evident from the present study that P. acidilactici FT28 could serve as probiotic for enhancing carcass quality and physicochemical properties of pork without influencing the blood metabolites.

Keywords: Carcass quality; Probiotics; Sensory attributes; Species-specific.

Research Insights

Pediococcus acidilactici KABP-021→Elevated Serum Globulin Levels
The level globulin and glucose were higher (P<0.05) in T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici KABP-021→Improved Ether Extract Value
The ether extract, pH and sensory attributes (juiciness and appearance) were improved (P<0.05) in the T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici KABP-021→Improved Meat pH Level
The ether extract, pH and sensory attributes (juiciness and appearance) were improved (P<0.05) in the T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici KABP-021→Increased Blood Glucose Levels
The level globulin and glucose were higher (P<0.05) in T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici KABP-021→Increased Serum Albumin Levels
Increased (P<0.05) level of serum total protein and albumin... were observed with probiotic supplementation either of swine or dairy origin, compared to control.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici KABP-021→Increased Serum Total Protein Levels
Increased (P<0.05) level of serum total protein and albumin... were observed with probiotic supplementation either of swine or dairy origin, compared to control.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici KABP-021→Reduced Serum Triglycerides
Increased (P<0.05) level of serum total protein and albumin, and decreased (P<0.05) triglyceride were observed with probiotic supplementation either of swine or dairy origin, compared to control.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici KABP-021→Reduced TBARS Levels
Water holding capacity and TBARS were improved (P<0.05) in the T1 group than control, however comparable to the T2 group.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Elevated Serum Globulin Levels
The level globulin and glucose were higher (P<0.05) in T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Improved Ether Extract Levels
The ether extract, pH and sensory attributes (juiciness and appearance) were improved (P<0.05) in the T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Improved Meat pH Level
The ether extract, pH and sensory attributes (juiciness and appearance) were improved (P<0.05) in the T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Improved TBARS Levels
Water holding capacity and TBARS were improved (P<0.05) in the T1 group than control, however comparable to the T2 group.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Increased Blood Glucose Levels
The level globulin and glucose were higher (P<0.05) in T1 group among the dietary groups.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Increased Serum Albumin Levels
Increased (P<0.05) level of serum total protein and albumin... were observed with probiotic supplementation either of swine or dairy origin, compared to control.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Increased Serum Total Protein Levels
Increased (P<0.05) level of serum total protein and albumin... were observed with probiotic supplementation either of swine or dairy origin, compared to control.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Increased Weight of Ham
Carcass traits remained unaltered except for the weight of ham, kidney and spleen which were higher (P<0.05) in the T1 group.
Effect
Beneficial
Effect size
Moderate
Pediococcus acidilactici MAK92P26A→Reduced Serum Triglycerides
Increased (P<0.05) level of serum total protein and albumin, and decreased (P<0.05) triglyceride were observed with probiotic supplementation either of swine or dairy origin, compared to control.
Effect
Beneficial
Effect size
Moderate